marinated olives, nocellara del bellice, castelvetrano olives, gaeta olives, orange, lemon

potato and asparagus croquette, cheddar cheese, saffron aioli

Prosciutto di parma 24 months served with mozzarella di bufala

iceberg lettuce, crutches, pecorino dressing, colatura di alici

Veal carpaccio, tuna, caper leaf, celery

Focaccia sandwich served with buffalo mozzarella, prosciutto di parma , arugula, olive oil

Homemade focaccia, mortadella with pistacchio

tempura fried sugar snap peas, caramelized onion dip

charred white asparagus, herbs pesto, almonds

watercress, radish, sesame, charred apricot dressing

braised and grilled artichokes, herb oil, grand padano

fried wedges potatoes, Pecorino, Parmigiano, black pepper, chili mayo

housemate smoked spaghetti, olive oil, garlic, calabrian chili, hazelnut breadcrumbs

ravioli filled with dandelion, ricotta, mascarpone, parmigiano, in a butter sauce with asparagus and Fava beans

Spinach pasta, ragu bolognese, béchamel and Parmigiano.

Braised beef and chicken filling, butter, sage

Fresh spaghetti in a tomato sauce, basil you can add mozzarella di bufala

potato gnocchi, yellow tomato sauce, oregano, goat gouda

Clams,chili flakes, red snapper, white wine, breadcrumbs

merguez lamb sausage and tomato ragu', green peas, pecorino, mint

House made gluten free pappardelle made with Italian gluten free flour, eggs.

butter and cheese housemade pasta

sautéed pea leaves, spring onion, lemon zest

Chicken Milanese, breaded and fried chicken breast , lemon, arugula salad

12 oz grass-fed beef striploin, ramp demi glace, roasted potatoes

whole Black Sea bass, salsa Rossa made with red eye bird chilies and charred scallion, herbs, lemon, sautéed pea leaves

Compagnia del Montale Saba from Slowly Cooked Grape Must - A Treasured Emilia Romagna Tradition! Indulge in the dark, syrupy sweetness and delicate aroma of this ancient gourmet specialty. Perfect for businesses seeking unique offerings to elevate their menu. Great to enhance cheeses, salads, and even ice cream with this velvety delight. Impress your customers with a taste of culinary history.

Adhering to his family’s tradition of respecting the land and all its offerings, Gaetano Schiralli makes Crudo from olives grown, harvested, and pressed at his estate. This masterful, robust extra virgin olive oil features flavors of green almond, artichoke heart, and fresh olive. Its long-lasting, round bitterness is reminiscent of cardoons and mustard greens. It flaunts spectacular polyphenol fireworks—delivering a unique spicy experience all over the mouth, while leaving the palate completely clean.

Pojer e Sandri’s single-fruit vinegars are not your typical fruit vinegars, which are usually made by infusing wine vinegar with fruit flavors or essences. Instead, Pojer e Sandri start with locally sourced blackcurrants from the Martello Valley grown by the winery’s neighboring farmers. The fruit is gently pressed and its juice is inoculated with yeast to ferment. When the fermented fruit juice achieves the right sugar content, it is transferred to oak barrels with some “mother” vinegar—a process known as the trucciolo lento method—and aged for 18 to 24 months.

With a body reminiscent of a great Pinot Noir, this red wine vinegar is robust and tangy with notes of late-harvest raisins and dried apples, and a subtle woodsy finish. Pojer e Sandri's Red Wine Vinegar is produced from a blend of local Blaufränkisch, Zweigelt, Negrara, Groppello, and Pinot Nero grapes that reflect the ephemeral, cool mountain environment of the Dolomites. After spending a minimum of 18 months aging in oak barrels, this vinegar is elegant, balanced and versatile.

panna cotta with salted caramel

lady finger cookies, coffee, mascarpone cream