Come gather over small plates of salami, prosciutto, and cheeses at long marble community tables. The tasteful kitchen also prepares more complex dishes that illustrate balance and restraint.
Starters include a selection of cured salami and cheeses like tart, triple-milk La Tur, and shrimp-and-lemon crostini. In a crunchy panini, melted fontina perfectly offsets the bitterness of the broccoli rabe it’s paired with.
The menu also includes larger plates like risottos stocked with fresh shrimp and calamari, fresh tomato, onions and peppers or the savory, truffle-infused risotto, which is rich without being overwhelming.
For dessert try a Capezzana olive oil cake with fresh figs, Verona chocolate mousse cake and tiramisu in the raw.
Click the PDF icon below to view the full menu.