Our Menu

Creamy burrata, heirloom tomatoes, basil oil, and toasted pine nuts.

Thinly sliced raw beef, arugula, shaved parmesan, and lemon zest.

Crispy risotto balls, truffle cream, and aged pecorino cheese.

Lightly fried squid, lemon wedges, and spicy marinara dip.

Rosemary, garlic, and extra virgin olive oil.

Lemon zest, sea salt, and shaved parmesan.

Seasonal greens, balsamic glaze, and radish.

Handmade pasta, slow-cooked beef ragu, and fresh herbs.

Oven-baked sea bass, roasted fennel, olives, and capers.

Braised veal shank, saffron risotto, and gremolata.

Creamy arborio rice, wild forest mushrooms, and thyme.

Espresso-soaked ladyfingers, mascarpone, and cocoa.

Vanilla bean cream, berry coulis, and mint.

Crispy shells, sweet ricotta, and pistachio.