Restaurant Menu

A selection of olives marinated in a blend of citrus, chili, and herbs.

A soft, oven-baked Italian bread served with creamy whipped mascarpone cheese and extra virgin olive oil from Puglia.

A crispy, deep-fried Italian rice ball filled with tomato sauce and melted fontina cheese.

A selection of fresh, seasonal vegetables preserved in a tangy blend of oil and vinegar.

This dish features fresh Zuckerman Farm canary melon paired with thinly sliced Che Fico culatello, finished with a sprinkle of Santa Chiara fleur de sel.

Hand-pulled fresh mozzarella served with roasted Jimmy Nardello peppers and Sicilian olive oil.

This salad features heirloom tomatoes and seasonal stone fruit from Kishiwave Farm, finished with black pepper, a red wine vinaigrette, and Santa Chiara cheese.

A refreshing salad featuring crisp gem lettuce tossed with salami, provolone cheese, olives, pepperoncini, chickpeas, and spring onions in a red wine vinaigrette.

Crispy fried squid served with sweet peppers, ramp leaves, and a side of lemon garlic mayonnaise.

This appetizer features finely chopped raw striploin and bavette beef, seasoned with black truffle, 24-month aged Parmigiano Reggiano, and a creamy aioli.

A classic salad featuring crisp gem lettuce, aged Parmigiano Reggiano cheese, savory anchovies, crunchy bread crumbs, and black pepper.

Fresh Washington Manila clams sautéed in a spicy 'nduja sausage butter and lemon, served with a side of crispy pizza crust.

Thinly sliced raw big-eye tuna served with cucumber, sweet tomatoes, stone fruit relish, and a clear tomato broth.

A classic pizza topped with San Marzano tomato sauce, fresh mozzarella, garlic, and basil.

This pizza features a San Marzano tomato base topped with fennel pork sausage, cremini mushrooms, mozzarella, red onions, and spicy Calabrian chili paste.

This pizza features a base of San Marzano tomato sauce topped with mozzarella, red onion, and spicy Calabrian chili peppers.

This pizza is topped with pepperoni, Italian long peppers, Walla Walla onions, and mozzarella cheese.

This pizza features a San Marzano tomato base topped with gypsy peppers, cured guanciale, green onions, house-made mozzarella, and spicy Calabrian chili paste.

• Che Fico Calabrian Chili Bomba+2
• Sliced Raw Mushroom+5
• Arugula+5
• Anchovy+5

Soft potato dumplings served in a creamy Talegord cheese sauce, finished with earthy Perigord truffles and aged Parmigiano Reggiano.

Fettuccine pasta tossed in a savory chicken parmesan reduction, finished with butter and aged 24-month Parmigiano Reggiano cheese.

Triangoli pasta filled with Brentwood corn and chanterelle mushrooms, finished with 24-month aged Parmigiano Reggiano.

Squid ink spaghetti served with a Spanish octopus ragu, tomato sauce, spicy Calabrian chili, and a toasted breadcrumb topping.

Radiatori pasta served in a creamy tomato sauce infused with spicy Calabrian chili and a splash of vodka.

Rigatoni pasta served in a tomato-based sauce with cured pork cheek and Pecorino Romano cheese.

Orecchiette pasta served with fennel sausage, broccoli rabe, tomato sauce, and aged Parmigiano Reggiano cheese.

Baked pasta layered with Italian sausage meat sauce, marinara, and a creamy pecorino cheese sauce.

Pan-seared salmon served with a fresh sungold tomato relish and a drizzle of basil-infused oil.

A half chicken roasted over a wood fire, served with salsa verde and pan drippings, requiring approximately 45 minutes to prepare.

A tender ribeye steak served with a sweet and sour onion relish and a bright, herb-based lemon sauce.

Tender seared octopus served with marble potatoes and a bright tomatillo salsa verde finished with fresh mint, basil, and marjoram.

This bone-in pork chop is served with Italian butter beans, sweet cherry peppers, spicy 'nduja sausage, and fresh watercress from Four Sisters Farms.

Tender veal and pork meatballs served in a classic marinara sauce topped with melted fontina cheese, with the option to add spaghetti for an additional charge.

A breaded chicken cutlet topped with melted mozzarella, marinara sauce, aged Parmesan cheese, and fresh basil.

Breaded eggplant slices baked with marinara sauce, mozzarella, and Parmigiano Reggiano cheese.

Tender summer squash tossed in a Calabrian chili vinaigrette, finished with fresh mint and crunchy bread crumbs.

Blistered shishito peppers served with a creamy tuna-based sauce and a hint of lemon.

Yukon gold potatoes roasted in beef tallow with confit garlic and oregano.