Our Menu

Toasted ciabatta, vine-ripened tomatoes, fresh basil, garlic, and extra virgin olive oil.

Crispy fried calamari rings served with our house-made marinara and lemon wedges.

Creamy burrata cheese wrapped in prosciutto di Parma, drizzled with aged balsamic reduction.

Handmade ribbon pasta tossed in a rich black truffle cream sauce with parmesan.

Slow-braised veal shank with saffron risotto and gremolata. Our signature dish.

Whole roasted Mediterranean sea bass with lemon, herbs, and roasted vegetables.

Espresso-soaked ladyfingers, mascarpone cream, and dusted with dark cocoa powder.

Silky chilled cream dessert infused with limoncello, topped with a mixed berry compote.

Full-bodied red with notes of dark cherry, leather, and oak. Tuscany, 2018.

Crisp white with vibrant acidity, notes of green apple and citrus. Veneto, 2022.

Thinly sliced raw beef, wild arugula, Parmigiano-Reggiano, and truffle-infused oil.

Slow-cooked Carnaroli rice with wild porcini mushrooms, thyme, and aged Pecorino.

Soft potato dumplings in a vibrant San Marzano tomato sauce with fresh buffalo mozzarella.

Three scoops of house-made gelato. Choice of Sicilian Pistachio, Madagascar Vanilla, or Dark Chocolate.

Full-bodied and prestigious Sangiovese with deep notes of black cherry and spice. Tuscany, 2017.

The quintessential Italian aperitif: Aperol, Prosecco, and a splash of soda, served with an orange slice.

A bold and bitter balance of Gin, Campari, and Sweet Vermouth, garnished with orange peel.

Chilled house-made lemon liqueur from the Amalfi Coast, served as a digestive.

Rich and intense shot of Arabica coffee, served with a twist of lemon zest.

Classic Italian sparkling orange beverage made with sun-ripened fruit.

Premium Italian lager with a delicate malt aroma and a perfectly balanced hoppy finish.

Elegant and complex grape-based pomace brandy, aged in oak barrels for extra smoothness.

Crispy saffron risotto balls stuffed with a slow-cooked beef ragù and melted mozzarella.

Schar-grilled Mediterranean octopus, smoked potato purée, and spicy Calabrian chili oil.

Tender veal scaloppini topped with prosciutto di Parma and fresh sage, finished in butter and white wine.

Artisan linguine with clams, mussels, shrimp, and calamari in a light cherry tomato and white wine broth.

Classic Tuscan porterhouse steak, dry-aged for 28 days and grilled over high heat with rosemary and sea salt.

Traditional Tuscan lemon-infused custard tart topped with pine nuts and powdered sugar.