L'Osteria Rustica

250g fresh burrata, summer black truffle tapenade, heirloom datterini tomatoes, 12-year balsamic glaze.

Thinly sliced black angus tenderloin, shaved 30-month Parmigiano Reggiano, wild arugula, caper emulsion.

San Marzano tomatoes, Fior di Latte di Agerola, fresh basil, cold-pressed Sicilian olive oil.

Truffle crema base, roasted chanterelles, fior di latte, thyme, drizzle of white truffle oil.

Spicy Calabrian spianata salami, smoked provola cheese, roasted sweet peppers, hot honey finish.

Slow-cooked hand-chopped beef & veal ragù simmered for 8 hours with Sangiovese wine.

Tonnarelli pasta emulsified with Pecorino Romano D.O.P. and cracked toasted black tellicherry peppercorns.

Savoiardi ladyfingers soaked in dark espresso and marsala, whipped velvety mascarpone, Valrhona cocoa.

Artisanal dry gin, Campari, sweet vermouth, smoked cedar wood and charred rosemary sprig.