Creamy burrata cheese with San Marzano tomatoes, fresh basil, aged balsamic, and extra virgin olive oil.
Pairs with Pairs with Prosecco
Thinly sliced prime beef, capers, Parmigiano-Reggiano shavings, truffle oil, and arugula on crostini.
Crispy golden risotto balls filled with ragù, peas, and mozzarella, served with marinara sauce.
Pairs with Try with our house white wine
Tender squid rings lightly breaded and fried until crispy, served with spicy marinara and lemon.
Aged prosciutto di Parma draped over fresh figs with creamy burrata and aged balsamic reduction.
Roasted porcini mushrooms with garlic, thyme, Parmigiano-Reggiano, and a drizzle of truffle oil.
Fresh ribbon pasta with our signature slow-cooked Bolognese sauce, finished with Parmigiano-Reggiano and basil.
Silky fettuccine tossed in our creamy Alfredo sauce made with butter, cream, and aged Parmigiano-Reggiano.
Pairs with Pairs with Chardonnay
Hand-rolled ravioli filled with creamy ricotta and fresh spinach, served in brown butter sage sauce.
Simple elegance: spaghetti tossed with sliced garlic, red chili flakes, and premium extra virgin olive oil.
Layers of fresh pasta, rich meat ragù, creamy béchamel, and melted mozzarella, baked until golden.
Wide ribbon pasta with earthy porcini mushrooms, garlic, cream, and fresh thyme in a luxurious sauce.
Pillowy gnocchi layered with San Marzano tomato sauce, fresh mozzarella, basil, and baked until bubbly.
Slow-braised veal shank in red wine and vegetable broth, served over creamy risotto Milanese.
Pairs with Pairs with Barolo
Whole Mediterranean sea bass roasted with lemon, rosemary, cherry tomatoes, and Castelvetrano olives.
Pairs with Pairs with Vermentino
Thin slices of veal topped with anchovy-caper tuna sauce, capers, lemon, and served with crostini.
Tender veal scaloppine wrapped with prosciutto and fresh sage, pan-seared and finished with white wine reduction.
Pairs with Try with Pinot Grigio
Prime-grade beef short ribs, herb-crusted and slow-roasted, served with seasonal roasted vegetables and jus.
Grilled octopus with charred lemon, garlic, chili, and served over creamy cannellini bean puree.
Layers of breaded and fried eggplant with marinara sauce, fresh mozzarella, and Parmigiano-Reggiano, baked until golden.
The iconic dessert: espresso-soaked ladyfingers layered with creamy mascarpone custard and cocoa powder.
Silky panna cotta topped with fresh mixed berries compote and a drizzle of aged balsamic reduction.
Traditional Italian Christmas cake with dried fruits and candied orange, served with sweet wine zabaglione.
Premium vanilla gelato drowned in hot espresso, creating the perfect balance of hot and cold.
Pairs with Pairs with Moscato d'Asti
Three scoops of our house-made gelato in seasonal flavors: pistachio, dark chocolate, and amaretto.
Crisp and elegant Italian sparkling wine with green apple and floral notes. Perfect aperitivo.
Light and refreshing white wine with citrus and stone fruit, ideal pairing with seafood dishes.
Full-bodied red wine with complex notes of cherry, leather, and spice. Perfect for hearty meat dishes.
Pairs with Pairs with Osso Buco
Rich, authentic Italian espresso pulled fresh to order. The perfect finish to your meal.
Velvety cappuccino made with steamed milk and espresso, topped with a touch of cocoa powder.
Crisp Italian sparkling mineral water. Available in 500ml or 1L bottles.