Menu Management

Fresh burrata, heirloom tomatoes, basil oil, sea salt.

Lightly fried calamari, lemon aioli, chili flakes.

Spanish octopus, smoked paprika, potato puree.

Fresh pasta, black truffle, parmesan cream.

12oz ribeye, roasted garlic butter, seasonal greens.

Wild salmon, citrus glaze, herbed farro.

Arborio rice, wild mushrooms, white wine, parmesan.

Warm chocolate cake, molten center, vanilla gelato.

Buttery crust, tangy lemon curd, torched meringue.

Vodka, fresh espresso, coffee liqueur.

Gin, Campari, sweet vermouth, orange twist.

By the glass, chilled, dry finish.