What the chef sends out.

Heirloom tomatoes, basil oil, grilled sourdough.

Beef tenderloin shaved thin, arugula, aged parmigiano, lemon, truffle oil.

Grilled Spanish octopus, white bean purée, Calabrian chili, charred lemon.

Prosciutto di Parma, finocchiona, pecorino, gorgonzola, honeycomb, grissini.

Roman-style crispy baby artichokes, lemon aioli.

Hand-cut ribbons, braised short rib ragù, aged pecorino, cracked pepper.

Fresh tonnarelli, pecorino romano, Tellicherry black pepper, pasta water. That's it.

Butternut squash ravioli, brown butter, crispy sage, toasted amaretti, grated nutmeg.

Little neck clams, white wine, garlic, Calabrian chili, flat parsley, EVOO.

Seven layers of hand-rolled pasta, slow bolognese, béchamel, parmigiano crust.

Pan-seared diver scallops, fennel & parsnip purée, crispy guanciale, pickled apple, brown butter.

Salt-crusted whole branzino, fileted tableside, lemon, Ligurian olive oil, grilled fennel.

Wood-fired half chicken under a brick, lemon, chili, roasted potatoes, charred radicchio.

Grilled lamb chops, mint gremolata, warm salsa verde, grilled zucchini.

Crispy rosemary potatoes, roasted garlic, sea salt.

Grilled broccolini, chili flakes, lemon, shaved parmigiano.

Little gems, radish, pecorino, red wine vinaigrette.

Made daily. Espresso, mascarpone, savoiardi, cocoa, a splash of Marsala.

Vanilla bean panna cotta, Amalfi lemon curd, candied zest.

Vanilla gelato, double shot of espresso, biscotti.