Artisan Italian.

Crisp, paper-shaved seasonal vegetables and bitter greens dressed in aged white balsamic vinegar and cold-pressed olive oil.

Vibrant, ultra-thin radish medallions layered with peppery wild arugula, crumbled goat cheese, toasted pine nuts, and flaky sea salt.

Delicate slices of cured beef topped with shaved fennel, crispy capers, Parmigiano-Reggiano, and a citrus-herb vinaigrette.

Golden, crisp saffron risotto croquettes—choice of slow-braised beef short rib or savory wild mushroom—served over sweet blistered pomodorini.

Traditional Pugliese olive oil flatbread topped with sweet roasted garlic, sun-ripened cherry tomatoes, and aromatic oregano.

Silky leek and Yukon gold potato potage finished with cold-pressed olive oil, cracked black pepper, and crisp leek curls.

Handmade oversized egg raviolo with a creamy ricotta-spinach filling and runny golden egg yolk center, finished in nut-brown butter and crisp sage.

Wide, ribbon-cut fresh pasta tossed in a rich, slow-simmered ragù of chanterelles and cremini, finished with thyme and Pecorino Romano.

Pillowy, light ricotta gnocchi paired with an aromatic mint-walnut pesto and charred baby artichokes.

Tender artisanal linguine tossed with fresh Littleneck clams, gulf shrimp, and diver scallops in a crisp white wine, garlic, and parsley brodo.

Al dente pasta tossed with crushed Calabrian chili, confit garlic, sweet cherry tomatoes, and torn basil.

Slow-stirred Arborio rice infused with Meyer lemon peel, sweet butter, and aged Grana Padano.

Seared prime beef tenderloin accompanied by an Amarone wine reduction and a fragrant rosemary-shallot salmoriglio.

Fork-tender lamb shoulder braised in aromatic red wine, topped with a crisp, nutty pistachio-mint gremolata.

Pan-seared Chilean sea bass served over a light, clear broth of yellow tomatoes, capers, fresh oregano, and sweet basil.

Crispy-skinned snapper gently poached in a classic garlic, white wine, crushed San Marzano tomatoes, and fennel broth.

Tender chicken cutlets wrapped with prosciutto di Parma and whole fresh sage leaves, pan-seared in a dry white wine and butter reduction.

Charred eggplant layered with whipped goat cheese, slow-roasted tomatoes, torn basil, and a drizzle of aged balsamic reduction (vegan preparation available upon request).

Lightly pan-seared squash and zucchini ribbons marinated in white wine vinegar, garlic, and fresh garden mint.

Caramelized cauliflower florets served over a rich roasted-garlic and toasted-walnut crema, finished with fresh parsley and lemon zest.

Sweet-and-sour rustic relish of simmered eggplant, sweet peppers, celery, capers, and pine nuts.

A classic Calabrian comfort classic of sweet frying peppers and Yukon gold potatoes crisped in olive oil.

Tender white-wine-braised fennel bulbs caramelized with butter, cracked black pepper, and shaved Pecorino.

Broccolini flash-sautéed with sliced garlic, a touch of red pepper flakes, and extra virgin olive oil.

Light, velvety mascarpone cheesecake topped with macerated strawberry-basil compote over a toasted pistachio crust.

Flaky, butter pastry shell baked with tender caramelized peaches and aromatic sweet almond frangipane.

Moist, delicate ricotta-olive oil cake finished with bright lemon curd and an elderflower glaze.

Espresso-soaked ladyfingers and mascarpone mousse topped with gelato, drowned table-side with fresh, hot espresso.

Interactive digestif station featuring fresh double-shot espresso paired with artisan Italian liqueurs like Limoncello, Sambuca, and herbal Amaros.