A Mano

Parsley Cavatelli

Hand‑made cavatelli with escargot, beech mushrooms, bone marrow and toasted garlic—earthy and rich

Goat Cheese Gnocchi

Soft gnocchi in wild boar ragu with granny smith apple and rosemary agrodolce—savory with a bright twist

Bucatini all’Amatriciana

Classic bucatini with tomato, guanciale and Fiore Sardo—bright, salty, and satisfying

Chicken Milanese

Crisp‑fried chicken cutlet with salsa rosa, cipollini onions and roasted potatoes—classic and well‑executed

Braised Pork Shank

Tender pork shank over taleggio polenta with pickled fennel—hearty and comforting

Antipasti Board

Curated meat, cheese and vegetable board for two—great way to start and share

Burrata

Burrata with shaved Brussels sprouts Caesar and guanciale—creamy with savory crunch

Tiramisu

Tiramisu with chocolate, espresso and hazelnuts—classic dessert with rich layers