MARCH is a tasting menu experience that offers a 6-course and a 9-course tasting menu with optional added wine pairings curated by our award-winning sommelier team. Our current menu takes inspiration from the cuisines and history of different Mediterranean Islands. We will travel from the Canary Islands in the far west, the Balearic Islands in Spain, and through Sardinia, Corsica, Elba, Malta, and Cyprus. Led by chef-partner Felipe Riccio in the kitchen, it offers an ever-evolving tasting menu (diners choose either six courses or nine) that explores the vast and varied regions of the Mediterranean. The wine list draws from an impressive 11,000-bottle cellar, overseen by partner and master sommelier June Rodil, and was designed to showcase the breadth of their producers.