Italian course menu
Seasonal dishes prepared with passion
Every course honors Italian tradition using imported specialty ingredients and fresh local harvests.
Burrata di Puglia[V]
$24Hand-tied pugliese burrata, heirloom tomatoes, fresh basil oil, and aged balsamic glaze.
Carpaccio di Manzo[GF]
$28Thinly sliced prime beef filet, wild arugula, 36-month Parmigiano Reggiano, and caperberries.
Fiori di Zucca[V]
$22Crispy wood-fired squash blossoms filled with sheep ricotta, lemon zest, and fresh marjoram.
Tagliolini al Tartufo[V]
$38Hand-rolled egg tagliolini, cultured Umbrian butter, and fresh black winter truffle shaved tableside.
Agnolotti dal Plin
$34Piedmontese hand-pinched pasta pockets filled with slow-braised veal, pork sugo, and sage butter.
Pappardelle al Cinghiale
$36Wide ribbon egg pasta with 12-hour slow-simmered Tuscan wild boar ragu, juniper, and rosemary.
Bistecca alla Fiorentina[GF]
$95Dry-aged 32oz T-bone steak oak-grilled with fresh rosemary, sea salt, and cold-pressed olive oil.
Ippoglosso all'Ischitana[GF]
$42Pan-roasted Pacific halibut, sweet cherry tomatoes, Castelvetrano olives, capers, and white wine.
Tiramisu Tradizionale[V]
$16Savoiardi soaked in single-origin espresso and dark rum, layered with whipped mascarpone cream.
Cannoli Siciliani[V]
$15Crispy cinnamon pastry shells filled with sheep milk ricotta, dark chocolate flakes, and candied orange.
Fresh arrivals
Ingredients arrive every Tuesday & Friday
Our dishes adapt to ingredient harvests. Reserve your dining experience in advance.
Curated Spirits & Cellar
Carefully selected Italian regional wines, craft cocktails, and aperitivi curated by our in-house sommelier to accompany every dish.
Autumn Harvest & Indigenous Italian Varietals
Our cellar celebrates indigenous Italian grape varieties alongside iconic regional vintages. Each bottle is chosen to complement the rich, earthy flavors of our handmade pasta and wood-fired preparations.
Marco Rossi
Head Sommelier, ALDENTE