Chef's Specials
Fresh homemade tagliatelle tossed in a luscious black truffle cream sauce, topped with shaved truffle.
Delicate ravioli stuffed with succulent lobster meat, served in a light saffron bisque.
Appetizers
Toasted bread topped with vine-ripe tomatoes, garlic, basil, and extra-virgin olive oil.
Fresh mozzarella, ripe tomatoes, basil, drizzled with aged balsamic and olive oil.
Lightly breaded calamari rings fried to golden perfection, served with lemon aioli.
Main Courses
Slow-braised veal shanks in white wine and tomato sauce, served with saffron risotto.
Succulent chicken breasts sautéed with mushrooms in rich Marsala wine sauce.
Whole branzino lightly seasoned and grilled, served with lemon-herb butter.
Pastas
Classic Roman pasta with eggs, pecorino, guanciale, and black pepper.
Penne pasta in a spicy tomato-garlic sauce with chili flakes and parsley.
Creamy Parmesan sauce tossed with fresh fettuccine and parsley.
Pizzas
Tomato sauce, fresh mozzarella, basil, and extra-virgin olive oil on thin crust.
A blend of mozzarella, gorgonzola, fontina, and parmesan on a crisp crust.
Thinly sliced prosciutto, fresh arugula, shaved parmesan, and olive oil.
Desserts
Layers of espresso-soaked ladyfingers and mascarpone cream, dusted with cocoa.
Silky smooth vanilla cream topped with a mixed berry coulis.
Crispy shells filled with sweet ricotta and chocolate chip filling.