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



january 2018


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

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

chocolate ganache, vanilla gelato, and almonds / 12

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

elderberry cremeux
white chocolate sorbet, pound cake, macadamia nut, and meyer lemon gel / 11

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

cheese plate
three ripe cheeses, with accoutrements / 14


**please inform your server if a person in your party has a food allergy

   *Our menu is in a constant state of evolution. It is subject to change on a daily basis contingent on product quality and availability.*