Todd English's Tuscany

Creamy baked burrata with confit cherry tomatoes, fresh basil pesto, and toasted rustic bread.

Thinly sliced beef tenderloin with crispy capers, wild arugula, truffle oil, and aged parmesan cheese.

Lightly breaded and fried calamari served with crispy lemon wheels and house-made marinara sauce.

Fresh house-made rigatoni tossed with succulent Maine lobster in a rich and creamy tomato vodka sauce.

Wide ribbons of pappardelle pasta with an 8-hour slow-cooked braised veal ragù and pecorino cheese.

Slow-cooked creamy arborio rice with a medley of wild mushrooms, truffle butter, and Parmigiano-Reggiano.

Wood-fired dry-aged porterhouse steak served with rosemary roasted potatoes and herb butter.

Wood-oven roasted Mediterranean sea bass with fresh herbs, Meyer lemon, capers, and extra virgin olive oil.

Brick-pressed grilled chicken marinated with garlic, rosemary, and lemon, served alongside creamy polenta.

Espresso-soaked ladyfingers layered with rich mascarpone cream and dusted with bitter cocoa powder.

Premium gin, aged sweet vermouth, and Campari, garnished with blood orange peel and smoked rosemary.

Natural sparkling mineral water sourced from the Italian Alps.