Course One
CRAB RAVIOLO
ricotta and yolk filling, lemon and bottarga butter, topped with caviar

Vegetarian Option: Curried Squash Raviolo

Course Two
TRUFFLED PIZZA per DUE (shared)
truffled pecorino cream, stracciatella, wild mushrooms,
topped with microgreens salad

Course Three
BRAISED BOAR OSSO BUCCO
cinnamon and red wine braised, saffron and currant risotto, 
garlic roasted broccolini

Vegetarian Option: Braised Beet Rounds

Course Four
"STRAWBERRY PRETZEL SALAD"
with house made gelato