Buffalo mozzarella with a creamy cheese center, pomodoro sauce, and basil pesto. Seasoned with black pepper and olive oil.

Eggplants in pomodoro sauce with basil, mozzarella, and parmesan cheese.

Thinly sliced salmon, delicately drizzled with zesty lemon juice. Served with briny capers and peppery arugula.

Assortment of Italian cured meats accompanied by aged cheeses, oregano, and pepper.

Thin slices of beef tenderloin seasoned with olive oil, salt, and pepper. Served with arugula, cherry tomatoes, black olives, parmesan cheese, and a hint of lemon.

Creamy Italian tomato soup served with cherry tomatoes, boconccini, and buttered croutons.

Potatoes au gratin in a tasty house sauce made with tomato and peperoncino

Lettuce, cherry tomatoes, artichoke hearts, almonds, olives, mozzarella, and extra virgin olive oil.

Lettuce, arugula, cherry tomatoes, parmesan flakes, bocconcini, artisanal focaccia croutons, juicy chicken chunks, and anchovy mayonnaise.

Oven-roasted chicken bits and mushrooms.

House-baked pineapple chunks and prosciutto cotto.

With cured Italian meats..

Clams, mussels, shrimp, and squid rings, with cherry tomatoes and zucchini.

With pepperoni and black olives.

Mozzarella cheese, fresh tomatoes, and basil.

Caramelized onion in Primitivo wine, with tender cuts of Italian bacon, and smoked provola.

Stuffed with mozzarella cheese, prosciutto cotto, and pomodoro. Served with a burrata di buffala, arugula, and prosciutto.

A pasta dish for the young ones. Served with either bolognesa or carbonara sauce.

Juicy pieces of breaded and fried chicken, served with French fries.

Long pasta in a shrimp sauce with shrimp, green asparagus, and almond flakes. Served with a sautéed shrimp in a mix of garlic, parsley, and white wine.

Long pasta in gorgonzola cheese sauce with beets. Served with spicy loin cuts and sautéed mussels in a lobster stew.

Long pasta in artichoke and lamb sauce with a hint of spearmint, served with asparagus, artichokes, and parmesan cheese.

Long pasta in a creamy olive pâté sauce, with a sautéed mix of meat ragù, salami, bocconcini, peperoncino, and a dash of smoked provola and parmesan.

Cooked in a white sauce of gorgonzola, parmesan, and smoked provolone cheeses. Garnished with cherry tomatoes and boconccini cheese.

Served in a delicate mushroom cream with portobello, and Paris mushrooms with mozzarella cheese. Topped with shiitake mushrooms.

In a flavorful blend of tomato cream, basil pesto, and sea broth with shrimp, squid, mussels, mushrooms, and green zucchini. Served with black olives and arugula.

Juicy beef tenderloin cuts with sun-dried tomatoes, served on a basil pesto risotto.

In a creamy mushroom sauce with portobello, champignons de Paris, and shiitake mushrooms, topped with mozzarella cheese.

Pasta in pomodoro sauce and basil pesto, with mushrooms, eggplant, sun-dried tomatoes, artichoke, and parmesan cheese.

Served in a white sauce made of gorgonzola, parmesan, and smoked provolone cheeses. Decorated with cherry tomatoes and boconccini cheese.

Pasta in a pomodoro sauce with mozzarella cheese cubes, basil cuts, parmesan cheese, and an olive oil pinch.

In pomodoro sauce with classic basil pesto, calamari, shrimp, mussels, mushrooms, and a dash of fresh arugula.

Pasta in a pomodoro sauce, with calamari, shrimp, mussels, mushrooms, olives, peperoncino, and fresh arugula. It’s finished in a wood-fired oven, where a golden bread crust forms to envelop the dish.

Pasta with shrimp in a gentle gorgonzola cheese and paprika sauce. Garnished with white clams and green asparagus.

With pieces of grilled lamb in a pomodoro sauce, with onion, garlic, peperoncino, and parmesan cheese. Topped with a sprinkle of parsley.

Served in a creamy melted egg and parmesan cheese sauce, browned guanciale in extra virgin olive oil, and black pepper.

Served in a pomodoro sauce, with an onion, peperoncino, and guanciale sauté, topped with bocconcini.

Pasta of your choice, prepared in the traditional Bolognese sauce and topped with Parmesan cheese.

Pasta in a pomodoro sauce, featuring a variety of Italian cured meats: bacon, salami, prosciutto, guanciale, and coppa. Finished with parmesan and a touch of smoked provola cheese.

Spinach and ricotta ravioli in pomodoro sauce, with basil and parmesan cheese.

Salmon filled ravioli in a saffron sauce, finished with fresh parsley.

Lasagna with squid, shrimp, and mussels. With zucchini, cherry tomatoes, pomodoro sauce, fresh mozzarella, and parmesan cheese.

Grilled chicken cannelloni in a white sauce and Paris and Portobello mushrooms, finishing its cooking in a wood-fired oven.

Lamb lasagna with Bolognese sauce, fresh mozzarella, and parmesan cheese.

Chicken lasagna with Paris and Portobello mushrooms, cooked in a wood-fired oven.

A traditional dish from central Italy. 500g beef steak marinated in garlic and rosemary, grilled to perfection.

Tender beef ossobuco slow-cooked for 12 hours, served in its own juicy sauce with tomatoes and basil.

Grilled fine beef tenderloin medallions in a funghi sauce, served with guanciale and mushrooms.

From the heart of Italy comes this recipe featuring a select cut of pork, seasoned with fine herbs.

Creamy casserole with shrimp, squid, mussels, and salmon. Seasoned with delicate hints of tomato and bay leaf, and topped with peperoncino.

One of our signature dishes. Select salmon cut with saffron sauce, shrimp, green mussels, and cherry tomatoes. Served with fettuccine or campanelle in a pesto, pomodoro, or butter sauce. Salad optional.