Hours may fluctuate. For detailed hours of operation, please contact the store directly.
with fiocco di prosciutto di parma and "casatiello," rustic italian bread
with extra virgin olive oil, white wine vinegar and nocellara olives
organic farro salad with cucumber, celery, tomatoes, ciliegine buffalo mozzarella and basil
with watercress salad, spicy gorgonzola and almonds
with grape tomatoes, cucumber, extra virgin olive oil and muscat vinegar
with pine nuts, raisins and crushed red peppers, served with arugula and sardinian flat bread
asparagus naked ravioli with organic spinach and parmigiano, in butter and sage sauce
of chefs selected toppings served with grilled pane carasau and endive
timbale with spicy tomato sauce
with green olives, extra virgin olive oil and lemon dressing
layers of thin sliced poached veal, tuna sauce, roasted peppers and caper leaves
board of italian cured meats and cheeses, garnished with fruits, nuts and fruit mustard
with mussels in a light tomato brodetto
with fresh buffalo ricotta, arugula, lemon zest and cracked black pepper with extra virgin olive oil
in tomato sauce with sautéed eggplant and aged ricotta cheese
with shellfish ragout, pepperoncini and fresh tomatoes
with grilled zucchini, roasted plum tomatoes and organic basil
with sardines, onions, wild fennel, pine nuts and raisins
with pancetta, egg yolk, pecorino romano, parmigiano reggiano and black pepper
filled with eggplant and mozzarella in light tomato sauce
with roasted lamb ragout and marjoram sauce
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served with corn couscous
with salmoriglio sauce and caponata ghiotta
with sweet garlic sauce, topped with crispy zucchini and yellow squash
poached with clams and grape tomatoes
with roasted peppers, rosemary potatoes, red onions and gaeta olives
with organic arugula and cherry tomato salad
topped with smoked buffalo mozzarella on artisan bread, served with rosemary french fries or green zucchini strings
served with rosemary french fries
with fruit mustard, grilled endive and roasted potatoes
served with mashed potatoes and sautéed spinach
with lemon mint zucchini salad and rosemary potatoes
"panella," grilled endive and asparagus, marinated zucchini and sautéed spinach
served with vanilla gelato and decadent chocolate sauce
with lemon sauce and fresh mint gelato
served with passion fruit creamy sauce
with strawberries served with frutti di bosco sorbet
filled with sheeps milk ricotta and chocolate chips
with peaches and nectarine compote served with peach sorbet
with crispy meringues and raspberries
with fresh mixed berries
with pistachio gelato and italian amarena cherries
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sorbetti and refreshing granita of the day
served with fresh fruits, nuts and fruit mustard
with fiocco di prosciutto di parma and "casatiello," rustic italian bread
with mint puree, served with grilled pane carasau and endive
with pine nuts, raisins and crushed red peppers costini
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garnished with nuts and fruit mustard (daily chefs selection of three cheeses and three cured meats)
with cucumber, celery, tomatoes, ciliegine buffalo mozzarella and basil
layers of thin sliced poached veal, tuna sauce, roasted peppers and caper leaves
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asparagus naked ravioli with organic spinach and parmigiano, in butter and sage sauce
in cherry tomato basil sauce
"panella," grilled endive and asparagus, marinated zucchini and sautéed spinach
with salmoriglio sauce and caponata ghiotta
served with mashed potatoes and sautéed spinach
with seasonal citrus fruit, on homemade cookie and candied citrus zest
with vanilla gelato and dry fruit compote
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scones, danish, and coffee cake served with butter and homemade jam
with new york apples, nutella mousse and side of bourbon syrup
served with organic maple syrup and caramelized banana
with yogurt and fresh fruit
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poached organic eggs in italian bacon, onion and cherry tomato sauce served in a skillet
roman style egg-drop soup, parmigiano reggiano, sautéed spinach and nutmeg in a guinea fowl stock
with hollandaise sauce served with san daniele prosciutto and roasted fingerling potatoes
organic eggs, spinach and buffalo mozzarella
black truffle and asiago cheese
with italian sweet sausage served with roasted fingerling potatoes
with pancetta, egg yolk, pecorino romano, parmigiano reggiano and black pepper
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on extra virgin olive oil
with cherry tomato, frisée, fennel, celery, and green olives
topped with smoked buffalo mozzarella and caramelized red onions on brioche bread, served with french fries
filled with braised artichoke and burrata cheese in a light tomato and marjoram sauce
over mashed potatoes
in tomato and basil sauce
beer battered mediterranean branzino fillet with crispy zucchini and caper aioli
on toasted country bread
with san daniele prosciutto and taleggio cheese
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.