Olio-Menu-Descriptions

House Focaccia

Warm oven-baked Italian bread with whipped ricotta, a drizzle of locally sourced honey (Bold Springs Apiary, Monroe, GA), and a sprinkle of fragrant fennel pollen.

Soft, sweet, and herby—an irresistible starter perfect for sharing.

Insalata d’Inverno

A hearty winter salad with kale, escarole, and Belgian endive, tossed in a smoky, elevated Caesar dressing made with cold-smoked oysters, creamy aioli, lemon, and olive oil. Finished with brown butter-fried sourdough croutons and ricotta salata for a salty, nutty crunch.

A rich, wintry twist on Caesar—smoky, creamy, and irresistibly crisp.

Radicchio e Agrumi

A vibrant mix of radicchio, greens, pickled fennel, and sweet Cara Cara blood oranges, balanced with ricotta salata and a bright lemon vinaigrette. Finished with spicy, crunchy Calabrian breadcrumbs for a bold contrast.

Bittersweet, tangy, and crisp—where citrus meets spice and crunch.

Olive + Formaggio

warm marinated olives, served with blocks of Parmigiano Reggiano. infused with—olive oil, basil, oregano, and parsley—for a fragrant finish.

Savory, briny, and herb-kissed—a simple yet bold Italian bite.

Burrata

mozarella balloon paired with melted leeks and a sweet apple-pear conserva. Drizzled with Nocellara olive oil and 15-year aged balslamic vinegar. Served with fresh arugula and sourdough toast from Athens' Independent Baking Co.

Rich, velvety, and perfectly balanced—sweet, tangy, and indulgent.

Crudo

Delicate raw fish—typically cobia—drizzled with a zesty Calabrian chili vinaigrette and topped with crispy fried shallots. Sweet-tart kumquats balance the heat, while black pepper confit adds deep, aromatic warmth.

Sashimi-style elegance with a bold Italian twist—fresh, spicy, and citrusy.

Prosciutto di Parma

thin, ages procutto, paired with crisp apple slices for a refreshing contrast. Served with house-made flatbread and a drizzle of honey.

Light yet indulgent—charcuterie lovers' dream with melt-in-your-mouth perfection.

Carpaccio di Polpo

slow-braised octopus infused with red wine, rosemary, and bay leaf. Served with charred leeks. Finished with crispy chickpeas, a bright lemon wheel, and arugula dressed in olive oil and citrus.

A Mediterranean masterpiece—tender, smoky, and herbaceous with a refreshing tang.

Polpette

Tender meatballs made with a 50/50 blend of beef and pork, simmered in a rich Sugo di Pomodoro (San Marzano tomato sauce) and topped with Parmigiano Reggiano.

Sweet, savory, and melt-in-your-mouth perfection—a classic, crowd-pleasing antipasti.