Ciccio Mio

This is a refreshing aperitif featuring the flavors of raspberry, rose, and ginger.

This is a bitter, refreshing aperitif featuring notes of grapefruit, cinchona bark, and rhubarb.

This is an Italian aperitif flavored with orange, chamomile, and thyme.

This is a refreshing aperitif featuring notes of chamomile, orange, and lemongrass.

A refreshing blend of peach purée and sparkling Italian prosecco.

This cocktail features a blend of Molly Rosa gin and blood orange, topped with sparkling prosecco.

A refreshing Italian cocktail made with Aperol, sparkling prosecco, and a splash of soda water.

This refreshing cocktail features a blend of vodka, floral elderflower liqueur, sweet Italian aperitif wine, and a splash of lemon.

A refreshing cocktail made with blanco tequila and blood orange.

A refreshing blend of citrus vodka, orange liqueur, Campari, and fresh lemon.

A chilled vodka cocktail mixed with savory olive brine and served with your choice of plain or gorgonzola-stuffed olives.

This cocktail is a blend of olive-infused gin, vodka, and Italicus bergamot liqueur.

A refreshing cocktail made with gin, sweet vermouth, and chamomile infusion.

This classic cocktail is a balanced blend of Old Tom gin, sherry, and orange bitters.

A classic cocktail made with rye whiskey, walnut, and bitters.

A sophisticated blend of rye whiskey, sweet vermouth, and herbal amaro.

This cocktail is a blend of rye whiskey, grappa, and the artichoke-based liqueur Cynar, finished with aromatic bitters.

A chilled cocktail made with vodka, fresh espresso, chocolate liqueur, and demerara sugar.

A refreshing Italian cocktail made with Campari, sweet vermouth, and sparkling red wine.

A sophisticated twist on the classic Negroni, featuring aged tequila blended with bitter Italian liqueur and sweet vermouth.

This cocktail is a refreshing blend of Komos Rosa tequila, Cappelletti aperitivo, and grapefruit.

This classic cocktail features Russell's Reserve 10-year bourbon stirred with walnut liqueur and demerara sugar.

This refreshing shaved ice dessert is flavored with a blend of four distinct Italian herbal liqueurs.

This Italian flatbread is topped with olives, garlic, and fennel pollen, and served with a side of whipped ricotta.

A blend of beef, pork, and veal meatballs seasoned with herbs and parmesan cheese.

A serving of creamy burrata cheese accompanied by housemade fougasse bread, olive oil, and Maldon sea salt.

Crispy mozzarella sticks infused with black truffle, served with a side of red tomato sauce.

Finely chopped raw steak served with egg yolk custard, anchovy mayonnaise, and toasted sourdough bread.

A crisp romaine lettuce salad topped with savory parmesan cheese and crunchy potato chips.

A fresh salad of baby lettuces topped with salami, shaved parmesan, and olives, served with a red wine vinaigrette.

This platter features creamy burrata cheese, thinly sliced prosciutto and soppressata, pickled vegetables, and house-made French bread.

Small, ear-shaped pasta tossed with spicy pork sausage, sautéed rapini, and parmesan cheese.

Rigatoni pasta served in a creamy, mildly spicy tomato-based vodka sauce.

A rolled pasta sheet filled with savory meat sauce, topped with parmesan cheese and fresh basil.

Wide, flat pasta ribbons tossed in a parmesan cream sauce with prosciutto, peas, lemon, and crunchy chili-spiced breadcrumbs.

These soft ricotta cheese dumplings are pan-seared and served in a brown butter sauce with crispy sage and a hint of lemon.

Mafaldine pasta ribbons tossed in a butter sauce with black truffle and truffle-infused pecorino cheese.

Small shrimp sautéed with spicy Calabrian chili, served over pasta tossed with truffle oil.

Large tube pasta tossed with smoked eggplant, tomato sauce, fresh basil, and shaved ricotta salata cheese.

Thinly sliced raw salmon served with a savory ponzu sauce and Bagnoli truffles.

Pan-seared king salmon glazed with a sweet and tangy sauce of honey, lemon, and black pepper.

A whole Mediterranean sea bass prepared with olive oil and lemon juice.

Large prawns sautéed with fennel pollen, spicy Calabrian chiles, and lemon.

Breaded chicken topped with tomato sauce, fresh mozzarella, and basil.

Breaded veal cutlet topped with tomato sauce, fresh mozzarella, and basil.

Slow-cooked beef short rib served with a red wine and tomato sauce, creamy polenta, and crispy rosemary.

A 16-ounce center-cut ribeye steak cooked over a coal fire and topped with roasted garlic and rosemary butter.

A half chicken roasted over coals, served with slow-roasted garlic, fried oregano, and a natural pan sauce.

Creamy cornmeal porridge served with olive oil and parmesan cheese.

Crispy potatoes tossed in a savory chicken reduction with garlic confit and oregano, served for sharing.

Crispy fried artichoke hearts served with a side of creamy Caesar-style dipping sauce.

Fresh asparagus spears grilled and topped with parmesan cheese, chives, and a squeeze of lemon.

A creamy pasta dish featuring button mushrooms, bacon, and chives, served in a portion intended for sharing.