Antipasti

Zuppa di verdura

Soup with roasted vegetables, in aromatic broth.

Antipasto misto

Assortment of cured meat and cheeses served with dry fruit.

Artisanal salad

Mix greens lettuce, tossed in parmigiano cheese, balsamic

Little gem salad in al gorgonzola

Little gem lettuce in a gorgonzola dressing green apple.

Capisante in Crudo

Hokkaido scallops thinly slice, citrus sent Ikura salmon roe.

Vongole Vesuvio

Steamed clams in yellow cherry tomato from Vesuvio

Prosciutto Parma Parmigiano Reggiano

18-month age Parma prosciutto, parmigiano Reggiano.

Mortadella pecorino piccante

Mortadella affettato with pecorino piccante.

Crudo Orata

Pink sea bream thinly sliced, cured with passion fruit dressing, pickled veggies.

Carpaccio di bresaola

Cured beef carpaccio, capers, arugula and shavings of grana, lemon oil dressing.

Burrata avocado

Creamy burrata served atop crushed avocado, lemon gastrique

Fiori di Zucca al granchio

Squash blossoms filled with blue crab and citrus drizzles.

Fegato d'oca

Foie gras pan seared over brioche cherry glace.

Paste e Secondi

Fusilli con salsicce Cinghiale

House made fusilli pasta with wild boar sausage, red wine tomato sauce

Ravioli di pollo a burrata

Handmade ravioli filled with roasted chicken, burrata in creamy pesto sauce

Vongole e rapini

Manila clams in a broccoli rabe garlic sauce over linguine

Fettuccine alla costiera

Fettuccine pasta in cured salmon asparagus lobster sauce

Gamberoni all'aglio

Wild king prawn roasted in garlic light spicy evoo sauce over spaghetti

Guazzetto di mare

Seasonal fish and seafood in a tomato fresh herb broth

Salmone e cannellini

Salmon pan seared in cannellini beans, basil pesto sauce.

Halibut pomodorini

Local halibut filet, in Vesuvian cherry tomato capers sauce.

Scaloppine di pollo

Chicken scaloppine in a mushroom's marsala sauce.

Ariste di maiale

Berkshire pork chop, roasted, in a creamy green peppercorn mustard sauce.

Filetto al vino rosso

Black Angus wagyu beef filet mignon in a red wine black currant sauce

Ossobuco di vitello

Veal ossobuco braised in natural gremolata marsala sauce

Warning: we serve raw or undercooked fish and meat

Dulcis in fundi — homemade sweets

Biscotti assortiti

Assortment of house made biscotti

Tiramisù

Layers of lady fingers cookies soaked in espresso, layered in mascarpone cream

Brioche alla crema

House made brioche filled with vanilla cream, fresh berries jam

Pere al Moscato

Poached pear in moscato wine, spice, over vanilla cream

Affogato al caffè

Vanilla gelato, drowned in espresso coffee

Crema Catalana Brulé

Vanilla cream baked, sugar brulé, amaretti crumbles.

Bacio di cioccolato crush pistacchio

Creole chocolate mousse cake fresh cream crush pistachio

Tris di Gelato artigianale

Three flavors of artisanal gelato

Gelato Artigianale

House made gelato

Tue–Fri	11:30am–2pm & 5:30–9pm
Saturday	5:30–9pm
Sun–Mon	Closed

Our Menu