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Confit artichokes, Castelvetrano olives, pinenuts and seeded crackers.
Toasted garlic-anchovy vinaigrette, Easter egg radish and Pecorino Sardo.
Parmigiano.
Slow cooked veal ragu, parsnips, lemon thyme and Parmigiano.
Parmigiano.
Little Gems, radish, pancetta, Parmigiano and PX vinegar.
Slow cooked veal ragu, parsnips, lemon thyme and Parmigiano.
Shoe string fries, dill pickle and lettuce.
Tomato sauce, mozzarella on ciabatta.
Toasted garlic-anchovy vinaigrette, Easter egg radish and Pecorino Sardo.