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INSALATA ROMANA
romaine lettuce, anchovy vinaigrette, parmigiano, mollica

CAVOLFIORE
crispy cauliflower, calabrian chili aïoli, chive

INSALATA CAPRESE
heirloom tomato, mozzarella, basil, balsamico

PANINI DI POLLO
crispy chicken, basil aïoli, mozzarella, rosemary potato chips

LUMACHE ALL’AMATRICIANA
pomodoro, pancetta, red onion, ricotta

GNOCCHI
spinach-ricotta dumpling, baby corn, green pea, scallion butter

TORTA DI FORMAGGIO
matcha cheesecake, white chocolate, banana

NOCCIOLA
hazelnut-chocolate mousse, espresso, raspberry

SORBETTI
seasonal sorbet selections

CORPORATE CHEF Bill Dorrler — EXECUTIVE CHEF Kris Jimenez

*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition