Mediterraneo- Coastal Italian

Tagliere di Mare

A curated selection of seafood specialties, including marinated anchovies, daily catch tartare, baccalà mantecato crostini, and assorted shellfish.

Carpaccio di Gambero Rosso

Thinly sliced raw red shrimp, citrus finger lime, crispy pane carasau, and fresh basil oil.

Polipetti alla Luciana

Tender baby octopus slow-braised in San Marzano tomato sauce with black olives, capers, and chili.

Polpette di Nonna

Traditional meatballs with a molten fontina heart, rich tomato sauce and fresh Basil

Burrata & Prosciutto di Parma

Creamy burrata and aged Prosciutto di Parma, finished with balsamic glaze at the table.

Tagliolini al Nero di Seppia, Scampi e Stracciatella

Squid ink tagliolini with premium scampi and creamy stracciatella, finished with fresh orange zest.

Cacio e Pepe

Bucatini with Pecorino Romano DOP and toasted black pepper.

Linguine alla Vongole

Bronze-die spaghetti tossed with fresh clams, garlic, white wine and parsley olive oil

Gnocchetti Sardi

Mini potato gnocchi tossed with tender baby squid, shaved mullet bottarga, and a hint of lemon.

Lasagna di Pietro

Layered fresh pasta with 6-hour slow-cooked meatballs ragù and creamy béchamel.

Grigliata Mista di Mare

A mixed grill platter of the daily catch, jumbo prawns, and tender calamari with a lemon-herb drizzle.

Pescato del Giorno

Fresh catch of the day baked in parchment paper with cherry tomatoes, capers, olives, and white wine.

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Tagliata di Tonno in Crosta di Pistacchio

Seared yellowfin tuna in a pistachio-black pepper crust, served over caramelized Tropea onions and black olives.

Seppia Ripiena al Forno su Crema di Piselli |

Baked stuffed cuttlefish rings served over a velvety, sweet green pea purée.

Tagliata Mediterranea

Prime striploin, grilled over open fire, finished with vibrant rosemary-herb oil and shaved black truffle tableside.

Carciofi alla Giudia

Double-fried Roman-style artichoke, sea salt, and lemon.

Asparagi Grigliati

Grilled asparagus spears finished with sea salt flakes and extra virgin olive oil.

Broccoletti

Sautéed broccolini with golden garlic, olive oil, and a pinch of crushed red pepper.

Patate al forno

Rosemary and Garlic Roasted potatoes edges

Bignè al Tiramisù

Light choux pastry filled to order with espresso-infused mascarpone cream and dusted with cocoa.

Coppa Fragole e Panna

Fresh strawberries layered with a rich, whipped sweet cream and mascarpone fold.

Sorbetto al Limone

Creamy house-made lemon sorbet served inside a frozen, natural lemon shell.