Our Menu

Grilled octopus, cannellini beans, pickled red onions, peperonata sauce.

Crispy polenta, caper aioli, salmon roe.

Chilled jumbo prawns, Calabrian cocktail sauce.

Season breadcrumbs, lemon sauce.

Baked sliced eggplant, fresh ricotta, mozzarella, tomato sauce.

Roasted veal meatballs, tomato sauce, parmesan.

Ricotta cheese tortellini, capone broth.

Seasonal vegetable soup.

Baby romaine lettuce, candied seeds, fine herbs and grana padano.

Warm crispy artichoke hearts, Italian frisee, garlic and artichoke fondue, shaved parmesan, lemon vinaigrette.

roasted beets, kale, candied walnuts, goat cheese, charred onion vinaigrette.

Parmigiana reggiano, black winter truffle.

Manila clams, parsley.

Semolina gnocchi, wild boar ragu.

Robiola vincotto glaze parmesan.

Assorted seafood in a light red sauce.

Angel hair pasta, assorted garden vegetables.

Mix wild mushrooms, taleggio cheese, crispy shallots.

White and dark meat, garlic and lemon chardonnay.

Arugula and tomatoes, shave parmesan.

Veal scallopini, lemon chardonnay.

Veal scallopini, prosciutto, sage and spinach.

Broiled veal chop.

Grilled lamb chop, tomato agrodolce, charred broccolini.

Berkshire pork chop, polenta, truffle sauce.

12 oz prime beef filet, treviso lettuce, sauce divine.

20 oz highly marbled, extremely tender rib steak.

Farro lentils risotto, pickled mushrooms, fennel.

Mediterranean seabass, salsa verde, lemon.

Seared red snapper, potatoes, ‘nduja broth.

Dover sole, lemon, capers and parsley.

Grilled jumbo prawns, lemon butter sauce.

Cod fish and crostini.

Slow-cooked honeycomb tripe Venetian style.

Garlic, lemon zest, bottarga, spiced mollica.

Sauteed calf liver, caramelized onions, polenta.