Itria

mushroom pasta (right)

paccheri alla vodka (left)

amberjack

tartare

Mafaldine with Pecorino and Egg

Wavy mafaldine pasta tossed with pecorino and a soft egg.

Miyagi Oysters

Fresh oysters with apple and horseradish that open the meal with bright, bracing flavor

Hokkaido Scallops

Buttery scallops with preserved lemon and sea beans—tender and citrus‑bright

Squash Cappelletti

Stuffed cappelletti with winter squash and balsamic drizzle.

Agnolotti

Delicate filled pasta with roasted corn and hen of the woods—slightly sweet and earthy

Octopus Spaghetti Amatriciana

Spicy spaghetti amatriciana using smoky octopus instead of guanciale.

Mafaldine Cacio e Uova

Ribbon‑like mafaldine in a silky egg‑pecorino sauce with black pepper—rich and comforting

Dayboat Scallop Crudo

Raw scallops with preserved lemon and sea beans.

Orecchiette

Chewy orecchiette with charred tomato, basil, and smoked bonito—savory and umami‑rich

Rosemary Focaccia with Garlic‑Anchovy Oil

Warm, buttery focaccia with an addictive garlic‑anchovy oil—great to start or dip

Crème Fraiche Panna Cotta

Light panna cotta with roasted strawberry and amaretti—airy and subtly sweet