Il Nostro Stagionale Menù
Rooted in authentic regional tradition and guided by the rhythms of harvest. Every dish is crafted from heirloom ingredients, wood-fired embers, and centuries-old Italian culinary craftsmanship.
Primi Piatti
House-Extruded & Hand-Rolled Pastas
Culinary Philosophy
Crafted daily with stone-ground durum flour and farm egg yolks, finished in emulsified butter sauces and slow-simmered braises.
Chianti Classico Gran Selezione 2016
Medium-bodied indigenous reds that mirror earthy truffle notes and savory ragù depth.
Truffle Tagliolini
SignatureVTagliolini al Tartufo Nero
Hand-cut egg ribbon pasta, cultured mountain butter, 36-month Parmigiano-Reggiano, fresh Umbrian black truffle shaved tableside.
Wild Boar Pappardelle
Pappardelle al Cinghiale
Wide rustic ribbons, 12-hour braised Tuscan wild boar ragù, juniper berries, rosemary sprig, aged pecorino.
Acquerello Saffron Risotto
GFRisotto allo Zafferano e Midollo
Aged carnaroli rice, L'Aquila saffron threads, roasted bone marrow medallion, citrus gremolata crisp.
Sweet Corn & Ricotta Agnolotti
VAgnolotti di Mais e Ricotta
Hand-pinched pasta pillows, sweet roasted corn puree, sheep milk ricotta, brown butter, crispy sage blossoms.
Chef’s Four-Course Prix-Fixe Progression
Available nightly for the entire table. $95 per guest • Optional Sommelier Pairing +$65.
Reserve Your Evening at Olive & Ember
Tables fill quickly during seasonal menu releases. We accommodate dietary preferences, gluten-free, and vegan preparations with advance notice.
Join Us at the Wood-Fired Convivio
Reserve your table for an authentic Italian dinner crafted with seasonal ingredients, hand-rolled pasta, and regional cellar vintages.