Ci Siamo menu — United States

A warm, oven-baked Italian bread served with a concentrated tomato spread.

A white pizza topped with savory anchovies, zesty herb sauce, and creamy garlic mayonnaise.

These are small, individual-sized pizzas topped with tomato sauce and garlic.

These are light, deep-fried dough pillows served with goat gouda cheese.

A classic Italian cured pork sausage delicately flavored with roasted pistachios.

Prosciutto is a thinly sliced, dry-cured Italian ham that is typically served raw.

Crispy fried eggplant served with tomato sauce, oregano, and Parmesan cheese.

This savory tart features caramelized onions seasoned with balsamic vinegar and topped with Pecorino Toscana cheese.

Thinly sliced tuna served with a creamy sauce, celery, chilies, and orange.

A fresh green salad tossed in a dressing of mustard, basil, and garlic.

This dish features Castelfranco radicchio topped with crispy garlic breadcrumbs, fresh mint, and aged goat cheese.

Fresh Sungold tomatoes seasoned with spicy harissa, cooling mint, and a hint of orange.

Crispy, flattened potatoes seasoned with fresh rosemary and topped with grated pecorino cheese.

Slow-smoked carrots served with tangy feta cheese, briny capers, and fresh dill.

Slow-cooked beans served with Parmesan cheese and olives.

Roasted zucchini seasoned with tomato, chili, and breadcrumbs.

Long, flat pasta ribbons served in a sauce of tomato and buffalo butter.

Tender rabbit braised in a wine sauce and topped with shaved Parmigiano cheese.

Handmade pasta pockets filled with ricotta cheese, sautéed rapini, lemon, and a touch of chili.

Rigatoni pasta tossed with crispy cured pork cheek and cracked black pepper.

Cavatelli pasta served with crab in a light sauce of chili and vermouth.

Orecchiette pasta tossed with sweet sungold tomatoes, savory Fiore Sardo cheese, and fresh basil.

A whole trout cooked in a wood-fired oven, served with pine nuts and mustard greens.

This dish features sea bream gently cooked in olive oil, served with smoked tomatoes, chilies, and fresh basil.

This roasted half chicken is served with squash and prepared with schmaltz, a traditional rendered chicken fat.

This breaded pork cutlet is seasoned with caraway and served with a savory garlic and anchovy dipping sauce.

Slow-cooked lamb served with eggplant, celery pesto, and crushed pistachios.

Tender hanger steak served with marinated peppers, mustard, and a zesty salsa verde.

A thick-cut, grilled T-bone steak seasoned with rosemary-infused salt.

A light lemon cake made with olive oil and topped with a delicate meringue.

These Italian-style doughnuts are filled with a rich, bittersweet chocolate cream.

A crustless, caramelized Basque-style cheesecake served with fresh nectarines and a dollop of crema.

A sponge cake soaked in rum syrup, served with chocolate and orange.

A chocolate-covered gelato dessert served with a pomegranate center.

A selection of four distinct flavors of Italian-style ice cream: espresso chocolate chip, hazelnut, mint white chocolate, and goat's milk cherry.

This dessert features two scoops of refreshing fruit and chocolate-based frozen sorbet, flavored with dark chocolate and strawberry black pepper.