Complete Dishes

WHIPPED EGGPLANT

"Eggplant is cooked in olive oil and garlic until soft. This is puréed until smooth. Crème fraiche is whipped then folded into the eggplant purée. This is seasoned with salt and garnished with EVOO

ALLERGIES: Nightshade • Allium • Dairy"

WHIPPED STRACCHINO — Fig Vin Cotto

"Stracchino cheese is whipped with Ricotta cheese until smooth. Seasoned with salt and garnished with honey and a fig vin cotto

ALLERGIES: Dairy"

BURRATA AND CAVIAR — Puccia, Golden Osetra, Chive, Extra Virgin Olive Oil

"4 ounces of Angel Franco Burrata is seasoned with sea salt, pepper, chivesand olive oil. This is topped with a half ounce of Golden Osetra caviar. Served with Puccia bread

ALLERGIES: Gluten • Dairy • Seafood • Allium"

Anchovy add on

"1 ounce Spanish white anchovies served on the side as a supplement

ALLERGIES: Seafood"

Prosciutto add on

"1 ounce San Daniele prosciutto is served on the side

ALLERGIES: Pork"

MASCARPONE & PROSECCO ARANCINI — Melon passato

"Carnarolli rice is cooked with onions, Prosecco and water. This is finished with butter, parmigiano reggiano, mascarpone cheese, chives, parsley, lemon juice and salt. This is allowed to cool then formed in 1 ounce balls and stuffed with Cacicavallo cheese. The rice balls are dipped in flour, egg and breadcrumbs then fried until golden brown. Served a Melon Passato, San Marzano tomatoes are cooked with onion and garlic. Ripe cantaloupe is then added and purred until smooth. Served chilled

ALLERGIES: Dairy • Gluten • Nightshade • Allium • Egg"

BIG EYE TUNA TARTARE — Spicy aioli, Tangerine

"3 ounces of Raw Big Eye tuna is diced then dressed with lemon juice, EVOO, liquid aminos, mirin, salt and pepper. Served with a spicy aioli (Kewpie mayonnaise, anchovy, Calabrian chili, lemon juice) topped with chives and fresh squeeze of tangerine juice. Served with “carta di musica” (wood fired semolina cracker)

ALLERGIES: Nightshade • Allium • Seafood • Egg • Gluten • Soy • Alcohol"

CAVIAR TOAST — Egg Butter, Chives

"4 pieces of brioche are toasted in clarified butter. Then topped with an “egg butter” (egg yolks cooked in butter) Gold Osetra Caviar is placed on top and garnished with chives

ALLERGIES: Gluten • Dairy • Egg • Allium • Seafood"

MARINATED OLIVES — Sumac, Fennel Pollen, Marcona Almonds

"Castelvetrano olives are marinated with orange peel, lemon peel, garlic, thyme, oregano, rosemary and chili flakes. The olives are marinated for at least 48 hours then tossed with sumac and fennel pollen and topped with Marcona Almonds that have been seasoned with a rosemary salt

ALLERGIES: Nuts • Allium • Nightshade"

GEM LETTUCE — Caesar Dressing, Parmesan Breadcrumb

"Green gem lettuce hearts are dressed with a Caesar dressing (egg yolks, anchovy, dijon, lemon juice, red wine, garlic, Worcestershire sauce, Parmigiano Reggiano, canola oil, creme fraiche). The salad is topped with parmesan breadcrumb(Panko, Parm, Butter, Salt, Pepper, Oregano)

ALLERGIES: Dairy • Allium • Seafood • Dairy • Eggs • Gluten"

INSALATA VERDE — Avocado, Chive, White Balsamic Vinaigrette

"Baby gem, butter lettuce are tossed with a white balsamic vinaigrette (white balsamic vinegar, honey, thyme, EVOO) The salad is garnished with chives and avocado

ALLERGIES: Allium"

WHITE RADICCHIO — Robiola vinaigrette, Hazelnuts, Honey

"Castelfranco radicchio is dressed with a robiola vinaigrette (robiola cheese, sherry vinegar, shallot, oil, sugar, lemon juice, saltand pepper). The salad is finished with a drizzle of honey and topped with toasted hazelnuts

ALLERGIES: Nuts • Dairy • Allium"

ARUGULA SALAD — poached pears, walnuts, ricotta salata

"Wild, baby and whole leaf arugula is mixed together and dressed with a Pear Vinaigrette (Pear cooking liquid, lemon juice, EVOO and salt). The arugula is topped with Pears that have been poached in white wine, honey,bay leaf and thyme. Toasted walnuts and Ricotta Salata

ALLERGIES: Nuts • Dairy • Alcohol"

GRILLED OCTOPUS — hearts of palm, olive, caper, tangerine, red onion, herbs

"Spanish octopus is steamed then soaked in red wine, garlic, bay leaf and citrus. a 3 ounce portion is marinated in a tangerine honey (tangerine juice and honey) then grilled. This sliced and tossed with hearts of palm, red onion, whole parsley leaves, chive batons, shaved celery and an olive caper vinaigrette (green olives, capers, garlic, lemon juice and EVOO). Garnished with tangerine segments

ALLERGIES: Allium • Seafood • Alcohol"

CALAMARI FRITTI — Balsamic Aioli, lemon

"250 grams of calamari is lightly bread with tapioca flour, corn starch, rice flour, garlic powder, onion powder, salt, black pepper and chili flakes. This is fried to order and served with a lemon wedge and a Balsamic Aioli (kewpie mayonnaise, balsamic vinegar, honey, garlic powder and lemon juice)

ALLERGIES: Gluten (cross contamination) • Allium • Nightshade • Egg"

HAMACHI CARPACCIO — Meyer lemon, crispy capers, olive oil and chives

"3 ounces of Hamachi is pounded this then dressed with Meyer lemon juice, Meyer lemon segments and seasoned with olive oil, sea salt, black pepper, chives and crispy capers

ALLERGIES: Allium • Seafood"

GRILLED WHITE SHRIMP — Garlic/Herb butter, Lemon

"4 U-12 Mexican white shrimp are seasoned with salt and pepper then seared on the plancha. They are topped with a garlic/herb butter (butter, oregano, chives, parsley and roasted garlic) then placed under the broiler. They are served with a lemon wedge and garlic herb sauce poured table side (lemon juice, water and garlic/herb butter)

ALLERGIES: Shellfish • Dairy • Allium"

MEATBALLS — Pork and Beef, Spicy Tomato Sauce, Parmigiano Reggiano

"Ground Waygu, Italian sausage and ground pancetta are mixed with eggs, onion, garlic, parmigiano reggiano, ricotta cheese, parsley, salt and pepper. The meatballs rolled into 1 ounce pieces then braised in Elephante Pomodoro sauce. Finished with chili oil, shaved parmigiano reggiano and chopped parsley/chive.

ALLERGIES: Allium • Dairy • Nightshade"

STONEFRUIT & BURRATA — Sungold Tomato, Celebrity Tomato, Marcona Almond, Basil, White Balsamic

"4 ounces of burrata is seasoned with sea salt, black pepper, aleppo pepper, fennel pollen and EVOO. Peaches, nectarines, plums, sungold tomato and celebrity tomatoes are dressed with white balsamic and olive oil. Garnished with petite basil

ALLERGIES: Dairy • Gluten • Nuts • Nightshade"

PROSCIUTTO AND MELON — Seasonal Market Melon, Mint

"3 ounces of thinly sliced San Daniele Prosciutto is drapped over fresh market melons that have been seasoned in their own juice and mint oil

ALLERGIES: Melon"

MUSHROOM — Cremini, Maitake, Oyster Mushroom, Lemon Cream, Parmigiano Reggiano

"Cremini, oyster, beech and maitake mushrooms are roasted with thyme and garlic. These then go on our house pizza dough and are topped with a lemon cream (cream, lemon zest, white wine, garlic and shallot), mozzarella and parmigiano reggiano. This is baked then topped with fresh parsley

ALLERGIES: Gluten • Dairy • Allium • Alcohol"

MARGHERITA — Hand-pulled Mozzarella, Basil

"Classic tomato and mozzarella pizza topped with pizza sauce, house-made fresh mozzarella and fresh basil

ALLERGIES: Gluten • Nightshade • Dairy"

SOPPRESSATA — Crushed tomato, Chili oil, Honey

"Soppressata is baked on top of pizza sauce, chili oil, parmigiano reggiano, hand pulled mozzarella and finished with in honey

ALLERGIES: Gluten • Nightshade • Dairy • Pork • Allium"

BURRATA — Bianco DiNapoli Tomato, Basil

"Binaco di Napoli tomatoes are seasoned with salt, oregano and olive oil. This is placed on top of the Elephante pizza dough then baked. After the pizza is baked it is topped with COLD burrata cheese. Seasoned with salt, pepper, olive oil and fresh basil.

ALLERGIES: Gluten • Dairy • Nightshade"

BIANCO — Taleggio, parmigiano reggiano, mozzarella, lemon, hot honey to

"Taleggio, parmigiano, mozzarella and heavy cream are baked onto a pizza. This them topped with a hot honey (Calabrian Chili, Honey, Sugar, Water, MSG) and garnished with a lemon wedge

ALLERGIES: Dairy • Nightshade • Gluten"

GEMELLI SCAMPI — Squid Ink Pasta, Chopped Shrimp, Tomato, Chili, Rosé

"House made gemelli pasta is colored with squid ink. This is tossed in a sauce made from garlic, yellow cherry tomato, rosé, butter, lemon juice and chili flakes. Finished with Elephante Pomodoro Sauce, Chopped Shrimp, Parsley/Chive Mix

ALLERGIES: Gluten • Allium • Shellfish • Nightshade • Dairy • Alcohol"

VODKA SAUCE — Vodka Sauce, Calabrian Chili, Parmigiano

"Vodka sauce contains tomato, garlic, onion, mascarpone, cream, parmigiano, calabrian chili, chili flakes, liquid aminosand butter. The sauce is tossed through canestri pasta. Finished with basil and parm.

ALLERGIES: Gluten • Dairy • Allium • Nightshade • Alcohol • Soy"

CACIO E PEPE — Bucatini, Pecorino Romano, Black Pepper

"Classic Roman pasta made with butter, black pepper, and pecorino romano. Tossed with Bucatini pasta

ALLERGIES: Gluten • Dairy"

FUSILLI — Arugula Pesto, Pistachio Breadcrumb, Parmigiano Reggiano

"House made fusilli (spiral shaped pasta is tossed with an arugula & pistachio pesto (arugula, basil, parsley, pistachio, lemon zest, Parmigiano Reggiano, roasted garlic, EVOO) and butter. This garnished with fresh grated Parmigiano Reggiano and Pistachio breadcrumb (pistachios, parmigiano reggiano, breadcrumbs, salt, pepper and butter)

ALLERGIES: Gluten • Dairy • Nuts • Allium"

RAGU BIANCO — Sausage and broccoli ragu, fennel pollen, pecorino Romano

"Italian sausage is cooked in white wine, chicken stock, onions, garlic and bay leaves. This is finished with butter, pecorino Romano cheese and fennel pollen. This ragu bianco is finished with broccoli florets and Ricotta Cavatelli pasta.

ALLERGIES: Gluten • Dairy • Allium • Egg"

TORTELLINI POMODORO — Ricotta, Basil

"Egg yolk pasta is filled with buffala milk ricotta, lemon zest, salt and pepper. This is hand folded into a Tortellini. The tortellini is glazed with pasta water, butter and parmigiano reggiano. They are placed on top of a Pomodoro sauce (California tomatoes, garlic, EVOO and basil)

ALLERGIES: Dairy • Gluten • Nightshade • Egg"

TRUFFLE PASTA — Tagliatelle pasta, black truffle, pecorino

"90 grams of hand cut egg yolk pasta is tossed with a truffle butter (butter, minced black truffle) and pecorino romano. This is topped with pecorino tartufo and fresh shaved black truffle

ALLERGIES: Gluten • Dairy • Egg"

Diver scallops

"150g 10/20 diver scallops are seasoned with salt, then seared in a cast iron pan. They are topped with a citrus butter (lemon juice, mushroom brodo) this sauce is seasoned with Osetra Caviar and chives

ALLERGIES: Dairy • Shellfish • Allium"

BRANZINO — Salsa Verde

"A 7 to 8 ounce filet of Branzino with the collar attached is seasoned with salt then grilled. This is topped with a salsa verde (parsley, caper, basil, shallot, anchovy, lemon juice and EVOO), butter, lemon The fish is garnished with sea beans and whole leaf arugula.