Premium Italian with a twist.

STARTER

Choose 2 dishes

• Bruschetta di Pomodoro Roasted vine tomatoes, fresh Basil, Aged Balsamic, and EVOO on toasted Focaccia

• Calamari Fritti al Mais Corn-dusted Calamari, lemon zest, served with Calabrian chili aioli

• Arancini al Tartufo Black truffle and Fontina-stuffed risotto balls with wild mushrooms, served on truffle tomato crema

• Pizza Margherita Artigianale Handcrafted flatbread with Buffalo Mozzarella, heirloom tomatoes, organic basil, and aged balsamic drizzle

• Antipasto della Casa Grilled Vegetables, olives, cheeses, salami, Prosciutto, pasta salad, and house Focaccia

 

FIRST COURSE

 

Choose 2 dishes

• Carpaccio di Manzo Thin-sliced Beef with shaved Parmigiano, microgreens, Blackberry reduction, and Black Lava salt

• Ravioli all’Aragosta Lobster-filled Ravioli in garlic Parmesan sauce with chive oil

• Insalata di Prosciutto e Pesca Prosciutto, grilled Peach, goat cheese, Walnut crumble, and baby greens in a white Balsamic glaze

• Caesar con Coltello e Forchetta Romaine spears, Parmigiano shards, pancetta crisps, and black garlic Caesar dressing

• Gnocchi Viola al Pesto Purple potato Gnocchi with wild Arugula pesto, sautéed greens, and Pecorino flakes

 

 

MAIN COURSE

 

• Choose 2 dishes

• Costolette d’Agnello al Rosmarino Herb-crusted Lamb Chops marinated with garlic and rosemary, grilled and served over saffron potato purée, baby zucchini, and blistered cherry tomatoes. Finished with a red wine rosemary jus

• Bistecca di Manzo AAA Striploin Grass-fed Steak served medium rare, with garlic confit mashed potatoes, rosemary green Beans, and a tomato Bourbon Peppercorn sauce. Finished with microgreens.

• Pollo alla Fiorentina Pan-seared Chicken breast over roasted garlic, Potato purée, grilled carrots, and asparagus, finished with a creamy spinach parmesan sauce.

• Salmone Scottato con Gremolata Seared salmon fillet with lemon-herb gremolata, white truffle mashed potatoes, heirloom carrots, and asparagus.

• Scaloppine di Vitello al Marsala Veal Scaloppini in mushroom Marsala sauce, served with roasted garlic potato purée, Heirloom Carrots, and asparagus.

• Pollo alla Parmigiana Breaded Chicken breast topped with San Marzano tomato sauce and mozzarella, served with Alfredo fettuccine and garlic cheese bread.

• Cotoletta di Vitello al Pistacchio Pistachio-crusted veal chop with white truffle mashed potatoes, maple-glazed carrots, grilled Asparagus, and a velvety white wine cream sauce.

• Linguine ai Frutti di Mare Lobster, Shrimp, Mussels, and Scallops in a garlic white wine reduction. Finished with charred lemon and fresh herbs.

• Melanzane Ripiene al Forno Roasted eggplant stuffed with Mediterranean vegetables, olives, and wild rice, finished with cacciatore sauce. Served with mashed potatoes, heirloom carrots, and asparagus.

 

 

DESSERT

 

Choose 1 dish

• Tiramisu Classico Espresso-soaked layers with Mascarpone Cream and dark cocoa, served with Gelato

• Ricotta Cheesecake al Limone Baked Ricotta Cheesecake infused with lemon zest and Vanilla, served with a Blackberry Compote

• Budino al Cioccolato Fondente Silky dark chocolate pudding with sea salt, topped with whipped mascarpone and cocoa nibs

• Cannoli Siciliani Crisp pastry shells filled with sweet Ricotta cream, Candied orange peel, and crushed Pistachios

• Affogato al Caffè Vanilla bean Gelato drowned in hot Espresso, finished with Chocolate shavings and Biscotti crumble