Fresh buffalo mozzarella, sliced tomatoes, and basil leaves drizzled with extra virgin olive oil and balsamic glaze.

Selection of cured Italian meats, artisanal cheeses, marinated vegetables, and olives.

Fried risotto balls stuffed with mozzarella, peas, and bolognese sauce, served with marinara dipping sauce.

Hand-cut tagliatelle with slow-cooked beef and pork ragù, finished with Parmigiano-Reggiano.

Creamy Arborio rice with porcini mushrooms, white wine, butter, and Parmigiano-Reggiano.

House-made ravioli filled with ricotta and spinach, served with sage butter sauce and toasted pine nuts.

San Marzano tomato sauce, mozzarella, spicy salami, and crushed red pepper flakes.

Veal cutlets with prosciutto and sage, pan-fried in white wine sauce, served with sautéed spinach.

Whole Mediterranean sea bass baked with herbs, lemon, and extra virgin olive oil, served with roasted vegetables.

Silky vanilla bean custard topped with mixed berry compote.