Antipasto

Capponata Siciliana

A beloved Sicilian classic of fried eggplant, sweet onion, celery and tomato, brought together with briny olives, capers and extra virgin olive oil.

Pairing: Manzoni Bianco · Veneto
A refined, mineral-driven white with notes of yellow apple and citrus, offering a rich yet balanced finish.

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La Pasta

Ravioli di Aragosta

Delicate ravioli filled with Maine lobster, served in a velvety tomato, garlic and white wine sauce with a touch of cream and chunks of lobster.

Pairing: Sangiovese Bianco · Tuscany
An unusual expression of Sangiovese: a white wine made from the same red grape, revealing bright citrus, red fruit and floral notes.

 

La Carne

Peposo

A Tuscan classic of beef slowly braised in red wine with garlic, herbs and peppercorns, served over creamy polenta.

Pairing: Gigino · Tuscany
A full-bodied blend of Sangiovese, Merlot, Petit Verdot and Syrah, with rich notes of forest fruit, vanilla and toasted spice.

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Il Dolce

Zuppa Inglese

Layers of delicate sponge cake soaked in vibrant Alchermes liqueur, layered with silky vanilla and chocolate pastry cream.

Pairing: Prosecco · Veneto
Light, delicate and beautifully sparkling, with fresh notes of acacia blossom and wild apple.