Menu Highlights
A rotating selection of eight vegetarian plates inspired by the rustic traditions of rural Italy.
Zucchini Blossom Tempura
AntipastiDelicate squash blossoms filled with herb-infused goat cheese, lightly crisped in a seltzer batter and served with a zesty lemon reduction.
Saffron Risotto Milano
PrimiAcquerello rice slow-cooked with threads of Iranian saffron, finished with cultured butter and aged Parmigiano Reggiano for a golden, velvety texture.
Stone-Ground Polenta
SecondiCreamy, heirloom yellow corn polenta served with a medley of foraged wild mushrooms, rosemary-infused oil, and toasted hazelnuts.
Pistachio Pesto Pasta
PrimiHouse-made casarecce pasta tossed in a stone-ground Bronte pistachio pesto, finished with a touch of citrus zest and cold-pressed olive oil.
Heritage Caprese
AntipastiVine-ripened heirloom tomatoes paired with creamy buffalo mozzarella, hand-torn purple basil, and a drizzle of 12-year aged balsamic.
Roman Artichokes
ContorniWhole globe artichoke hearts braised in white wine, garlic, and fresh mint until tender, served with a light citrus aioli on the side.
Umbrian Lentil Ragu
PrimiSmall green lentils from Castelluccio slow-simmered with aromatic vegetables and red wine, served over hand-made pappardelle pasta.
Baked Honey Ricotta
Small PlateWhipped sheep's milk ricotta baked until golden, topped with wild clover honey, cracked black pepper, and fresh thyme sprigs.