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Chef’s selection, 2 cheeses, aged prosciutto, bresaola, honey, grapes, toasted bread.
Melenzane alla Parmigiana
Eggplant, homemade tomato sauce, 24 month aged Parmigiano-Reggiano.
PEI mussels with white wine, cherry tomatoes, red sauce, toasted bread, parsley and garlic.
Baby romaine salad, Caesar dressing, crispy bread, and 24-month aged Parmigiano-Reggiano.
Insalata di Finocchio e Rucola
Arugula, fennel, shaved 24-month aged Parmigiano-Reggiano, house dressing, and cherry tomatoes.
Mixed seasonal salad with Dijon dressing, carrots, cherry tomatoes, and Castelvetrano olives.
Tagliolini Neri Al Salmone
Black tagliolini with smoked salmon served in homemade creamy tomato sauce.
Tonnarelli Truffle con Gamberi
Homemade tonnarelli with sauteed Argentinos shrimp and black truffle cream sauce.
Rigatoni Salsiccia E Broccoli
Broccoli rabe, Italian sausage, pecorino, olive oil, and garlic.
Pollo Alla Pizzaiola
Traditional Neapolitan chicken breast with tomato sauce, capers, mozzarella, and oregano.
PIZZA AL FORNO
Wood-fired oven 10" pies.
Pizza Bresaola E Rughetta
Mozzarella, tomato sauce, dry aged sliced beef, arugula, and shaved 24-month aged Parmigiano-Reggiano.
Tiramisu Lady Fingers
Layers of espresso drenched lady fingers separated by mascarpone cream and dusted with cocoa powder.
Chocolate Mousse Glass
A chocolate sponge base topped with a dark chocolate mousse & dusted with cocoa powder.
Alternating layers of carrot cake spiced with cinnamon and chopped walnuts, covered with a smooth cream cheese topping and sprinkled with walnuts.
Grandmother Cake (Torta Della Nonna)
Pastry cream with a hint of lemon on a based of short pastry, covered with pine nuts, almonds and powdered sugar.
Cheesecake with ricotta delicately textured with a hint of natural orange essence.
Classic vanilla and chocolate gelato separated by a cherry and sliced almonds covered inside with cinnamon, finished with a gelato chocolate coating.