With artichoke chips.
Tuna, wild salmon, hamachi, diver sea scallops, Himalayan salt, and lemon vinaigrette.
Black truffles, himalayan sea salt, and black truffle toast.
Balsamic vinegar, juniper berries, fresh herbs, and tomato sauce.
With fresh tomatoes, garlic, and cannellini beans.
With roasted peppers, capers, and mixed shelling beans in a light tomato sauce.
Burrata, roasted beets, horseradish, roasted peppers, and balsamic reduction.
Cauliflower puree, black truffles, and mint vinaigrette.
With arugula, Parmigiano-Reggiano cheese, summer black truffles, and balsamic vinegar.
With thinly sliced veal, tuna sauce, and capers.
With crabmeat and black truffle sauce.
Stuffed with ricotta cheese on a bed of tomato coulis.
With iceberg lettuce, gorgonzola, apple-smoked bacon, and red wine vinaigrette.
With fennel and shaved Parmigiano-Reggiano in a lemon vinaigrette.
With cracked black pepper and melted pecorino Romano cheese.
Sweet bell pepper puree and pecorino Romano cheese.
With imperial osetra caviar.
With white clam sauce.
Whole wheat fettuccine, summer black truffles, and crab meat.
With lamb ragu, bell peppers, and fresh tomato sauce.
With calamari, clams, mussels, and roasted peppers.
Homemade fusili with fresh tomatoes, basil, goat cheese, and lemon zest.
Scallops, shrimps, mussels, calamari, and clams in a spicy tomato sauce.
Veal bolognese with wild mushrooms.
With black truffle and veal jus.
With 5 types of crushed nuts in a spicy tomato sauce with pecorino Romano cheese.
With spring onions, smoked bacon, and fresh tomato sauce.
Anchovies, mozzarella, and California white sturgeon caviar.
Italian mountain herbs and goat cheese.
Artichoke chips and shaved parmesan in a lemon vinaigrette.
With oratta, branzino and snapper with cucumbers, celery, cherry tomato, olive oil, and lemon.
Fresh horseradish and a sherry vinaigrette reduction.
Fava beans, sheep's milk ricotta, and shaved pecorino.
Thinly sliced cold veal with a tuna sauce.
Iceberg, tomato, gorgonzola, and guanciale.
With borlotti beans salad and peppercorns.
With pea shoots, crab meat, and lime wedges.
Salt crusted wild branzino with seasonal vegetables.
Fresh porcini mushrooms and sage veal jus.
Lightly breaded pounded veal chop with arugula and tomato.
With lemon sauce and spinach.
With fresh corn, chili pepper, and lemon sauce.
Roast chicken with pork sausage, pickled hot cherry peppers, and garlic.
With homemade yogurt and eggplant puree.
Parmesan encrusted with artichokes and lemon sauce.
Roast baby beets, sherry vinegar, and fresh horseradish.
Peas, fava beans, and fresh tomato sauce.
Paillard of chicken with heirloom tomatoes, basil, onions, and mozzarella.
Spinach, lemon, and white wine.
Spinach and porcini.
With calamari, clams, mussels, and roasted peppers.
Veal bolognese with wild mushrooms.
Slow cooked beef and red onion ragu.
Stuffed with branzino and fresh English peas, fresh tomatoes, and basil.
5 types of crushed nuts in a spicy tomato sauce with pecorino cheese.
Lamb ragu, bell peppers, and fresh tomato sauce.
Cracked black pepper and melted pecorino Romano cheese.
Broccoli rabe and melted fresh sheep's milk ricotta.
Scallops, shrimps, mussels, and clams in a spicy tomato sauce.
Coffee sponge cake with strega liquor caviar. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Homemade donuts with pistachio gelato and chocolate sauce with chocolate covered caramelized pistachios. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Fior di latte gelato and almond sable cookie. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Vanilla and chocolate ice cream with a cherry center incased in chocolate. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Apricot compote and caramel gelato. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Orange zest and raspberry sorbet. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Italian donuts served with sides of honey and chocolate sauce. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
With caramel sauce, hazelnut gelato, and whiskey foam. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Caramelized almonds and anise gelato. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Ricotta filling with chocolate chips and pistachios. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Lemon flavored ricotta cheesecake with blueberry compote. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Flourless cake and coffee semi freddo. Served with chocolate sorbet. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Vanilla and chocolate gelato covered with a chocolate shell and crispy hazelnut with a cherry center and chocolate glaze. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
With arugula, crab meat, and lime wedges.
With spinach, wild mushrooms, and red wine reduction.
Cauliflower puree and cauliflower florets.
Salt crusted wild branzino with seasonal vegetables.
With olives puree, lemon confit, and celery.
Lemon sauce, prosciutto di parma, fresh tomatoes, and gaeta olives.
Lightly breaded and pounded veal chop with arugula and tomatoes.
Roasted chicken and pork sausage, pickled hot cherry peppers, and garlic.
Eggplant puree and homemade yogurt.
Fresh tomato sauce, white beans, fava beans, and fresh peas.
Salsa verde, heirloom tomato salad, and roasted fingerling potatoes.
Foie gras and parsnip puree.
Mixed vegetables gratin and veal jus.
With brussels sprouts, crispy bacon, and green apple puree.
Arugula, parmesan, and winter black truffles.
With burrata and fresh pickled sardines.
Stuffed with ricotta on a bed of tomato coulis.
Iceberg lettuce, gorgonzola, and apple-smoked bacon in a red wine vinaigrette.
Thinly sliced veal with a tuna sauce and capers.
Grilled mozzarella and grilled shrimps.
Roasted peppers, capers, and mixed shelling beans in a light tomato sauce.
With olive oil, lemon, pickled ginger, and fresh artichoke salad.
Vidalia onions, fresh tomatoes, and guanciale.
Spicy plum tomato sauce.
Sweet bell peppers in a white wine sauce.
Basil pesto, string beans and cherry tomatoes.
Mixed summer vegetables with garlic and oil.
Fresh tomato sauce topped with smoked mozzarella.
Served with clams and zucchini.
Hours of Service:
Friday: 10:00AM - 09:00PM
Monday: 10:00AM - 08:00PM
Sunday: 10:00AM - 06:00PM
Tuesday: 10:00AM - 08:00PM
Saturday: 10:00AM - 09:00PM
Thursday: 10:00AM - 08:00PM
Wednesday: 10:00AM - 08:00PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.