Our Menu

Fresh handmade tagliolini tossed with butter, aged Parmigiano Reggiano, and generously finished with seasonal black truffle.

Creamy Acquerello risotto infused with premium saffron and finished with aged Parmigiano Reggiano.

Homemade lobster ravioli served with a rich shellfish bisque, tarragon butter, and fresh lemon zest.

Soft potato gnocchi coated in traditional Genovese basil pesto with toasted pine nuts and Parmigiano Reggiano.

Prime grass-fed Piedmontese beef tenderloin seared over dynamic oak wood, served with structured Barolo wine reductions and wild mountain truffles.

Seared wild Mediterranean Snapper fillet, enhanced with wild fennel pollen, wood-roasted artichokes, and premium cold-pressed olive oils.

Sustainably raised lamb cutlets pan-seared with rosemary and garlic cloves, presented alongside micro olive gardens and smooth caponata cream.

Slow-roasted heirloom eggplants layered with whipped bufala ricotta cream, candied sweet tomatoes, and delicate basil paper shells.

Light and airy sweet mascarpone whipped cream, layered alongside rich cold-brew espresso ladyfingers, and pure premium 24k gold leaf details.

Silky Madagascar vanilla bean cream panna cotta, topped with a tart wild raspberry gelée and organic edible spring floral arrangements.