The Menu

San Marzano D.O.P. tomato reduction, fresh fiordilatte mozzarella, 24-month prosciutto di Parma, wild baby arugula, shaved Parmigiano-Reggiano, white truffle nectar.

Spicy artisanal Calabrese soppressata, fiery 'Nduja sausage, charred sweet peppers, smoked provola cheese, wild oregano, chili-infused wildflower honey.

Roasted cremini & hen-of-the-woods mushrooms, creamy fontina, black truffle crema, fresh thyme, sea salt crystals, no red sauce.

Hand-crushed San Marzano tomatoes, buffalo mozzarella campana, torn sweet Genovese basil, cold-pressed Sicilian olive oil.

Imported creamy burrata dollops, balsamic glazed Mission figs, crisp pancetta ribbons, fresh rosemary needles.

House-extruded ridged rigatoni tossed in a velvet slow-simmered San Marzano tomato & cream vodka reduction, crispy guanciale, grated 30-month Grana Padano.

12-hour Chianti braised beef short rib ragù, broad egg pappardelle ribbons, wild rosemary, horseradish gremolata, whipped ricotta quenelle.

Crispy heritage chicken cutlet pan-crisped in clarified butter, heirloom pomodoro, blistered buffalo mozzarella, fresh basil alongside garlic herb spaghetti.

24-hour Italian herb & lemon brine, blistered in our 800° wood oven with sweet caramelized Vidalia onions and focaccia toast points.

Layers of paper-thin roasted eggplant, sheep's milk ricotta, tender baby spinach, roasted bell peppers, San Marzano pomodoro, melted smoked provolone.

Artisanal prosciutto di San Daniele, finocchiona, truffled pecorino, castelvetrano olives, marinated artichokes, blistered tomatoes, warm grilled hearth focaccia.

Golden risotto spheres infused with saffron threads, stuffed with molten fiordilatte, bolognese meat ragù, served over spicy arrabbiata sauce.

Flash-fried wild calamari and cherry peppers, charred lemon aioli, rich San Marzano marinara dip.

Crisp romaine hearts, radicchio, chickpeas, aged provolone dice, Sicilian green olives, roasted peppers, toasted spiced walnuts, white balsamic vinaigrette.

Rosemary cedar-smoked rocks glass, Bombay Sapphire, Campari, Cocchi Vermouth di Torino, flamed blood orange peel.

Freshly pulled Illy espresso shot, Grey Goose vodka, dark chocolate amaro, vanilla bean foam, charred espresso beans.

Casamigos Reposado, fresh ruby red grapefruit, Calabrian hot honey reduction, Aperol, smoked pink sea salt rim.

Artisanal Limoncello, elderflower St-Germain, Prosecco Superiore D.O.C.G., sparkling mineral water, fresh mint leaves.

Airy Italian ricotta doughnuts dusted in vanilla bean powdered sugar, paired with warm spiced dark chocolate and salted caramel dipping sauces.

Espresso & dark rum dipped savoiardi ladyfingers, whipped clouds of Zabaione mascarpone cream, Valrhona cocoa dust.