Ciccio Mio menu — United States

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

This is a bittersweet Italian aperitif featuring notes of grapefruit, cinchona, and rhubarb.

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

This is a refreshing aperitif featuring the tart flavors of rhubarb and plum balanced with aromatic herbal notes.

A refreshing blend of sparkling Italian wine and sweet peach purée.

This refreshing cocktail features Malfy Rosa gin and blood orange topped with sparkling prosecco.

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

A refreshing cocktail featuring vodka, floral elderflower liqueur, sweet Italian aperitif wine, and a splash of lemon.

This cocktail features a blend of blanco tequila, blood orange, and CioCiaro, an Italian herbal liqueur.

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.

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

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

A sophisticated twist on a classic cocktail, this drink blends rye whiskey with sweet vermouth and a bittersweet herbal liqueur.

A chilled, caffeinated cocktail made with vodka, fresh espresso, chocolate liqueur, and a touch of raw sugar syrup.

A balanced cocktail featuring gin, sweet vermouth, and a bitter Italian liqueur.

This is a lighter, floral variation of a classic Negroni made with gin, white vermouth, and chamomile.

A twist on the classic Negroni featuring reposado tequila, white vermouth, and a rhubarb-based aperitivo.

A classic cocktail featuring a smooth blend of rye whiskey, sweet vermouth, and bitter Italian liqueur.

A refreshing shaved ice dessert infused 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 cheese.

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

A creamy, fresh Italian cheese served with olive oil and crusty French bread.

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 housemade fougasse bread.

Penne pasta served with a savory beef meat sauce, topped with parmesan cheese and crispy chili-infused breadcrumbs.

This pasta dish features tagliatelle ribbons tossed with cured pork jowl, a rich egg yolk confit, and creamy gorgonzola cheese.

Orecchiette pasta served with spicy pork sausage, sautéed rapini, and parmesan cheese.

Ribbon-shaped pasta served in a creamy truffle sauce and topped with parmesan cheese.

Rigatoni pasta served in a creamy, spicy tomato-based vodka sauce, topped with parmesan cheese and fresh basil.

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

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

Thick, straw-like pasta tossed in a savory sauce made with cured pork jowl, spicy Calabrian chili, and Pecorino Romano cheese.

Thinly sliced raw salmon served with a savory ponzu sauce and bagnoli truffle.

A whole roasted Mediterranean sea bass served with a bright herb sauce and fresh lemon.

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

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

Tender braised beef short rib served over creamy polenta with a red wine and tomato sauce, garnished with fried rosemary.

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

Roasted chicken served with smashed potatoes in a savory sauce seasoned with oregano and rosemary.

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

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

Tender green beans served with a savory chicken reduction and fresh herbs.

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.

Creamy cornmeal porridge served with olive oil and parmesan cheese.

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