Creamy pugliese burrata paired with honey-roasted figs, toasted pine nuts, and aged balsamic glaze.

Thinly sliced raw beef tenderloin, caper berries, shaved parmesan, and truffle-infused olive oil.

Charred Mediterranean octopus, lemon-herb chickpea puree, and smoked paprika oil drizzle.

Carnaroli rice slow-cooked with saffron threads, bone marrow, and aged parmigiano reggiano.

Ricotta and spinach filled pasta, brown butter sage sauce, and toasted hazelnut crumble.

Wide ribbon pasta tossed in a rich, slow-braised wild boar ragu with juniper and red wine.

Dry-aged porterhouse steak, wood-fired, served with rosemary roasted potatoes and sea salt.

Whole-fillet Mediterranean sea bass, blistered cherry tomatoes, capers, and lemon zest.

Veal shank braised in white wine and aromatics, served with gremolata and creamy polenta.

Espresso-soaked ladyfingers, mascarpone cream, and a dusting of bitter cocoa powder.

Zesty lemon curd in a buttery shortcrust pastry, topped with torched Italian meringue.

Double shot of espresso poured over house-made hazelnut gelato and crushed praline.