Our Menu

Chef's selection of cured meats, artisanal cheeses, marinated olives, roasted peppers, and grilled vegetables

Three varieties: classic tomato basil, wild mushroom truffle, and ricotta with honey drizzle

Creamy burrata cheese with heirloom tomatoes, fresh basil, and 25-year aged balsamic reduction

Tender squid rings and tentacles, lightly battered and fried, served with spicy marinara and lemon aioli

Thinly sliced raw beef tenderloin with arugula, capers, parmesan shavings, and truffle oil

Golden fried risotto balls stuffed with ragù, mozzarella, and peas, served with pomodoro sauce

Fresh linguine with Manila clams, white wine, garlic, parsley, and a touch of red pepper flakes

Creamy Arborio rice with wild porcini mushrooms, truffle oil, and aged Parmigiano-Reggiano

Hand-cut wide ribbon pasta with our signature 6-hour slow-cooked beef and veal ragù

House-made potato gnocchi in creamy gorgonzola sauce with toasted walnuts and honey

Traditional Roman recipe with guanciale, pecorino Romano, farm-fresh eggs, and black pepper

Butternut squash ravioli with sage butter, amaretti crumbles, and aged balsamic drizzle

Dry-aged T-bone steak (36oz) grilled over olive wood, served with roasted rosemary potatoes

Mediterranean sea bass baked in herb salt crust, filleted tableside with lemon and extra virgin olive oil

Slow-braised veal shanks with saffron risotto, gremolata, and winter root vegetables

Free-range chicken breast, herb-crusted and baked with San Marzano tomatoes and fresh mozzarella

Atlantic salmon fillet with lemon herb crust, served with salmoriglio sauce and seasonal vegetables

Herb-crusted rack of lamb with rosemary jus, roasted garlic, and Tuscan white beans

Roman-style artichokes, twice-fried until crispy, with lemon and sea salt

Fresh spinach sautéed with garlic, pine nuts, and golden raisins

Crispy roasted potatoes with rosemary, sage, and extra virgin olive oil

Seasonal grilled vegetables with balsamic glaze and fresh herbs

Traditional mascarpone dessert with espresso-soaked ladyfingers, cocoa powder, and gold leaf

Crispy pastry shells filled with sweet ricotta, candied citrus, and dark chocolate chips

Vanilla bean panna cotta with mixed berry compote and amaretti cookie crumbles

Three scoops of house-made gelato: pistachio, stracciatella, and seasonal fruit

Traditional Italian grandmother's cake with pastry cream, pine nuts, and powdered sugar

Vanilla gelato 'drowned' in hot espresso with a shot of amaretto liqueur

Castello di Volpaia 2019 - Full-bodied red with notes of cherry and spice

Livio Felluga 2021 - Crisp white with citrus and mineral notes

Nino Franco DOCG - Premium sparkling wine with fine bubbles and floral notes

Traditional Italian espresso served with a twist of lemon peel