Antipasti

Toasted rustic sourdough topped with vine-ripened tomatoes, fresh basil, roasted garlic, and a drizzle of extra virgin olive oil, finished with flaked sea salt.

Creamy imported burrata served alongside thinly sliced San Daniele prosciutto, heirloom cherry tomatoes, arugula, and aged balsamic glaze.

Golden-fried tender calamari rings and tentacles lightly dusted in seasoned semolina flour, served with spicy marinara and lemon aioli.

Paper-thin slices of prime beef tenderloin dressed with capers, shaved Parmigiano-Reggiano, lemon zest, and truffle-infused olive oil.

Slow-caramelized sweet onion soup in a rich herbed broth, crowned with a toasted ciabatta crouton and bubbling fontina cheese.