Fresh burrata served with roasted stone fruits, toasted pine nuts, and a drizzle of aged balsamic glaze on crusty bread.

Thinly sliced wild sea bass, blood orange segments, chili oil, and micro-basil for a bright, refreshing start.

Lightly fried blossoms filled with herb-whipped ricotta, served over a vibrant tomato coulis and sea salt.

Silky ribbons of egg pasta tossed in a rich, slow-simmered beef and vegetable ragù, finished with aged parmesan.

Hand-rolled potato gnocchi in a vibrant, house-made basil and pine nut pesto with toasted walnuts.

Creamy carnaroli rice cooked with a medley of forest mushrooms, fresh thyme, and a touch of truffle oil.

Grilled sirloin steak sliced thin, served over a bed of peppery arugula with shaved parmesan and lemon.

Pan-seared daily catch served with seasonal roasted vegetables, lemon butter, and fresh garden herbs.

Layers of fried eggplant, rich tomato sauce, mozzarella, and basil, baked until golden and bubbling.

Layers of espresso-soaked ladyfingers and light mascarpone cream, dusted with premium dark cocoa powder.

Silky vanilla bean custard served with a tart berry compote and a crisp almond tuile.

A selection of three scoops of our daily churned gelato, featuring seasonal fruits and local nuts.