North Italia

Golden, crispy arborio risotto spheres infused with cracked black pepper and sharp pecorino romano, served over a velvety house pesto aioli.

Pan-seared wild tiger shrimp with blistered cherry tomatoes, sweet garlic confit, and rich herb butter, accompanied by grilled sourdough bread.

Thick slices of eggplant lightly breaded and fried crisp, layered with bubbling mozzarella, spicy vodka sauce, and fresh torn basil leaves.

Paper-thin slices of prime beef garnished with pecorino stagionato, toasted pine nuts, vibrant salsa verde, fresh arugula, and grilled crostini.

Paper-thin zucchini slices fried crisp and served with a bright, herbaceous pesto aioli dipping sauce.

An artisanal selection of Prosciutto di Parma, speck, stracciatella cheese, black truffle honey, pecorino stagionato, campari glazed nuts, olives, and fig jam served with warm bread.

Grilled rustic ciabatta bread spread with creamy stracciatella cheese, topped with grilled asparagus spears, prosciutto, and a drizzle of truffle oil.

Creamy burrata cheese served with crisp Fuji apple slices, roasted butternut squash, toasted hazelnuts, herbed breadcrumbs, and sweet-and-sour Calabrian agrodolce.

Crisp little gem lettuce tossed in creamy house Caesar dressing, finished with grated grana padano cheese, rustic torn croutons, and cracked black pepper.

Peppery wild arugula and creamy avocado tossed with shaved fennel, fresh lemon juice, grana padano cheese, and cold-pressed extra virgin olive oil.

Tender kale and creamy goat cheese paired with fresh strawberries, avocado, broccolini, candied almonds, and crispy herb breadcrumbs in poppyseed vinaigrette.

A rich Italian salad with sopressatta, calabrese salami, fresh mozzarella, provolone, heirloom cherry tomatoes, olives, cucumbers, pepperoncini, and oregano vinaigrette.

Seared sliced steak served over charred ciabatta bread, heirloom tomatoes, green beans, cucumber, red onion, and cage-free egg with roasted shallot vinaigrette.

Grilled asparagus, heirloom tomatoes, sugar snap peas, sweet corn, avocado, and pecorino cheese tossed in a creamy green goddess dressing.

Fresh garden greens tossed with heirloom cherry tomatoes, red onion, gorgonzola cheese crumbles, toasted pine nuts, and garden herb dressing.

Hand-stretched pizza topped with fresh mozzarella, sweet basil leaves, San Marzano tomato sauce, and extra virgin olive oil on a blistered crust.

Savory pizza laden with spicy Italian meatballs, provolone piccante, house-made ricotta, mozzarella, pecorino toscano, and rustic red sauce.

An indulgent pizza loaded with pepperoni, salumi, spicy sopressatta, and savory Italian sausage over rich tomato sauce and mozzarella.

Wild roasted mushrooms, sweet cipollini onions, and smoked mozzarella cheese on a crisp olive oil-brushed crust.

Crispy pizza topped with smoky prosciutto speck, scamorza cheese, peppery fresh arugula, pecorino toscano, and a warm Calabrian hot honey drizzle.

White pizza topped with rich pecorino romano fonduta, fresh mozzarella, roasted garlic cloves, and freshly cracked black pepper.

Crisp crust topped with sweet mission figs, prosciutto di parma, fontina cheese, fresh rosemary, and dark black truffle honey.

Baked Italian turnover filled with roasted mushrooms, sweet peperonata, castelvetrano olives, braised kale, and melted fontina cheese.

Baked turnover stuffed with Italian sausage, calabrese salami, red onion, piquillo peppers, mozzarella, fontina, and side of sugo.

Rich, layered pasta baked with braised short rib, Italian sausage, rustic marinara sauce, creamy ricotta, and melted provolone cheese.

Dramatic squid ink tonnarelli pasta tossed with tiger shrimp, tender calamari, fennel pollen, and fresh mint in a spicy tomato sauce.

Fluffy handmade ricotta cavatelli pasta folded with sweet jumbo lump crab, tiger shrimp, spicy peperoncino, fresh mint, and lemon olive oil.

Delicate pasta pillows filled with ricotta cheese, tossed in a simple tomato pomodoro sauce with pecorino and fresh basil.

Trottole pasta tossed in fragrant sweet basil pesto with herb-roasted chicken, garlic, crispy capers, and toasted pine nuts.

Thick bucatini strands tossed with crushed Italian meatballs, crispy pancetta, blistered onions, pecorino cheese, and wild oregano.

Classic spaghetti tossed with traditional house tomato sauce, seasoned beef meatballs, basil, cold-pressed olive oil, and pecorino cheese.

Pan-roasted Mediterranean branzino served with broccolini, sugar snap peas, romanesco, sweet roasted fennel, and a zesty lemon caper butter sauce.

Seared chicken thighs cooked with sweet fennel sausage, piquillo peppers, and roasted garlic, served over creamy mascarpone polenta.

Sliced prime New York strip steak served over wild arugula, shaved grana padano, extra virgin olive oil, sea salt, and aged balsamic affinato.

Shredded Italian short rib on a toasted roll with peperonata, melted provolone, fennel-onion jam, arugula, horseradish aioli, and rosemary au jus.

Sliced sopressatta, calabrese salami, smoked prosciutto, provolone, piquillo peppers, cherry tomatoes, and crunchy giardiniera on crusty bread.

Crispy parmesan chicken cutlet topped with prosciutto, rustic marinara, melted mozzarella, aged provolone, and calabrian chili aioli.

Fresh heirloom tomatoes, soft stracciatella cheese, arugula, and fragrant basil pesto pressed inside rustic artisan bread.

Soft garlic knot buns stuffed with Italian meatballs, sweet peperonata, smoked mozzarella cheese, and calabrian aioli.

Warm garlic knot buns filled with crispy chicken, spicy vodka sauce, melted provolone, and fragrant basil pesto.

Seared bistro steak served with sunnyside-up eggs, calabrian potato hash, and rich rosemary bearnaise sauce.

Lumache pasta tossed with poached egg, crispy pancetta, sweet English peas, pecorino cheese, and herb breadcrumbs.

Thick cinnamon custard brioche topped with cannoli cream, fresh strawberries, whipped butter, and warm maple syrup.

Italian sausage, applewood bacon, calabrese salami, fried egg, roasted peppers, scamorza cheese, and calabrian aioli on a toasted bun with hash potatoes.

Wood-fired pizza dough topped with sweet Italian sausage, crispy pancetta, smoked mozzarella, fresh basil, two fried eggs, and vodka sauce.

Crispy fried chicken breast served over sweet onion hash potatoes with Italian sausage gravy and two sunny-side-up eggs.

Two eggs poached in a spicy marinara sauce topped with grana padano, heirloom cherry tomatoes, fresh arugula, and grilled ciabatta.

Fried egg served over braised short rib hash with sweet onions, piquillo peppers, and spicy bomba chili sauce.

Warm banana coffee cake drizzled with dark rum butterscotch, caramelized bananas, and whipped creme fraîche, ideal for sharing.

Fresh broccolini florets sautéed with crushed chili, aromatic garlic, and fresh lemon juice.

Charred asparagus spears finished with sea salt, lemon-infused olive oil, and lemon aioli.

Assorted wild mushrooms roasted with fresh garden herbs, garlic confit, and brown butter.

Creamy polenta infused with sweet corn puree and melted fontina cheese.

Roasted Chioggia beets dressed in a sweet balsamic glaze and topped with creamy goat cheese crumbles.

Seasonal vegetables roasted with olive oil, garlic, and fresh Italian herbs.

Warm butter cake topped with banana caramel, vanilla gelato, and crispy vanilla wafer crumble.

Decadent hazelnut cake with house-made nutella, candied hazelnuts, and a scoop of salted caramel gelato.

Fluffy warm Italian donuts served with tangy lemon curd and sweet blueberry compote.

Warm brownie-cookie sundae topped with vanilla, pistachio, and chocolate gelato, dark chocolate sauce, fruit, and pecans.

Tender pasta tossed in rich, velvety parmesan alfredo sauce.

Simple pasta tossed with melted butter and parmesan cheese.

Warm pasta coated in smooth house-made marinara tomato sauce.

Hearty pasta tossed with slow-cooked meat ragu.

Golden tender chicken strips served with a side of crispy potatoes.

Grilled chicken breast served with alfredo noodles or sautéed vegetables.

Melted cheese on toasted brioche bread, served with crispy potatoes or a green salad.

Mini slider buns filled with Italian meatballs and marinara sauce, served with crispy fries.

Individual thin crust pizza topped with tomato sauce and melted mozzarella cheese.

Mini sugared donuts served warm with rich dark chocolate dipping sauce.

Pentire non-alcoholic spirit mixed with blood orange juice, honey, fresh lemon, and a touch of spiced salt.

Tropical blend of coconut cream, fresh pineapple juice, fresh lime juice, and sparkling water.

Mionetto non-alcoholic aperitivo stirred with crushed lemon and sparkling bubbles over ice.

Refreshing blend of white peach puree, red raspberry, fresh lemon juice, and spicy ginger beer.

House-made wine sangria infused with fresh fruit citrus juices, served in a carafe for two.

Tequila, blood orange liqueur, fresh lime, and spicy Calabrian chili agave, served in a pitcher for two.

Freshly brewed espresso shaken with premium vodka and dark chocolate liqueur for two.

Fresh espresso shaken cold with almond milk, spice chai tea, and ice.

Rich espresso shaken with chocolate syrup and cold cream over ice.

Double shot of dark espresso topped with steamed milk and dense velvety foam.

Rich espresso blended with silky steamed milk and a light layer of microfoam.

Freshly brewed double shot of rich Italian espresso.

One-liter bottle of crisp San Pellegrino sparkling Italian mineral water.

Smooth Italian red wine from Salice Salentino with notes of dark berries and subtle spice.

Crisp white wine from Valdadige with vibrant citrus, green apple, and mineral notes.

Full-bodied Tuscan red wine with layers of dark cherry, wild herbs, and refined oak tannins.

Prestigious Italian red wine from Tuscany featuring aromas of black currant, cocoa, and Mediterranean spices.

Italian sparkling prosecco with delicate bubbles and crisp white peach flavors.

Complete meal kit feeding 4-5 people including choice of fresh pasta and sauce, Caesar salad with dressing, parmesan garlic bread, and classic Tiramisu dessert.

Ready-to-bake lasagna layered with house-made bolognese sauce, herbed ricotta, mozzarella, provolone, and grana padano cheese, serving 4 to 6 people.