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


appetizer, entree, and dessert $38
(with wine pairings +$20 )
tax and gratuity not included
no substitutions



 semolina coated, with chiles, sweet & spicy tomato chutney, and lemon aioli
2015 nortico, alvarinho, portugal

warm beets
 black truffle coulis, crispy herbed goat cheese, and truffled honey
2015 fournier, sauvignon blanc, loire valley

mixed greens
house pickled vegetables and basil vinaigrette
2016 franco serra, gavi di gavi


 hen of the woods mushrooms, panko crumbs, truffle oil, and parmigiano
2014 franco serra, langhe nebbiolo, piemonte

 pork and veal bolognese, basil, and parmigiano
2012 alta classe, chianti classico riserva

roasted radishes, rhubarb, roasted carrots, and fava bean puree
2016 feudi di san gregorio, falanghina

roasted half chicken
 roasted rainbow carrots, mustard vinaigrette, and almond milk polenta
2014 unconditional, pinot noir, oregon    


creme brulee  
 vanilla custard, berries, and a maple cookie
2014 zagara, moscato d’asti

 chocolate ganache, vanilla gelato, and almonds
2016 cantina della volte, rose lambrusco

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
**before placing your order, please inform your server if a person in your party has a food allergy

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