Artisanal Wood-Fired Dining & Luxury Mixology
Pugliese creamy burrata, balsamic reduction pearls, toasted sourdough & fresh basil emulsion.
Flash-fried Adriatic squid, smoked paprika salt, charred lemon, and saffron aioli.
San Marzano DOP tomatoes, calabrese spicy salami, smoked fior di latte, hot hot chili honey glaze.
30-yolk fresh egg pasta, shaved Umbrian black summer truffle, Normandy cultured butter, 24-month aged Parmigiano.
18-hour slow braised New Zealand lamb, saffron risotto alla Milanese, gremolata citrus crust.
Small-batch bourbon infused with toasted Georgia pecan, Disaronno amaretto, Angostura, applewood cloche smoke.
Cold-steeped organic Egyptian hibiscus, crushed raspberries, San Pellegrino sparkling tonic, fresh rosemary sprig.
Savoiardi soaked in single-origin Ethiopian espresso, double-whipped mascarpone mousse, Valrhona dark cocoa dust.
Choux pastry filled with Bronte Sicilian pistachio gelato, warm 70% dark Guanaja chocolate ganache.