The Menu
From the kitchen.
Pasta rolled this morning, a wine list 120 bottles deep, and a menu that turns with the seasons.
Pasta rolled this morning, a wine list 120 bottles deep, and a menu that turns with the seasons.
Creamy burrata, grilled peaches, basil, aged balsamic and sea salt on grilled country bread.
Cured meats, Italian cheeses, marinated olives, honeycomb, and warm focaccia. Made for sharing.
Hand-cut ribbons in a slow-braised beef & pork ragù, finished with Parmigiano-Reggiano and a thread of olive oil.
Tonnarelli tossed tableside with Pecorino Romano and toasted black pepper. Three ingredients, zero compromise.
San Marzano tomato, garlic, Calabrian chili, and parsley. As fiery as you ask for it.
Our simplest plate and our proudest — slow tomato, basil, garlic, and good olive oil.
Mediterranean sea bass roasted with lemon, fennel, and Castelvetrano olives over charred greens.
Braised veal shank over saffron risotto, gremolata, and the marrow spoon it deserves.
Espresso-soaked savoiardi, mascarpone cream, and a heavy hand of cocoa. Made in-house, the old way.
Vanilla-bean gelato "drowned" in a shot of hot espresso. Dessert and a nightcap in one.