Our Seasonal Menu
Each dish celebrates regional Italian heritage through handcrafted pasta, wood-fired hearth cooking, and sun-drenched Mediterranean ingredients.
Extruded bronze-die and hand-rolled pasta ribbons made daily from heirloom semolina and farm yolks.
Tagliolini al Tartufo Nero
Hand-Rolled 30-Yolk Pasta & Black Truffle
Silk-spun tagliolini tossed in mountain butter, aged mountain pecorino, and generously crowned with shaved Norcia black truffles.
Pappardelle al Cinghiale
Tuscan Broad Ribbons & Wild Boar Ragù
Wide hand-cut egg pasta coated in a 12-hour slow-braised Tuscan wild boar ragù, juniper berry essence, and grated aged Pecorino Toscano.
Ravioli di Zucca e Amaretto
Mantua Pumpkin Ravioli & Brown Butter
Pillow ravioli stuffed with roasted Mantuan butternut squash, crushed amaretti biscuits, crispy sage, and foamed brown alpine butter.
Chef Marco Rossi's Five-Course Tasting Journey
Immerse your table in a curated progression through Italy's northern lakes to southern coastal groves, accompanied by Giulia Bianchi's rare cellar pairings.
Italian Wine Selections
Every bottle in our cellar is thoughtfully sourced from generational family vineyards across Tuscany, Piedmont, and Sicily. Curated by our team to pair seamlessly with our seasonal kitchen.
Brunello di Montalcino DOCG
“Ripe wild cherry, cured leather, dried herbs, and tobacco with velvety, lingering tannins.”
Explore by Terroir
Ripe wild cherry, cured leather, dried herbs, and tobacco with velvety, lingering tannins.
Violet petals, dark sour plums, crushed limestone, and toasted cedar wood.
Blackcurrant, Mediterranean macchia, cocoa nibs, and silky maritime elegance.
Artisanal Cellar Philosophy
We travel regularly to Italy to meet independent winemakers who practice biodynamic viticulture and respect ancestral barrel-aging traditions. Our cellar maintains strictly controlled humidity and temperature so every glass tastes as vibrant as it did in the cantina.