2. Regional Specials
3. Appetizers, Sides & Salads
House-cured pork belly, tomato sauce, onions, topped with pecorino romano and parsley.
Kale, pine nuts, olive oil and parmesan cheese. Topped with slow fried kale and ricotta cheese.
Ragu’ alla Bolognese
Smoked salmon, creme fraiche, spinach, topped with pine nuts and capers.
Homemade lamb meatballs, olives, pecorino cheese and dill olive oil.
Mushroom & Truffle Oil
Shitake and cremini mushrooms, sausage, truffle oil, pecorino toscano.
Mixed greens, olives, ricotta cheese with balsamic vinaigrette.
Tomatoes, fiordilatte mozzarella, kale pesto on sourdough bread.
Roasted Pepper Bruschetta
Bell peppers, garlic, capers, arugola.
Marinated Eggplant Salad
Marinated eggplants, mixed greens, smoked ricotta.
Traditional Italian recipe with mascarpone, espresso, lady fingers and chocolate.
Olive Oil Cake
EVO olive oil, rosemary, lemon glaze.
Panino alla Porchetta
Italian porchetta (slow-roast pork belly) served with kale pesto on ciabatta bread.
Lasagne alla Bolognese
Fresh egg dough pasta layered with a traditional Bolognese ragù, homemade beschamel and Parmigiano Reggiano.