Dinner served Tuesday – Sunday, 5 PM onwards
To begin. Share generously.
Imported burrata, roasted heirloom tomatoes, basil oil, sea salt, grilled focaccia
Housemade beef & pork meatballs, San Marzano tomato, Parmigiano, torn basil
Grilled sourdough, hand-crushed tomatoes, garlic, fresh basil, extra virgin olive oil
Thinly sliced beef tenderloin, arugula, Parmigiano shavings, capers, lemon, truffle oil
P.E.I. mussels, white wine, garlic, shallots, fresh herbs, grilled bread for soaking
Imported prosciutto di Parma, mortadella, soppressata, pickled vegetables, house mustard, grissini
Chef's soup of the day — ask your server for today's preparation
Mixed seasonal greens, shaved fennel, citrus segments, Castelvetrano olives, red wine vinaigrette
All pasta made in-house daily. Gluten-free available upon request.
Hand-rolled egg tagliatelle, slow-braised beef & pork ragù (6 hours), Parmigiano Reggiano, fresh thyme. Our signature dish.
Tonnarelli, Pecorino Romano DOP, coarsely ground black pepper. The Roman original — nothing added, nothing missing.
Imported guanciale, San Marzano tomato, Pecorino Romano, dried chili flake
Housemade ricotta & spinach ravioli, brown butter, sage, toasted pine nuts, Parmigiano
Wide hand-cut pappardelle, mixed wild mushrooms, truffle oil, garlic, white wine, fresh thyme
Fresh clams, white wine, garlic, olive oil, parsley, Calabrian chili. In bianco.
Housemade potato gnocchi, slow-roasted tomato sauce, fresh basil, Parmigiano. Vegetarian.
Carnaroli rice, Gulf shrimp, Prosecco, lemon zest, pea shoots, Parmigiano. Finished tableside.
Our main courses. Pairs beautifully with a contorno below.
Whole Mediterranean sea bass, wood-roasted with lemon, olive oil, Castelvetrano olives, capers, fresh herbs
Grilled lamb chops, salsa verde, roasted garlic, rosemary jus, grilled lemon
Spatchcocked half chicken, wood-fired with Calabrian chili, lemon, garlic & rosemary. Crispy skin.
14oz T-bone, grilled over wood, finished with fleur de sel, rosemary & truffle butter. For two.
Wild salmon in herb crust, roasted fennel, caperberry beurre blanc, microgreens
Layered roasted eggplant, San Marzano tomato, fresh mozzarella, Parmigiano, basil. Vegetarian.
Sides & vegetables. $10 each unless noted.
Sautéed with garlic, olive oil, crushed red pepper, lemon
Crispy roasted potatoes, fresh rosemary, sea salt, garlic
Grilled seasonal vegetables, balsamic reduction, fresh herbs
Warm housemade bread, whipped ricotta, olive oil & sea salt
Desserts made in-house. Save room.
The original family recipe. Savoiardi, espresso, Marsala, mascarpone — served in a glass. Non-negotiable.
Vanilla panna cotta, wild berry compote, fresh mint
Warm flourless chocolate cake, espresso gelato, Maldon sea salt
Two housemade shells filled to order, sweet ricotta, Sicilian pistachios, chocolate chips
Double espresso poured tableside over vanilla gelato. Add Amaretto di Saronno +$6.
Three Italian cheeses, honeycomb, fig jam, candied walnuts, crackers
Our list focuses on Italian appellations with a few Texas surprises. Ask about our reserve list.
Glass / Bottle — Veneto, Italy. Crisp, elegant, the perfect start.
Glass / Bottle — Sardinia. Citrus, mineral, pairs perfectly with seafood.
Glass / Bottle — Piedmont. The king of Italian reds. Deep, complex, unforgettable.
Glass / Bottle — Tuscany. Sangiovese, tart cherries, leather, earth. House red.
Aperol, Prosecco, sparkling water, blood orange slice. The classic aperitivo.
Gin, Campari, sweet vermouth. Stirred. Served on a single rock with orange peel.
✦ Chef's seasonal specials available nightly — ask your server. Gluten-free pasta available. Please inform us of any allergies. Consuming raw or undercooked meats, poultry, or eggs may increase your risk of foodborne illness.
Dinner Tuesday – Sunday from 5 PM. Walk-ins welcome when available.
Make a Reservation