Toasted artisan bread rubbed with garlic and topped with diced vine tomatoes, fresh basil, and olive oil.

Crispy golden risotto balls infused with black truffle oil, served with a side of garlic aioli.

Thinly sliced raw beef tenderloin topped with capers, parmesan shavings, arugula, and truffle oil.

Slow-braised veal shanks cooked with white wine and vegetables, served atop creamy saffron risotto.

Creamy Arborio rice cooked with porcini and wild mushrooms, finished with parmesan and truffle oil.

Fresh Atlantic salmon fillet grilled to perfection, served with asparagus and a lemon butter sauce.