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Wagyu beef meatballs, San Marzano dop marinara, Tuscan basil evoo

24-month prosciutto di parma, bufala burrata, sicilian fig jam, black mission figs

Grilled lamb skewers, brushed with rosemary, Casa Piccinini organic Sicilian evoo

Semolina flour fried shrimp, calamari, Calabrian chili aioli, San Marzano dop marinara

Chargrilled Spanish octopus, crispy potatoes, 'nduja, taggiasca olives, lemon saffron aioli

Wagyu beef tenderloin, grana padano, jalapeños, arugula, lemon saffron aioli, parmesan crisps, Casa Piccinini organic Sicilian evoo

Butternut squash, aged parmigiano, amaretto crumble, brown butter sage emulsion, crispy sage, Modena balsamic demi-glacé

Heirloom beets, bufala mozzarella, orange segments, Tuscan basil evoo, pistachio crumble, Modena balsamic demi-glacé

Poached lobster, frisée, shaved fennel, cherry tomatoes, red onion, celery hearts, taggiasca olives, capers, champagne vinaigrette

Butternut squash, aged parmigiano, amaretto crumble, brown butter sage emulsion, crispy sage, Modena balsamic demi-glacé

Saffron-infused egg fettuccine, porcini mushrooms, truffle butter, and black truffle shaved table side

Ricotta dumpling, truffle pecorino, cracked black pepper, add fresh seasonal truffle shaved tableside mp x gram

Braised short rib, San Marzano sauce, torn basil, ricotta salata

Veal-filled pasta, sage brown butter, veal jus, crispy prosciutto di parma

Argentinian wild shrimp, spicy vodka sauce, heirloom cherry tomatoes, shallots, toasted pank

Squid ink bucatini, whole Maine lobster, spicy San Marzano arrabbiata, Calabrian chili

Carnaroli risotto, diver scallops, Argentinian wild shrimp, calamari, octopus, heirloom cherry tomatoes, garlic, white wine, Calabrian chili oil

Seared branzino, lemon butter caper sauce, sautéed spinach

Chicken breast roulade filled with porcini mushrooms, sun-dried tomatoes, truffle, butternut squash purée, roasted cherry tomato au jus

Braised veal shank, creamy mascarpone polenta

8 oz. Mishima Reserve Ultra Wagyu center-cut tenderloin filet, buttery, lean, elegant

16 oz. Mishima Reserve Ultra Wagyu ribeye intensely marbled, rich, velvety

16 oz. bone-in veal chop charred crust, tender center (medium + up)

Half a rack of Colorado lamb chops, tender, buttery chops marinated in Tuscan herbs, salmoriglio sauce

16 oz. Spanish acorn-fed Ibérico pork loin marbled cut from the shoulder, known for its tenderness and flavor

Our best cuts platter two Colorado lamb chops, 8 oz. piuma Iberico, 8 oz. wagyu filet

40 oz. Tuscan-style porterhouse, 45-day dry-aged, served on Himalayan salt block (limited availability)

Sautéed spinach tossed with spicy nduja

Foraged fresh wild mushrooms, garlic and white wine, truffle butter, parsley, cracked black pepper

Stone-ground polenta, mascarpone, San Marzano marinara sauce, and grated aged parmigiano

Crispy smashed parmesan garlic potatoes, rosemary, truffle sea salt

Roasted heirloom carrots, Texas honey glaze, toasted pistachios

Saffron Milanese risotto, mascarpone, Argentinian wild shrimp, Maine lobster