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Housemade rosemary-garlic focaccia with sea salt, served with whipped ricotta and Calabrian chili pepper jam

Chef’s selection of three cured salumi, three artisanal cheeses, Mediterranean olives, stuffed pepperoncini with tuna, and two seasonal bruschette

Crispy fried calamari, arugula, housemade lemon mayonnaise, a coastal classic from Versilia

Creamy burrata over roasted cherry tomatoes and garlic confit, served with homemade bread chips

Wagyu carpaccio, arugula, shaved Parmigiano, crispy potatoes, hazelnut mayonnaise, Rutgers toasted hazelnut and olive oil

Italian brown anchovies over toasted brioche, with whipped butter, mascarpone and lemon zest

Fluffy Tuscan fried dough filled with ricotta cheese and spicy Calabrian ’nduja, lightly drizzled with honey

Grilled octopus with chickpea purée, crispy chickpeas, sautéed spinach, and caper-parsley sauce

Pan-seared scallops with pea purée, lemon confit and garlic confit on a lemon crust

12-hour slow-cooked porchetta with red berry jam, sautéed cabbage and reduction of its own jus

Caesar salad, lettuce, shaved 24 month aged Parmigiano Reggiano, croutons

Tuscan blackkale salad with gorgonzola cheese, pine nuts, crispy prosciutto crudo, balsamic vinegar

Baby spinach, 24 month aged Parmigiano Reggiano, walnuts, shaved celery, fresh mushrooms, olive oil, red vinegar

Spaghetti with homemade tomato sauce, stracciatella and basil

Pappardelle with traditional Tuscan meat ragù

Cavatelli with homemade tomato sauce, black olives, capers and anchovies

Potato gnocchi, creamy gorgonzola sauce, toasted walnuts and sweet pear slices

Tagliolini with Pecorino Romano, 24-month aged Parmigiano Reggiano and fresh black pepper

Ravioli filled with slow-braised osso buco, pecorino cream and ‘nduja

Tagliolini with lemon-infused butter sauce, mediterranean prawns and caviar

Creamy lobster risotto, lemon foam and parsley oil

Organic roasted chicken, prepared two ways, served with demi-glace, potato purée, and sautéed spinach

Filet served with asparagus trilogy, mustard and crispy bread. 8oz

Snake river rib cap simmered in a tomato sauce, garlic and oregano. 8oz

Roasted lamb chops in almond crust served with artichoke trilogy

Breaded veal chop with housemade béarnaise foam. 40oz

Prime 40-day dry-aged Florentine T-bone, Porterhouse. 45 oz

Cod crusted with olives, lemon potato foam and cherry tomato confit

Sea bream with cherry tomato, garlic confit, capers and parsley oil

Whole roasted branzino in a salt crust, served with spicy smoked eggplant purée, eggplant chips, cherry tomato confit and mint oil

Grouper with mixed seasoned greens, zucchini puree, snow peas, grilled green onions and cherry tomato confit

Fresh fish of the day selected by our Chef

Mediterranean mashed potato

Homemade fries with beef tallow

Sautéed long green peppers with Maldon salt

Sautéed fresh baby spinach with garlic and black pepper