Current Seasonal Menu
Every dish celebrates authentic Italian culinary crafts, sourced directly from regional artisans and prepared fresh daily in our kitchen.
Burrata Pugliese Affumicata
$24Cold-smoked heirloom burrata from Andria, confit heirloom datterini tomatoes, basil oil, and charred pane carasau.
Carpaccio di Fassona Piemontese
$28Knife-cut Piedmontese Fassona beef tenderloin, 36-month aged Parmigiano Reggiano wafers, pickled chanterelles, and winter black truffle drizzle.
Capesante Scottate al Timo
$29Pan-seared Mediterranean sea scallops, sunchoke velouté, crispy guanciale crumb, and blood-orange reduction.
Every dish honors its origin before it reaches the flame.
Reassuring guests of the quality, freshness, and ethics behind every plate. We bypass industrial supply chains to sustain long-term pacts with custodians of historic groves, living soils, and respectful waters.
Explore how these ingredients shape this week's tasting courses.
Menus evolve weekly to reflect regional harvesting cycles and maritime arrivals.