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Baby romaine, house-made Caesar dressing, croutons, bacon crumble, and Parmigiano Reggiano.
Spring mix, cherry tomatoes, feta crumble, and truffle oil drizzle
Freshly fried calamari with three shrimp, served with garlic aioli or sriracha garlic aioli.
Choice of salt & pepper, hot sauce, lemon pepper, or honey garlic.
Wagyu beef sliders with sliced cheddar, tomatoes, lettuce, and caramelized onions.
Fresh fettuccine in a truffle cream sauce, garnished with Parmigiano Reggiano and chili olive oil.
Fresh rigatoni in a vodka cream sauce with chili flakes, Parmigiano Reggiano, and chili olive oil
Fresh pappardelle in a ground beef and veal Bolognese, finished with Parmigiano Reggiano.
Fresh spaghettini in a light tomato and white wine sauce with calamari and shrimp.
Herb- and mint-marinated boneless Cornish hen served on ajvar with potato purée, sautéed asparagus, and Verde di Oria.
8 oz Atlantic salmon marinated in lemon and herbs, served with ajvar, rice, and asparagus
Ideal for 4–6 guests: 50 oz dry-aged tomahawk, 8 oz herb lemon salmon, 10 garlic shrimp, rice, potato purée, classic fries, asparagus, and Verde di Oria
Canadian Prime striploin marinated for 24 hours, grilled to perfection, served with potato purée, asparagus, and Verde di Oria.
Dry-aged tomahawk steak, grilled and wrapped in 24K edible gold, carved tableside. Served with potato purée, truffle fries, asparagus, and Verde di Oria
Served with garlic aioli.
Five shrimp sautéed with butter and garlic
Our twist on the classic tiramisu with Belgian white chocolate custard, torched to order