Flatbread with smoked mozzarella, sliced tomatoand crispy guanciale, topped with a sunny-side-up egg, arugulaand sliced Parmigiano.

Traditional Italian-quiche puff pastry with fontina cheese and asparagus, served with an organic mixed-green salad.

Two organic poached eggs served over sauteed jumbo green asparagus, topped with smoked guanciale hollandaise sauce and sliced Parmigiano Reggiano cheese.

Traditional Emilia puff pastry filled with fresh ricotta and baby green spinach, accompanied by a small mixed green salad.

French toast topped with mixed berries, served with organic maple syrup.

Heirloom tomatoes and fresh burrata.

Grilled organic zucchini, bell peppers, carrots, asparagus, broccoli, baby corn, mache greens, and cherry heirloom tomatoes, served with Meyer lemon dressing.

Classic Caesar salad with butter lettuce and homemade garlic croutons, topped with 24-month aged Parmigiano-Reggiano cheese.

Fresh baby artichoke and hearts of palm salad with toasted walnuts, topped with shaved Parmigiano-Reggiano cheese, arugula and an EVOO and lemon dressing.

Thinly sliced brussel sprouts and red cabbage salad with toasted almonds and polenta croutons, topped with pecorino cheese in a sherry vinaigrette.

Chopped romaine, radicchio, string beans peperoncini, Italian ham, avocado, font ina cheese in a balsamic vinaigrette.

Heirloom tomatoes and fresh buffalo mozzarella.

Sliced tenderloin filet on a bed of chopped romaine lettuce, baby artichoke hearts, cherry heirloom tomatoes, farro, roasted corn, red radicchioand rocket arugula served with a lemon dressing.

Grilled organic zucchini, bell peppers, carrots, asparagus, broccoli, baby corn, mache greens, and cherry heirloom tomatoes, served with Meyer lemon dressing.

Fresh baby artichoke and hearts of palm salad with toasted walnuts, topped with shaved Parmigiano-Reggiano cheese, arugula, and an EVOO and lemon dressing.

Thinly sliced brussel sprouts and red cabbage salad with toasted almonds and polenta croutons, topped with pecorino cheese in a sherry vinaigrette.

Housemade traditional tortellini filled with prosciutto di Parma and served in a light Parmigiano-Reggiano sauce.

Medley of roasted organic vegetables.

Thinly sliced fried zucchini with an infusion of fresh mint and raspberry vinegar.

Seared tuna thinly sliced and topped with toasted pistachio, drizzled with Italian EVOO and lemon.

Homemade toasted ciabatta bread topped with stracciatella cheese, organic heirloom tomatoes and kalamata olive tapenade.

24-month aged prosciutto di Parma, salami, mortadella, aged Parmigiano Reggiano cheese, fior di latte cheese, gnocco fritto and piadina.

Selection of homemade cornetti, Italian croissants, homemade bomboloni, traditional Italian doughnuts, ciambelle and biscotti assortiti.

Handmade whole-wheat tagliolini with sauteed heirloom cherry tomatoes and EVOO.

Acquarello carnaroli rice with pecorino sardo dolce cheese and cracked black pepper.

Homemade ravioli stuffed with fresh ricotta cheese and spinach in a tomato and basil sauce.

Handmade tagliatelle with a traditional beef and pork bolognese rag.

Homemade lasagna with turkey ragu topped with crispy artichokes.

Acquarello carnaroli rice, with fresh asparagus, crispy prosciutto and Parmigiano-Reggiano cheese.

Handmade spaghetti chitarra in a light san Marzano tomato sauce.

Handmade tagliatelle with a traditional beef and pork bolognese ragu.

Zucchini linguini with sauteed fresh heirloom cherry tomatoes.

Homemade ravioli stuffed with fresh ricotta cheese and spinach in a tomato and basil sauce.

Grilled pappardelle filled with leoncini Italian ham and fresh ricotta.

Lightly spiced half-grilled organic jidori chicken served with medley of roasted vegetables.

Fresh Dover sole baked with a lemon and caper sauce, served with sauteed broccolini.

Grilled beef tenderloin with a green pepper sauce, served with sauteed oyster mushrooms.

Grilled milk-fed veal chop in a light butter and sage sauce, served with a baby artichoke hearts casserole.

Grilled fresh Alaskan halibut served with a spicy pizzaiola sauce.

Grilled grass-fed 12 oz. new York steak, served with roasted red bliss potatoes and broccolini.

Fresh wild grilled Scottish salmon fillet, served with a medley of organic farmers market vegetables.

Two organic eggs served sunny-side up on a bed of braised kale, leeksand heirloom cherry tomatoes.

Three organic scrambled eggs.

Egg white omelet filled with grilled zucchini, carrots, bell peppers and broccoli with Parmigiano-Reggiano cheese.

Organic homemade granola served with a side of mixed berries.

Fresh seasonal berry bowl.

Homemade ricotta pancakes with raisin, orange zest, organic maple syrup, and fresh berries.

Scrambled egg-white broccoli breakfast sandwich on sourdough bread with a garlic aioli.

Toasted housemade mother-dough bread topped with fresh organic avocado, ricotta cheese, fresh pepper, pickled cucumber, and lemon zest. Available all day.

Homemade yogurt served with granola or fresh berries.

Toasted, housemade mother-dough bread filled with Leoncini, Italian ham, melted fontina and provolone cheese, served with a side of giardiniera.

Housemade pagnottiello bread with tomato, fresh buffalo mozzarella, arugula, and pesto spread.

Emilia-romagna traditional flatbread, stracchino cheese, 24-month aged prosciutto Di Parma and organic arugula.

Housemade pagnottiello bread with grilled jidori chicken breast, pesto and sundried tomato spread, topped with melted provolone cheese.

Lightly breaded and grilled petrale sole fillet in a lemon and caper sauce, served with sauteed broccolini.

Lightly spiced half-grilled organic jidori chicken served with medley of roasted vegetables.

Fresh Scottish poached salmon fillet served with miso pickled vegetables and a side of horseradish sauce.

Pounded grilled jidori chicken breast topped with fresh arugula and cherry heirloom tomatoes served with rosemary roasted potatoes.