With parsnip puree and crisp pancetta.

Finely sliced kale, Parmesan, and house-made croutons.

Wood oven-roasted artichoke heart with white bean puree and cremini mushrooms.

With figs and balsamic vinegar, topped with arugula and Parmigiano.

Baby arugula, Lola Rossa, shaved Asiago with roasted garlic vinaigrette.

with fresh lemon juice, xvoo and pepperoncini

Freshly baked focaccia with organic xvoo olive oil

Tomato sauce, mozzarella cheese, and fresh basil.

Roasted wild mushrooms, fontina, and white truffle oil.

With toasted garlic and rustic tomato sauce.

With sweet fennel and spicy sausage, peas, and tomato cream.

With braised rabbit, fresh thyme and black olives.

in porcini cream sauce

With homemade guanciale, tomato, pecorino romano.

Classic Roman recipe with Pecorino Romano and Black Pepper

with sicilian eggplant caponata

With braised swiss chard, bacon, borlotti, and pickled red onions.

Marinated beef tenderloin, with seasonal vegetables, Yukon gold mash, and au Poivre sauce.

With cannellini beans, broccoli rabe, and rosemary jus.

with asparagus, fingerling potatoes, lemon, olive oil

Wood Oven Roasted 2.5 lbs daily fish with blue potatoes, spinach and tomato relish

With whipped cream. Contains hazelnuts

9 oz.

1 liter.

Still. 1 liter.