Feld

Pan-seared jumbo scallops served atop creamy saffron-infused Arborio rice with asparagus tips.

Handmade tagliatelle pasta tossed with an assortment of wild mushrooms in a rich black truffle cream sauce, finished with Parmigiano-Reggiano.

Slow-braised beef short ribs, incredibly tender, served with creamy polenta and a reduction of its own rich braising liquid.

Crispy-skinned halibut fillet over fregola sarda with cherry tomatoes, basil, and a white wine lemon butter sauce.

Spicy salami, fresh mozzarella, San Marzano tomato sauce, and Calabrian chili oil on our signature wood-fired crust. A fiery classic.

Small, delicate pinched pasta filled with roasted meats, served simply with a luxurious brown butter and fresh sage sauce.