RPM Italian

Silky whipped ricotta crowned with wild blossom honey, high-quality extra virgin olive oil, cracked black pepper, fresh basil, and Maldon sea salt, served alongside warm, grilled focaccia.

House-baked rosemary focaccia bread served warm with velvety whipped lardo.

Oven-baked classic garlic bread finished with melted parmesan cheese and rich black truffle butter.

Shredded raw brussels sprouts tossed with creamy avocado, Mama Lil peppers, crispy breadcrumbs, and a tangy lemon pepper vinaigrette.

Crisp baby gem lettuce tossed in classic Caesar dressing, grated parmesan, lemon zest, and cracked black pepper, topped with a delicate parmesan frico crisp.

Chopped Italian salad with iceberg lettuce, Roma crunch, radicchio, Castelvetrano olives, cucumbers, ricotta salata, provolone, pepperoncini, fresh salami, and tomatoes tossed in a Lambrusco vinaigrette.

Crispy tempura-battered calamari, blue prawns, broccolini, fennel, and peppadew peppers fried to perfection, served with a zesty lemon aioli.

Tender prime beef meatballs simmered in fresh pomodoro sauce, garnished with fresh basil leaves and grated parmesan cheese.

Braised Mediterranean octopus served over a smooth chickpea purée, finished with celery, chili flake, and red wine vinaigrette.

Golden-fried Italian rice balls stuffed with mascarpone, pecorino, parmesan, and smoked scamorza, served over vibrant pomodoro sauce.

Delicate fried squash blossoms stuffed with artisanal cheeses and herbs, fried until lightly crispy.

Creamy stracciatella cheese and roasted heirloom tomatoes served atop toasted housemade ciabatta bread.

Finely diced Chatel Farm Wagyu beef with fresh quail egg yolk, black truffle shaving, and gourmet seasoning.

Thinly sliced sushi-grade yellowfin tuna crudo with farm cucumber, blood orange segments, and toasted almond slices.

Aged 30-month Devodier Prosciutto di Parma paired with Parmigiano Reggiano, crispy gnocco fritto, and 12-year aged balsamico.

Fresh creamy burrata cheese served with tomato fonduta and toasted artisanal ciabatta croutons.

Handmade bucatini pasta cooked to order, tossed in signature pomodoro sauce, and finished with fresh basil, parsley, and parmesan.

Housemade spaghetti tossed with pancetta, garlic oil, butter, coarse black pepper, chives, mascarpone, pecorino cheese, and topped with a raw egg yolk.

Cresto di gallo pasta tossed in creamy vodka sauce, finished with petite basil leaves and red chili flakes.

Housemade squid ink spaghetti tossed in lobster brodo and pomodoro sauce, loaded with sweet Dungeness crab, lemon zest, and fresno chiles.

Handcrafted ribbon-shaped mafaldine pasta tossed with crushed black pepper, butter, parmesan brodo, pecorino, and creamy Cacio di Roma cheese.

Homemade wide pappardelle ribbons folded into rich slow-braised beef short rib ragu, topped with pecorino cheese and parsley.

Linguine pasta cooked with plump succulent shrimp, Calabrian chili, lemon, and white wine butter sauce.

Simmered housemade spaghetti tossed in simple marinara sauce.

8-ounce Creekstone Farms prime center-cut filet mignon brushed with beef butter, finished with sea salt, black pepper, and served with pickled cherry peppers.

20-ounce grass-fed bone-in ribeye broiled with rich beef butter, sea salt, oregano, and served with house RPM steak salt and cherry peppers.

12-ounce Australian Westholme Wagyu New York strip aged in gorgonzola dolce, sliced and finished with sel gris and blue cheese crumbles.

Showstopping 38-ounce prime dry-aged porterhouse steak broiled with beef butter, herbs, and served sliced with roasted garlic heads and lemon. Serves 2-4.

Char-broiled double-cut lamb chops seasoned with herbs and finished with beef butter.

Homemade spaghetti in rich pomodoro sauce served alongside a signature oversized prime beef meatball, garnished with basil and parmesan.

Panko-breaded Italian eggplant baked with pomodoro, fontina, parmesan reggiano, and melted fresh mozzarella, served over warm eggplant ragu.

Oak-grilled Madagascar giant prawns split and served over Sicilian Trapanese almond-tomato pesto with fresh lemon.

Pan-roasted Ora King salmon fillet served with Sicilian olives and warm summer tomato relish.

Whole Dover Sole sautéed in butter, served over a rich beurre blanc sauce with Sicilian capers and lemon slices.

Whole oven-roasted Mediterranean branzino served with shaved root vegetable salad, watercress, Calabrian oregano, and olive oil.

Fresh broccolini sautéed in garlic oil with Calabrian chili flakes and finished with bright lemon zest.

Crispy lightly fried brussels sprouts tossed in sweet balsamic reduction and topped with shaved pecorino cheese.

Fluffy russet potatoes whipped with roasted garlic, butter, and cream, topped with garlic oil and parsley.

Hen of the woods and cremini mushrooms sautéed in butter, garlic, and fresh parsley with lemon juice.

Char-grilled green asparagus spears drizzled with rich guanciale vinaigrette and shaved parmesan cheese.

Five freshly fried warm brioche doughnuts dusted in vanilla sugar and filled with tart lemon cream.

Velvety chocolate pudding topped with salted caramel sauce, sea salt crystals, and whipped chantilly cream.

Towering five-layer carrot cake infused with cinnamon and vanilla, layered with rich cream cheese frosting, and served with chantilly cream.

Decadent chocolate devil’s food cake layered with dark chocolate mousse, chocolate glaze, and shimmering 14k edible gold leaf.

Sparkling Italian orange beverage with sweet and tangy citrus flavors.

Crisp sparkling Italian lemon soda made with Mediterranean lemon juice.

Classic Coca-Cola served chilled over ice.

Crisp lemon-lime soda served cold.

Zero-calorie, crisp cola beverage served ice cold.

Signature RPM scented candle with aromatic notes of honeysuckle, rosewood, and dewberry.

Holiday box featuring RPM Steak Salt, housemade Chocolate Bon Bons, a bottle of Giuliana Prosecco, and an RPM signature candle.