Crafted daily with local produce and imported Italian staples.
To begin & to share
Creamy burrata, basil oil, sea salt, grilled sourdough.
Beef & ricotta meatballs in San Marzano sugo.
Lightly fried calamari & seasonal vegetables, lemon aioli.
Hand-rolled every morning
Slow-braised beef & pork ragù, Parmigiano-Reggiano.
Pecorino Romano, toasted black pepper, house tonnarelli.
Saffron cream, charred cherry tomato, chive.
90 seconds at 900°
San Marzano, fior di latte, fresh basil.
Spicy soppressata, chili honey, mozzarella.
Whole roasted sea bass, charred lemon, garden herbs.
Sweet endings
Espresso-soaked savoiardi, mascarpone, cocoa.
Vanilla gelato drowned in hot espresso.