Our Menu

Prosciutto di Parma, arugula, melon, Ciliegine mozzarella cheese, extra virgin olive oil.

Local zucchini, shaved Parmigiano Reggiano, preserved lemon, toasted pine nuts.

Imported Burrata, English pea purée, pistachio crumble, garden mint.

Chef's selection of imported and domestic fine cheeses.

Toasted Ciabatta with warm goat cheese, caramelized cipolline onions, red wine poached grapes.

Sautéed wild shrimp with garlic, parsley and white wine butter sauce.

Potato Gnocchi, walnut pesto, Parmigiano Reggiano

Fresh Cavatelli pasta, home-made sausage, black truffle cream sauce, Pecorino Romano.

Imported Carnaroli rice with wild mushrooms and Parmigiano Reggiano.

Slow-braised Tuscan meat sauce, herbs, Parmigiano Reggiano.

House-made Tortelli filled with ricotta cheese and lemon, finished with butter, pine nuts and Parmigiano Reggiano.

Slow-cooked beef boneless short rib, red wine sauce, creamy polenta, Gremolada.

Herb crusted lamb rack with parsnip purée and rosemary jus.

Bone-in Heritage pork chop glazed with spiced apple cider, candied Guanciale, sage.

Norwegian Steelhead, garden asparagus, olive oil, herbs.

Pounded and breaded bone-in veal chop, topped with Arugula, lemon and Parmigiano Reggiano. – make it Bolognese style $7 –

Chef's selection of featured steak. Ingredients change upon seasonality.

Asparagus, Marcona almonds, Vinaigrette

Honey-glazed carrots with thyme and orange zest.

Chef's daily potato preparation featuring seasonal varieties and classic italian flavours.