Seasonal ingredients, Piedmontese soul, and plates made to linger over — welcome to our table.
AntipastiAppetizers
Vitello Tonnato
20
Thinly sliced sous-vide tenderloin topped with a creamy and savory Piedmontese-style sauce.
Add black truffle (4g) +10
Bagna Cauda
18
Hot dip of garlic, anchovies, and buttery olive oil, served with crisp seasonal crudités and crusty house-made bread.
Polenta e Cotechino
21
Boiled cotechino sausage in a butter and fresh thyme sauce, served over crispy polenta medallions.
Fritto Misto
26
Golden fried shrimp, calamari, salmon, and a chef’s selection of seasonal vegetables.
Lamb Meatballs
20
House-made lamb meatballs, seasoned with herbs and spices, served with mint and garlic aioli.
Portobello Ripieno
18
Portobello mushrooms stuffed with mixed herbs, roasted walnuts, artichokes, and sun-dried tomatoes, finished with a balsamic reduction.
Charcuterie Board
26
Our chef's daily selection of artisan cured meats, artisanal cheeses and seasonal accompaniments. (Serves two)
Carpaccio alla Piemontese
21
hinly sliced raw beef topped with toasted hazelnuts, truffle oil, arugula salad and shaved parmesan cheese.
Add black truffle (4g) +10
Complimentary house-made bread with whipped ricotta, fresh herbs, and extra virgin olive oil — first basket free. Additional baskets 5. Corkage: 35 per 750 ml bottle; larger formats priced accordingly.
InsalateSalads
Insalata di Rucola
17
Arugula, grape tomatoes, red onions, leccino olives, Castelmagno cheese, toasted hazelnuts, and dried apricots in a red wine vinegar reduction.
Insalata di Barbabietola
18
Creamy mozzarella, roasted beets, and kale with pistachio pesto.
Caesar Salad
16
Romaine lettuce, crostini, shaved Parmesan, and classic Caesar dressing.
Caprese Salad
18
Heirloom tomato, creamy mozzarella, basil, and extra virgin olive oil.
ContorniSides
Grilled Asparagus
18
Topped with fried egg, Parmesan, and black truffle.
Parmesan Truffle French Fries
12
French Fries
8
Roasted or Mashed Potatoes
10
Rainbow Carrots
12
Sautéed Spinach
10
ZuppeSoups
Zuppa di Lenticchie
12
Hearty lentil soup simmered in a flavorful broth.
Add cotechino sausage +2
Zuppa del Giorno
12
Ask your server for today’s creation.
Add chicken +10, shrimp +16, or salmon +14.
La pastaPasta
Mezzi Rigatoni Norcina
28
Mezzi rigatoni with crumbled Italian sausage and a creamy tomato sauce.
Add black truffle (4g) +10
Pappardelle al Ragù
30
House-made pappardelle tossed in a slow-braised short rib ragù with tomatoes, herbs, and red wine.
Agnolotti Plin Burro e Salvia
30
Traditional Piedmontese stuffed meat pasta in brown butter and crispy sage.
Ravioli ai Funghi
26
Mushroom ravioli in a creamy mushroom sauce, finished with truffle oil.
SecondiEntrées
Osso Buco alla Milanese
56
Tender veal osso buco slow-braised in Roero Arneis white wine, over creamy saffron risotto, finished with gremolata.
Vitello al Barolo
33
Veal scaloppine sautéed in Barolo wine and mushrooms, with mashed potatoes and rainbow carrots.
Maiale alla Torinese
38
12 oz bone-in grilled pork chop with creamy mushroom sauce, caramelized onions, sun-ripened tomatoes, and spinach. Served with mashed potatoes and rainbow carrots.
Pollo Saltimbocca
32
Chicken breast with prosciutto and mozzarella, white wine demi-glace, and crispy sage. Served with roasted potatoes and rainbow carrots.
Salmone in Crosta di Pistacchio
34
Pistachio-crusted salmon over spinach and rainbow carrots with creamy dill sauce.
Merluzzo e Gamberi al Limone
36
Seared cod in bright lemon butter, on fresh spinach with sautéed garlic shrimp.