Osteria Luminosa

Creamy Puglia burrata, blistered Datterini tomatoes, 25-year aged balsamic, fresh basil oil, warm house focaccia.

Thinly sliced prime beef tenderloin, black truffle emulsion, shaved Parmigiano Reggiano 24-month, crispy capers, wild rocket.

Crispy golden baby squid, sea salt flakes, smoked paprika, charred Amalfi lemon, saffron garlic aioli.

Charred Spanish octopus tentacle, velvety smoked paprika potato cream, Taggiasca olives, crispy celery ribbons.

Three toasted sourdough slices: 1) Heirloom tomato & basil; 2) Whipped sheep ricotta & spicy honey; 3) Porcini mushroom duxelles.

Hand-cut 30-egg-yolk tagliolini, Normandy mountain butter emulsion, 36-month Parmigiano Reggiano, generously shaved black winter truffles.

Wide ribbon pasta with 8-hour braised wild boar ragù, juniper berries, Chianti Classico reduction, rosemary and aged Pecorino Toscano.

Hand-crimped pasta pillows filled with sweet Maine lobster & Sicilian red prawns, shellfish bisque reduction, fresh garden chives.

Acquerello aged Carnaroli rice, sautéed wild porcini mushrooms, mountain butter, Parmigiano broth, crispy thyme sprig.

Roman tonnarelli pasta, rare forest peppercorns toasted in olive oil, creamed Pecorino Romano D.O.P. with starchy pasta liquor.

Dry-aged Chianina T-bone steak seared over roaring oak embers, Maldon smoked salt, charred garlic bulb, fragrant rosemary oil.

Crisp-skinned Mediterranean wild sea bass, cherry tomatoes, caperberries, white wine fumet, sweet garlic, taggiasca olives.

Double-baked layers of roasted Sicilian aubergines, slow-simmered San Marzano sugo, creamy fior di latte, aged Grana, fragrant basil.

Tuscan spatchcock baby chicken brick-pressed over live embers for paper-crisp skin, charred baby broccolini, caper-parsley salsa verde.

Crushed San Marzano tomatoes, fresh campanian buffalo mozzarella D.O.P., torn Genovese basil, organic cold-pressed olive oil.

Bianca base with fior di latte, black truffle crema, sautéed king oyster mushrooms, melted Taleggio D.O.P., micro thyme.

Crispy crust with sweet tomato sauce base, topped post-bake with 24-month Prosciutto di Parma, creamy stracciatella cheese, baby rocket, balsamic fig glaze.

Crushed tomatoes, spicy artisanal Spianata Calabrese salami, fior di latte mozzarella, habanero-infused hot honey drizzle, fresh oregano.

Espresso-soaked artisanal Savoiardi ladyfingers, aged Florio Marsala wine, whipped Crema Mascarpone, bitter Valrhona cocoa powder.

Golden crispy fried pastry shells filled to order with sweet sheep's milk ricotta, crushed Bronte D.O.P. pistachios, candied orange rind.

Warm flourless cake made with dark Belgian 70% chocolate and ground toasted almonds, served with Tahitian vanilla bean gelato.

Artisanal Oaxacan mezcal, blood orange cordial, fresh lime juice, charred rosemary sprig, black volcanic salt rim.

Premium vodka, fresh dark double-shot espresso, Kahlúa coffee liqueur, touch of hazelnut syrup, three toasted coffee beans.

Aperol bitter, organic Prosecco Superiore D.O.C.G. from Valdobbiadene, splash of soda, green Castelvetrano olive & orange wheel.

100% Sangiovese organic Tuscan red. Deep ruby with elegant aromas of wild violet, dark cherry, dried herbs, and subtle oak spice.

Still natural spring water from Tuscany or sparkling mineral water from the Italian Alps.