Grappa Cured Salmon

Cucumber, radish, chive cream
Rosé, Chateau Pas du Cerf
Beautiful pale pink with aromas of citrus and exotic fruits, qualified by balsamic notes and hints of aromatic plants. A wine with personality in the mouth, well-balanced between fleshiness and firmness.

Cold Octopus Salad

Cannellini beans, green beans, cherry tomatoes, lemon-thyme aioli
Fiano, Li Veli
Bright yellow color, freshly fruity on the nose, with scent of mild citrus and pear. The aromatic character continues to the palate, with fresh fruit and lively acidity combining with mineral notes.

Salt Cod Fritter

Smoked aioli, fried sage
Etna Bianco, Murgo
Crispy acidity and juicy freshness. The high acidity is balanced by the softness of Catarratto grape, yielding a gorgeously pristine and elegant wine.

Warm Caesar “Salad”

Sautéed baby red romaine, crispy white anchovy, Parmesan
Trebbiano, Saladini Pilastri ‘Falerio’
Straw yellow hue and delicate bouquet. An elegant and full-bodied wine.

Squid Ink Campanelle Con Ragu di Mare

Seafood ragu, seared shrimp, cream and basil
Etna Rosso, Salapuruta “Lavico”
Ruby red in color with garnet highlight. An intense, ethereal, complex and harmonious bouquet and a lively, elegant, well-structured flavor. Notes of small fruits and rich in austere, persistent tannins.

Bronzino

Pan-seared with salmoriglio sauce
Corvina, Scaia
Ruby red with purple hues and aromas of cherry plum and berries. Well-balanced and fresh with good body and flavors of dark berries.

Prosciutto-Wrapped Monkfish

Stewed onions, fennel, Granny Smith apples, cannellini beans, white wine, cherry tomatoes
Super Tuscan, Le Sughere Frassinello
Deep ruby red in color with good berry, fruit and floral notes. Medium-bodied with fine, velvety tannins and nice elegant spicy tones.

Tasting Menu – 55
Food & Wine Tasting Menu – 75
Menu selections are available a la carte