Creamy burrata cheese, seasonal tomatoes, basil, aged balsamic reduction on crostini.
Pairs with Pairs with Prosecco
Golden-fried risotto balls filled with ragù, peas, and melted mozzarella. Served with marinara sauce.
Paper-thin sliced beef, capers, red onion, extra virgin olive oil, fresh lemon, shaved Parmigiano-Reggiano.
Pairs with Pairs with Barolo
Tender squid rings, lightly breaded and fried until golden. Served with house-made tartar sauce.
Toasted bread, fresh tomatoes, garlic, basil, olive oil. A classic Italian starter done right.
Charred octopus tentacles, garlic, chili, lemon, herb oil. Tender and smoky perfection.
Hand-rolled ribbon pasta with slow-cooked beef ragù, tomato, and a touch of cream. Pure comfort.
Pairs with Pairs with Chianti Classico
Wide ribbon pasta tossed with wild porcini mushrooms, truffle oil, garlic, fresh parsley, and Parmigiano.
Spaghetti with garlic, chili flakes, extra virgin olive oil, and fresh parsley. Simplicity at its finest.
Creamy Parmigiano-Reggiano and butter sauce coating fresh fettuccine. Rich, decadent, timeless.
Handmade ravioli filled with creamy ricotta and fresh spinach. Topped with brown butter and sage.
Pairs with Try with our house white wine
Fresh linguine with Manila clams, white wine, garlic, and parsley. The taste of the sea on your plate.
Penne with tomatoes, garlic, red chili, and pecorino Romano. Bold, spicy, and authentically Roman.
Braised veal shank, white wine, vegetables, and rich marrow. Served with creamy saffron risotto.
Pairs with Pairs with Barolo
Whole Mediterranean sea bass, roasted with lemon, herbs, and olive oil. Delicate and perfectly seasoned.
Pairs with Pairs with Vermentino
Thin veal cutlets with prosciutto and fresh sage, sautéed in white wine and butter. Classic elegance.
Creamy Arborio risotto infused with black truffle, white wine, Parmigiano, and truffle oil. Luxurious.
Breaded chicken breast, tomato sauce, mozzarella, and basil. Baked until golden and bubbly.
Fresh mozzarella, tomato, arugula, basil, olive oil, aged balsamic. The colors of Italy on one plate.
Pairs with Pairs with Pinot Grigio
Peppery arugula, shaved Parmigiano-Reggiano, lemon, extra virgin olive oil. Light and refreshing.
Market fresh vegetables roasted with garlic, herbs, and olive oil until caramelized and tender.
Crispy roasted potatoes with fresh rosemary, garlic, and sea salt. The perfect side dish.
Layers of espresso-soaked ladyfingers, creamy mascarpone, cocoa powder. The ultimate Italian dessert.
Silky smooth vanilla cream with fresh berries and berry coulis. Elegant simplicity.
Pairs with Pairs with Moscato d'Asti
Dense, decadent dark chocolate cake with a molten center. Served with vanilla gelato.
Bright, tangy lemon cream with candied lemon zest and fresh mint. Refreshingly light.
Crisp Italian sparkling wine with delicate notes of green apple and citrus. Perfect aperitif.
Refreshing white wine with bright acidity and subtle stone fruit flavors. A classic pairing.
Full-bodied red wine with cherry and herbal notes. Perfect with pasta and meat dishes.
Italian sparkling mineral water. Still or sparkling.
Strong, rich Italian espresso. Single or double shot.
Vanilla gelato drowned in hot espresso. Simple dessert in a glass.
Thick, decadent hot chocolate made with real Italian chocolate. Served with whipped cream.
House-made Italian lemonade with fresh lemons, water, and a touch of honey.