Creamy burrata cheese with vine-ripened tomatoes, basil oil, and aged balsamic reduction.
Pairs with Pairs with Pinot Grigio
Fresh figs wrapped in premium prosciutto, finished with gorgonzola cream and candied walnuts.
Tender calamari rings, lightly fried until golden, served with lemon aioli and fresh arugula.
Pairs with Try with our Crispy White Wine
Golden-fried risotto balls filled with ragù, peas, and mozzarella, served with marinara sauce.
Silky whipped ricotta with roasted garlic, herbs, and toasted bread points drizzled with truffle oil.
Fresh mussels sautéed in garlic, white wine, and chili, finished with fresh parsley and crusty bread.
Silken ribbons of fresh pasta with slow-cooked meat ragù, pecorino Romano, and aged balsamic.
Pairs with Pairs with Chianti Classico
Creamy Pecorino Romano and cracked black pepper tossed with spaghetti and pasta water reduction.
Delicate linguine with shrimp, clams, mussels, and squid in a light white wine garlic broth.
Pairs with Pairs with Sauvignon Blanc
Wide ribbon pasta with wild boar ragù, mushrooms, and a hint of juniper in a rich reduction.
Handmade spinach and ricotta ravioli with sage butter sauce, toasted pine nuts, and Parmigiano-Reggiano.
Robust pasta tubes with spicy tomato, garlic, and red chili, finished with Pecorino Romano shreds.
Pillowy potato gnocchi with wild mushroom ragù, truffle oil, and crispy sage leaves.
Traditional layers of fresh pasta, slow-cooked beef ragù, béchamel, and aged Parmigiano-Reggiano.
Whole Mediterranean sea bass, herb-roasted with lemon, olive oil, and seasonal vegetables.
Pairs with Pairs with Vermentino
Braised veal shank in red wine and tomatoes, served with saffron risotto and gremolata.
Pairs with Pairs with Barolo
Tender veal scallops wrapped in prosciutto and sage, pan-seared and finished with white wine reduction.
Layers of crispy eggplant, mozzarella, Parmigiano-Reggiano, and homemade tomato sauce, baked until golden.
Grilled lamb chops with fresh rosemary, garlic, and olive oil, served with seasonal roasted vegetables.
Pairs with Pairs with Brunello di Montalcino
Pan-seared chicken breast with lemon, capers, and parsley sauce, served with roasted potatoes.
Full-bodied Tuscan red with cherry, leather, and subtle oak notes. Perfect with rich meat dishes.
Crisp white wine with citrus and green apple notes. Ideal for seafood and light antipasti.
Light, effervescent sparkling wine with floral notes and a clean finish. Perfect for celebration.
Rich, smooth espresso made from premium imported Italian beans, served in a warm cup.
Refreshing Italian mineral water with natural carbonation, served chilled with lemon.
Traditional Italian digestive liqueur with bright lemon zest, served ice-cold in a chilled glass.
Creamy vanilla gelato drowned in hot espresso, creating a perfect balance of hot and cold.
Silky, decadent hot chocolate made with dark Italian chocolate, topped with whipped cream.
Classic creamy layers of mascarpone, ladyfingers soaked in espresso, dusted with cocoa powder.
Silky panna cotta topped with fresh berries and berry coulis, garnished with mint leaves.
Three scoops of authentic Italian gelato in seasonal flavors - pistachio, dark chocolate, and vanilla.
Silky lemon panna cotta with candied lemon peel and a light lemon zest foam on top.
Warm dark chocolate cake with a molten center, served with vanilla gelato and fresh berries.
Traditional Italian trifle with sponge cake, pastry cream, chocolate, and a hint of rum.