Fresh burrata served with balsamic-glazed figs, toasted pistachios, and wild thyme on grilled sourdough.

Thinly sliced prime beef, 36-month aged parmesan crisps, caperberries, and Tuscan olive oil.

Mediterranean tuna, black truffle pearls, shallot emulsion, and house-made sesame tuile.

Fresh egg tagliolini in cultured butter, aged pecorino, and shaved Norcia black truffle.

Squash and amaretto biscuits in sage-infused brown butter with crisp pumpkin seeds.

Carnaroli rice simmered in reserve Valpolicella Amarone, whipped bone marrow, and herbs.

Aged beef tenderloin with Brunello reduction, celeriac puree, and glazed baby carrots.

Pan-roasted sea bass with cherry tomatoes, taggiasca olives, capers, and potatoes.

Roman-style fried artichokes on stone-ground polenta with lemon zest and rosemary.

Espresso-soaked savoiardi, whipped mascarpone, dark cocoa, and a drop of Marsala.

Crisp pastry filled with sheep's milk ricotta, candied orange, and roasted pistachios.

Silky vanilla bean panna cotta with spiced forest berry reduction and almond tuile.