Burrata e Torre di Melanzane — 23
Creamy burrata with rounds of eggplant, batter-dipped and fried golden brown, alternating with marinated fresh tomato. Served with pesto.

Carciofi alla Romana — 18
Stuffed artichoke hearts in Roman style.

Risotto alle Cappesante — 39
Pancetta-wrapped scallops served over creamy zucchini risotto.

Aragosta Fra Diavolo — 49
Lobster tail tossed in a rich, spicy tomato sauce with mussels and maccheroni chitarra.

Tagliatelle con Salmone e Piselli — 35
Tagliatelle with salmon in a rich tomato sauce and peas.

Pesce Spada alla Spina di Rosa — 42
Fresh swordfish sautéed in an herb, butter, and white wine sauce with fried mozzarella.

Vitello Sulmontina — 35
Tender veal scaloppini sautéed with mushrooms and sun-dried tomatoes in a San Marzano marinara sauce, served over polenta.

Cannoli Sampler — 16
A selection of mini cannoli.

Macedonia di Fragole — 14
Fresh strawberries in a sweet red wine reduction.