Current Terroir Selection
Seasonal dishes crafted with precision and care
Our culinary team updates every recipe with ingredients gathered from regional Tuscan and Lombardian farms.
Smoked artisan burrata, blistered heirloom datterini tomatoes, 25-year aged balsamic, fresh basil emulsion.
Thinly hand-sliced dry-aged beef, cured caper blossoms, shaved Parmigiano-Reggiano Vacche Rosse, pickled shallot.
Crisp Roman globe artichokes, Meyer lemon citronette, wild mountain mint, toasted pine kernel dust.
Join us for the seasonal five-course tasting menu
Paired with regional wines selected daily by our head sommelier.
Honoring Italian soil through artisanal partnerships.
Highlighting our close partnerships with local organic growers and imported artisanal producers across Italy for peak seasonal flavor. Every harvest determines our weekly menu rhythm, creating honest plates grounded in genuine agricultural tradition.
Cold-pressed monocultivar extra virgin olive oil
Stone-milled organic heritage grain semolina
36-month aged red cow Parmigiano Reggiano
Hand-harvested weekly and transported directly to our kitchen.