A little Italian.
A lot of heart

Creamy burrata, ripe tomatoes, basil oil, toasted sourdough.

Lemon, parsley, and a bright garlic aioli.

Castelvetrano olives, orange peel, rosemary.

Wide ribbons of pasta, slow-cooked tomato, basil, and Parmigiano.

Arborio rice, roasted mushrooms, thyme, and aged parmesan.

Roasted chicken, crispy potatoes, and pan jus.

Espresso-soaked ladyfingers, mascarpone, and cocoa.

Two scoops with roasted pistachios.

A refreshing scoop of seasonal fruit sorbet.

Blood orange, sparkling water, and rosemary.

A rich, balanced double shot.

Fresh lemon and a little sweetness.