STARTERS

​

Composed plate of roasted beets

Sunchoke puree, gorgonzola, orange segments, chives and toasted walnuts 18

 

Pomegranate fattoush salad

With leafy greens, fresh mint, sliced radishes and green onions, cucumbers, toasted pita, pickled shallots, pomegranate seeds, lightly drizzled with a vinaigrette and a sprinkle of Za’atar spices 18

 

The most delicious Caesar salad

With crunchy lettuces, hard-boiled egg, fennel, white anchovies and crostini 18

 

Mediterranean grilled octopus

Over a smoky roasted eggplant and white bean hummus finished with a sprinkle of toasted panko crumbs and drizzle of bright red spicy fermented Fresno pepper and ginger coulis 22

 

Bolitas de queso –

Delicious crunchy cheese balls topped with a tiny dallop of lime garlic aioli 18

​

​

ENTREES

 

Local pan roasted white fish

Over a swoosh of bright green pea puree and topped with cherry tomato confit, alongside Yukon mashed potatoes and grilled asparagus 48

 

Grilled lamb chops “scottadito”

With oregano and rosemary, crumbled feta, over a farro and herbed vegetable salad, artichokes all drizzled with a mint pesto 52

 

Tuscan red wine braised and grilled boneless beef shortrib

Fontina potato puree, grilled lettuce leaves, pickled red onion and crunchy fried tomato 48

 

Our Roasted chicken “under a brick”

Truffled roasted potatoes, carrots and lemony pan sauce 46

 

Roman Spanish Steps spaghetti

Made with a bright San Marzano tomato sauce with cherry tomatoes and basil, topped with house-made avocado mousse and artisanal creamy burrata cheese 44

 

Spring Tuscan ragu bianco of braised rabbit

With porcini mushrooms and mirepoix vegetables over handmade paparadelle pasta finished with a dash of Parmigiano cheese 46

 

Neapolitan Sunday slow-cooked pork

And San Marzano tomato ragu with fennel sausage slices and meatballs tossed with pasta and pecorino cheese 46

 

Chef Rob’s traditional long-cooking ragu Bolognese

Over handmade tagliatelle pasta, a hint of cream and Parmigiano 44

 

Local dayboat seafood catch tossed with pasta –

Described tableside by your server and changes daily MP

​

 

​

SWEETS

​

Sicilian pistachio and green tea and white chocolate Mount Etna cake

Erupting with pistachio lava accented by tart amarena cherries and a scoop of creamy vanilla gelato

 

Chef’s cheesecake of the day –

Described tableside

 

Salted caramel brioche bread pudding

Warm and sweet with a generous scoop of decadent vanilla gelato

​

​

Please alert us of any allergies or special dietary restrictions.

------

Gift certificates are available for purchase and make a wonderful present!

------

Any cancellations with less than one week notice are subject to a $50 per person fee.

​

​