White Truffles from Alba
Squid Ink Linguini
Encrusted Yellowfin Tuna
Duck Confit Strudel and Smoked Heirloom Tomato Crème brûlée
Mozzarella di Bufala, Focaccia Crisp, Olive Bubbles and Pesto
Pineapple Heirloom Tomato Risotto, Boar Prosciutto and Goat Cheese
Chef Vittorio Ettore
Chive Flower
Dining Room



[april 19th]

*subject to change*


creme brulee
vanilla custard, berries, and a maple cookie  / 10

house made gelato and sorbetto
two scoops, on a vanilla tuille (ask server for flavors) / 9

chocolate ganache, vanilla gelato, and almonds / 12

chocolate mousse
espresso gelato, salted caramel, cocoa nib tuile / 12

almond biscotti / 6
(add traditional vin santo +11)
(add chocolate dipping sauce +1)

cheese plate
three ripe cheeses, with accoutrements / 14

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