Our Menu

Creamy burrata, heirloom tomatoes, fresh basil, and cold-pressed extra virgin olive oil.

Thinly sliced raw beef, arugula, shaved parmesan, and aged balsamic glaze.

Crispy Roman-style artichokes with lemon zest and a light garlic aioli.

Fresh yellowfin tuna, capers, shallots, and a citrus-infused olive oil.

Crispy rosemary-infused potatoes with sea salt.

Tender asparagus spears with lemon and parmesan.

Fresh garden greens with a light balsamic vinaigrette.

Handmade pasta ribbons tossed in a rich butter sauce with shaved black truffle.

Whole roasted sea bass with lemon, herbs, and seasonal Mediterranean vegetables.

Slow-braised veal shank in a tomato-wine reduction with saffron risotto.

Layered roasted eggplant, tomato sauce, mozzarella, and fresh basil leaves.

Espresso-soaked ladyfingers with mascarpone cream and cocoa.

Silky vanilla bean cream with a fresh berry compote.

Crispy shells filled with sweet ricotta and pistachio.