Olives and Oil

Fresh hand-stretched mozzarella served with heirloom tomatoes, basil, and balsamic reduction.

Crispy risotto croquettes stuffed with truffle cheese and served with house marinara sauce.

Tender beef and pork meatballs baked in San Marzano tomato sauce topped with grated pecorino cheese.

Fresh rigatoni pasta tossed in a creamy tomato vodka sauce with crispy prosciutto and parmesan.

Wide house-made pappardelle tossed with slow-braised tender lamb ragù simmered for 8 hours.

Crispy breaded chicken breast topped with marinara, melted mozzarella, and served with spaghetti.

Brick-oven baked with San Marzano tomato sauce, fresh mozzarella, basil, and extra virgin olive oil.

Tomato sauce, mozzarella, spicy soppressata, chili-infused hot honey, and fresh basil leaves.

Melted fontina cheese, sautéed wild mushroom blend, fresh thyme, and black truffle cream.

Gin, sweet vermouth, and Campari infused with applewood smoke, served with an orange peel.

House-made fresh lemonade with a subtle hint of wild lavender syrup and sparkling water.

Crispy pastry shell filled with sweet ricotta cream studded with dark chocolate chips and pistachios.