Signature plates.

Wild Atlantic salmon, lemon oil, capers, shaved fennel, dill, micro sorrel.

Pugliese burrata, 24-month San Daniele, heirloom tomato, aged balsamic, basil oil.

Saffron risotto, black truffle, fontina, porcini jus, crisp panko crust.

San Marzano, buffalo mozzarella from Campania, basil cut moments before service, single-origin olive oil.

Spreadable Calabrian sausage, hot honey from Saxapahaw, fior di latte, charred shallot.

No tomato. Stracciatella, shaved black winter truffle, lemon thyme, brown butter base.

Foraged wild mushrooms, taleggio, garlic confit, rosemary oil finish.

Fennel sausage, broccoli rabe, smoked provolone, chili flake, lemon zest.

Manila clams, white wine reduction, garlic, parsley, sea salt on a bianca crust.

Black mission figs, 24-month prosciutto di Parma, gorgonzola dolce, balsamic glaze.

Seven courses, paired. Bar seating only. Reservations close 24 hours before service.

Tonnarelli, aged Pecorino Romano, Parmigiano Reggiano 36-month, Tellicherry black pepper.

Wild boar ragù slow-braised 8 hours, fresh pappardelle, juniper, red wine reduction.

Dungeness crab, lemon, chili, bottarga, tagliolini, sea salt, extra-virgin finish.

Savoiardi, mascarpone, single-origin espresso, Marsala, unsweetened cocoa. Set for 24 hours.

Vanilla bean from Tahiti, seasonal fruit coulis, candied pistachio, gold leaf.

72% Valrhona ganache tart, sea salt caramel, hazelnut praline, crème fraîche.