Toasted ciabatta topped with fresh tomatoes, garlic, basil, and extra virgin olive oil.

Lightly fried squid served with lemon aioli and our house marinara.

Creamy burrata cheese with prosciutto di Parma, arugula, and balsamic reduction.

Handmade trofie pasta with our signature basil pesto, pine nuts, and Parmigiano-Reggiano.

Traditional Roman pasta with guanciale, egg, Pecorino Romano, and black pepper.

Butternut squash ravioli with sage butter, toasted walnuts, and amaretti crumbs.

Braised veal shank with gremolata, served with saffron risotto.

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

Hunter-style chicken braised with tomatoes, mushrooms, onions, and white wine.

Layers of espresso-soaked ladyfingers and mascarpone cream, dusted with cocoa.

Vanilla bean panna cotta with a mixed berry compote.

Crisp pastry shells filled with sweet ricotta, chocolate chips, and candied orange.