Starters & Sides

Imported burrata heart, black truffle shavings, heirloom cherry tomatoes, basil oil, toasted sourdough crostini, Maldon sea salt.

Double-fried Belgian potato frites, Parmigiano Reggiano snow, fresh truffle oil, rosemary salt, and house black garlic aioli dipping sauce.

Saffron risotto rice balls, wild mushroom and Fontina filling, San Marzano pomodoro dipping sauce, fresh basil oil and shaved Pecorino.

Curated selection of aged Prosciutto di Parma, Salami Milano, smoked mozzarella, fig preserve, Marcona almonds, honeycomb, and artisan crackers.

Chef's daily artisan soup crafted from seasonal ingredients, served with a warm, house-baked focaccia strip and herb-infused olive oil.