Da Andrea Chelsea

Artisanal flatbread topped with creamy ricotta, thinly sliced zucchini, a drizzle of sweet wildflower honey, and crushed pepperoncino for a touch of heat.

Fresh flatbread topped with handmade mozzarella, fresh peppery arugula, and delicate slices of lemon.

Rustic flatbread laden with handmade mozzarella, savory Parma prosciutto, earthy mushrooms, and fresh baby arugula.

Classic Italian flatbread baked with sweet San Marzano tomato sauce, handmade mozzarella, and fresh basil leaves.

Warm, house-baked apple tart served with a rich scoop of creamy vanilla ice cream.

House-made Italian ricotta cheesecake served with fresh mixed berry compote.

Traditional Italian tiramisu with layers of espresso-soaked ladyfingers and velvety mascarpone cream, dusted with cocoa.

A scoop of creamy vanilla gelato drowned in a freshly pulled shot of hot espresso.

Decadent chocolate walnut cake paired with smooth salted caramel ice cream.

Silky vanilla panna cotta served with sweet amarena cherries and a crispy cinnamon tuile.

Handcrafted artisanal Italian gelato available in seasonal flavors.

Refreshing house-made fruit sorbet, light and naturally sweet.

Rich custard base topped with a crisp layer of golden caramelized sugar.

Smooth espresso blended with steamed milk and a thin layer of microfoam.

Freshly brewed premium roast black coffee.

A concentrated, bold shot of authentic Italian espresso with a rich crema.

Equal parts espresso, steamed milk, and airy milk foam dusted with cocoa powder.

Selection of premium whole-leaf hot teas.

Silky vanilla panna cotta served with sweet amarena cherries and a crispy cinnamon tuile.

Decadent chocolate walnut cake paired with smooth salted caramel ice cream.

Refreshing house-made fruit sorbet, light and naturally sweet.

Handcrafted artisanal Italian gelato available in seasonal flavors.

Traditional Italian tiramisu with layers of espresso-soaked ladyfingers and velvety mascarpone cream, dusted with cocoa.

House-made Italian ricotta cheesecake served with fresh mixed berry compote.

Warm, house-baked apple tart served with a rich scoop of creamy vanilla ice cream.

Homemade spaghetti pasta tossed with savory bacon, aged Parmesan, and a velvety cream sauce.

Hand-cut broad pappardelle pasta dressed in a slow-simmered, tender lamb ragù with tomato sauce.

Classic Roman spaghetti tossed with rich aged Pecorino Romano, Parmesan cheese, and freshly cracked black pepper.

Homemade fettuccine pasta with tender mushrooms in a rich, aromatic black truffle cream sauce.

Pennette pasta tossed with smoked salmon and crisp asparagus in a delicate tomato cream sauce.

House-made ricotta cavatelli enveloped in a traditional, slow-cooked meat ragù.

Pillowy handmade potato gnocchi coated in a sweet San Marzano tomato basil sauce.

Grilled prime steak served with poached eggs, crispy roasted fingerling potatoes, and fresh mixed greens.

Grilled Atlantic salmon paired with charred cauliflower, cherry tomatoes, and a tangy broccoli Dijon mustard sauce.

Thinly pounded grilled chicken breast served over a fresh salad of vine-ripened tomatoes, red onion, and arugula.

Pan-seared black pepper-crusted tuna with capers, Dijon mustard onions, and mixed salad greens.

Juicy Black Angus beef patty topped with melted Cheddar cheese, lettuce, tomato, and onion on a toasted brioche bun.

Poached pear over crisp arugula, crumbled Gorgonzola cheese, toasted walnuts, and honey mustard dressing.

Lump crab meat tossed with hearts of palm, frisée, shaved fennel, avocado, and a refreshing lemon dressing.

Grilled jumbo shrimp served over crisp romaine hearts and avocado with classic cocktail dressing.

Crisp romaine hearts topped with grated Parmesan, crunchy polenta croutons, and creamy homemade Caesar dressing.

Thinly shaved raw brussels sprouts with Grana Padano cheese and mixed greens in olive oil and lemon.

Sweet roasted red beets tossed with frisée, creamy goat cheese, toasted walnuts, and balsamic dressing.

Slow-braised tender lamb shank served alongside rich, aromatic saffron risotto.

Layered grilled eggplant baked with molten mozzarella cheese, sweet tomato sauce, and fresh basil.

Tender grilled filet mignon served with sautéed spinach, buttery mashed potatoes, and fragrant truffle butter.

Herb-roasted Cornish hen accompanied by roasted potatoes, spinach, pearl onions, and a rosemary mustard sauce.

Tender chicken escalope topped with a fine herb mushroom sauce, served with velvety mashed potatoes.

Assorted fresh seafood simmered with garlic and fine herbs in a spicy tomato broth.

Grilled jumbo shrimp served over julienned carrot and zucchini vegetable spaghetti with cherry tomatoes and saffron sauce.

Char-grilled salmon fillet paired with roasted cauliflower, cherry tomatoes, and broccoli in a Dijon mustard sauce.

Char-grilled thick pork chop complemented by sweet corn, golden apples, and a rich mushroom sauce.

Golden roasted potatoes seasoned with rosemary and sea salt.

Crispy flash-fried zucchini spears served light and seasoned.

Pan-roasted butternut squash with autumn herbs.

Sautéed broccoli rabe with garlic, extra virgin olive oil, and a touch of chili.

Fresh spinach sautéed in extra virgin olive oil and garlic.

Tender veal meatballs simmered in tomato basil sauce with fresh ricotta.

Freshly baked warm Emilian 'Tigelle' bread pockets served with sliced Parma prosciutto.

Steamed mussels in a spicy tomato broth with garlic and grilled artisan focaccia.

Golden-crisp fried calamari, shrimp, and zucchini served with smooth avocado mayonnaise.

Warm tender octopus salad tossed with potatoes, Gaeta black olives, and capers.

Roasted red beets with frisée, endive, red onion, walnuts, goat cheese, and champagne vinaigrette.

Fresh Yellowfin tuna tartare layered with avocado, arugula, endive, cherry tomatoes, and cilantro.

Crisp romaine hearts with shaved Parmesan, polenta croutons, and house-made Caesar dressing.

Paper-thin raw beef carpaccio topped with arugula, heart of palm, and shaved Parmesan.

Grilled and marinated seasonal vegetables topped with goat cheese and a balsamic reduction.

Chef's daily creation made with fresh seasonal ingredients.

Creamy burrata cheese served with roasted sweet peppers, tomatoes, balsamic reduction, and basil sauce.

Fluffy golden French toast topped with caramelized apples, whipped cream, and pure maple syrup.

Fresh seasonal fruit bowl featuring berries, melon, and citrus.

Steamed mussels in a spicy tomato sauce with garlic and warm focaccia.

Freshly baked Tigelle buns served with smoked salmon, capers, red onions, and scallion cream cheese.

Toasted Tuscan bread topped with mashed avocado and a perfectly poached egg.

Poached eggs, sautéed spinach, and Parma prosciutto on an English muffin with hollandaise sauce.

Warm creamy cornmeal polenta topped with wild mushrooms, poached eggs, and aged Parmesan cheese.

Eggs baked in a fiery spicy arrabbiata tomato sauce with cherry tomatoes.

Poached eggs and succulent lobster over tender asparagus with silky hollandaise sauce.

Fluffy three-egg omelette stuffed with prosciutto, fresh asparagus, and melted Fontina cheese.

Ribbon pappardelle pasta tossed with savory sweet sausage ragù and finished with truffle oil.

House ricotta cavatelli pasta tossed with fresh shrimp and tender salmon in a vibrant basil pesto sauce.

Handcrafted ravioli stuffed with lobster, crab, and salmon, served in a creamy saffron sauce.

Spinach cappellacci stuffed with rich truffle, porcini mushrooms, and creamy ricotta.

Handmade potato gnocchi enveloped in a rich Gorgonzola cheese sauce and fresh arugula.

Pennette pasta with roasted eggplant, melted mozzarella, and spicy tomato sauce.

Traditional spaghetti pasta tossed with crisp pancetta, Parmesan cheese, and creamy egg sauce.

Squid ink tagliolini pasta cooked with sweet clams, cherry tomatoes, and garlic white wine sauce.

Savory veal and spinach stuffed ravioli served in a creamy mushroom and ham sauce.

Fresh fettuccine pasta tossed with capers, vine tomatoes, basil, asparagus, and Gaeta black olives.

Grilled fresh asparagus spears seasoned with sea salt and extra virgin olive oil.

Sautéed fresh baby spinach with garlic and olive oil.

Crispy smoked hardwood bacon slices.

Rosemary roasted fingerling potatoes.