Be.Steak.A

calabrian chili-tomato sauce, fennel pollen.

prosciutto san Daniele.

horseradish crema, king oyster mushroom, Demi-glaze.

prosciutto san Daniele.

calabrian chili-tomato sauce, fennel pollen.

burrata pugliese, heirloom tomato, basil crumb

coraline endive, baby red romaine, parmesan, shaved hazelnut, tea egg

ligurian flatbread, crescenza cheese, Australian black winter truffles, olive oil.

honey colatura glaze, romesco, salsa verde, charred escarole

hand cut, "classic" preparation, chilis, quail yolk, little gem

strawberry chili water, pickled rhubarb, shiso, radish, sumac

Plain rigatoni with butter and Parmesan cheese.

beef filling, red wine-demi glace, hazelnut pesto.

colatura di alici, zucchini, breadcrumb, candied anchovy

preserved lemon ricotta filling, sweet peppers, romesco, Saba

special hand cut pasta, white wine butter sauce, Australian black winter truffle

horseradish crema, king oyster mushroom, Demi-glaze.

honey colatura glaze, romesco, salsa verde, charred escarole

brandy-green peppercorn sauce, endive.

escargot bourgogne, fines herbs

stuffed artichoke, grilled rocket puree, lemon

roasted onion, natural jus, horseradish cream, basil crostino. english cut available (chef’s favorite.

snow peas, yuzu kosho, black pepper sauce.

honey colatura glaze, romesco, salsa verde, charred escarole

fried yam gnocchi, truffled sour cream, fennel pollen.

fried yam gnocchi, truffled sour cream, fennel pollen.

calabrian chili crisp, fermented black bean, honey

amaretto poached apricots, burnt honey ice cream, sesame, almond crumble

lemon yogurt sponge, basil sorbet, cardamom cream