Roasted assorted beets, frisee, pecans, smoked ricotta, strawberry and honey dressing.
Fried rice balls on amatriciana style, fonduta valdostana, truffle paste and roasted hazelnuts.
Fried calamari, shrimp, zucchini, sun-dried tomato, romesco and tartar sauce.
Ahi tuna, mozzarella cream, fennel, raspberry pearls, red radish, black squid ink chips and pistachio crumbs.
Pork and veal meatballs, tomato sauce, pistachio crumble, Gorgonzola dressing.
Baby spinach, orange wedge, walnuts, Parmesan cheese, capers, crispy chickpeas and balsamic reduction dressing.
Borlotti beans, tomato sauce, broken spaghetti and rotini pasta on a mirepoix broth.
Pea coulis, tomato confit, basil oil, crispy Sardinian bread carasau and rosemary.
Chef selection of cured meats and cheese, traditional accompaniments.
Roasted octopus, potato salad, cannellini beans, parsley, celery root, saba dressing.
Pork and veal Bolognese sauce, Parmesan.
Stuffed with goat cheese, asparagus, served with asparagus, rosemary butter sauce and cheese.
Basil pesto, pine nuts, garlic, extra virgin olive oil and pecorino cheese.
Broccoli, Italian sweet and spicy sausage, rosemary, Parmesan cheese.
Traditional Italian lasagna style.
Black squid ink tagliolini, shrimp, calamari, mussels, clams, scallops on a brandy red sauce and bottarga on top.
Ricotta, spinach, egg yolk on a butter sage sauce.
Handmade Sardinian pasta, stew wild boar in a cannonau red wine sauce, thyme, and pecorino.
Carnaroli rice, porcini mushrooms, garlic, white wine sauce, truffle paste, parsley and pecorino sardo cheese.
Soaked ladyfingers in amaretto coffee, layers of mascarpone cheese topped with chocolate ganache.
Homemade cake stuffed with lemon curd, berries and creme fraiche chiboust.
Accompanied with Vanilla gelato
Chef's assorted flavors
Slow cooked pork shoulder, Italian mashed potatoes, milk honey sauce and roasted almonds.
Caponata and livornese sauce.
Grilled ahi tuna, served over fregola sauteed with mussels, nduja and tomato basil sauce, fried focaccia, and zucchini pesto.
Bone-in veal chop, breaded and fried, served over roasted rosemary potatoes, cucumber carpaccio, and white and black garlic bagna cauda sauce on top.
1/2 New Zealand rack of lamb, served over hummus, roasted Sardinian artichokes, crispy chickpeas and gremolada.
Served over a cauliflower puree, sage, breadcrumbs, and topped with pecorino cheese
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(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.
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