Our Seasonal Stagione Menu
Every dish honors local Italian markets and authentic recipes. Select any course category to unfold our kitchen selections, or click any dish for complete culinary notes.
Heirloom Burrata & Roasted Figs
$22Burrata Pugliese con Fichi
Fresh Puglia burrata, mission figs, 18-month aged Modena balsamic, and toasted pine nuts.
Prime Beef Carpaccio
$24Carpaccio di Manzo alla Cipriani
Thinly sliced dry-aged beef, wild baby arugula, shaved Parmigiano-Reggiano, and lemon emulsion.
Charred Mediterranean Octopus
$26Polpo alla Griglia con Patate
Tender octopus charred over oak wood, fingerling potato confit, caper berries, and salsa verde.
Piedmontese Tajarin al Tartufo
$38Tajarin al Tartufo Nero
Hand-cut 30-yolk pasta ribbons, mountain butter emulsion, and freshly shaved black winter truffle.
Braised Wild Boar Pappardelle
$34Pappardelle al Ragù di Cinghiale
Wide ribbon pasta, slow-cooked Sangiovese wild boar ragù, juniper berries, and aged pecorino.
Mantovana Squash Tortelli
$30Tortelli di Zucca alla Mantovana
Roasted squash filling, crushed amaretti, brown butter, crispy sage, and grated Grana Padano.
Dry-Aged Fiorentina Cut
$68Bistecca alla Fiorentina
Oak-fired prime T-bone steak, rosemary infused olive oil, Maldon sea salt, and grilled lemon.
Roasted Mediterranean Branzino
$46Branzino al Forno con Erbe
Whole roasted sea bass, Castelvetrano olive tapenade, braised fennel bulb, and charred blood orange.
Amarone Braised Beef Cheeks
$44Guancia di Manzo all'Amarone
Tender beef cheeks braised in Amarone della Valpolicella, creamy stone-ground polenta, and gremolata.
Traditional Venetian Tiramisù
$16Tiramisù Tradizionale al Mascarpone
Espresso soaked Savoiardi, whipped sweet mascarpone cream, dark Marsala, and Valrhona cocoa dust.
Meyer Lemon & Vanilla Panna Cotta
$15Panna Cotta alla Vaniglia e Limone
Piedmont chilled cream, infused vanilla bean, candied Sorrento lemon zest, and rosemary shortbread crumble.
Have specific dietary preferences or allergies?
Our executive chef prepares custom adaptations for vegetarian, vegan, and gluten-sensitive guests. Please notify our service team upon arrival.
Chef's Seasonal Favorites
Our chef's three favorite dishes this season, made fresh each day.
Fresh egg tagliolini with butter, Parmigiano and shaved black truffle.
Wild boar braised for twelve hours in Chianti, served with soft polenta.
Carnaroli rice cooked in Amarone wine and finished with bone marrow butter.
Ingredients delivered fresh each morning from local Tuscan farms.