Supper menu — United States

Toasted bread topped with a fresh, uncooked mixture of vine-ripened tomatoes.

Sautéed mushrooms seasoned with garlic, parsley, and olive oil, served on toasted bread.

A whole head of garlic roasted until soft, served with Tuscan olive oil and coarse sea salt.

A toasted slice of bread topped with creamy, mild Italian Stracchino cheese.

Tender, bite-sized veal meatballs simmered in a classic tomato sauce.

This Italian-style bread salad features grilled rustic bread tossed with fresh tomatoes, organic black kale, salty capers, oregano, and a red wine vinegar dressing.

Thinly sliced, dry-cured Italian ham served with fresh seasonal fruit and Parmigiano cheese.

Thinly sliced salt-cured salmon seasoned with fresh basil, served with arugula, lemon, and olive oil.

A refreshing, house-brewed chilled tea served over ice.

A refreshing 0.5-liter serving of water, available either still or carbonated.

A refreshing, house-made beverage crafted from fresh lemon juice, water, and sugar.

A selection of classic carbonated soft drinks served chilled.

These are refreshing, sparkling Italian fruit sodas made with lemon or orange juice.

Spaghetti tossed in a simple sauce of sautéed garlic, olive oil, and red chili flakes.

Spaghetti tossed in a light, refreshing sauce made with fresh lemon, olive oil, and parmesan cheese.

Spaghetti tossed in a creamy sauce made from Pecorino Romano cheese and freshly cracked black pepper.

Spaghetti served with a classic tomato and fresh basil sauce.

Soft kale-infused potato dumplings tossed in a golden garlic and olive oil sauce.

Long, flat ribbons of pasta served with a traditional slow-cooked meat and tomato sauce.

Hand-rolled pasta served with a traditional Sunday marinara sauce and creamy sheep's milk ricotta.

A half-roasted chicken seasoned with wild fennel seeds, rosemary, and roasted garlic, served with a side of mashed potatoes.

Grilled salmon served sliced over a bed of lentils with roasted garlic and fresh arugula.

A selection of seasonal vegetables served with premium vintage olive oil.

Thinly sliced zucchini ribbons sautéed with olive oil, garlic, and toasted almonds.

Creamy, whipped potatoes prepared with butter and seasonings.

Diced eggplant sautéed with garlic and fresh tomatoes.

Fresh broccoli prepared either sautéed or steamed to your preference.

Fresh green beans sautéed with garlic.

Fresh seasonal vegetables quickly pan-seared to preserve their natural flavor and texture.

A fresh selection of mixed greens and seasonal vegetables served in a bowl.

A fresh salad of thinly shaved mushrooms and peeled celery, dressed with Tuscan olive oil, lemon, and sea salt, and topped with Pecorino Toscano cheese and Italian parsley.

A fresh salad of thinly sliced fennel and arugula topped with grated Piave cheese.

A fresh salad featuring slices of buffalo mozzarella cheese, ripe tomatoes, and basil leaves.

Roasted beet slices served with creamy Robiola cheese from the Piedmont region.

Grilled cornmeal cakes served with thinly sliced prosciutto, shaved Parmesan cheese, fresh fennel, aged balsamic vinegar, and premium olive oil.

A traditional Italian vegetable soup from Genoa, typically featuring a variety of seasonal vegetables, pasta or rice, and a signature swirl of fresh basil pesto.

This is a traditional Italian soup made with pasta, beans, and a savory tomato-based broth.

This creamy Acquerello Carnaroli risotto is prepared with roasted beets and fresh burrata cheese.

This creamy risotto is prepared with Acquerello Carnaroli rice, roasted squash, savory smoked prosciutto, and tangy goat cheese.

This creamy risotto is prepared with Acquerello Carnaroli rice, finished with Parmigiano-Reggiano cheese, fresh lemon, and parsley.

This creamy risotto is prepared with Acquerello Carnaroli rice, sautéed mushrooms, and savory pancetta, topped with a crispy fried egg.

This Thursday risotto features premium Acquerello Carnaroli rice prepared with sweet pears and creamy Gorgonzola Dolce cheese.

A creamy risotto made with premium Acquerello Carnaroli rice and a variety of fresh seafood.

This Saturday special features Acquerello Carnaroli risotto prepared with a saffron-infused broth and finished with Parmigiano cheese.

Tender short rib-filled pasta served in a rich meat sauce over a bed of creamy mashed potatoes.

This Monday special features a breaded chicken cutlet served with a side of roasted potatoes, fresh mixed greens, and a wedge of lemon.

Every Tuesday, we serve handmade potato dumplings tossed in a rich, creamy Castelmagno cheese sauce.

Every Wednesday, we serve traditional lasagna layered with a rich, slow-cooked meat-based Bolognese sauce.

This dish features thin, wide sheets of fresh pasta tossed in a traditional basil and pine nut pesto sauce.

This Friday special features a delicate filet of sole topped with seasoned breadcrumbs and lemon, served alongside steamed new potatoes with parsley.

This Saturday special features a tender, slow-braised veal shank served over a creamy saffron-infused risotto.