Our Menu

Creamy burrata from Puglia served with San Marzano tomatoes, fresh basil, and aged balsamic reduction

Paper-thin slices of prime beef tenderloin with arugula, shaved Parmigiano, capers, and truffle oil

Charred Mediterranean octopus with fingerling potatoes, Taggiasca olives, and lemon-herb vinaigrette

Lightly fried calamari rings and tentacles served with spicy marinara and garlic aioli

Daily selection of raw fish and shellfish with citrus, extra virgin olive oil, and sea salt

24-month aged Prosciutto di Parma with seasonal melon and honey-balsamic drizzle

Hand-rolled linguine with fresh littleneck clams, white wine, garlic, and Italian parsley

Silken ribbons of fresh tagliatelle with black truffle cream sauce and Parmigiano-Reggiano

Tube pasta with roasted eggplant, tomato sauce, ricotta salata, and fresh basil

Classic Roman preparation with house-cured guanciale, egg yolk, Pecorino Romano, and black pepper

Wide ribbons of pasta with slow-braised beef and pork ragu in the Bolognese tradition

Carnaroli rice with shrimp, mussels, calamari, and clams in a saffron-tomato broth

Traditional Roman pasta with Pecorino Romano and freshly cracked black pepper

House-made ravioli filled with Maine lobster in a light tomato-cream sauce with fresh herbs

Whole Mediterranean sea bass roasted with herbs, cherry tomatoes, olives, and capers

Golden pan-fried veal cutlet with arugula, cherry tomatoes, and lemon

Braised veal shank with saffron risotto and traditional gremolata

Breaded chicken breast with tomato sauce, mozzarella, and Parmigiano, served with spaghetti

Prime filet mignon with roasted potatoes, seasonal vegetables, and Barolo reduction

Whole Maine lobster in spicy tomato sauce served over linguine

Atlantic salmon grilled to perfection with lemon-caper butter and seasonal greens

Herb-crusted Colorado lamb rack with rosemary jus and roasted root vegetables

Sauteed spinach with garlic and olive oil

Sauteed with garlic, chili flakes, and extra virgin olive oil

Roasted fingerling potatoes with rosemary and sea salt

Mixed greens with balsamic vinaigrette

Wild mushrooms sauteed with garlic, parsley, and white wine

Classic layered dessert with espresso-soaked ladyfingers, mascarpone cream, and cocoa

Vanilla bean custard with seasonal berry compote and mint

Crispy pastry shells filled with sweet ricotta, chocolate chips, and candied citrus

Warm flourless chocolate cake with vanilla gelato and raspberry coulis

Vanilla gelato drowned in hot espresso with amaretto

Rotating selection of house-made fruit sorbets