Chef Dino Luciano

Bomba de Chorizo y Alioli de Chipotle

Bruschetta - fresh sourdough, heirloom tomatoes, fig balsamic

Pinchos Morunos de Lomo de Cerdo

Arancini di Mozzarella e Scalogno - Golden-fried risotto balls filled with melted mozzarella, caramelized shallots, and parmesan, served with a rich, smoky romesco sauce

Pollo alla Cacciatora - Slow-braised chicken in a rich cacciatore sauce, served with a silky root vegetable purée, red pepper gravy, and flakes of aged Romano

Risotto Español - A creamy Spanish-inspired risotto, featuring wild mushrooms, infused with the deep umami of black garlic oil, and garnished with vibrant cherry tomatoes

Bife de Hígado y Chimichurri - Juicy hanger steak, perfectly grilled and served with a vibrant chimichurri sauce, tender braised radishes, and a silky Yukon gold purée

Crème Brûlée de Dulce de Leche

Gâteau au Chocolat - Decadent chocolate cake, a delicate pistachio crumble, and a cloud of vanilla Chantilly cream

Tarta de Vainilla - A tender vanilla bean cake paired with a fragrant pear compote, drizzled with rich dark chocolate ganache

Capellini e Capesante - Anchor seared sea scallops atop a nest of capellini tossed in brown butter, finished with a velvety Lyonnaise beurre blanc

Risotto al Pomodoro Bruciato - Creamy risotto infused with blistered tomatoes, earthy oyster mushrooms, and pecorino romano

Mussels Arrabbiata - Mussels simmered in a spicy arrabbiata sauce, complemented by chorizo, fennel, and charred sourdough

Insalata di Farro Estiva - Nutty farro salad with heirloom tomatoes, caramelized shallots, capers, and a light citrus dressing, finished with fresh basil

Caprese del Bastione - A refined take on the classic caprese salad, featuring goat cheese, sun-ripened heirloom tomatoes, and a fragrant basil vinaigrette

Siciliana Lobster bisque - Lobster bisque infused with Sicilian flavors, enhanced by truffle oil and served with crispy grilled sourdough

Filet di Manzo con Purè di Yukon - Prime New York strip atop velvety Yukon and goat cheese purée, drizzled with rich bordelaise sauce, and smoky charred kale

Pollo alla Cacciatora - Slow-braised chicken in a rich cacciatore sauce, served with a silky root vegetable purée, red pepper gravy, and flakes of aged Romano

Vongole al Vino Bianco - Sweet clams in a delicate white wine and garlic sauce, paired with tender orzo and vibrant heirloom greens

Tiramisu Panna Cotta - A decadent twist on tiramisu, featuring velvety panna cotta, smooth vanilla mascarpone, and a rich salted dark chocolate ganache

Cannoli Siciliani - Crisp Sicilian cannoli filled with blood orange-infused mascarpone, served with rich chocolate sauce and crushed pistachios

Torta Caprese con Nocciole Candite - A decadent chocolate cake, paired with a rich dark chocolate ganache, amaretto cherry coulis and finished with crispy candied hazelnuts

Ebi no Tempura Soba, Miso Emulsion - Crispy tiger prawns served atop a delicate bed of soba noodles, accompanied by a silky miso emulsion

Yakitori Tori & Teriyaki-Kasu Peanut Sauce - ucculent grilled chicken skewers, brushed with a delicate teriyaki-kasu peanut glaze, garnished with toasted sesame seeds (goma) and finely sliced green onions (negi)

Shiitake Gyoza & Pickled Karashi Mizuna - Crisp, golden-brown shiitake mushroom gyoza served with a tangy ponzu dipping sauce, complemented by the delicate bite of pickled mustard greens (karashi mizuna)

Sāmon, Kabocha Oroshi & Miso-Sesame Jōsu - Perfectly seared Faroe Island salmon, accompanied by a velvety kabocha purée (oroshi) and finished with a glossy miso-sesame glaze (jōsu)

Tonkatsu, Karei & Tsukemono Daikon - Crispy breaded pork cutlet (tonkatsu), served with a rich, velvety Japanese curry, accompanied by tangy pickled daikon (tsukemono) and vibrant heirloom mizuna greens

Tantanmen Ramen, Buta-Kara Sirloin & Naruto - Rich, spicy tantanmen ramen served with perfectly seared sirloin steak, tender spinach, and classic naruto swirl

Matcha Crème Brûlée, Shiro Choco Ganache & Goma Crumble - A velvety matcha-infused crème brûlée with a perfectly caramelized top, accompanied by a rich white chocolate ganache and a crisp sesame crumble

Mitsu Keki, Citrus Coulis & Arare Almond - A delicate honey-infused cake, paired with a vibrant citrus coulis and finished with crisp, candied almonds

Capellini e Capesante - Anchor seared sea scallops atop a nest of capellini tossed in brown butter, finished with a velvety Lyonnaise beurre blanc

Risotto al Pomodoro Bruciato - Creamy risotto infused with blistered tomatoes, earthy oyster mushrooms, and pecorino romano

Mussels Arrabbiata - Mussels simmered in a spicy arrabbiata sauce, complemented by chorizo, fennel, and charred sourdough

Insalata di Farro Estiva - Nutty farro salad with heirloom tomatoes, caramelized shallots, capers, and a light citrus dressing, finished with fresh basil

Siciliana Lobster bisque - Lobster bisque infused with Sicilian flavors, enhanced by truffle oil and served with crispy grilled sourdough

Caprese del Bastione - A refined take on the classic caprese salad, featuring goat cheese, sun-ripened heirloom tomatoes, and a fragrant basil vinaigrette

Filet di Manzo con Purè di Yukon - Prime New York strip atop velvety Yukon and goat cheese purée, drizzled with rich bordelaise sauce, and smoky charred kale

Pollo alla Cacciatora - Slow-braised chicken in a rich cacciatore sauce, served with a silky root vegetable purée, red pepper gravy, and flakes of aged Romano

Vongole al Vino Bianco - Sweet clams in a delicate white wine and garlic sauce, paired with tender orzo and vibrant heirloom greens

Tiramisu Panna Cotta - A decadent twist on tiramisu, featuring velvety panna cotta, smooth vanilla mascarpone, and a rich salted dark chocolate ganache

Cannoli Siciliani - Crisp Sicilian cannoli filled with blood orange-infused mascarpone, served with rich chocolate sauce and crushed pistachios

Torta Caprese con Nocciole Candite - A decadent chocolate cake, paired with a rich dark chocolate ganache, amaretto cherry coulis and finished with crispy candied hazelnuts

Bisque de Moelle Osseuse - A luxurious bone marrow bisque, enriched with the depth of roasted marrow, topped with homemade sourdough, drizzled with aromatic tomato oil, and finished with a hint of truffle salt

Pétoncles au miel - Seared scallops delicately glazed with honey, served atop a silky parsnip purée, and finished with a dusting of aged Parmesan

Camarones al Ajo y Limón con Capellini - Succulent lemon-garlic shrimp served over delicate capellini, drizzled with a rich pepper and wine reduction, and topped with a fresh sprinkle of micro radish

Boeuf à la Bourgignonne - Perfectly seared New York strip topped with bordelaise sauce , accompanied by a velvety Yukon gold and goat cheese purée, and complemented by tender heirloom greens & caramelized carrots

Gâteau au Chocolat - Decadent chocolate cake, paired with a vibrant cherry coulis, a delicate pistachio crumble, and a cloud of vanilla Chantilly cream