lemon, baby arugula, herb aioli

with toasted hazelnuts

tomato, Borlotti beans, lemon-garlic herb butter

panko crusted with white anchovy aioli, Pecorino cheese

house-made over creamy parmesan polenta, fried Jidori egg, fig agrodolce

roasted garlic, tomatoes, Calabrese pepper, Vermentino wine

roasted peppers, pesto Genovese, Marcona almonds, sea salt

smoked paprika aioli, pickled pepper salad

fresh mozzarella, tomatoes, basil

tomato, fontina, bacon, grilled sweet onions, truffle oil

tomato, fresh mozzeralla, Reggiano, Asiago, herbed goat cheese

caramelized onions, fontina, pine nuts, sage

baby field greens with assorted seasonal vegetables, aged balsamic and herb vinaigrette

creamy herbed goat cheese, candied walnuts, watercress, aged sherryvinaigrette

black Tuscan kale, Reggiano, foccacia croutons, marinated white anchovies, garlic anchovy dressing

poached wild prawns, baby greens, charred carrots, raisins, green apples, walnuts, apple dressing

wild boar ragu, Reggiano, Tuscan olive oil, fresh ricotta

clams, pancetta, tomatoes, white wine and herbs

pasta filled with roasted baby eggplant, caramelized onions, toasted pine nuts and mascarpone cheese, in a shrimp and tomato basil sauce

braised veal, beef and pork, tomatoes, porcini mushrooms, finished with Ricotta salata

saffron pasta filled with lobster and mascarpone cheese, in a mushroom and tomato cream sauce

roasted root vegetables, baby potatoes, rosemary chicken jus

white beans, artichokes, tomatoes, spinach, lemon reduction

sautéed in olive oil and finished with a fresh lemon, caper, Italian parsley sauce

shaved fennel, red onion and orange salad, black olive tapenade

creamy roasted garlic polenta, broccoli rabe, rosemary reduction sauce

with cauliflower, pine nuts, raisins, balsamic brown butter

seasonal vegetables, porcini-faro risotto

pan seared with potato-parsnip puree, crispy leeks, wild mushroom ragu, red wine reduction