with creamy burrata

radicchio, blood orange, fennel, toasted hazelnuts, aged balsamic

thinly sliced beef, arugula, shaved Parmigiano-Reggiano, lemon, truffle oil

hand-pinched, veal-filled pasta, sage butter sauce, toasted walnuts

acquerello risotto with black winter truffle, Parmigiano-Reggiano

house-amde linguine, Head on Skull Island prawn, cherry tomatoes, farlic, Calabrian chili

potato pave and grilled broccolini

slowly braised short ribs with a vegetable demi-glace, creamy Parmesan risotto

Mediterranean sea bass, capers, olives, golden raisins, pine nuts

layered eggplant, San Marzano tomato, mozzarella di bufala, basil

espresso ganache, hazelnut mousse, chocolate tort

blood orange sorbet, mascarpone mousse, white chocolate

a toast of Italian Sparkling Wine