Oven roasted beet with red pepper sauce, yellow pepper sauce, roasted potato sauce, herb chlorophyll sauce, aged balsamic vinegar, smoked olive oil, and delicate edible flowers.
Ramen cooked al dente and served with Kombu vegetable stock, soy milk, umami powder, smoked paprika, roasted King Oyster mushrooms, spicy Chinese chili paste, and fiery ghost pepper chili oil.
Golden pan-fried chicken, seared in olive oil and butter, finished in a bright and savory sauce of garlic, fresh lemon zest, lemon juice, capers, and white wine.
Mezzi rigatoni cooked al dente and tossed in a rich, velvety sauce of egg yolks, Pecorino Romano, and cracked black pepper, layered with savory Italian sausage, crispy guanciale, and homemade San Marzano tomato sauce.
Fettuccine cooked al dente and tossed with clams in a delicate sauce of olive oil, garlic, white wine, red pepper flakes, parsley, and sweet cherry tomatoes.
Rigatoni cooked al dente and coated in a velvety four cheese sauce made with Parmigiano-Reggiano, Gorgonzola Dolce, Fontina, Gruyère and milk, finished with cracked black pepper.
Spaghetti cooked al dente and tossed in a rich, glossy sauce of egg yolks, Pecorino Romano, Parmigiano-Reggiano, and black pepper, finished with crispy guanciale.
Rigatoni cooked al dente and tossed in a meat sauce of slow-cooked pork chops, short ribs, sausages, red wine, and San Marzano tomatoes.
Artisan pizza baked to perfection with a naturally fermented sourdough crust, vibrant homemade San Marzano tomato sauce, creamy buffalo mozzarella, fresh basil leaves, and Sicilian extra virgin olive oil.
Homemade sourdough bread, toasted and rubbed with a garlic clove, topped with fresh ricotta, sweet pomodorini confit, and fragrant basil.
A vibrant insalata caprese with a medley of red, yellow, and green cherry tomatoes, fresh mozzarella, oregano, sea salt, cracked pepper, aged balsamic vinegar, and Sicilian olive oil.
Oven roasted Neapolitan pizza dough, stuffed with homemade San Marzano tomato sauce, creamy ricotta, fresh mozzarella, salami, and prosciutto cotto.
Spanish-style vegetarian meatballs made with zucchini, eggs, minced shallots, Manchego cheese, and breadcrumbs, simmered in a savory onion and white wine sauce with thyme and vegetable broth.