Antipasto

Arugula, Pecorino Romano, baby pears, toasted almonds, e.v.o.o. and balsamic dressing 

Fried zucchini blossom filled with anchovies and mozzarella 

Burrata cheese with stone fruits and mint 

Delicata squash with crispy sage and brown butter toasted almonds 

Grilled eggplant with cherry tomatoes and Ramini ricotta

Fava beans and Pecorino cheese

Fried sardine with lemon aioli

Lasagna with 5-hours braised beef ragú and béchamel

Pappardelle with trumpet mushrooms, black truffle and Brandy sauce

risotto with Treviso radicchio, Mascarpone cheese and head-on-shrimp 

Bucatini with brussels sprouts and crispy guanciale 

Basil and ricotta filled ravioli with heirloom tomatoes, Jimmy Nardello peppers and Pecorino Romano 

Pappardelle with cherry tomatoes, corn, zucchini, basil and Parmigiano

Spaghetti with Manila clams, chili flakes and garlic

Mediterranean bass with market veggies and potatoes

Filet mignon with peppercorn sauce served with potatoes and veggies 

Porchetta served with roasted potatoes, caramelized onions and veggies 

Rack of lamb with port and rosemary reduction sauce served with mashed potatoes and veggies 

Pan seared scallops served with couscous, eggplant, olives and veggies 

Sliced rib-eye steak, arugula, Parmigiano Reggiano and caper berries 

caramelized onions, potatoes, Porchetta and 2 fried eggs

eggs poached in tomatoes sauce, on toasted bread with seasonal veggies

Italian Cherry and Mascarpone pancakes 

French toast with bananas and warm syrup 

Cambozola cheese, arugula, caramelized onions, fried eggs and crispy bacon on brioche bun

Chive and Gouda folded eggs in a croissant with seasonal fruit

poached eggs and smoked salmon on a sourdough english muffin all topped with housemade paprika hollandaise sauce

3-eggs omelette with avocado, green onions and spinach served with house potatoes.

Make your own pasta! Decide the shape and sauce that goes with it.