Bruschetta Classica
Toasted ciabatta topped with ripe tomatoes, fresh basil, garlic, and extra virgin olive oil
220 cal
Caprese di Bufala
Buffalo mozzarella with vine-ripened tomatoes, fresh basil, and aged balsamic reduction
310 cal
Carpaccio di Manzo
Thinly sliced raw beef tenderloin with rocket, shaved Parmigiano, capers, and lemon dressing
280 cal
Arancini al Ragù
Crispy fried risotto balls stuffed with slow-cooked beef ragù and mozzarella
380 cal
Calamari Fritti
Lightly dusted and fried calamari rings served with marinara sauce and lemon wedges
340 cal
Burrata con Prosciutto
Creamy burrata cheese with San Daniele prosciutto, grilled peaches, and honey drizzle
420 cal
Spaghetti alla Carbonara
Traditional Roman carbonara with guanciale, egg yolk, Pecorino Romano, and black pepper
580 cal
Cacio e Pepe
Tonnarelli pasta tossed in a silky sauce of Pecorino Romano and freshly cracked black pepper
490 cal
Tagliatelle al Ragù
Fresh egg tagliatelle with slow-simmered Bolognese meat sauce, finished with Parmigiano
620 cal
Trofie al Pesto Genovese
Hand-rolled trofie pasta with fresh basil pesto, green beans, potatoes, and pine nuts
510 cal
Bucatini all'Amatriciana
Bucatini with San Marzano tomato sauce, crispy guanciale, Pecorino, and a touch of chili
560 cal
Ravioli di Ricotta e Spinaci
Handmade ravioli filled with ricotta and spinach in sage brown butter sauce
480 cal
Margherita DOP
San Marzano tomatoes, fior di latte mozzarella, fresh basil, and extra virgin olive oil
750 cal
Diavola
Tomato sauce, mozzarella, spicy salami, Calabrian chili, and honey drizzle
820 cal
Quattro Formaggi
Mozzarella, gorgonzola, fontina, and Parmigiano Reggiano with walnuts and honey
900 cal
Pizza al Tartufo
White pizza with mozzarella, black truffle cream, mushrooms, and Parmigiano shavings
850 cal
Marinara
The original — San Marzano tomatoes, garlic, oregano, and olive oil. No cheese.
600 cal
Ossobuco alla Milanese
Braised veal shank with saffron risotto, gremolata, and roasted bone marrow
720 cal
Branzino al Forno
Whole roasted Mediterranean sea bass with cherry tomatoes, capers, and olives
480 cal
Saltimbocca alla Romana
Veal scaloppine wrapped with prosciutto and sage, pan-fried in white wine butter sauce
520 cal
Pollo alla Parmigiana
Breaded chicken breast baked with tomato sauce and melted mozzarella, served with arugula
610 cal
Agnello al Rosmarino
Herb-crusted rack of lamb with roasted potatoes, grilled vegetables, and red wine jus
680 cal
Tiramisù
Classic Italian tiramisù with mascarpone cream, espresso-soaked ladyfingers, and cocoa
420 cal
Panna Cotta ai Frutti di Bosco
Silky vanilla bean panna cotta topped with mixed berry compote
340 cal
Cannoli Siciliani
Crispy pastry tubes filled with sweet ricotta cream, pistachios, and chocolate chips
380 cal
Affogato al Caffè
Vanilla gelato drowned in a shot of hot espresso, with optional amaretto
250 cal
Chianti Classico DOCG
Medium-bodied Tuscan red with notes of cherry, plum, and subtle oak
Prosecco di Valdobbiadene
Crisp, light sparkling wine with notes of green apple and white flowers
Aperol Spritz
The classic Italian aperitivo — Aperol, prosecco, and a splash of soda
Limonata Fatta in Casa
Freshly squeezed Amalfi lemon juice, sparkling water, and a hint of cane sugar
Caffè Espresso
Rich Italian espresso from locally roasted beans — single or double shot