Our menu

Creamy burrata from fresh cow's milk over heirloom tomatoes, basil, and a drizzle of cold-pressed Tuscan olive oil, finished with flaked sea salt.

Grilled rustic bread rubbed with garlic and topped with vine-ripened tomatoes, basil, and extra-virgin olive oil.

Lightly floured calamari fried until golden, served with lemon and a spicy arrabbiata dipping sauce.

A board of imported prosciutto di Parma, soppressata, and aged provolone with marinated olives and grissini.

Thinly sliced raw beef tenderloin with arugula, shaved Parmigiano-Reggiano, capers, and lemon.

Grandmother's beef-and-pork meatballs braised in San Marzano tomato sugo, finished with basil and Parmigiano.

Fresh egg tagliatelle in a slow-braised Bolognese ragù of beef and pork, finished with butter and Parmigiano-Reggiano.

Carnaroli rice slowly stirred with porcini and cremini mushrooms, white wine, butter, and aged Parmigiano.

Spaghetti tossed with fresh Manila clams, garlic, white wine, parsley, and a touch of chili and good olive oil.

Layers of fresh pasta, Bolognese ragù, béchamel, and mozzarella, baked until golden and bubbling.

Pillowy potato gnocchi in a bright San Marzano tomato-basil sauce with a spoonful of fresh ricotta.

Tonnarelli pasta emulsified with Pecorino Romano and cracked black pepper — Rome on a plate.

Braised veal shank slow-cooked with white wine, soffritto, and broth, served over saffron risotto with gremolata.

Whole Mediterranean sea bass roasted with lemon, herbs, and olive oil, served with blistered cherry tomatoes.

Golden breaded chicken breast topped with San Marzano sugo and melted mozzarella, served with spaghetti.

Char-grilled bone-in ribeye finished with rosemary, sea salt, and Tuscan olive oil. For two to share.

Veal scaloppine layered with prosciutto and sage in a white wine and butter pan sauce.

Layered eggplant baked with tomato, basil, mozzarella, and Parmigiano — a beloved vegetarian classic.

Mixed garden greens with shaved fennel, radish, and a lemon-olive oil vinaigrette.

Crisp roasted potatoes tossed with rosemary, garlic, and sea salt.

Tender broccolini sautéed with garlic, chili flakes, and a squeeze of lemon.

House-baked focaccia with rosemary, olive oil, and flaked sea salt.

Espresso-soaked ladyfingers layered with mascarpone cream and dusted with bitter cocoa.

Silky vanilla-bean cream set just soft, served with a wild berry coulis.

Crisp shells filled to order with sweet ricotta, candied orange, and pistachio.

Vanilla gelato drowned in a shot of hot espresso. Simple and perfect.

Grandmother's lemon custard tart with pine nuts and a dusting of powdered sugar.

A rich single shot of our house Italian roast.

Espresso with steamed milk and a velvety foam — the morning classic.

Aperol, prosecco, and soda over ice with an orange slice. The taste of an Italian summer.

House-made sparkling lemonade with fresh-pressed Italian lemons.

Sparkling mineral water, served chilled.