Welcome to our table, where timeless Italian recipes are crafted with passion and the finest ingredients.
Vitello Tonnato
20
Thinly sliced sous-vide tenderloin topped with a creamy tuna sauce and caperberries.
Bagna Cauda
18
Traditional Italian hot dip from Piedmont, made from garlic, anchovies, and olive oil. Served with raw seasonal vegetables and toasted bread.
Carpaccio di Tonno
26
Tuna loin dressed with extra virgin olive oil and lemon zest, finished with diced peach, black olives and capers.
Asparagi alla Milanese con Tartufo Nero
19
Grilled asparagus topped with two fried eggs, finished with age parmigiano reggiano and freshly shaved black truffle.
Polpette di Agnello
20
House-made lamb meatballs, seasoned with herbs and spices, served with mint and garlic aioli.
Portobello Ripieno
19
Portobello mushrooms stuffed with mixed herbs, roasted walnuts, artichokes, and sun-dried tomatoes, finished with a balsamic reduction.
Prosciutto e Melone con Burrata
22
Prosciutto di Parma served with melon and creamy burrata cheese, finished with extra virgin olive oil and balsamic glaze.
Carpaccio alla Piemontese
24
Thinly sliced raw beef topped with toasted hazelnuts, truffle oil, arugula salad and shaved parmesan cheese.
Add black truffle (4g) +10
InsalateSalads
Insalata di Rucola
18
Arugula, grape tomatoes, red onions, leccino olives, Castelmagno cheese, toasted hazelnuts, and dried apricots in a red wine vinegar reduction.
Insalata di Barbabietola
18
Creamy mozzarella, roasted beets with a kale and pistachio pesto.
Caesar Salad
16
Romaine lettuce, crostini, shaved Parmesan, and classic Caesar dressing.
Caprese Salad
17
Vine-Ripened tomatoes, creamy burrata cheese, basil and extra virgin olive oil.
Add chicken +10, shrimp +16, or salmon +14
ContorniSides
Parmesan Truffle Fries
12
Potato of the Day
10
Sautéed Broccoli
10
Sautéed Spinach
10
ZuppeSoups
Zuppa di Lenticchie
12
Hearty lentil soup simmered in a flavorful broth.
Zuppa del Giorno
12
Ask your server for today’s creation.
La PastaPasta
Agnolotti Burro e Salvia
34
Traditional Piedmontese pasta filled with braissed osso buco tossed in a brown butter and crispy sage sauce. Served with the bone marrow.
Pappardelle al Ragù
30
House-made pappardelle tossed in a slow-braised short rib ragù with tomatoes, herbs, and red wine.
Tagliolini al Tartufo Nero
30
Tagliolini pasta in a black truffle butter and parmesan cheese.
Gnocchi al Pesto
30
Soft potato pasta finished in a cremy pistachio pesto sauce with sun-dried tomatoes and stracciatella cheese.
Ravioli ai Funghi
30
Mushroom ravioli in a creamy mushroom sauce finished with truffle oil.
SecondiEntrées
Osso Buco alla Milanese
56
Tender veal osso buco slow-braised in Roero Arneis white wine, over creamy saffron risotto, finished with gremolata.
Vitello al Barolo
33
Veal scaloppine sautéed in Barolo wine and mushrooms, with mashed potatoes and rainbow carrots.
Maiale alla Torinese
42
12 oz bone-in grilled pork chop with creamy mushroom sauce, caramelized onions, sun-ripened tomatoes, and spinach.
Vitello Saltimbocca alla Romana
35
Tender veal scaloppine topped with prosciutto and mozzarella, finished with a white wine and demi-glace sauce and crispy sage.
Salmone in Crosta di Pistacchio
36
Pistachio-crusted salmon over spinach and rainbow carrots with creamy dill sauce.
Merluzzo e Gamberi al Limone
38
Francese-style cod and shrimp in a bright lemon butter sauce.
Pollo alla Milanese
32
Crispy breaded chicken with a lemony arugula tomato salad and shaved Parmigiano Reggiano.
All protein entrées are accompanied by the chef’s daily selection of seasonal vegetables and potato