Roman Style Artichokes, Pecorino Fonduta, Taggiasche Olives

Campania Buffalo Mozzarella, Pesto Genovese, Panzanella Puree, Seasonal Tomato, Mediterranean Caper leaves, Basil Olive Oil, Aceto Balsamico Tradizionale

Coppa, Lardo, Salame Piccante, Mortadella, Sotto Cenere, Pecorino, Toscano, Gorgonzola, served with seasonal Fruit, & Gnocco Fritto

House made daily breads, Italian marinated olives, extra Virgin olive oil ‘Nduja

Thiny Sliced Tenderloin, Wild Mushrooms, Black Truffle & Parmigiano-Reggiano foam

Branzino, Calamari & Shrimp Frittura in Semola, Fresh Lemon and Sea Salt, Parsley

Ossobuco Filled Agnolotti, Butter & Sage Sauce, Veal Reduction

Artisanal Imported from Gragnano, Hollowed Spaghetti, Guanciale, San Marzano DOP Tomato, Pecorino Romano

House made Ricotta Cavatelli, Rabbit Sugo, Parmigiano, Taralli, Lemon Zest

Imported Pasta from Gragnano Napoli, Maine Lobster Fra Daviolo, Brodetto, Fresh Herb, Tomato

Spaghetti, Provolone Stagionato, Zucchini Pureed, Fried and Sauteed

Aged Acquerello Rice, Spanish Saffron, 36 Months Parmigiano Reggiano, Edible Gold, Roasted Bone Marrow

Verace Clams, Calamari, Octopus, Branzino, White Wine Garlic, Light Tomato, Bottarga Umami, Lobster brodetto and Lobster meat

Marinated with all the Porchetta flavors, Fennel Seeds Lemon Zest, Rosemary, and Garlic, 26 hours Sous vide and grilled served with Potato and Campari Baby Onions

13 oz Bone In AB Veal, breaded and pan fried in Clarified Butter & Sage (Also Available “Bolognese” Style, with Cotto ham and Mozzarella, Additional $6)

10 oz Dry Aged NY Sliced and Drizzled with Aged Aceto Balsamico DOP, Parmigiano & Arugula

Grilled Giant Prawns, Tuscan Beans, Guanciale, Rosemary, Tomato Crudaiola

Sous Vide Mediterranean Octopus, Charred, Italian Olives, Potatoes, 'Nduja

Grilled Jumbo Asparagus, Fresh Herbs, Fresh Genovese Pesto

Roasted Fingerling Potato, Garlic, Rosemary, and Pecorino

Local Seasonal Wild Mushroom, Thyme, Shallots, and White Wine

Spring Peas, Fava Beans, Snow Peas, Gremolata

Mascarpone mousse, Espresso-soaked Ladyfingers, Dark Cocoa

Rhubarb Panna Cotta, Confit Strawberries, Almond Biscotti

Ricotta Gelato, Dark Chocolate Tuile, Candied Orange Peels, Pistachio Sauce, Chocolate Chip

Seasonal Assortment

Gelato sampler feast with Verace garnishes