Main Courses

Classic Roman pasta with crispy pancetta, freshly ground black pepper, egg, and a blend of Pecorino Romano and Parmigiano-Reggiano cheeses.

Linguine pasta tossed with a medley of fresh seafood including clams, mussels, shrimp, and calamari in a light white wine and garlic sauce.

Slow-braised veal shanks in a rich sauce of white wine, broth, and vegetables, served with traditional saffron risotto and gremolata.

Creamy Arborio rice cooked with wild porcini mushrooms, shallots, white wine, and finished with Parmigiano-Reggiano and truffle oil.

Tender veal cutlets topped with sage leaves and prosciutto, sautéed in white wine and butter, served with seasonal vegetables.

Fresh egg tagliatelle pasta served with our slow-simmered Bolognese sauce made with a blend of veal, pork, and beef, aromatic vegetables, and red wine.

Whole Mediterranean sea bass baked with lemon, herbs, and white wine. Deboned tableside and served with roasted potatoes and seasonal vegetables.

Layers of thinly sliced eggplant, homemade tomato sauce, basil, mozzarella, and Parmigiano-Reggiano, baked to perfection.