La Carta

Our Menu

Seasonal Italian cooking rooted in tradition, refined for the modern palate.

"We let the ingredients speak. The menu changes with the market, the weather, and the mood of the kitchen."

— Executive Chef Marco Bellini

Antipasti

Heirloom tomatoes, Sicilian olive oil, aged balsamic, toasted pistachio

Wagyu beef, black truffle, parmesan shavings, caper berries

Veal meatballs, San Marzano tomato, fresh ricotta, basil

Seared scallops, cauliflower purée, brown butter, fried sage

Lobster-filled pasta, saffron butter, chive, citrus zest

House-made tagliatelle, black winter truffle, parmesan cream

Carnaroli rice, langoustine, clams, sea herbs, lemon oil

Semolina gnocchi, gorgonzola dolce, toasted walnut, pear

Whole sea bass baked in Sicilian salt crust, tableside presentation

Braised veal shank, saffron risotto, gremolata, bone marrow

Dry-aged ribeye, rosemary potatoes, charred spring onion, Barolo reduction

Roasted duck breast, blood orange, fennel, aged balsamic

"A meal is not measured in courses, but in the silence that falls between them."