We’ve buttoned up our winter coats and slipped on our wool socks, and winter ingredients blanket our menu with coziness and riches:
- Black truffles are on, gracing our Yukon Gold gnocchi with fonduta Val D’Aosta
- The rains have brought us chanterelles, which we are offering in an utterly lovely agnolotti dal plin with Chanterelle mushroom crema and white truffle butter
We are still prepping a lavish New Year’s Eve menu and looking forward to Christmas goose! Now is a great time to secure your reservation.