Terina

Fried saffron sticky rice topped with yellow fin tuna and finished with herb crème fraiche and balsamic caviar.

Fried and stuffed with zucchini pignoli ricotta finished with elderflower honey over blush sauce.

Tossed in lemon aioli and topped with cherry pepper gusto.

Roasted Sicilian eggplant rolled with roasted garlic confit, pignoli nuts, golden raisins, and Italian herbs.

Stuffed homemade mozzarella over creamy cacio e pepe sauce, topped with crispy guanciale and shaved egg yolk.

With prosciutto.

With mortadella.

With grilled chicken.

With mozzarella & tomato.

Broccoli rabe pesto tossed with sweet Italian sausage and garnished with toasted garlic breadcrumbs.

Slow braised short rib tossed in a creamy truffle Parmigiana fonduta.

Layered with homemade béchamel, mozzarella, hot ‘nduja (cured pork product), and tomato sauce, and drizzled with truffle Parmigiana fonduta.

Pan-seared with a Calabrian cherry pepper agrodolce over a truffle cauliflower mashed potato.

Breaded chicken in a white wine, lemon, and caper sauce.

With Marsala wine and mushroom sauce.

Breaded chicken cutlets with tomato sauce, mozzarella cheese, and Parmesan.

Broiled with parsley pesto breadcrumbs over stewed cannellini beans and broccoli rabe pesto.

Shrimp with butter, lemon, and white wine sauce.

Breaded shrimp with tomato sauce, mozzarella cheese, and Parmesan.

Breaded eggplant roll-ups filled with cheese. Topped with marinara sauce.

Breaded eggplant with tomato sauce, mozzarella cheese, and Parmesan.

Romaine lettuce tossed with house Caesar dressing and croutons, topped with fresh shaved Parmigiana and white anchovies.

Julienned Granny Smith apple, crispy fennel, red onions, and Sicilian pistachios in a homemade citrus balsamic vinaigrette.