Whipped ricotta topped with honey, olive oil, cracked pepper, and basil, finished with Maldon salt and served with toasted focaccia.

Homemade rosemary focaccia served with whipped lardo.

Homemade classic garlic bread topped with parmesan cheese and black truffle butter.

Shredded raw brussels sprouts mixed with avocado, breadcrumbs, Mama Lil Peppers, and lemon pepper vinaigrette.

Baby Gem lettuce tossed in Caesar dressing, grated parmesan, salt, lemon zest, and fresh cracked pepper, topped with a baked parmesan crisp.

Chopped Italian salad tossed in a Lambrusco vinaigrette, with iceberg, Roma crunch, radicchio, Castelvetrano olives, cucumbers, ricotta salata, provolone, pepperoncini, basil, salami, tomatoes, chickpeas, radishes, oregano, salt, black pepper, and lemon.

A mix of crispy tempura battered calamari, blue prawns, broccolini, fennel, peppadew peppers, and lemon wheels, fried until crispy and finished with fresh parsley and a side of lemon aioli.

Prime beef meatballs, served in fresh pomodoro sauce and garnished with fresh basil and parmesan cheese

Braised Mediterranean octopus and served over a chickpea purée with celery, chili flake and red wine vinaigrette.

Classic Italian rice balls, fried until golden and filled with mascarpone, pecorino, parmesan, and smoked scamorza, and served with pomodoro sauce.

Roasted Heirloom Tomato, Housemade Ciabatta

Chatel Farm Wagyu, Quail Egg, Black Truffle

Farm Cucumber, Blood Orange, Toasted Almond

30-Month prosciutto served with Parmigiano Reggiano, Gnoccho Fritto, and 12 Year Aged Balsamico Reggio Emilia

Tomato Fonduta, Ciabatta

Handmade bucatini cooked to order, tossed in our pomodoro sauce, and finished with basil leaves, chopped parsley, and parmesan cheese.

Housemade spaghetti cooked to order and tossed with garlic oil, butter, pancetta, coarse black pepper, chives, and mascarpone, and finished with grated pecorino cheese and a raw egg yolk.

Cresto di gallo pasta tossed in our vodka sauce and finished wtih petite basil and chili flakes.

Squid ink spaghetti cooked to order tossed in lobster brodo with our housemade pomodoro sauce, topped with Dungeness crab, and finished with chopped parsley, basil, lemon zest and fresno chile.

Housemade mafaldine pasta tossed in a sauce of black pepper, butter, parmesan brodo, and pecorino. Finished with Cacio di Roma - a creamy, semi-soft sheep’s milk cheese from Rome- and fresh cracked black pepper.

Homemade pappardelle tossed into our short rib ragu, finished with pecorino cheese and fresh parsley.

Linguine, Calabrian chili, Lemon

8 ounce prime filet from Creekstone Farms, brushed with our beef butter. Finished with coarse sea salt. cracked black pepper, and served with cherry peppers, parsley and our RPM steak salt.

20 ounce bone-in ribeye from Reidsville, GA. Brushed with beef butter, broiled to order, and finished with coarse sea salt, black pepper, and dried oregano. Served with pickled cherry peppers and our RPM steak salt.

12 ounce New York strip from Westholme, Australia, aged in gorgonzola dolce and seasoned with our beef butter. Sliced, finished with sel gris salt and black pepper, and served with cherry peppers and crumbled bleu cheese.

38 oz porterhouse, brushed with beef butter and finished with coarse sea salt, black pepper, dried oregano and butter. Slice and served with the bone and roasted garlic, lemon, and parsley. Serves 2-4.

Homemade spaghetti tossed in our pomodoro sauce, served with one large housemade meatball, and finished with basil & chopped parsley.

Half a whole roast free-rangechicken from North Carolina, roasted and fried. Served on top of fried kennebec potatoes with black truffle butter and Vesuvio sauce.

"Italian eggplant breaded in panko, seasoned with parsley, parmesan, salt and pepper. Fried and layered with homemade pomodoro (tomato, onion, garlic, chili flakes and olive oil), fontina and parmesan reggiano. Topped with fresh mozzarella, cooked in the wood oven, and served over a warm eggplant ragu. Garnished with basil and parsley."

Two lightly rice panko-breaded chicken breasts served over pomodoro sauce and topped with melted fontina and mozzarella cheese. Garnished with parmesan and parsley and served with a side of spaghetti and pomodoro.

Madagascar prawns, split in half, marinated, and grilled over white oak. Served over Trapanese pesto with a squeeze of lemon and parsley sprigs.

Sicilian Olive, Summer Tomato

Whole Dover Sole seasoned and sauteed in butter, served over beurre blanc with sicilian capers, garnished with parsley and lemon.

Whole branzino served with a root vegetable salad (carrot, watermelon radish, turnips), fresh watercress, and lemon. Finished with petite basil, Calabrian oregano, and a drizzle of Partanna extra virgin olive oil. and garnished with Maldon salt and fresh black pepper.

Broccolini is steamed and sautéed in garlic oil with chili flakes, garnished with lemon zest.

Lightly fried brussels sprouts tossed in balsamic vinegar and topped with pecorino.

Russet potatoes cooked and whipped with garlic and cream, garnished with chopped parsley & garlic oil.

Hen of the woods and cremini mushrooms sauteed and finished with parsley and a squeeze of lemon.

Garlic oil, guanciale vinaigrette, parmesan

Five brioche doughnuts cooked to order, tossed in housemade vanilla sugar filled with lemon cream.

Creamy chocolate pudding topped with salted caramel, sea salt, and a quenelle of whipped cream, finished with chocolate shavings.

Five-layer carrot cake, crafted from Martha M’s secret recipe. Each layer is infused with a blend of finely ground carrots, cinnamon, and a touch of vanilla, then generously filled with cream cheese frosting. Served with a quenelle of vanilla chantilly cream.

Chocolate devil’s food cake with chocolate mousse and chocolate glaze, topped with 14k gold leaves. Served with chocolate sauce and vanilla chantilly cream.

Create the RPM vibe at home with our signature scents featuring notes of honeysuckle, rosewood and dewberry.

Delight your loved ones this holiday season with the RPM experience! Unwrap the magic of our holiday box, complete with our renowned Steak Salt, handcrafted Chocolate Bon Bons, a bottle of Giuliana Prosecco, and a candle infused with the distinctive scent that captures the essence of RPM.

Enhance any meal with our signature RPM Steak salt. Our chef curated blend features sel gris, rosemary, thyme, onion, oregano and long pepper.