Creamy burrata cheese with heirloom tomatoes, fresh basil, and aged balsamic reduction.
Pairs with Pairs with Prosecco
Paper-thin sliced beef with capers, red onion, lemon oil, and pecorino romano shavings.
Golden fried risotto balls filled with ragù, peas, and mozzarella. Served with marinara sauce.
Tender squid rings lightly battered and fried until crispy, served with house-made tartar sauce.
Pairs with Try with Italian white wine
Aged San Daniele prosciutto draped with fresh figs, ricotta mousse, and honeycomb.
Toasted ciabatta topped with sautéed mushrooms, garlic, truffle oil, and fresh thyme.
Silky ribbon pasta with slow-cooked beef and pork ragù, fresh parmesan, and touch of cream.
Pairs with Pairs with Barbera d'Alba
Wide egg pasta ribbons with creamy porcini mushroom sauce, garlic, and truffle shavings.
Handmade ravioli filled with creamy ricotta and spinach, served in brown butter and sage sauce.
Fresh spaghetti with Manila clams, white wine, garlic, and a hint of chili. A Campania classic.
Squid ink pasta with fresh seafood, garlic, white wine, and a touch of cream.
Classic Roman pasta with spicy tomato sauce, garlic, and pecorino romano. Simple, bold, timeless.
Braised veal shank with vegetables and white wine, served with saffron risotto and gremolata.
Pairs with Pairs with Nebbiolo
Whole Mediterranean sea bass roasted with lemon, herbs, and olive oil. Filleted tableside.
Veal scallops with prosciutto and sage, finished with Marsala wine reduction and seasonal vegetables.
Pairs with Pairs with Chianti Classico
Pan-seared chicken breast with lemon, capers, and white wine sauce served with roasted potatoes.
Layers of tender eggplant, fresh mozzarella, tomato sauce, and parmesan. A vegetarian showstopper.
Peppery arugula, shaved Parmigiano-Reggiano, toasted pine nuts, and lemon vinaigrette.
Charred broccoli rabe sautéed with garlic, red chili flakes, and quality olive oil.
Crispy roasted fingerling potatoes with rosemary, sea salt, and garlic-infused olive oil.
Heirloom tomatoes, creamy buffalo mozzarella, fresh basil, balsamic, and premium olive oil.
Classic layers of espresso-soaked ladyfingers, creamy mascarpone, and dusted cocoa powder.
Silky Italian cream custard with fresh berry compote and candied mint.
Warm panettone bread pudding with vanilla custard sauce and dried fruit.
Single scoop of Italian vanilla gelato drowned in a shot of hot espresso.
Crisp and elegant sparkling wine from the Veneto region with bright citrus notes.
Rich and fruity red wine from Piedmont with notes of cherry, plum, and subtle spice.
Light, refreshing white wine with green apple and citrus flavors, perfectly balanced acidity.
Full-bodied Tuscan red with dark fruit complexity, aged in oak for depth and elegance.
Italian sparkling mineral water with a crisp, refreshing taste. Served with lemon or lime.
Rich Italian espresso, cappuccino, or choose from our selection of amaro and grappa.