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Fresh buffalo mozzarella with Prosciutto di Parma, grapes, and olives.
Grilled octopus with cannellini bean salad, celery, capers, and Castelvetrano olives.
Prosciutto, arugula, and stracchino cheese.
Crispy mix of shrimp, squid, and white fish with crispy sage, chili aioli, and lemon wedge.
Grilled whole sea bream with citron-fennel salad, olives, and lemon-oregano oil.
House-made fried potatoes.
Sautéed mushrooms with garlic and parsley.
Traditional house-made seasonal semi-frozen Italian dessert.
Traditional house-made crème caramel.
Fresh buffalo mozzarella with Prosciutto di Parma, grapes, and olives.
Grilled octopus with cannellini bean salad, celery, capers, and Castelvetrano olives.
Crispy mix of shrimp, squid, and white fish with crispy sage, chili aioli, and lemon wedge.
Grilled whole sea bream with citron-fennel salad, olives, and lemon-oregano oil.
Fresh egg tagliatelle pasta with traditional meat-based Bolognese sauce.
House-made fried potatoes.
Sautéed mushrooms with garlic and parsley.
Traditional house-made seasonal semi-frozen Italian dessert.
Traditional house-made crème caramel.
Fresh buffalo mozzarella with Prosciutto di Parma, grapes, and olives.
Grilled octopus with cannellini bean salad, celery, capers, and Castelvetrano olives.
Crispy mix of shrimp, squid, and white fish with crispy sage, chili aioli, and lemon wedge.
Crispy croquettes with Asiago cheese béchamel and Osetra caviar.
Baked focaccia with tomato passata, basil, and mozzarella di Agerola.
Grilled flat iron steak over bordelaise sauce, topped with anchovy butter, roasted potatoes, and cipollini onions glazed with red wine vinegar.
Grilled whole sea bream with citron-fennel salad, olives, and lemon-oregano oil.
Fresh egg tagliatelle pasta with traditional meat-based Bolognese sauce.
House-made fried potatoes.
Sautéed mushrooms with garlic and parsley.
Traditional house-made seasonal semi-frozen Italian dessert.
Traditional house-made crème caramel.
Fresh buffalo mozzarella with Prosciutto di Parma, grapes, and olives.
Grilled octopus with cannellini bean salad, celery, capers, and Castelvetrano olives.
Bolognese puffed bread with prosciutto di Parma and sweet onion-truffle aioli.
Baked Focaccia with tomato passata, basil & mozzarella di Agerola
Prosciutto, arugula, and stracchino cheese.
Crispy mix of shrimp, squid, and white fish with crispy sage, chili aioli, and lemon wedge.
ricotta, mortadella, mission figs, pistachios & lemon zest
Thick soft rosemary focaccia bread with olive oil, balsamic, and ricotta cheese.
Baked focaccia with tomato passata, basil, and mozzarella di Agerola.
Grilled flat iron steak, served over a classic bordelaise sauce and topped with a melting anchovy butter, accompanied by roasting potatoes and cipollini onions glazed with red wine vinegar.
Grilled whole sea bream with citron-fennel salad, olives, and lemon-oregano oil.
Fresh egg tagliatelle pasta with traditional meat-based Bolognese sauce.
House-made fried potatoes.
Sautéed mushrooms with garlic and parsley.
Traditional house-made seasonal semi-frozen Italian dessert.
Traditional house-made crème caramel.