During Fall and Winter, we serve dishes from Tuscany and Piemonte, where the recipes often contain butter & cream. Variations of venison and poultry culminate in "Truffelsweek" in November.
In Summertime, light Mediterranean meals with southern Italian origins dominate our menu: various fish, home made pasta, fresh herbs and vegetables, all prepared with fine Italian olive oils. Try our old recipes from Campania, Puglia and Basilicata.

Leo recommends the
following Menu: