Eggplant slices beer-battered , topped with a pomodoro sauce, and melted mozzarella. Served with creamy burrata cheese, pesto, crispy prosciutto, and Parmigiano Reggiano cheese.

Slowly braised boneless short ribs. Served over mascrpone-mushroom polenta. Topped with shaved black truffle, microgreens, and finished with chilli-infused olive oil.

Tender veal cutlets breaded with fine herbs and parmesan cheese. Served with arugula salad and linguini al pesto.

Velvety black-ink pasta stuffed with grouper and served in a savory puttanesca sauce.