Imported cured meats and cheese, marinated grilled and pickled vegetables and crostini.

Arugula salad with parma prosciutto, shaved parmigiano and lemon vinaigrette.

Saute of calamari, cannellini bean in white wine, lemon sauce over fresh baby spinach.

Roasted beets, burrata French beans, herb polenta croutons, lemon oil and smoked balsamic.

Semolina dumpling truffle mushroom, goat cheese truffle oil.

Shaved fennel, oranges gaeta, olives radicchio, pine nuts, ricotta, salata fennel, pollen citrus dressing.

Veal, pork, beef meatball, tomato sauce, kale pesto.

Trio of fried artichoke, smelts and zucchini, served with a calabrian chili mayo.

Spicy tomato and house-made pancetta sauce, pecorino.

Gulf shrimp scallops Gaeta and Castelvetrano olives, light garlic, tomato sauce.

Braised oxtail ragu, roman spice tomato sauce, pecorino cocoa.

Littleneck clams, grape tomatoes, oyster mushrooms, garlic, and oil.

Butternut squash, chorizo, parmigiano vin cotto.

Tomato sauce, burrata cheese, eggplant, fresh basil.

Truffle wild mushroom, eggplant, ricotta, bechamel sauce.

Braised beef short ribs, wine cloves sauce, spinach and polenta.

Spring lamb chop in a rosemary white wine sauce, garlic mashed potatoes and mint zucchini, spaghetti.

Grilled jail island salmon, calamari and gulf shrimp, garlic mashed potatoes, lemon oil.

Artichoke, polenta or sauteed spinach.

Slice aged strip steak, cannellini bean and cherry tomato salad, vin cotto sauce.

Bread crusted chicken breast, arugula, sliced tomato, fresh mozzarella, lemon vinaigrette.

Pork tenderloin stuffed with prosciutto, sage marsala pan sauce, garlic mashed potatoes.