Artisan epi loaves wildflower and organic olive oil, pesto and salted european style butter.
Heirloom tomato and red onion. Panchetta crumbles, pesto olive oil and garlic crustini.
Sweet champagne vinegar reduction, garlic and citrus.
Pickled hot pepper puree and balsamic galze.
Whipped ricotta and pecorino romano.
Arugula salad, cherry tomato, red onion and balsamic glaze.
Everything bagel crust, soy pearls, ponzu and microgreens.
Pe mussels, spicy pomodoro and toasted garlic.
Thinly sliced prosciutto and pomodoro sauce.
Arugula, truffle pearls, basil pesto, roasted red peppers and balsamic.
Candied walnuts, fresh strawberries, crumbled gorgonzola and white balsamic vinaigrette.
Heirloom tomato, pesto olive oil and balsamic reducton.
Chilled calamari, shrimp, mussels and grilled lemon.
Sweet and hot sausage, pomorodo and sauteed peppers.
Pomodoro and homemade beef meatballs.
Egg yolk, panchetta, black peppers, pecorino and starch water.
Dry aged beef, sweet pennel sausage and pomodoro.
Spicy garlic pomodoro and pei mussels.
Homemade daily.
Homemade daily.
Sweet bourbon mustard glaze and garlic broccolini.
Pepper jelly, sumac and root vegetable puree.
Coated in homemade breadcrumb, mozzarella, pomodoro and parmesan polenta.
Bone in butterflied breaded chop, pancetta, carmalized oion, white balsamic and garlic broccolini.
Ricotta and mascappne, pomodoro and fusilli pomodoro.
Dry aged 35 days.
Kona coffee rub.
Dry aged 28 days.
Dry aged 28 days.
White wine and olive oil.
Garlic, parmesan and black peppers.
Served chiled and tuscan marinade.
Red russet and Italian fresh herbs.
Cherry tomato, red onion and aged balsamic reduction.