Sustainably caught yellowtail thinly sliced with cold-pressed coastal olive oil, sea salt crystals, and pickled citrus petals.

Delicate pasta pouches filled with slow-braised veal and roasted herbs, finished in rich alpine butter and shaved seasonal truffles.

Seared over aromatic birch coals with toasted juniper berries, winter root vegetables, and a reduction of Amarone wine.

Warm roasted hazelnut sponge paired with house-spun Fior di Latte gelato and 12-year traditional Modenese balsamic glaze.