Creamy burrata with heirloom tomatoes, basil oil, and toasted pine nuts.

Thinly sliced raw beef, arugula, shaved parmesan, and lemon vinaigrette.

Charred octopus with potato purée, capers, and lemon zest.

Hand-made pasta tossed in butter, parmesan, and fresh black truffle.

Slow-cooked veal shank with saffron risotto and gremolata.

Pan-seared sea bass with seasonal vegetables and herb oil.

Espresso-soaked ladyfingers with mascarpone cream and cocoa.

Vanilla bean cream with seasonal berry compote.

Crispy shells filled with sweet ricotta and pistachio.