Tomato, mozzarella cheese, pesto, and balsamic glaze on Tuscan toast.

Served with conserva, crostini, and olives.

Ricotta cheese with honeycomb and Tuscan toast.

Ricotta cheese with honeycomb and Tuscan toast.

Served with cherry shallot compote and Tuscan toast.

Served with cherry shallot compote and Tuscan toast.

Tomato, mozzarella cheese, pesto, and balsamic glaze on Tuscan toast.

Local mussels, tomato broth, white wine, herbs, and lemon.

Local mussels, tomato broth, white wine, herbs, and lemon.

With pickled pepper, cured tomatoes, and lemon-caper aioli.

With pickled pepper, cured tomatoes, and lemon-caper aioli.

Crab with herbs, arugula, and roasted pepper aioli.

Crab with herbs, arugula, and roasted pepper aioli.

Tuscan bread board.

Tuscan bread board.

Served with conserva, crostini, and olives.

Served with crostini, apples, and hazelnuts.

Served with crostini, apples, and hazelnuts.

With tomato, mozzarella, pepperoni, and wild flower hot honey.

With wild mushrooms, braised leeks, Taleggio cheese, and truffle oil.

With prosciutto, Calabrese, pork sausage, tomato, fresh mozzarella, and Parmesan.

With tomato, mozzarella, Gorgonzola, sun-dried tomato confit, artichoke hearts, onions, and mushrooms.

With prosciutto di Parma, Fontina cheese, and arugula.

With walnut butter, crème fraîche, and candied walnuts.

With ricotta cheese, spinach, and tomato sauce.

With ricotta cheese, spinach, and tomato sauce.

Grilled portobello mushrooms with capers, crispy shallots, oregano, and Pecorino vinaigrette.

Grilled portobello mushrooms with capers, crispy shallots, oregano, and Pecorino vinaigrette.

With whipped ricotta, hazelnuts, arugula, and apple cider vinaigrette.

With whipped ricotta, hazelnuts, arugula, and apple cider vinaigrette.

With walnut butter, crème fraîche, and candied walnuts.

Whole-stem artichoke heart with garlic extra virgin olive oil, Calabrian chilis, and Tuscan toast.

Whole-stem artichoke heart with garlic extra virgin olive oil, Calabrian chilis, and Tuscan toast.

Chicken breast with artichoke hearts, mushrooms, and Gorgonzola cream sauce. Served with linguine.

Grilled chicken breast with spinach, cauliflower, cherry tomatoes, shallots, and limoncello vinaigrette.

Chicken breast with artichoke hearts, mushrooms, and Gorgonzola cream sauce. Served with linguine.

Grilled flat-iron steak with mushrooms, salsa verde, onions, and saba. Served with fingerling potatoes.

Grilled flat-iron steak with mushrooms, salsa verde, onions, and saba. Served with fingerling potatoes.

Seared Spanish octopus with warm fingerling potatoes, celery roots, Marcona almonds, finocchiona, and horseradish aioli.

Seared Spanish octopus with warm fingerling potatoes, celery roots, Marcona almonds, finocchiona, and horseradish aioli.

Lemon tomato broth with mussels, shrimp, calamari, and salmon.

Lemon tomato broth with mussels, shrimp, calamari, and salmon.

Grilled salmon with tomatoes, avocado, red onions, olive oil, saba, and lemon. Served with grilled asparagus.

With beef bolognese and Parmigiano Reggiano cheese in béchamel sauce.

With meatballs in passata di pomodoro.

Parmesan risotto with pancetta, peas, egg yolk, and black pepper.

Homemade lobster ravioli in lobster cream sauce with cherry tomato medley and Marsala.

With crispy pancetta, scallions, garlic, and vodka sauce.

With crispy pancetta, scallions, garlic, and vodka sauce.

Spaghetti with Pecorino and black pepper.

Traditional bolognese with rigatoni.

Traditional bolognese with rigatoni.

With Parmigiano Reggiano cheese and garlic in cream.

With Parmigiano Reggiano cheese and garlic in cream.

With meatballs in passata di pomodoro.

Homemade lobster ravioli in lobster cream sauce with cherry tomato medley and Marsala.

Parmesan risotto with pancetta, peas, egg yolk, and black pepper.

With beef bolognese and Parmigiano Reggiano cheese in béchamel sauce.

Romaine hearts with Pecorino cheese, white anchovy, croutons, and Caesar dressing.

Baby iceberg lettuce with salumi, provolone cheese, pepperoncini, olives, and red wine vinaigrette.

With pecorino cheese, gala apple, pepato cheese, celery, and hazelnuts.

With pecorino cheese, gala apple, pepato cheese, celery, and hazelnuts.

Romaine hearts with Pecorino cheese, white anchovy, croutons, and Caesar dressing.

Baby iceberg lettuce with salumi, provolone cheese, pepperoncini, olives, and red wine vinaigrette.

Ladyfingers soaked in espresso and layered with sweetened mascarpone cheese. Topped with cocoa.

Ladyfingers soaked in espresso and layered with sweetened mascarpone cheese. Topped with cocoa.

Crispy pastry shells with sweet ricotta filling.