Casadonna

Luxurious Kaluga caviar served alongside house-made creamy burrata, artisanal focaccia, pickly giardiniera, and savory marinated olives.

Silky Prosciutto di San Daniele paired with sweet seasonal stone fruit, fresh basil leaves, and a honey drizzle.

Freshly shucked half-shell oysters served chilled over crushed ice with a bright tomato mignonette and basil oil.

Chilled jumbo shrimp cocktail served with tangy house-made cocktail dipping sauce and fresh lemon zest.

Ahi tuna tartare layered with rich tomato conserva, velvety crème fraîche, and a touch of caviar.

Thinly sliced raw tuna topped with juicy Cara-Cara navel citrus, pickled shallot, and fiery Fresno chili slices.

Delicate raw hamachi crudo dressed with zesty pepperoncini relish and premium extra virgin olive oil.

Hand-cut raw beef tartare seasoned with roasted red peppers and mustard seed, served with warm grilled focaccia points.

Artisan focaccia baked in-house, infused with ripe tomato, dark Taggiasca olives, and flaky Maldon sea salt.

Flash-fried crispy baby artichokes tossed with sweet roasted peppers, crunchy Marcona almonds, and fresh herbs.

Char-grilled octopus tentacle glazed with herbaceous salmoriglio sauce, capers, and tender fingerling potatoes.

Lightly battered crispy squid rings and tender zucchini strips served with pickled cherry peppers and lemon-caper aioli.

Tender Wagyu beef meatballs baked in a fiery spicy pomodoro sauce, smothered in melted fior di latte mozzarella.

Sautéed shrimp enveloped in spicy Calabrian 'nduja butter glaze, lemon, and served with grilled focaccia.

Crisp baby gem lettuce leaves dressed in rich Caesar dressing, aged Parmigiano Reggiano, lemon, and toasted garlic breadcrumbs.

Local burrata cheese served with sweet heirloom tomatoes, fresh wild arugula, and a nutty sunflower seed purée.

Belgian endive leaves tossed with sweet dates, candied crunchy walnuts, and a bright preserved lemon vinaigrette.

Lumache pasta tossed in a fiery tomato sauce spiked with Calabrian chili and finished with fresh basil leaves.

Mafaldine ribbon pasta with succulent Maine lobster meat and cherry tomatoes in a silky vodka cream sauce with garlic breadcrumbs.

Campanelle pasta enrobed in a slow-simmered savory beef ragù, shaved Parmigiano Reggiano, and chopped parsley.

Linguini pasta tossed with tender Littleneck clams, garlic, white wine butter sauce, and crispy breadcrumbs.

Creamy Carnaroli rice cooked with sweet summer corn, aged Parmigiano Reggiano, and sliced scallions.

Casarecce pasta with sweet rock shrimp, zucchini, asparagus tips, heirloom tomatoes, and spring peas.

Crispy breaded chicken cutlet paired with nut-based white romesco sauce, Tuscan kale, and preserved lemon vinaigrette.

Pan-seared Ora King salmon filet accompanied by roasted heirloom tomatoes, savory anchovy butter, and fresh herbs.

Oven-roasted local grouper filet topped with a Picholine olive and almond tapenade alongside roasted tomatoes.

Lean center-cut 8 oz filet mignon grilled to order over high heat.

Highly marbled 10 oz Wagyu skirt steak grilled over open flames for rich tender flavor.

Prime 12 oz New York strip steak offering rich beef flavor and robust marbling.

Massive 24 oz bone-in ribeye steak packed with deep wood-fired char and marbled richness.

Showstopping 34 oz Porterhouse steak featuring both tenderloin and strip portions, ideal for sharing.

Choice of signature chef sauces including Veal Jus, Au Poivre, Salmoriglio, or Horseradish Cream.

Crisp garden green salad tossed in a light Italian herb vinaigrette.

Tender green asparagus spears lightly charred over open flames and finished with lemon squeeze.

Fire-grilled broccolini stalks glazed with garlic oil and red chili flakes.

Oven-roasted cauliflower florets caramelized with fragrant garden herbs and olive oil.

Pan-roasted maitake hen-of-the-woods mushrooms sautéed with butter and garlic herbs.

Creamy whipped potatoes whipped smooth with butter and sea salt.

Golden crispy potato fries tossed with aromatic truffle oil, Parmigiano Reggiano, and fresh herbs.