Thinly sliced beef, 30-month aged Parmigiano, wild arugula, caper vinaigrette.

Creamy burrata, roasted figs, aged balsamic, grilled sourdough bread.

Hand-cut egg pasta, Alpine butter, fresh winter truffles, Grana Padano.

Butternut squash parcels, sage brown butter, toasted pistachios.

Slow-braised veal shank, saffron risotto, citrus gremolata.

Hearth-baked sea bass, Castelvetrano olives, capers, lemon.