Seasonal Italian Offerings
A celebration of regional culinary craft. Each course pairs time-honored Italian techniques with seasonal peak ingredients and curated cellar selections.
Tagliolini al Tartufo Bianco
Hand-Cut Ribbon Pasta & White Truffle
Hand-extruded 30-yolk egg pasta, mountain churned butter from Piedmont, 36-month aged Parmigiano, and fresh shaved Alba white truffles.
Tortelli di Zucca Mantovana
Roasted Butternut Squash Tortelli
Delicate pasta pillows filled with spiced winter squash, mostarda mantovana, brown butter sage emulsion, and crushed amaretti crumbles.
Pappardelle al Cinghiale
Wide Ribbon Pasta with Wild Boar Ragù
Broad rustic egg pasta ribbons with slow-braised Chianti wild boar ragù, juniper berry aromatics, rosemary oil, and aged pecorino toscano.
Dishes are prepared fresh daily using artisanal regional ingredients. Please inform our service team of any specific dietary allergies or pairing preferences.
Curated Italian Wine Selections & Artisanal Pairings
Curated by Head Sommelier Sofia Bianchi, our cellar highlights small-estate producers, biodynamic vineyards from the hills of Piedmont to the volcanic slopes of Etna, and vintage aperitivi crafted to complement our seasonal menu.
Brunello di Montalcino Riserva
Tenuta San Filippo
Black cherry, dried oregano, sun-warmed leather, and velvety crushed tannins with high cedar notes.
Sommelier Pairing: Pairs with Hand-rolled Tagliatelle with Slow-braised Wild Boar Ragù
Barolo Monvigliero DOCG
Comm. G.B. Burlotto
Ethereal rose petal aromas, wild alpine strawberries, white truffle nuance, and taut mineral persistence.
Sommelier Pairing: Pairs with Charcoal-roasted Heritage Ribeye with Bone Marrow Glaze
Etna Bianco Superiore Contrada
Federico Graziani
Volcanic flint, preserved Meyer lemon rind, salted chamomile, and an invigorating saline finish.
Sommelier Pairing: Pairs with Pan-seared Mediterranean Branzino with Fennel Pollen
Franciacorta Dosaggio Zero
Ca' del Bosco
Toasted brioche, golden reinette apple, crisp citrus blossom, and ultra-fine persistent effervescence.
Sommelier Pairing: Pairs with Warm Burrata Pugliese and Cured Culatello di Zibello
Il Conte Smoked Negroni Riserva
MISTO Botanical Cellar
Aged Carpano Antica, bespoke amaro blend, London dry gin, flamed rosemary oil, and cherrywood smoke.
Sommelier Pairing: Pairs with House-cured Salumi Board and Marinated Castelvetrano Olives
Amarone della Valpolicella Classico
Bertani Estate
Sun-dried prune, bitter dark cocoa, roasted fig, balsamic glaze, and rich warming spice.
Sommelier Pairing: Pairs with Braised Short Ribs over Saffron Risotto alla Milanese
Inquire about Rare Vintages & Private Cellar Tastings
Looking for a specific vintage or organizing a curated wine dinner? Our sommelier team is at your disposal.