Served warm, grilled asparagus, grilled Vidalia onions, walnuts, Gorgonzola mesclun greens roasted garlic, and lemon vinaigrette.

Thinly sliced aged dried beef, arugula, and shaved Parmigiano Reggiano.

Poached Roman style stuffed with fresh herbs, garlic, and cooked with wine and evoo.

Breaded or battered crispy chicken. Ball of seasoned meat.

Spiced seafood broth, San Marzano tomato, garlic, and toasted bread crumbs.

Imported Italian charcuterie, cheese, and marinated vegetables.

Thinly sliced beef, arugula, lemon, and shaved Parmigiano Reggiano.

Thinly sliced octopus, celery, crisp fennel, lemon jam, and pink peppercorns.

Herbs, lemons, spicy peppers, and lemon aioli.

Fresh shucked Maine lobster, avocado, red grapefruit, palm heart, favas, and citrus yuzu vinaigrette.

Fresh mozzarella, roasted peppers, sun-dried tomatoes, grilled radicchio, pickled onions, mushroom garnish, basil, extra virgin olive oil, and balsamic reduction.

Arugula, haricot verts, tomatoes. Pecorino Romano, lemon, and truffle oil dressing.

Artisanal greens, arugula, radicchio tartivo, endive, honey crisp apples, toasted pistachios, cheddar cheese, and honey walnut vinaigrette.

Garlic rubbed toast, sun-dried tomato, red pepper, and Taggiasca olive caponata with Parmigiano Reggiano.

House balsamic vinaigrette. Add Parmigiano shavings for an additional charge.

Shelled prawns served with a cocktail sauce.

Ricotta and spinach ravioli, orange, and sage butter sauce.

Lobster and scallop ravioli and lobster cream sauce.

Carnaroli rice, melted leeks, melted fennel, grilled chicken, champagne reduction, chicken broth, Parmigiano Reggiano, and mozzarella.

Sausage, leeks, porcini mushrooms, rosemary-scented tomato sauce, pecorino Romano.

Al cinghiale - brandy flamed wild boar Bolognese and Parmigiano Reggiano.

Tossed with a traditional Bolognese style ragout flamed with brandy and finished with Parmigiano Reggiano.

Saffron, shrimp, tomatoes, arugula, garlic, pepperoncino, and shavings of Parmigiano Reggiano.

Grilled wild Norwegian salmon with lobster Americain sauce with baby shrimp and blood orange black pepper aioli.

Spice rubbed grilled chicken breast, spiced lemon-scented natural tomato broth, crab apple mostarda, and pickled peppadew.

Grilled veal chop, roasted potatoes, sauteed vegetables, blanquette.

Slow roasted veal ossobucco, white wine, fresh herbs, lemon zest, garlic, and artichoke gremolata.

Black pepper-crusted prime ribeye, pan bordelaise sauce potato puree, and broccoli di rapa.

Served with creme Anglaise.

Served with chocolate ganache.

Served with mascarpone zabaglione.

2 pieces.

Each.

Tahitian vanilla bean gelato, brandied amarena cherries, chocolate ganache, and creme chantilly.

Housemade chocolate gelato, chocolate brownie, chocolate mousse, chocolate ganache, and whipped cream.