MENUS
While these menus are indicative of our menu format, please understand that they are sample menus and subject to change.
Seasonal Tasting Menu A Tasting of Vegetables Four-Course Menu White Truffle Tasting Menu
While these menus are indicative of our menu format, please understand that they are sample menus and subject to change.
Seasonal Tasting Menu A Tasting of Vegetables Four-Course Menu White Truffle Tasting Menu
combines the freshest ingredients and innovative approach to classic Italian flavors and modern techniques. This menu is the ultimate expression of our contemporary Italian cuisine.
combines the freshest ingredients and innovative approach to classic Italian flavors and modern techniques while highlighting the best of the season’s vegetables.
offers a selection of our cuisine, ranging from classic Italian dishes to more contemporary interpretations of Italian flavors. Diners may create their own four-course menu from choices in each course.
features the season’s best truffles! As truffles are foraged by hand and very much subject to availability, we will be happy to accommodate you with one of our other tasting menu experiences should truffles become unavailable for the date of your reservation.
Price Per Person $275 Wine Pairing $185
A 20% service charge and a 4% surcharge for employee benefits will be added to all sales
Chef/Owner: Suzette Gresham Chef de Cuisine: Gonzalo Agliozzo
Pastry Chef: Theron Marrs
Price Per Person $215 Wine Pairing $185
A 20% service charge and a 4% surcharge for employee benefits will be added to all sales
Chef/Owner: Suzette Gresham Chef de Cuisine: Gonzalo Agliozzo
Pastry Chef: Theron Marrs
Price Per Person $165 Wine Pairing $95
A 20% service charge and a 4% surcharge for employee benefits will be added to all sales
Chef/Owner: Suzette Gresham Chef de Cuisine: Gonzalo Agliozzo
Pastry Chef: Theron Marrs
Price Per Person $495 Wine Pairing $185
A 20% service charge and a 4% surcharge for employee benefits will be added to all sales
Chef/Owner: Suzette Gresham Chef de Cuisine: Gonzalo Agliozzo
Pastry Chef: Theron Marrs