Beeman Ranch Wagyu strip loin combined with olive oil, red onion, capers, chives, parsley, salt, lemon juice and garlic confit. Finished with shaved Vacche Rosse cheese, arugula and olive oil. Served with toasted ciabatta.

Sliced bluefin tuna topped with pistachio pistada

Maine Lobster tail served with buffalo mozzarella and cherry tomatoes. Topped with extra virgin olive oil, salt, pepper and garnished with fresh basil and lemon zest.

600-Day Prosciutto served with Provolone-Stuffed Peppers, Marinated Olives, Vacche Rossa Parmesan, Anchovy, and Rosemary Grissini

Bellwether Farms Ricotta (Sonoma, CA) is topped with honey, olive oil, cracked pepper and basil. Served with toasted organic whole wheat focaccia.

Homemade rosemary focaccia served with whipped lardo.

Homemade classic garlic bread topped with parmesan cheese and black truffle butter

Baby Gem lettuce tossed in a Caesar dressing, topped with grated parmesan , salt, fresh cracked pepper, lemon zest and a baked parmesan crisp.

A mixture of three lettuces and red onion, roasted peppers, provolone cheese, Genoa salami, cherry tomatoes, buffalo mozzarella, niçoise olives, pepperoncini, parsley and basil. Served with our housemade red wine vinaigrette.

Fried zucchini coins finished with salt, dried oregano and parsley. Served with a side of red pepper yogurt.

Prime beef meatballs served in pomodoro sauce, garnished with fresh basil and parmesan cheese.

Braised Mediterranean octopus cooked over oak and served over a chickpea puree with celery, chili flake and red wine vinaigrette

Classic Italian rice balls that are fried until golden. Aborrio rice with a mixture of mascarpone, pecorino, parmesan and smoked scamorza at the center sitting in pomodoro sauce.

Caper Vinaigrette, Lemon Aioli, Pecorino Romano

Homemade bucatini cooked to order, tossed in our housemade pomodoro sauce and finished with basil leaves, chopped parsley and parmesan cheese.

Homemade spaghetti cooked to order and tossed with garlic oil, butter, pancetta, coarse black pepper, chives and mascarpone. Finished with grated pecorino cheese and a raw egg yolk.

Rigatoni pasta tossed in our vodka sauce and finished with stracciatella, petite basil, and chili flakes.

Housemade tagliatelle pasta tossed in a veal and chanterelle bolognese. Finished with parmesan, pecorino, fresh cracked black pepper, and extra virgin olive oil.

Squid ink spaghetti cooked to order tossed in lobster brodo with our pomodoro. Topped with King Crab. Finished with extra virgin olive oil, chopped parsley and basil, lemon zest and Fresno chili.

Housemade spaghetti is tossed in a sauce of black pepper butter, pecorino and parmesan. Finished with shaved pecorino and fresh cracked black pepper

Homemade pappardelle tossed into our short rib ragu, finished with pecorino cheese and fresh parsley

Spring Pea, Morel Mushrooms

8oz Prime Filet from Creekstone Farms. Brushed with our beef butter and cooked in the high speed broiler. Finished with coarse sea salt and cracked black pepper. Served with cherry peppers, parsley and our RPM Steak Salt.

20 ounce bone-in ribeye from Texas (no added hormones, pasture raised Cattle raised on a 100% vegetarian diet). Brushed with beef butter, broiled to order and finished with coarse sea salt, black pepper and dried oregano. Served with pickled cherry peppers and our RPM Steak Salt.

12oz New York strip from Chatel Farms, Georgia aged in gorgonzola dolce, seasoned with our beef butter and broiled. The steak is sliced and finished with sel gris salt and black pepper and served with cherry peppers and crumbled bleu cheese.

38 oz Porterhouse brushed with beef butter, broiled and finished with coarse sea salt, black pepper, dried oregano and butter. Served with roasted garlic, lemon and parsley.

16 oz. Bone in Veal Chop is lightly breaded in panko, flash fried and roasted until golden brown. Buffalo mozzarella is melted over top and placed atop a bed of veal pomodoro. Accompanied by two pieces of parmesan cappellacci. Garnished with parmesan and parsley and finished with a squeeze of lemon, parsley sprig and sel gris.

16 oz. Bone in Veal Chop is lightly breaded in panko, flash fried and roasted until golden brown. Placed atop a velvety marsala sauce and served with two pieces of parmesan cappellacci. Garnished with parmesan and parsley and finished with a squeeze of lemon, parsley sprig and sel gris.

Homemade spaghetti tossed in our pomodoro sauce. Served with one large meatball. Finished with basil & chopped parsley.

Half a whole roast chicken, free range/non-fenced chicken from North Carolina, (seasoned with garlic, salt & pepper, oregano and black truffle butter) roasted and fried. Sits on top of kennebec potatoes that have been boiled, smashed then fried until crispy.

Italian eggplant breaded in panko, seasoned with parsley, parmesan, salt and pepper and layered with homemade pomodoro, fontina and parmesan reggiano. Topped with fresh mozzarella and then cooked in the wood oven. Placed on top of a warm eggplant ragu. Garnished with basil and parsley.

Two chicken breasts are lightly breaded in panko breadcrumbs served over pomodoro sauce and topped with melted fontina and mozzarella cheese. Garnished with parmesan and parsley. Served with a side of spaghetti and pomodoro.

Madagascar Prawns split in half and marinated, cooked on the grill over white oak.

New Zealand Ora King Salmon broiled and served over salsa rossa, topped with a squeeze of lemon and parsley.

Whole Dover Sole seasoned and sauteed in butter, served over beurre blanc with sicilian capers, fried Sicilian artichokes, garnished with parsley and lemon.

Grilled Branzino cooked over white oak charcoal; dressed with shaved fennel, basil, parsley, shaved meyer lemon and fennel pollen. Finished with lemon juice and Primolio Olive Oil.

Arugula & Tomato Salad, Pesto Aioli

Salmoriglio, Local Asparagus

Broccolini is steamed and then sautéed in garlic oil with chili flakes, garnished with lemon zest.

Lightly fried brussels sprouts tossed in balsamic vinegar and topped with pecorino.

Russet potatoes cooked and whipped with garlic and cream, garnished with chopped parsley & garlic oil.

Brioche doughnuts cooked to order tossed in house made vanilla sugar served with Nutella and whipped mascarpone.

Layers of banana tiramisu cake, with coffee creme brûlée, banana compote, mascarpone kahlua mousse; dusted with cocoa powder and finished with whipped cream

Graham cracker crust topped with homemade cheesecake, garnished with whipped cream and lime zest, and served with a seasonal compote.

Creamy chocolate pudding topped with salted caramel, sea salt and cocoa nibs

Create the RPM vibe at home with our signature scents featuring notes of honeysuckle, rosewood and dewberry.

Delight your loved ones this holiday season with the RPM experience! Unwrap the magic of our holiday box, complete with our renowned Steak Salt, handcrafted Chocolate Bon Bons, a bottle of Giuliana Prosecco, and a candle infused with the distinctive scent that captures the essence of RPM.

Enhance any meal with our signature RPM Steak salt. Our chef curated blend features sel gris, rosemary, thyme, onion, oregano and long pepper.