Here's how this is going to work. After snagging a reservation - maybe it’s next week or maybe it’s next February - you will be presented with a menu. The first page is filled with starters from crudo to grilled octopus with pocha beans, shallot treviso jam and olives as well as sunchoke sformato with chiles, lobster and radicchio. Page two is when the fun really starts, with pastas like the lobster spaghetti that we teased you with and lamb capeletti with artichokes, mint breadcrumbs and walnuts. Rounding out this feast is a selection of large plates of grilled seafood and meats. Save so much room for dessert, including tiramisu, chocolate budino and assorted gelato as well as an affogato program with four different flavor combinations including Prosecco, apricot and burnt honey.