Our Menu

Imported mozzarella ciliegine cheese, garden tomato medley, grissini basil crumble, balsamic vinegar reduction

Thinly sliced filet mignon, house made pickled onion, italian capers, arugula, lemon zest.

Char grilled romaine lettuce, homemade garlic and anchovy dressing.

Chef's selection of imported and domestic fine cheeses. Served with olives and Grissini

Puff pastry tart with caramelized onions, toma cheese, balsamic pearls.

Sautéed shrimp in aromatic garlic, Calabrian chili oil, white wine and parsley sauce.

Parmigiano Reggiano cheese variation. 24 months aged Flan, 30 months aged Fondue, 18 months aged crisp.

Home made Tagliolini pasta, 'Nduja spicy salami, seasonal greens, pecorino cheese.

Home made Farfalle pasta, fresh garden peas, capocollo, light cream sauce.

Imported Carnaroli rice, assorted wild mushroom.

Garlic, extra virgin olive oil, chilli, garden tomatoes, baby spoinach.

Carbonara Stye Ravioli

Slow cooked beef boneless short rib, red wine sauce, carrots.

Domestic lamb chops marinated with anchovy fillets, mustard, lemon zest, garlic, sage; served with parsley salsa verde.

Two pan seared marinated bone-in pork chops, grapes demi glace.

Charred octopus tentacles, chickpee purée, calabrian chilli oil.

Pounded and breaded bone-in veal chop, topped with 24 months aged imported Prosciutto and DOP Parmigiano Reggiano cheese

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

Roasted local fennel, bechamel sauce.

Assorted oven roasted vegetables.

Seasonal vegetables