Quartiere

Crispy risotto balls stuffed with melted mozzarella, wild mushrooms, and a touch of white truffle oil.

Creamy burrata served with caramelized figs, prosciutto di Parma, fresh arugula, and aged balsamic reduction.

Lightly battered and fried calamari served with crispy lemon slices and house-made marinara sauce.

Traditional beef and pork meatballs baked in San Marzano tomato sauce topped with pecorino cheese and basil.

Al dente rigatoni pasta tossed in a creamy spicy vodka tomato sauce with crispy pancetta and Parmigiano Reggiano.

Wide ribbons of fresh house-made pasta tossed with a slow-braised 6-hour veal ragù and red wine reduction.

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

Creamy arborio rice cooked with fish broth, jumbo shrimp, mussels, clams, and a splash of white wine and garlic.

32 oz dry-aged porterhouse steak grilled over open flame with rosemary, garlic confit, and extra virgin olive oil.

Whole Mediterranean sea bass baked with fresh herbs, lemon, capers, and cherry tomatoes, served with asparagus.

48-hour fermented sourdough crust, San Marzano tomato sauce, fresh fior di latte mozzarella, basil, and olive oil.

Premium gin, sweet Italian vermouth, and Campari, oak-barrel aged and garnished with a twist of fresh orange peel.

Refreshing Italian blend of Aperol, sparkling prosecco, club soda, and a slice of fresh orange.

Layers of espresso-soaked savoiardi ladyfingers, whipped mascarpone cream, and bitter cocoa powder dusting.