Burrata e Pomodoro

Creamy fresh burrata served with heirloom tomatoes, basil oil, and toasted crostini

Carpaccio di Manzo

Thinly sliced prime beef carpaccio with shaved Parmigiano-Reggiano, capers, arugula, and lemon truffle dressing

Polpo alla Griglia

Grilled octopus with cannellini bean purée, Calabrian chili oil, and fresh herbs

Arancini al Tartufo

Crispy Sicilian rice balls filled with black truffle, fontina cheese, and wild mushroom ragù

Tagliatelle al Ragù Bolognese

House-made egg tagliatelle with slow-braised prime beef and pork Bolognese, finished with Parmigiano-Reggiano

Cacio e Pepe

Traditional Roman tonnarelli pasta tossed with aged Pecorino Romano and freshly cracked black pepper

Risotto ai Frutti di Mare

Carnaroli rice slow-cooked with lobster bisque, jumbo shrimp, scallops, and clams, finished with saffron butter

Pappardelle al Cinghiale

Wide ribbon pasta with wild boar ragu, rosemary, red wine reduction, and shaved pecorino

Gnocchi al Pesto Genovese

Pillowy potato gnocchi with house-made Genovese basil pesto, green beans, and potatoes

Bistecca alla Fiorentina

32oz prime T-bone steak Florentine-style, seasoned with rosemary, garlic, and finished with extra virgin olive oil

Branzino al Forno

Whole roasted Mediterranean sea bass with capers, olives, cherry tomatoes, and white wine sauce

Ossobuco alla Milanese

Slow-braised veal shank with gremolata, served with classic saffron risotto Milanese

Pollo al Marsala

Pan-seared free-range chicken breast with Marsala wine, wild mushrooms, and fresh thyme pan sauce

Tiramisù Classico

Traditional tiramisu with espresso-soaked ladyfingers, mascarpone cream, and a dusting of Valrhona cocoa

Panna Cotta al Limoncello

Silky vanilla panna cotta with Limoncello glaze, fresh berries, and candied lemon zest

Cannoli Siciliani

Crispy hand-rolled shells filled with fresh ricotta cream, candied orange peel, and dark chocolate chips

Tortino al Cioccolato

Warm dark chocolate lava cake with a molten center, served with house-made pistachio gelato