Antipasti
Light, aromatic beginnings that set the tone — minimal prep, maximum flavor.
Bruschetta al pomodoro
Toasted rustic bread, marinated cherry tomatoes, basil, olive oil drizzle.
Caprese classica
Fresh mozzarella, ripe tomatoes, basil, balsamic glaze.
Prosciutto e melone
Thin-sliced prosciutto with cantaloupe, mint, and cracked pepper.
Carpaccio di manzo
Thin beef slices, arugula, Parmesan, lemon oil dressing.
Verdure grigliate
Seasonal grilled vegetables with rosemary and sea salt.
Primi Piatti
Simple, elegant recipes — fresh pasta made in-house, sauces prepped in small batches.
Tagliatelle al pomodoro e basilico
Handmade tagliatelle, slow-cooked tomato sauce, fresh basil.
(Each dish designed for 8–10 minute service time with prepped bases)
Pappardelle ai funghi
Wide pasta ribbons with creamy mushroom and garlic sauce.
Spaghetti aglio, olio e peperoncino
Olive oil, garlic, and chili — simple, aromatic, and classic.
Risotto ai funghi porcini
Arborio rice, porcini mushrooms, Parmesan, white wine reduction.
Tortellini panna e prosciutto
Stuffed pasta with cream sauce, prosciutto, and peas.
Lasagnetta alle verdure
Mini vegetable lasagna — layered zucchini, tomato, and ricotta.
Secondi Piatti
Balanced and elegant — meat and seafood selections with refined plating.
Pollo al limone
Chicken breast sautéed in lemon butter sauce with capers.
Branzino al forno
Oven-roasted sea bass with herbs and olive oil.
Saltimbocca alla Romana
Veal medallions with sage and prosciutto, white wine sauce.
Filetto di manzo al Chianti
Beef filet in Chianti wine reduction, rosemary potatoes.
Melanzane alla Parmigiana
Layered eggplant, tomato, mozzarella, and Parmesan — baked to perfection.
Contorni
Complementary dishes, easy to plate and share.
Patate al rosmarino
Roasted rosemary potatoes
Spinaci al burro
Buttered spinach with garlic
Insalata mista
Mixed greens, tomato, balsamic dressing
Pane artigianale
Fresh bread from JOLIBELLA Boulangerie
Insalate & Pasti Leggeri
For lunch or smaller meals.
Insalata di tonno
Tuna, cannellini beans, red onion, olive oil.
Piadina rustica
Flatbread sandwich with arugula, prosciutto, and mozzarella.
Frittata del giorno
Daily frittata — seasonal vegetables and cheese.
Ravioli di ricotta e spinaci
Light ricotta and spinach ravioli in butter and sage sauce.
Formaggi & Degustazioni
Cheese and sampler plates for sharing or in-between courses.
Selezione di formaggi italiani
Parmigiano, Gorgonzola, Taleggio, Pecorino.
Tris di degustazione
Trio sampler (bruschetta, risotto sample, small lasagnetta).
Dolci
Elegant Italian desserts, crafted daily by the pâtisserie section.
Tiramisù classico
Espresso-soaked ladyfingers, mascarpone cream, cocoa dusting.
Panna cotta alla vaniglia
Vanilla panna cotta with berry coulis.
Cannoli siciliani
Crisp pastry shells filled with ricotta and orange zest.
Torta Caprese
Flourless chocolate and almond cake, powdered sugar finish.
Affogato al caffè
Espresso poured over vanilla gelato.
Bevande
Carefully curated beverage selection.
Caffè Italiano
Espresso, macchiato, cappuccino
Aperitivi
Aperol Spritz, Negroni, Campari soda
Digestivi
Limoncello, Amaro, Grappa
Vini Italiani
Curated Italian wines by the glass or bottle
Chef's Recommendations
Rotating Specials
Pasta del giorno
Changes daily — example: Rigatoni alla Norma, Linguine alle vongole.
Zuppa del giorno
Light seasonal soup, e.g., Minestrone, Zuppa di pomodoro.
Secondo del giorno
Daily main course — example: Osso buco or Polpette al sugo.