ANTIPASTI

ANTIPASTI

Cheese Story (for two people) 26 . Selection of three farmers cheeses served with fruits mustard

Assoluto di Burrata & Tartufo Nero 22.

Creamy burrata & fresh black truffle with cherry tomato confit

Stracciatella & Anchovies 16. Pan brioche with stracciatella cheese,

wild-caught Cantabrian anchovies & lemon zest

Gazpacho 17. Gazpacho with buffalo mozzarella, toasted

pumpkin seeds & habanero (spicy)

Grilled Octopus & Sunchokes 21 .

Grilled octopus tentacles (Spain) on sunchokes foam and potatoes

Seasonal Salad 18. Seasonal greens, radicchio, fresh fruits, walnuts, EVO

& Traditional balsamic vinegar from Reggio Emilia (V*)

Olives 9. Selection of homemade marinated Italian olives (V*)

If you have a food allergy, please notify your server. Thank you.

*V=Vegan

PASTA

Tagliatelle with Wild Boar Ragù 23.

Fresh Tagliatelle with organic wild boar rag ù

Gnocchi Cacio & Pepe 23. Fresh stuffed GNOCCHI pecorino cheese & black pepper

in butter & sage sauce with pistacchio

Vegetarian Carbonara Ravioli 24 . Fresh ricotta & spinach RAVIOLI with vegetarian carbonara sauce

Tagliatelle Duck Ragù 25.

Fresh TAGLIATELLE slow cooked duck legs confit, cocoa beans and yuzu zest

Squid Ink Tajarin & Lobster 27.

Fresh squid ink TAGLIERINI with lobster tail from Maine in cherry tomato sauce

SECONDI

Wagyu Fillet 30.

Special breed of Japanese cattle fillet on Porcini mushrooms puree & burned Jerusalem artichoke

Branzino & Seasonal Vegetables 29 .

Wild caught branzino fillet baked with ratatouille of seasonal vegetables, topinambur foam and basil pesto sauce

Gluten Free pasta available $3.50 extra Extra basket bread $5

If you have a food allergy, please notify your server. Thank you.

PASTA

Tagliatelle with Wild Boar Ragù 23.

Fresh Tagliatelle with organic wild boar rag ù

Gnocchi Cacio & Pepe 23. Fresh stuffed GNOCCHI pecorino cheese & black pepper

in butter & sage sauce with pistacchio

Vegetarian Carbonara Ravioli 24 . Fresh ricotta & spinach RAVIOLI with vegetarian carbonara sauce

Tagliatelle Duck Ragù 25.

Fresh TAGLIATELLE slow cooked duck legs confit, cocoa beans and yuzu zest

Squid Ink Tajarin & Lobster 27.

Fresh squid ink TAGLIERINI with lobster tail from Maine in cherry tomato sauce

SECONDI

Wagyu Fillet 30.

Special breed of Japanese cattle fillet on Porcini mushrooms puree & burned Jerusalem artichoke

Branzino & Seasonal Vegetables 29 .

Wild caught branzino fillet baked with ratatouille of seasonal vegetables, topinambur foam and basil pesto sauce

Gluten Free pasta available $3.50 extra Extra basket bread $5

If you have a food allergy, please notify your server. Thank you.

PASTA

Tagliatelle with Wild Boar Ragù 23.

Fresh Tagliatelle with organic wild boar rag ù

Gnocchi Cacio & Pepe 23. Fresh stuffed GNOCCHI pecorino cheese & black pepper

in butter & sage sauce with pistacchio

Vegetarian Carbonara Ravioli 24 . Fresh ricotta & spinach RAVIOLI with vegetarian carbonara sauce

Tagliatelle Duck Ragù 25.

Fresh TAGLIATELLE slow cooked duck legs confit, cocoa beans and yuzu zest

Squid Ink Tajarin & Lobster 27.

Fresh squid ink TAGLIERINI with lobster tail from Maine in cherry tomato sauce

SECONDI

Wagyu Fillet 30.

Special breed of Japanese cattle fillet on Porcini mushrooms puree & burned Jerusalem artichoke

Branzino & Seasonal Vegetables 29 .

Wild caught branzino fillet baked with ratatouille of seasonal vegetables, topinambur foam and basil pesto sauce

Gluten Free pasta available $3.50 extra Extra basket bread $5

If you have a food allergy, please notify your server. Thank you.

SECONDI

PASTA

PASTA

Tagliatelle with Wild Boar Ragù 23.

Fresh Tagliatelle with organic wild boar rag ù

Gnocchi Cacio & Pepe 23. Fresh stuffed GNOCCHI pecorino cheese & black pepper

in butter & sage sauce with pistacchio

Vegetarian Carbonara Ravioli 24 . Fresh ricotta & spinach RAVIOLI with vegetarian carbonara sauce

Tagliatelle Duck Ragù 25.

Fresh TAGLIATELLE slow cooked duck legs confit, cocoa beans and yuzu zest

Squid Ink Tajarin & Lobster 27.

Fresh squid ink TAGLIERINI with lobster tail from Maine in cherry tomato sauce

SECONDI

Wagyu Fillet 30.

Special breed of Japanese cattle fillet on Porcini mushrooms puree & burned Jerusalem artichoke

Branzino & Seasonal Vegetables 29 .

Wild caught branzino fillet baked with ratatouille of seasonal vegetables, topinambur foam and basil pesto sauce

Gluten Free pasta available $3.50 extra Extra basket bread $5

If you have a food allergy, please notify your server. Thank you.

PASTA

Tagliatelle with Wild Boar Ragù 23.

Fresh Tagliatelle with organic wild boar rag ù

Gnocchi Cacio & Pepe 23. Fresh stuffed GNOCCHI pecorino cheese & black pepper

in butter & sage sauce with pistacchio

Vegetarian Carbonara Ravioli 24 . Fresh ricotta & spinach RAVIOLI with vegetarian carbonara sauce

Tagliatelle Duck Ragù 25.

Fresh TAGLIATELLE slow cooked duck legs confit, cocoa beans and yuzu zest

Squid Ink Tajarin & Lobster 27.

Fresh squid ink TAGLIERINI with lobster tail from Maine in cherry tomato sauce

SECONDI

Wagyu Fillet 30.

Special breed of Japanese cattle fillet on Porcini mushrooms puree & burned Jerusalem artichoke

Branzino & Seasonal Vegetables 29 .

Wild caught branzino fillet baked with ratatouille of seasonal vegetables, topinambur foam and basil pesto sauce

Gluten Free pasta available $3.50 extra Extra basket bread $5

If you have a food allergy, please notify your server. Thank you.

PASTA

Tagliatelle with Wild Boar Ragù 23.

Fresh Tagliatelle with organic wild boar rag ù

Gnocchi Cacio & Pepe 23. Fresh stuffed GNOCCHI pecorino cheese & black pepper

in butter & sage sauce with pistacchio

Vegetarian Carbonara Ravioli 24 . Fresh ricotta & spinach RAVIOLI with vegetarian carbonara sauce

Tagliatelle Duck Ragù 25.

Fresh TAGLIATELLE slow cooked duck legs confit, cocoa beans and yuzu zest

Squid Ink Tajarin & Lobster 27.

Fresh squid ink TAGLIERINI with lobster tail from Maine in cherry tomato sauce

SECONDI

Wagyu Fillet 30.

Special breed of Japanese cattle fillet on Porcini mushrooms puree & burned Jerusalem artichoke

Branzino & Seasonal Vegetables 29 .

Wild caught branzino fillet baked with ratatouille of seasonal vegetables, topinambur foam and basil pesto sauce

Gluten Free pasta available $3.50 extra Extra basket bread $5

If you have a food allergy, please notify your server. Thank you.

PASTA

Tagliatelle with Wild Boar Ragù 23.

Fresh Tagliatelle with organic wild boar rag ù

Gnocchi Cacio & Pepe 23. Fresh stuffed GNOCCHI pecorino cheese & black pepper

in butter & sage sauce with pistacchio

Vegetarian Carbonara Ravioli 24 . Fresh ricotta & spinach RAVIOLI with vegetarian carbonara sauce

Tagliatelle Duck Ragù 25.

Fresh TAGLIATELLE slow cooked duck legs confit, cocoa beans and yuzu zest

Squid Ink Tajarin & Lobster 27.

Fresh squid ink TAGLIERINI with lobster tail from Maine in cherry tomato sauce

SECONDI

Wagyu Fillet 30.

Special breed of Japanese cattle fillet on Porcini mushrooms puree & burned Jerusalem artichoke

Branzino & Seasonal Vegetables 29 .

Wild caught branzino fillet baked with ratatouille of seasonal vegetables, topinambur foam and basil pesto sauce

Gluten Free pasta available $3.50 extra Extra basket bread $5

If you have a food allergy, please notify your server. Thank you.

HOMEMADE DOLCI

(Gluten free) Almond Chocolate Cake 16. Almond chocolate cake with bonet gelato (hazelnuts & caramel)

D`Antan Tiramisù 17. Traditional tiramisù with raspberry coulis & dark

chocolate ganache

(Gluten free) Creme Brulee 15. Rich vanilla custard with caramelized brown sugar

Affogato alla Vaniglia 16.

Vanilla gelato with espresso coffee

Cannoli 14. Handmade fresh ricotta cannoli

… ..to pair with

Vermouth Rosso Antica Torino (Piedmont) 13

Luli Moscato Chinato (Piedmont) 13

Bukkuram Passito di Pantelleria (Sicily) 14

Homemade Limoncello 12

Homemade Nocino Walnuts Bitter Liquor 13

If you have a food allergy, please notify your server. Thank you.