Tipo

This seasonal focaccia is topped with Lilac Farm San Marzano tomatoes, roasted garlic, and pecorino cheese.

These mushrooms are marinated in a blend of rosemary, tarragon, oregano, and chili flakes.

Crispy fried risotto balls filled with mozzarella, served with a tomato sauce, parmesan cheese, basil, and olive oil.

Crispy fried mozzarella sticks served with a side of tomato sauce, parmesan cheese, and fresh basil.

A baked vegetable medley of eggplant, cherry tomatoes, and peppers seasoned with marjoram, served with zaatar-spiced flatbread.

These mild, buttery green olives are marinated in olive oil with lemon zest and a hint of chili flake.

Thinly sliced raw beef served with a quail egg, broccolini, cherry tomatoes, parmesan cheese, and an anchovy-based aioli.

A fresh green salad topped with crispy pancetta, crunchy croutons, cracked black pepper, and shaved parmesan cheese.

Thinly sliced Prosciutto di Parma served with fresh plums, arugula, and creamy burrata, finished with balsamic glaze and olive oil.

This dish features Sardinian-style gnocchi served with broccolini, a pumpkin seed romesco sauce, and fresh basil.

Crispy sourdough bread topped with smoked sea trout, creamy white beans, and fresh tarragon and dill.

Crispy toasted bread topped with smooth chicken liver pâté, seasoned with Ethiopian berbere spices and served with pickled grapes and ramps.

These meatballs are made with seasoned ricotta and Parmigiano Reggiano cheese, flavored with oregano, and served with gravy.

Crispy fried squid served with hot cherry peppers, preserved lemon, and a side of basil-infused mayonnaise.

Tender lamb meatballs served with a fresh salad of cucumber, tomato, hakurei turnips, feta cheese, and mint.

Radiatori pasta tossed with Maine lobster in a white wine and butter sauce, accented with tarragon, fennel, and Calabrian chili.

Rye pasta shells served in a spicy pork meat sauce, finished with creamy mascarpone, pecorino romano cheese, and oregano.

Spaghetti served with meatballs in a tomato sauce, topped with Parmesan cheese and fresh basil.

Campanelle pasta tossed with spicy pork sausage, sautéed greens, pecorino cheese, red peppers, lemon, and crispy garlic.

Ricotta-filled pasta pockets served with roasted suckling pig and mild shishito peppers.

Creamy Italian rice dish prepared with local sweet corn, slow-cooked zucchini, and a topping of smoked salted sheep's milk cheese.