Authentic Italian Flavors
Handcrafted pasta, wood-fired meats, and seasonal ingredients prepared with traditional techniques.
To Begin
Polpo alla Griglia
Seared Octopus & Fennel
Wood-fired octopus, shaved fennel, blood orange, and olive tapenade.
Burrata Pugliese
Burrata & Roasted Figs
Creamy burrata, wood-roasted figs, aged balsamic, and pine nuts.
Carpaccio di Manzo
Beef Carpaccio
Thinly sliced tenderloin, wild arugula, aged parmesan, and capers.
Open Daily: 11am – 11pm
Dietary accommodations available upon request.
La Cantina & Spiriti
Cellar Treasures & Aperitivi
Curated by our sommelier, our cellar centers on native Italian varietals, small-grower appellations, and time-honored herbal liqueurs paired with our seasonal dishes.
Barolo Riserva Monprivato
Giuseppe Mascarello & Figlio
“Crushed rose petal, tar, red cherry, and dried savory herbs with fine, persistent mineral tannins.”
Tignanello Super Tuscan
Marchesi Antinori
“Ripe blackberry, French oak spice, dark chocolate, and subtle tobacco aged 14 months in barrels.”
Amarone della Valpolicella
Dal Forno Romano
“Concentrated black fig, roasted cacao, espresso crema, and dark plum dried for three months on straw mats.”
Etna Rosso San Lorenzo
Tenuta delle Terre Nere
“Volcanic ash minerality, wild strawberry, blood orange peel, and vibrant Mediterranean hillside acidity.”
Fiano di Avellino Riserva
Ciro Picariello
“Roasted hazelnut, white peach, smoked flint, and chamomile floral persistence from volcanic tuff soils.”
Ribolla Gialla Macerato
Gravner Anfora
“Seven-month Georgian amphora skin contact delivering candied bergamot, beeswax, and savory herbal grip.”
Sommelier Team
Cellar & Beverage Program“Every bottle reflects the soul of Italy's diverse terroirs—from the limestone hills of Piedmont to volcanic slopes of Mount Etna. Ask our team for customized pairings to match every seasonal course.”