🥗 Starters & Appetizers
Toasted ciabatta with heirloom tomatoes, fresh basil, and aged balsamic
Lightly battered squid rings with lemon aioli and marinara sauce
Creamy burrata, Parma ham, roasted cherry tomatoes, and basil oil
Hummus, baba ghanoush, tabbouleh, falafel, and warm pita bread
Ask your server for today's freshly made soup with crusty sourdough
Chilled tiger prawns, avocado, Marie Rose sauce, and gem lettuce
🥬 Fresh Salads
Romaine lettuce, Parmesan shavings, croutons, and Caesar dressing
Cucumber, tomatoes, olives, red onion, feta, and oregano vinaigrette
Grilled chicken breast, avocado, cherry tomatoes, corn, and lime dressing
Tri-color quinoa, roasted sweet potato, edamame, kale, and tahini dressing
Seared tuna, green beans, boiled eggs, olives, anchovies, and Dijon dressing
🍝 Pasta & Risotto
Slow-braised beef ragù with fresh egg tagliatelle and Parmigiano
Tonnarelli pasta, aged Pecorino Romano, and cracked black pepper
Fresh clams, garlic, white wine, parsley, and chili in a light broth
Arborio rice with porcini, shiitake, truffle oil, and aged Parmesan
Penne with spicy San Marzano tomato sauce, garlic, and fresh basil
🍽️ Main Courses
28-day dry-aged ribeye, served with truffle fries and peppercorn sauce
Crispy sea bass fillet with lemon butter, capers, and seasonal vegetables
Crispy breaded chicken breast with arugula salad and lemon zest
8-hour braised lamb, roasted vegetables, mint jus, and herb gremolata
Whole mushroom, spinach & ricotta en croûte, with red wine jus
Market fresh fish, chef's preparation, with seasonal sides — ask server
🍰 Desserts
Espresso-soaked ladyfingers with mascarpone cream and cocoa dusting
Warm 70% dark chocolate cake with liquid center and vanilla ice cream
Classic vanilla custard with caramelized sugar crust and fresh berries
Silky cream dessert with seasonal berry coulis and candied pistachios
Three scoops: Pistachio, Stracciatella, or Seasonal Sorbet (vegan option)