The menu

House-style rosemary bread with olive oil and balsamic vinegar.

Toasted sourdough, ripe tomatoes, basil and garlic.

Creamy burrata with marinated tomatoes, basil and toasted bread.

Golden risotto balls filled with mozzarella, with tomato sauce.

Thinly sliced raw beef, arugula, shaved Parmesan and lemon dressing.

Peppers, zucchini and eggplant with herbs and olive oil.

Ribbon pasta with slow-cooked beef and tomato ragù, finished with Parmesan.

Ricotta and spinach-filled pasta with sage and browned butter.

Wide pasta ribbons, roasted mushrooms, garlic and parsley cream.

Spaghetti with clams, white wine, garlic, parsley and chili.

Soft potato dumplings with tomato, basil and melted mozzarella.

Linguine with lemon, butter, Parmesan and cracked black pepper.

Sea bass with roasted fennel, lemon and parsley potatoes.

Pan-seared chicken with lemon-caper sauce and seasonal vegetables.

Slow-braised beef with tomato, rosemary and creamy polenta.

Layers of eggplant, tomato, mozzarella and Parmesan, baked until golden.

Grilled strip steak with rosemary potatoes and arugula salad.

Crisp roasted potatoes with rosemary and sea salt.

Sautéed greens with garlic, olive oil and lemon.

Peppery arugula, shaved Parmesan and lemon dressing.

Tomatoes, red onion and basil with red-wine vinaigrette.

Soft polenta finished with butter and Parmesan.

Coffee-soaked ladyfingers layered with mascarpone and cocoa.

Silky vanilla cream with seasonal berry compote.

A softly frozen honey dessert with toasted almonds and sea salt.

Rich chocolate cake with olive oil and vanilla cream.

A refreshing scoop of lemon sorbet with fresh mint.

A single shot of Italian-style espresso.

Espresso with steamed milk and a soft layer of foam.

Vanilla gelato with a freshly poured espresso.

Alcohol-free blood orange, soda and fresh citrus.

Lemon, sparkling water and a touch of sweetness.

Chilled sparkling mineral water for the table.