Artisan Wood-Fired Hearth & Tuscan Wine Cellar
Seasonal farm-to-table ingredients, hand-rolled pastas, and curated regional vintages in an intimate setting.
Dinner & Tasting Menu
Handmade pastas, prime dry-aged meats, and wood-fired hearth specialties.
Wood-Fired Truffle Gnocchi & Brown Butter
Piedmontese black truffles, hand-rolled Yukon potato gnocchi, sage brown butter, and aged Parmigiano.
Dry-Aged Bistecca alla Fiorentina (38oz)
Oak-fired Chianina porterhouse seared at 900°F over almond wood embers with rosemary sea salt.
Executive 5-Course Tasting & Sommelier Pairing
Chef Matteo seasonal tasting flight paired with five cellar reserves and library Tuscan Brunellos.
Handmade Burrata Pugliese with Heirloom Tomatoes
Creamy burrata, balsamic reduction, cold-pressed Sicilian olive oil, and toasted focaccia.
Pan-Seared Mediterranean Sea Bass (Branzino)
Wild-caught branzino, crispy skin, caper berries, charred Meyer lemon, and crushed fingerlings.
Classic Italian Tiramisu al Mascarpone
Espresso-soaked Savoiardi, Venezuelan cacao, and zabaione cream.
Sommelier Private Wine Cellar Tasting Flight
Curated 4-glass flight of rare regional Italian vintages with artisan cheese board.
Reserve Your Table or Tasting Flight
Live seat booking for dining room tables, chef's hearth counter, or heated garden patio.
1. Choose a Service Offering
Piedmontese black truffles, hand-rolled Yukon potato gnocchi, sage brown butter, and aged Parmigiano.
Oak-fired Chianina porterhouse seared at 900°F over almond wood embers with rosemary sea salt.
Chef Matteo seasonal tasting flight paired with five cellar reserves and library Tuscan Brunellos.
Creamy burrata, balsamic reduction, cold-pressed Sicilian olive oil, and toasted focaccia.