DOPPIO ZERO MOUNTAIN VIEW

A selection of Mediterranean olives garnished with fresh lemon zest.

Thin, crispy fries tossed in aromatic truffle oil and topped with grated Parmigiano Reggiano cheese.

Fresh Swiss chard sautéed with garlic, Italian chilies, and extra virgin olive oil.

Roasted jumbo artichokes served over a smooth garbanzo bean purée and finished with an artichoke reduction.

Crispy, house-made potato fritters filled with Gruyère and Parmigiano Reggiano cheeses, leeks, and parsley, served with a side of truffle-infused cheese sauce.

These Neapolitan-style meatballs are served in a spicy tomato sauce with a side of grilled bread.

This dish features sautéed black Tuscan kale and garlic served over a creamy fava bean purée, finished with shaved Parmigiano Reggiano and extra virgin olive oil.

This dish features thinly sliced, 24-month aged Italian ham served with a creamy fresh cheese, finished with a touch of salt, pepper, and extra virgin olive oil.

This dish features creamy burrata cheese served with heirloom tomatoes, fresh basil, arugula, balsamic glaze, and extra virgin olive oil.

Crispy, lightly battered cauliflower florets served with a spicy Calabrian chili aioli, grated Parmesan cheese, and fried basil.

Roasted yellow and red beets served with honey-whipped ricotta, fresh orange segments, crushed pistachios, balsamic glaze, and extra virgin olive oil.

This dish features seared Mediterranean octopus served with a smooth garbanzo bean purée, fresh arugula, cherry tomato confit, and a savory anchovy dressing.

Crispy, deep-fried squid and shrimp served with tomato and tartar dipping sauces.

Fresh ahi tuna served with mashed avocado, red onion, cucumber, fried capers, and lemon zest, accompanied by homemade potato chips.

Thinly sliced roast beef served chilled with a creamy tuna-based sauce, topped with crispy fried capers and accompanied by grilled bread.

This fresh arugula salad features sliced nectarines, creamy goat cheese, and crunchy pumpkin seeds, finished with a lemon-honey-thyme vinaigrette.

This crisp Little Gem lettuce salad is served with marinated anchovies, watermelon radish, shaved Parmigiano Reggiano, and crunchy croutons, all tossed in an anchovy avocado dressing.

Soft, homemade potato dumplings served in a garlic and cherry tomato sauce with eggplant, topped with creamy stracciatella cheese, Parmesan, and crispy basil.

Fresh homemade spaghetti served with calamari and octopus in a garlic white wine sauce with a hint of spice and cherry tomatoes.

This classic Neapolitan-style lasagna features layers of pasta with a savory blend of veal, beef, and pork, tomato sauce, fresh basil, and a mix of ricotta, parmesan, and fior di latte mozzarella cheeses.

Handmade spinach pasta pillows filled with wild mushrooms and ricotta cheese, served in a creamy truffle sauce.

Handmade fettuccine pasta served with tender, 24-hour slow-braised oxtail in a rich Chianti red wine sauce, topped with shaved Parmigiano Reggiano cheese.

Homemade squid ink pasta served with jumbo scallops, clams, and roasted garlic in a mildly spicy tomato sauce.

These homemade, gluten-free, and vegan ravioli are filled with asparagus and served in a garlic and cherry tomato sauce topped with fresh basil.

Tender, slow-cooked pork belly served with homemade rigatoni pasta in a classic San Marzano tomato sauce, finished with Pecorino Romano cheese.

This is a traditional Neapolitan-style baked dish featuring layers of eggplant, fresh mozzarella, Parmesan cheese, basil, and a roasted tomato sauce.

A herb and garlic-marinated half chicken served over sautéed Tuscan kale and finished with a savory sauce of bell peppers, black olives, garlic, and Italian chilies.

A 12-ounce grilled Black Angus ribeye steak served with French fries, finished with Maldon sea salt and a traditional Italian green herb sauce.

This seafood stew features clams, calamari, shrimp, and fresh fish simmered in a lightly spicy tomato broth and is served with toasted bread.

Fresh grilled salmon served in a light tomato-based broth with black forbidden rice.

Pan-seared Mediterranean sea bass served with sautéed Swiss chard, a creamy fava bean purée, and toasted Sardinian pasta pearls.

This classic red-sauce pizza is topped with San Marzano tomatoes, fresh mozzarella, Parmesan cheese, and basil.

This red pizza features San Marzano tomato sauce, eggplant, and fior di latte mozzarella, finished with a drizzle of basil pesto and a topping of ricotta salata.

This red-sauce pizza features San Marzano tomatoes, fresh mozzarella, spicy Italian salami, and a light topping of arugula.

This red-sauce pizza features San Marzano tomatoes, fior di latte mozzarella, Italian salami, spicy Italian sausage, leeks, fresh basil, and jalapeños.

This red-sauce pizza is topped with San Marzano tomatoes, fresh mozzarella, spicy soppressata, Italian sausage, and Italian salami.

This pizza features a tomato base topped with fresh buffalo mozzarella, Parmigiano Reggiano, and fresh basil.

This red-sauce pizza is topped with San Marzano tomato sauce, fresh mozzarella, Italian sausage, bell peppers, black olives, and red onion.

This red-sauce pizza features San Marzano tomatoes, fior di latte mozzarella, spicy soppressata, fontina cheese, and a drizzle of jalapeño-infused honey.

This white pizza features a blend of fior di latte, gorgonzola, fontina, smoked mozzarella, and parmesan cheeses, finished with fresh sage.

A white pizza topped with fresh pear, fior di latte mozzarella, goat cheese, crispy bacon, and a drizzle of honey.

This white pizza is topped with creamy burrata cheese, 24-month aged Prosciutto di Parma, fresh arugula, shaved Parmigiano Reggiano, and extra virgin olive oil.

This white pizza features a base of roasted eggplant purée topped with goat cheese, mozzarella, fresh basil, arugula, truffle honey, and toasted hazelnuts.

This white pizza is topped with thinly sliced Italian mortadella, fior di latte mozzarella, creamy burrata cheese, and a sprinkle of crushed pistachios.

This white pizza is topped with wild mushrooms, goat cheese, fontina, thyme, truffle oil, and Italian chilies.

This white pizza is topped with basil pesto, artichokes, fior di latte mozzarella, black olives, and spicy Calabrian chilies.

This white pizza is topped with fresh figs, creamy mozzarella and burrata, 24-month aged prosciutto, fresh arugula, a balsamic reduction, and shaved Parmesan cheese.

This half-moon-shaped folded pizza is filled with mozzarella, ricotta, tomato sauce, mushrooms, Italian salami, and fresh basil.

This half-moon-shaped fried pizza is filled with smoked mozzarella, ricotta, tomato sauce, Italian salami, and black pepper.

This plant-based pizza features roasted eggplant purée, vegan mozzarella, artichokes, bell peppers, leeks, and Italian chilies, finished with fresh arugula and extra virgin olive oil.