Antipasti
Traditional Italian starters
Bruschetta al Pomodoro
Grilled bread topped with fresh tomatoes, garlic, basil, and extra virgin olive oil
Burrata
Creamy burrata with prosciutto di Parma, arugula, and aged balsamic
Calamari Fritti
Crispy fried calamari served with marinara sauce and lemon aioli
Carpaccio di Manzo
Thinly sliced raw beef with arugula, capers, and shaved Parmigiano
Primi
Fresh pasta and risotto
Spaghetti alla Carbonara
Classic Roman pasta with guanciale, egg yolk, Pecorino Romano, and black pepper
Rigatoni alla Norma
Rigatoni with roasted eggplant, tomato sauce, ricotta salata, and fresh basilc
Risotto ai Funghi Porcini
Arborio rice slowly cooked with porcini mushrooms, white wine, and Parmigiano
Carpaccio di Manzo
Thinly sliced raw beef with arugula, capers, and shaved Parmigiano
Secondi
Main courses
Branzino al Forno
Whole roasted Mediterranean sea bass with herbs, lemon, and olive oil
Osso Buco alla Milanese
Braised veal shank with saffron risotto and gremolata
Pollo alla Parmigiana
Breaded chicken breast with tomato sauce, mozzarella, and fresh basil
Bistecca alla Fiorentina
32oz T-bone steak grilled over oak wood, served with roasted potatoes
Dolci
House-made desserts
Tiramisu
Classic layered dessert with espresso-soaked ladyfingers and mascarpone cream
Panna Cotta
Vanilla bean panna cotta with seasonal berry compote
Cannoli Siciliani
Crispy pastry shells filled with sweet ricotta, chocolate chips, and pistachios
Affogato
Vanilla gelato drowned in hot espresso with amaretto