Made by hand, shared by all.

Our menu follows the seasons. A few favorites never leave. Prices in USD.

Antipasti

Creamy burrata, heirloom tomatoes, basil oil, grilled bread.

Thin sliced beef, arugula, shaved parmigiano, lemon.

Slow simmered meatballs in sugo with whipped ricotta.

Lightly fried calamari, zucchini and lemon with saffron aioli.

Hand-cut egg pasta, brown butter, shaved black truffle.

Eight hour beef and pork ragu, parmigiano, rosemary.

San Marzano tomato, garlic, fresh basil, olive oil.

Ricotta and lemon filled ravioli, sage butter, toasted hazelnuts.

Tonnarelli, pecorino, black pepper. Simple and perfect.

Roasted half chicken, lemon, capers, crispy potatoes.

Whole grilled sea bass, fennel, citrus and herbs.

Dry aged ribeye to share, rosemary potatoes, salsa verde.

Espresso, mascarpone cream, cocoa. Made every morning.

Vanilla bean, seasonal berries, aged balsamic.

Vanilla gelato drowned in hot espresso.

12 to 18

Red, white, rosé and sparkling, all Italian. Ask for a pairing.

Gin, Campari, sweet vermouth, orange.

5 to 9

The proper way to end an evening.

Please tell us about any allergies. Menu items and prices in this sample are fictional.

Reserve your table and we'll have the candles lit.