Piccolo Sogno

Tender mixed beets paired with crisp fennel, fresh citrus, wild greens, toasted hazelnuts, and creamy Gorgonzola DOP cheese.

Crisp Tuscan kale ribbons tossed with sliced radishes, golden croutons, and a house-made lemon-parmesan dressing.

Fresh field greens tossed with sliced cucumbers, shredded carrots, grape tomatoes, and a tangy Dijon vinaigrette.

Imported Italian buffalo mozzarella paired with wood-roasted bell peppers, capers, fresh basil, and extra virgin olive oil.

Fresh arugula leaves paired with sweet sliced peaches, creamy Capriole goat cheese, and a delicate lemon-olive oil dressing.

Traditional Tuscan heirloom tomato and toasted bread salad with fresh basil, cucumbers, celery, onions, red wine vinegar, and olive oil.

Lightly battered and golden fried calamari and shrimp served with fresh lemon wedges and savory dipping sauce.

Silky nineteen-month aged Prosciutto di Parma paired with sweet, freshly sliced cantaloupe melon.

Creamy hand-stuffed mozzarella paired with savory mortadella, crunchy pistachios, and marinated roasted grapes.

Wood-roasted oyster mushrooms baked with house-cured pancetta, aged balsamic glaze, radicchio, and tender spinach.

House specialty platter featuring cured Prosciutto di Parma, Pecorino DOP cheese, marinated olives, beans, and grilled seasonal vegetables.

Chilled, lightly spiced rustic tomato and vegetable soup garnished with toasted bread and finely diced vegetables.

Handcrafted squid ink black spaghetti tossed with fresh mussels, clams, shrimp, calamari, San Marzano tomatoes, and red chili flakes.

Signature four-cheese filled ravioli gently tossed in butter, toasted pine nuts, a sweet Marsala wine glaze, and Parmesan curls.

Wide ribbon pappardelle pasta tossed in a rich, slow-simmered Tuscan spiced wild boar ragù.

Traditional spinach pasta sheets layered with creamy Béchamel sauce and slow-cooked Bolognese meat ragù.

Tender potato gnocchi sauteed with toasted garlic, roasted eggplant, heirloom tomatoes, and ricotta salata cheese.

Rolled pasta pouches filled with ricotta, mozzarella, and parmesan in a tomato-vodka cream sauce with blistered tomatoes and stracciatella.

Wood-fired white pizza topped with fior di latte mozzarella, fresh wild arugula, olive oil, and shaved Reggiano cheese curls.

Classic Neapolitan pizza with sweet San Marzano tomato sauce, fresh fior di latte mozzarella, and aromatic basil.

Wood-fired crust topped with tomato basil sauce, fresh fior di latte mozzarella, and draped with sliced Prosciutto di Parma.

San Marzano tomato sauce pizza baked with fresh pulled mozzarella, garlic, basil, extra virgin olive oil, and stracciatella.

Whole sea salt-crusted Mediterranean sea bass served with grilled asparagus and a bright citrus caper reduction.

Pan-roasted Loch Duart salmon served over roasted bell peppers, olives, chickpea puree, and a frisée herb salad.

Slow-braised beef short ribs served over creamy local white corn polenta, sautéed greens, and rich red wine reduction.

Pan-seared Alaskan halibut served in a aromatic saffron-shellfish broth with mussels, clams, pickled fennel, and toasted bread.

Char-grilled seafood feast featuring tender octopus, calamari, and jumbo shrimp with grilled gem lettuce and lemon caper oil.

Bone-in chicken breast wrapped in sage and prosciutto, served alongside corn and rapini farrotto with white wine sauce.

Selection of house-made Italian cookies including almond golden raisin biscotti and chocolate hazelnut biscotti.

Selection of fresh seasonal wild berries served plain or with fresh whipped cream upon request.

Silky eggless vanilla and lemon custard topped with house-made blackberry sauce and fresh berries.

Traditional Sicilian ricotta cheesecake accompanied by fresh strawberry puree and mixed berries.

Assorted Mediterranean olives marinated with citrus zest, garlic, and wild herbs.

Fresh asparagus spears char-grilled with extra virgin olive oil, sea salt, and lemon.

Sautéed Italian rapini greens cooked with garlic, chili flakes, and extra virgin olive oil.

Crispy oven-roasted potato cubes seasoned with fresh rosemary, sea salt, and olive oil.

House-made wood-fired bread stuffed with savory pork and beef meatballs, pomodoro sauce, and melted fior di latte mozzarella.

House-made rosemary focaccia filled with delicate Italian mortadella, pistachio pesto, and creamy stracciatella cheese.

House-cured pancetta-wrapped meatloaf served with green beans and creamy mashed potatoes.

Pan-grilled ahi tuna steak served over a warm cannellini bean salad with red onion, celery, carrot, and green beans.

Crispy breaded flattened chicken cutlet served with wild arugula, radicchio, and lemon wedges.

Two-tone green and white ribbon pasta tossed with tender, slow-cooked veal ragù.