Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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Cured wild salmon and saffron caviar topped with an Amarone 2001 glaze, served with fennel pan brioche.
Chickpea crepe lightly salted with zucchini, tomato, pickled red onion, mint and olive tapenade.
Italian mushroom and broccoli tempura, black truffle caviar and fresh vegetables on leaves of baby romaine.
San Daniele prosciutto, burrata and tomato carpaccio on our homemade focaccia buns.
Savory Italian pasta doughnut filled with amatriciana cream.
Home-style, oven-baked 6" pizza with hearty, breadlike dough. Topped with bufala mozzarella, Gorgonzola fondue, black truffle caviar, quail egg and crystallized basil and sage.
Hibiscus-infused risotto with goat cheese, orange zest, caramelized walnuts and ivy pesto.
Fresh homemade ravioli filled with cacio e pepe, green pea puree and prosciutto chips.
Pan-seared homemade gnocchi with saffron, Italian sausage, zucchini and Parmigiano.
Spaghettoni pomodoro cooked in an heirloom tomato, topped with Grana Padano and black garlic.
Felicetti egg pasta tagliatelle and traditional Bolognese, slow-cooked for 6 hours and topped with freshly grated Grana Padano.
Roasted octopus with green bean puree, potato and pesto, no garlic.
Tender, slow-cooked, spiced and spicy chicken, served with a beet reduction. Spicy.
Meatballs, spinach puree, endives, Pecorino fondue and Amatriciana sauce.
Slow-cooked and roasted lamb, green pepper and parsley foam, dehydrated black spaghetti powder, Chanterelle and Pecorino fondue.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.