Our Menu

Chef Marco believes in three things: ingredients you can trust, technique that honors them, and the kind of time a dish deserves. Nothing is rushed. Nothing is precious. Everything is made with the quiet intensity of someone who learned to cook in their grandmother's kitchen. This is what that looks like.

Antipasti

$12–$18

Begin the night with something beautiful — fresh, bright, unexpected.

  • Burrata with heirloom tomatoes & basil oil — the center still creamy at room temperature
  • Wood-fired octopus with lemon, capers & peperoncini — charred and impossibly tender
  • Prosciutto San Daniele & fig jam crostini with aged balsamic
  • Seasonal soup (ask your server — changes daily with market finds)
  • Arancini — saffron risotto fried golden, filled with ragù & fresh peas, served hot with warm marinara for dipping
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Pasta & Entrées

$22–$38

Our pasta is rolled by hand. Our sauces are built over hours. This is where technique becomes art.

  • Cacio e pepe — our signature dish. Pecorino Romano, cracked black pepper, fresh egg pasta. Simple. Perfect.
  • Pappardelle with wild boar ragù — braised for 4 hours until it darkens and deepens. Served with a whisper of Pecorino
  • Lobster ravioli in saffron cream with crispy sage — delicate pasta folded around sweet Maine lobster
  • Osso buco with gremolata — veal shank braised until the marrow begs to be eaten. Bright citrus zest brings it all alive
  • Branzino al forno — whole Mediterranean sea bass roasted until skin crackles, served with lemon & wild herbs
  • 12oz Bistecca alla Fiorentina — dry-aged Florentine steak, grilled on high heat, finished with fleur de sel & olive oil
  • Eggplant parmigiana — layered eggplant, fresh mozzarella, basil, and tomato sauce, baked until bubbling and golden
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Dolci

$10–$14

Finish the way the Italians do — with something sweet, something small, something you'll remember.

  • Classic tiramisu — mascarpone, espresso, cocoa. Made fresh each morning
  • Panna cotta with seasonal fruit — silky cream wobbling on your spoon, topped with what's at peak ripeness
  • Affogato — hot espresso poured over cold vanilla gelato. Simple chemistry. Pure joy.
  • Cannoli (filled to order) — crispy shell, creamy ricotta filling with dark chocolate chips. Nonna's recipe
  • Chocolate torta — dark chocolate, ground almonds, a whisper of grappa. Served at room temperature
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