Menu

Prosciutto di Parma, burrata, olives, roasted peppers, Parmigiano, crostini — for the table.

Creamy burrata, peak-season tomatoes, basil oil, aged balsamic, sea salt.

Braised Roman artichokes with mint, garlic, and lemon — a Nonna classic.

House meatballs in slow San Marzano tomato sauce, shaved pecorino, parsley.

Crisp calamari, chili aioli, lemon, and a dusting of parsley.

Tonnarelli, Pecorino Romano DOP, cracked Tellicherry pepper.

Guanciale, egg yolk, pecorino, black pepper — no cream, ever.

Wide ribbons of egg pasta with slow beef & pork ragù, 8 hours on the stove.

Guanciale, tomato, chili, pecorino — Roman heat with a soft finish.

Roasted squash ravioli, brown butter, sage, amaretti crumble, aged balsamic.

Manila clams, white wine, garlic, chili, parsley, and a squeeze of lemon.

Veal shank braised in Barolo, saffron risotto, gremolata.

Whole Mediterranean sea bass, roasted with lemon, herbs, and olive oil.

Brick-pressed half chicken, rosemary, garlic, roasted fingerlings.

32oz dry-aged porterhouse for two, grilled over wood, sea salt, arugula.

Layers of eggplant, tomato, mozzarella, and basil — baked until bubbling.

Wild arugula, shaved Parmigiano, lemon, extra-virgin olive oil.

Crisp roasted potatoes, rosemary, garlic confit.

Tuscan kale sautéed with chili, garlic, and lemon zest.

Blistered green beans, toasted almonds, brown butter.

Espresso-soaked savoiardi, mascarpone, Valrhona cocoa.

Vanilla bean, seasonal fruit compote, pistachio crumble.

Flourless dark chocolate cake, olive oil gelato, sea salt.

Fior di latte gelato drowned in a double espresso.

Three Italian cheeses, honeycomb, mostarda, walnut bread.

Lombardy sparkler — bright citrus, fine mousse. Perfect with antipasti.

Sardinian white — saline, herbal, made for seafood and warm evenings.

Tuscan Sangiovese — cherry, leather, and structure for ragù and steaks.

Nebbiolo from Piedmont — rose, tar, and a long finish. Worth the wait.

Dried-grape richness — dark fruit, cocoa, ideal with osso buco or formaggi.