Fluffy semolina gnocchi, organic butter, and Parmigiano-Reggiano.
Meatballs. Veal and pork meatballs braised in tomatoes sauce.
Assorted Italian salami. House choice.
Fried calamari. Crispy fried calamari served with a spicy tomato sauce.
Baked aromatic pork belly and escarole.
Eggplant parmigiana. Traditional eggplant Parmigiana, organic eggplant, 24-month aged Parmigiana, fresh mozzarella.
Rice balls. Homemade rice balls stuffed with mozzarella and meat ragu.
Beef carpaccio. Raw beef tenderloin Venetian-style house-made aioli, lemon and arugula.
Serving of homemade bread with a side of olive tapenade dipping sauce.
Grilled Mediterranean octopus.
Black mussels in tomato broth.
Artichoke salad. Cure artichokes, extra virgin olive oil, parsley, and lemon.
Arugula salad. Baby arugula, organic grapes, Italian blue cheese with a blue cheese dressing.
Fennel and orange salad. Crunchy sliced fennel, orange, red onions, lemon, and fresh greens.
Tuscan black kale salad. Tuscan black kale tossed with sliced red apple, pistachio, radish, and lemon vinaigrette, served with shaved Parmesan.
Tricolor salad. Mixed green salad tossed with cherry tomatoes in a balsamic dressing and served with shaved Parmesan.
Caprese salad. Organic heirloom tomatoes, D.O.P. Buffalo mozzarella, Campania basil, balsamic, olive oil.
Asian pear and burrata. White wine poached Asian pear, imported pugliese burrata.
Caesar salad. Romaine hearts tossed with home-baked croutons, white anchovy, Parmigiano-Reggiano, and classic Caesar dressing.
Italian chopped salad. Chopped romaine hearts, garbanzo beans, cherry tomatoes, cucumber, and mortadella with red wine vinegar and shaved Parmigiano-Reggiano.
Classic tomato sauce, basil, and mozzarella.
Artichokes, mushrooms, and prosciutto.
Mozzarella pizza with shaved black truffles.
Spicy sopressata calabrese and pepperoncini.
Tomato, oregano, goat cheese and pecorino romano.
Homemade porchetta and fontina cheese, black pepper and arugula.
Linguini with clams. Homemade linguini pasta tossed with manila clams, white wine, extra virgin olive oil, garlic, chili flakes.
Giant rigatoni with rabbit ragu. Sicilian pasta tossed with rabbit tomato sauce.
Hand-rolled pasta tossed a la minuto, a house-made beef stock with chunks of tenderloin, sweet peas, cherry tomatoes.
Penne pasta tossed with eggplant, onions, spicy tomato sauce and served with ricotta cheese on top.
Italian homemade lasagne sheets, veal and pork ragu, bechamel sauce and Parmigiano-Reggiano, baked in a wood-fired oven.
Homemade ravioli stuffed with brocolini and ricotta cheese tossed with dry cherry tomato sauce.
Homemade pappardelle sauteed with a wild boar ragu sauce.
A traditional pasta made using an ancient technique and cast iron pan tossed with pesto sauce.
Orecchiette pasta tossed with lamb ragu and fava beans.
Traditional saffron risotto with veal cheeks stew.
Traditional bolognese sauce, made with veal and pork tossed with house tagliatelle pasta.
Chicken Parmesan. Lightly pounded chicken breast, breaded and fried, served with broccolini and potatoes.
Mary's chicken. Pan-seared half deboned chicken served with mixed vegetables and potatoes finished with caper sauce.
Pan-seared beef tenderloin served with asparagus, baby carrots, and potatoes finished with a demi-glaze.
Braised lamb shank. Slow oven braised lamb shank served with rich and creamy polenta and asparagus.
Veal scaloppini. Veal scaloppini, sliced prosciutto, fresh sage, white wine sauce and polenta.
Salmon with pistachio crust. Salmon-crispy skin, crusted pistachio served with broccolini.
Whole mediterranean sea bass. Whole baked mediterranean sea bass with artichokes and escarole.
Prawns and scallops. Argentinian freshwater prawns and fresh giant diver sea scallops served with escarole and fresh lemon.
Our way. Lightly pounded veal, breaded, fried with melted Parmigiano-Reggiano cheese and cherry tomato sauce.