TABLE

Hand-rolled tonnarelli coated in a rich Pecorino Romano and black pepper sauce, finished with generous shavings of fresh black truffle.

Slow-braised veal shanks in a aromatic white wine and vegetable broth, served with a vibrant gremolata and creamy saffron risotto.

House-made pumpkin-filled ravioli, tossed in a brown butter and sage sauce, garnished with crushed amaretti cookies. A sweet and savory delight.

Whole Mediterranean sea bass baked in a salt crust, preserving its delicate flavor. Filleted tableside and served with seasonal vegetables.

Silky smooth vanilla bean panna cotta, topped with a medley of fresh seasonal berries and a hint of balsamic reduction.

Piedmontese pinched pasta filled with roasted meats, served simply with a butter and sage sauce. A true taste of tradition.

Classic Neapolitan pizza with San Marzano tomatoes, fresh mozzarella, basil, and a drizzle of extra virgin olive oil, cooked in a wood-fired oven.