Dinner

Pan-seared scallops served with sweet corn purée, crispy pancetta, and brown butter. Lightly caramelized on the outside and tender at the center, with a rich finish balanced by a touch of sweetness.

Fresh tagliatelle tossed with wild mushrooms, shallots, Parmigiano-Reggiano, and a light black truffle cream. Rich and aromatic without feeling heavy, with a silky finish that keeps the dish elegant.

Carnaroli rice slowly cooked with wild mushrooms, shallots, white wine, and Parmigiano-Reggiano, finished with a touch of truffle and fresh herbs. Rich and earthy, with a smooth, delicate finish.

Slow-braised short rib served over creamy Parmesan polenta with roasted carrots and a red wine reduction. Deeply savory and tender, with a rich finish that makes it one of the more indulgent plates on the dinner menu.

Herb-crusted halibut served with fingerling potatoes, charred broccolini, and a lemon beurre blanc. Delicate, buttery, and bright, with a crisp herb finish that keeps the dish balanced and refined.

Center-cut filet mignon with whipped Yukon Gold potatoes, roasted asparagus, and red wine jus.