IL Bolognese

Crispy toasted Italian bread topped with sweet vine-ripened tomatoes, fresh basil, and extra virgin olive oil infused with garlic.

Tender homemade Angus beef and veal meatballs simmered slowly in rich San Marzano tomato sauce, topped with fresh basil and shaved cheese.

Freshly diced raw salmon tossed with capers and lemon zest, layered over avocado mousse and finished with a bright mango puree drip.

Golden-crisp fried calamari rings and tender shrimp served alongside crispy zucchini sticks and a side of house-made aioli.

Fresh mussels and clams sautéed in a fragrant white wine garlic broth with cherry tomatoes, fresh parsley, and crusty toasted Italian bread.

Warm rosemary focaccia paired with creamy imported fresh burrata cheese and 24-month aged Prosciutto di Parma.

Paper-thin slices of raw prime beef accented with capers, crispy Parmigiano Reggiano chips, marinara drizzle, and white truffle oil.

Creamy fresh burrata cheese set over wild arugula with sweet cherry tomatoes and savory black olive crumbles.

Charcoal-grilled octopus tentacle served over tender roasted potatoes, cherry tomatoes, and black olive emulsion.

Daily chef-crafted soup created with seasonal market ingredients and classic Italian herbs.

Extravagant charcuterie board featuring 24-month aged Prosciutto di Parma, mortadella, coppa, Parmigiano Reggiano, Provolone del Monaco, Pecorino Romano, and marinated olives.

Decadent fettuccine tossed in rich melted Parmigiano Reggiano wheel cream, crafted with high-grade butter and herbs.

Handmade pasta envelopes stuffed with sweet lobster meat and ricotta cheese, bathed in cherry tomato reduction and velvety cheese fondue.

Artisanal linguine pasta loaded with fresh whole clams, mussels, shrimp, and calamari in a light seafood broth with yellow tomato.

Rich carbonara pasta enhanced with black truffle shavings, crisp guanciale, and crowned with a full fresh burrata cheese.

Prime 16oz ribeye steak seared over open flame, served with roasted fingerling potatoes and aromatic herb jus.

Whole Mediterranean branzino fish baked tableside with cherry tomatoes, capers, garlic, and fresh herbs.

The ultimate surf and turf ensemble featuring grilled prime beef tenderloin paired with a succulent whole Maine lobster tail.

Massive prime long-bone Tomahawk ribeye charbroiled to perfection and carved for table sharing.

Crisp romaine hearts tossed in classic garlic Caesar dressing, topped with house croutons and aged Parmigiano Reggiano shavings.

Peppery wild arugula and romaine tossed with sweet cherry tomatoes, black Kalamata olives, and shaved Parmigiano in light lemon vinaigrette.

Creamy Buffalo Mozzarella Campana DOP paired with ripe tomatoes, basil, cold-pressed organic olive oil, and aged balsamic reduction.

Classic Neapolitan pizza featuring San Marzano tomato sauce, melted mozzarella, extra virgin olive oil, and fresh basil leaves.

San Marzano tomato base topped with mozzarella, fresh baby arugula, 24-month aged Prosciutto di Parma, and Grana Padano flakes.

Savory Italian salami baked over San Marzano tomato sauce, mozzarella cheese, and fresh basil leaves.

White pizza topped with mozzarella, thinly sliced authentic Italian Mortadella, and vibrant house-made pistachio pesto cream.

Indulgent pie crafted with fresh burrata cheese, black truffle oil shavings, and cured spicy capicollo pork.

Savory-sweet pie layered with San Marzano tomato sauce, mozzarella cheese, smoked ham, and caramelized grilled pineapple chunks.

Traditional Sorrento-style pasta tossed in bright San Marzano tomato sauce, melted Buffalo Mozzarella, and aged Parmigiano Reggiano.

House-crafted ravioli stuffed with sweet Maine lobster meat and ricotta, served in light tomato cream sauce with cheese fondue.

Artisanal pasta cushions filled with braised ossobuco veal meat, finished in rich calf demi-glace and smooth cheese fondue.

Salmon and ricotta filled ravioli tossed with fresh arugula in a delicate cream sauce with Pecorino Romano cheese.

Classic Roman pasta coated in cracked black pepper and Pecorino Romano cheese sauce, elevated with fresh black truffle shavings.

Traditional Italian carbonara featuring crisp cured guanciale, egg yolk emulsion, black pepper, and sharp Pecorino Romano.

Al dente pasta coated in smooth, velvety vodka-infused tomato cream sauce finished with butter and cheese.

Premium pasta cooked with whole Maine lobster, sweet cherry tomatoes, fresh parsley, and cold-pressed extra virgin olive oil.

Classic pasta with fresh steamed littleneck clams, garlic broth, parsley, and sweet yellow tomato juice.

Bountiful pasta dish packed with mussels, clams, squid, and shrimp simmered in light garlic cherry tomato broth.

Classic creamy Alfredo pasta tossed in melted imported Parmigiano Reggiano butter sauce.

Slow-simmered classic Bolognese meat ragù tossed with fresh pasta and finished with aged Parmigiano Reggiano cheese.

Creamy Carnaroli rice cooked slowly with wild forest mushrooms, shallots, white wine, and Parmigiano Reggiano butter.

Slow-cooked tender Angus beef ragù in rich tomato sauce with fresh basil, served over pasta with cheese fondue swirl.

Regional specialty pasta prepared with zucchini cream sauce, sautéed shrimp, Parmigiano Reggiano, and Provolone del Monaco cheese.

Showstopping table-side experience: pasta spun in a massive wheel of Parmigiano Reggiano cheese with Pecorino, black pepper, burrata, and truffle.

Charbroiled lamb chops seasoned with rosemary, served alongside roasted fingerling potatoes and rich red wine reduction.

Center-cut tenderloin filet mignon grilled to order, served over smooth potato puree, grilled asparagus, and savory demi-glace.

Juicy 18oz cowboy ribeye served with fresh arugula, cherry tomatoes, shaved Parmigiano Reggiano, and roasted fingerling potatoes.

Charcoal-grilled Scottish salmon fillet served over velvet mashed potatoes, baby vegetables, and smooth carrot cream.

Pan-seared Chilean seabass fillet in lemon butter sauce, finished with crushed pistachios, broccoli puree, and baby rainbow carrots.

Whole Mediterranean branzino fish baked with cherry tomatoes, Kalamata olives, capers, and tender baby zucchini.

Golden, crispy french fries lightly seasoned with sea salt.

Crispy fries tossed in black truffle oil, fresh parsley, and fine Parmigiano Reggiano cheese.

Selection of seasonal fresh vegetables sautéed in garlic and extra virgin olive oil.

Fresh asparagus spears charred over open flame with lemon zest and olive oil.

Baby fingerling potatoes roasted with fresh rosemary, garlic, and sea salt.

Flourless Italian chocolate almond cake warm-served with Nutella drizzle and rich vanilla bean ice cream.

Traditional Italian Savoiardi ladyfingers soaked in dark espresso coffee and layered with velvet mascarpone mousse.

Crispy Sicilian cannoli shell filled with sweet ricotta cream, chocolate chip ends, and crushed green pistachios.

Rich cream cheese cake topped with fresh wild berry marmalade and vibrant seasonal berries.

Flaky petit croissant paired with fresh seasonal fruit, chilled orange juice, coffee, and toasted artisanal bread.

Mashed fresh avocado on thick toasted sourdough bread, finished with olive oil and chili flakes.

Poached eggs served over toasted bread with rich hollandaise sauce and herbs.

Grilled prime steak served alongside eggs cooked to order and roasted potatoes.

Chilled sparkling Italian prosecco mixed with freshly squeezed orange juice.