Grilled sourdough rubbed with garlic, topped with heirloom tomatoes, fresh basil, extra-virgin olive oil, and a balsamic reduction.

Crispy fried risotto balls filled with porcini mushroom ragù and fontina cheese, served on a bed of marinara.

Tender grilled squid with lemon, capers, fresh oregano, and a spicy Calabrian chili vinaigrette.

Creamy burrata with candy-stripe roasted beets, pistachio crumble, orange segments, and honey drizzle.

Three beef-and-pork meatballs in San Marzano tomato sauce with torn basil and shaved Parmigiano-Reggiano.

House-made tagliatelle with a 12-hour slow-braised beef and pork ragù, finished with Parmigiano-Reggiano.

Pan-seared branzino fillet with caper-berry butter, roasted fennel, and lemon-herb farro.

Braised veal shank with saffron risotto, gremolata, and roasted root vegetables.

Arborio rice slow-cooked with a medley of wild mushrooms, thyme, and aged Parmigiano, finished with truffle oil.

Wood-fired Neapolitan pizza with San Marzano DOP tomatoes, fresh mozzarella di bufala, basil, and extra-virgin olive oil.

Crispy panko-crusted chicken breast with arugula salad, shaved Parmigiano, lemon, and truffle aioli.

Tanqueray gin, Campari, and sweet vermouth stirred over ice, served with an orange peel.

Aperol, Prosecco, and a splash of soda, served over ice with an orange slice.

House-pulled espresso, vodka, Kahlúa, and a touch of vanilla syrup, shaken and served up.

House-made limoncello, Prosecco, soda, and fresh mint over crushed ice.

Italian sparkling mineral water. Also available: Aranciata, Limonata.

Layers of espresso-soaked ladyfingers and mascarpone cream, dusted with Valrhona cocoa.

Silky vanilla bean panna cotta with macerated strawberries and a balsamic glaze.

Three crisp pastry shells filled with sweet ricotta, chocolate chips, and candied orange peel.

A scoop of vanilla gelato drowned in a hot shot of espresso. Simple and perfect.