Giulia menu

Enhance any dish with an eight-gram serving of freshly shaved burgundy truffles.

Fresh oysters served with a refreshing watermelon and rhubarb granita and a splash of sirk vinegar.

Crispy toasted bread topped with savory chicken liver pâté and sweet green tomato jam.

These warm semolina cakes are served with roasted squash, apple, toasted pine nuts, mugolio, Italian black truffle, and Parmigiano cheese.

Warm olives served with almonds and black garlic.

Sea salt focaccia served with white bean spread, mixed onions, roasted carrots, and pecorino cheese.

Thinly sliced, 24-month aged Italian cured ham served with fresh Asian pear, toasted hazelnuts, arugula, and shaved Parmesan cheese.

This appetizer features creamy Burrata cheese served with sautéed hen of the woods mushrooms, radicchio, fresh apple, and a side of toasted oat-millet sourdough bread.

This Sicilian-style vegetable relish features eggplant, sweet peppers, rhubarb, squash, raisins, and almonds, served with grilled sourdough bread.

A savory pie filled with farm greens and ricotta, served with charred onion, marinated beets, fennel, and a balsamic glaze.

Thinly sliced raw yellowtail served in a chilled ginger and melon broth with citrus, kiwi berries, cucumber, and radish.

These are savory bread dumplings served in a warm broth, prepared with shiitake mushrooms, spinach, Ailsa Craig onions, and fresh tomatoes.

Grilled rosemary flatbread served with Italian cooked ham, spicy saffron mayonnaise, and pickled vegetables.

A warm, savory dipping sauce made of garlic and anchovies, served with a selection of fresh seasonal vegetables.

Wide, flat pasta ribbons served with a savory braised wild boar ragu, earthy black trumpet mushrooms, juniper berries, and shaved Parmesan cheese.

Meat-filled pasta served with a sweet pepper sauce, roasted kale, and a balsamic glaze.

Thick, straw-like pasta served in a savory tomato sauce with house-cured pancetta and pecorino cheese.

This dish features casarecce pasta made from emmer farro, tossed with preserved mushrooms, fresh arugula, Grana Padano cheese, and a touch of lemon.

These fresh, house-made potato and cheese-filled pasta pockets are served in a sauce of fresh tomato, tulsi basil, farm leeks, and melted fontal cheese.

Thin, ribbon-style pasta served with a traditional slow-cooked Devon beef ragu and topped with aged Parmesan cheese.

Handmade pasta pockets filled with squash and brown butter, served with matsutake mushrooms, sweet corn, bitter treviso, and a savory Marsala wine sauce.

Rigatoni pasta tossed with spicy beef sausage, broccoli rabe, baby carrots, and dried local chilies, finished with a topping of ricotta salata cheese.

Large corkscrew pasta served with a pesto of toasted almonds, tomatoes, and herbs, finished with eggplant cream, green beans, and smoked provola cheese.

Grilled swordfish served with roasted tomatoes, green beans, capers, olives, and borlotti beans.

This premium cut of beef is served with sautéed Nardello peppers, kale, a savory anchovy salsa verde, and grilled lemon.

Grilled venison loin served with creamy corn polenta, preserved mushrooms, roasted Brussels sprouts, and a rosemary-infused autumn berry sauce.

Dry-aged duck breast served with sweet and sour cipollini onions, delicata squash, apple, rhubarb, braised potatoes, and wilted spinach.

A scoop of chai-infused chocolate chip gelato served with spiced cookie crumbles and orange-flavored whipped cream, topped with a shot of hot espresso.

A rich chocolate and hazelnut cake served with roasted banana malt ice cream and a crunchy oat topping.

A chilled vanilla cream custard served with caramel-glazed apples, cinnamon rye cake, and crunchy candied buckwheat.

A rustic Italian-style pear tart served with a nutty almond-based filling, dried pear compote, and brown butter ice cream.

This roasted fig gelato is served with olive and fig shortbread, anise-orange pastry cream, and caramelized figs.

A chilled, frozen strawberry dessert served with a lemon-scented custard sauce, a black pepper crumble, and fresh lemon.

This dessert features creamy Bronte pistachio gelato served with a side of pistachio and dried cherry biscotti.

A selection of our freshly baked, house-made cookies.