The Menu

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

Vegetarian · Vegan

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

Vegetarian

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

Gluten-free · Piccante

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

Vegetarian · Gluten-free

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.

Gluten-free

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

Gluten-free

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

Vegetarian · Gluten-free

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

Vegetarian

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.

Vegan · Gluten-free

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

Vegan · Gluten-free

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

Vegan

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

Vegan · Gluten-free

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

Vegetarian

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

Vegetarian · Gluten-free

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

Vegetarian

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

Vegetarian · Gluten-free