Gran Caffe L'Aquila

Freshly baked classic Italian croissant with a crisp, buttery exterior and soft layered interior.

Flaky Italian croissant stuffed with a warm savory egg and crispy pancetta omelet.

Warm freshly baked Italian croissant generously filled with rich hazelnut Nutella cream.

Freshly baked croissant filled with creamy fior di latte mozzarella and savory Prosciutto di Parma.

Freshly baked Italian cinnamon spiral bun topped with a light sweet glaze.

Crispy semolina-crusted tender calamari, wild shrimp, and sweet zucchini served with fresh lemon wedges.

Flash-fried Roman-style artichokes crisp on the outside and tender within, served with fresh squeezed lemon.

Tender layered Italian eggplant baked with fresh ricotta, fior di latte mozzarella, basil, and San Marzano tomato sauce.

Mascarpone-infused Italian crab cake served with a crisp cucumber salad and red pepper accent.

Tender grilled Puglian octopus finished with extra virgin olive oil and a bright lemon citrus accent.

Fresh mussels steamed with garlic, San Marzano tomatoes, and a kick of Calabrian pepperoncino.

Artisanal tasting board featuring Prosciutto di Parma, Ventricina Abruzzese, Mortadella Bologna IGP, and Bresaola with crostini and olives.

Premium 24-month dry-aged Prosciutto di Parma served with marinated olives and toasted crostini.

Creamy imported Puglian Burrata served with your choice of Caprese, eggplant caponata, or tomato and Prosciutto di Parma.

Crisp baby greens tossed with ripe pear slices, seedless grapes, dried cherries, toasted pine nuts, creamy caprino goat cheese, and shallot vinaigrette.

Fresh kale and crisp romaine lettuce tossed in rich creamy Parmigiano dressing with house-baked focaccia croutons.

Tender endive, crisp arugula, and radicchio lightly tossed in a vibrant lemon extra virgin olive oil vinaigrette.

Chilled seafood salad of shrimp, tender calamari, scungilli, and sea scallops dressed in lemon juice and extra virgin olive oil.

Iconic Abruzzese vegetable and legume soup cooked with pancetta, aromatic herbs, and hand-cut pasta.

Large hollow rigatoni tubes sautéed with sweet yellow datterino tomatoes, garlic, extra virgin olive oil, and shaved Parmigiano.

Traditional Abruzzese guitar-cut pasta tossed with guanciale Italian bacon, tomato, onion, and Pecorino Romano.

Tender veal medallions layered with Prosciutto di Parma and fresh sage, sautéed in white wine sauce and served with rosemary potatoes and asparagus.

Veal rolled and stuffed with Italian cheeses and herbs, braised for 6 hours in rich tomato sugo and served over tagliatelle pasta.

Free-range half chicken crisp-roasted under a heavy terracotta brick, served with rosemary roasted potatoes and seasoned vegetables.

Fresh Mediterranean seabass pan-roasted with extra virgin olive oil and fresh lemon, served with shaved fennel and rosemary potatoes.

Fire-grilled Scottish salmon with an aromatic herb crust cooked on a cedar plank, served with roasted potatoes and green beans.

Abundant seafood stew of clams, mussels, calamari, salmon, and monkfish simmered in tomato broth with tagliolini pasta.

Oven-roasted potato wedges seasoned with fresh rosemary and sea salt.

Crisp thin-cut French fries tossed with shaved Parmigiano-Reggiano and truffle oil.

Tender wild broccoli rabe sautéed with garlic and extra virgin olive oil.

Tender spears of fresh asparagus charred on the fire grill with olive oil.

Spicy green long hot peppers sautéed in garlic and generous extra virgin olive oil.

Crispy Sicilian pastry shell filled with fresh sheep's milk ricotta and candied orange peel.

Traditional Venetian dessert made with espresso-soaked ladyfingers and velvety mascarpone crema.

Smooth cooked cream custard infused with L'Aquila espresso, dark chocolate, and a delicate touch of Sambuca.

Rich espresso layered with equal parts steamed milk and dense creamy milk foam.

Authentic 100% Italian soda crafted in Turin using natural mineral spring water and natural flavorings.

Sparkling organic lemonade made from cold-pressed Sicilian lemons and pulp.