All Dinners

Our almost-famous vodka sauce blends shallots, sun-dried & summer ripened tomatoes & cream into pure pasta gold. Rich, velvety and just a little dangerous.
[vegetarian, nut-free]

Tender beef and pork meatballs seasoned with garlic, herbs, parmigiana, and currants for a sweet-savory Sicilian twist. Served with a side of whipped ricotta to balance richness with airy indulgence.
[nut-free]

The salad that stole the spotlight - finely chopped romaine and iceberg with salami, mozzarella, and garbanzos (freshly hydrated) in a signature vinaigrette. A Hollywood favorite since the golden age.
[gluten-free]

Go ahead, mop it like it’s hot. We won’t tell.
[vegetarian]

Boneless organic breast & thigh meat marinated in yogurt, G&G* and North Indian spices, then roasted at high heat for a perfect char. Juicy, smoky, and oh so tender—this tandoori classic delivers bold flavor without the heat.
[gluten-free, nut-free]

Steamed basmati rice with sweet corn and peas, infused with digestive spices like cumin, cardamom and clove roasted in organic Ghee—soothing, aromatic, and grounding.
[vegetarian, gluten-free, nut-free]

Restaurant-style Indian flatbread, fire-baked for an authentic tandoori flavor and topped with roasted garlic and herbs.
[vegetarian, nut-free]

Cooling probiotic-rich organic yogurt with cucumber, mint, and cumin—an Ayurvedic classic that soothes pitta, aids digestion, and brings balance to every bite.
[vegetarian, gluten-free, nut-free]

[vegan, gluten-free, nut-free]

Al dente rigatoni tossed in a classic Emilia-Romagna style Bolognese. Our sauce is slow-simmered with beef, pork, tomatoes, red wine, and aromatic vegetables until deeply rich and savory, then finished with Parmesan for a comforting, authentic taste of Italy.
[nut-free]

Charred edges, currants, lemon zest, tender chickpeas, and a touch of Calabrian chili for a piquant balance.
[vegetarian, gluten-free, nut-free]

A bold mix of escarole, radicchio, and endive, scattered with roasted pistachios and generous chunks of Pecorino Romano. Dressed in a zesty preserved lemon vinaigrette - it’s hearty, crunchy, and full of character.
[vegetarian, gluten-free, Omit pistachios for a nut-free version]

Bread first, manners later.
[vegetarian]

In honor of the Ashkenazi cooks who turned humble cuts into feasts, we braise our brisket low and slow with onions, carrots, and root vegetables until it yields to tenderness and is worthy of celebration.
[gluten-free, nut-free]

Golden chicken broth, with fluffy matzo dumplings, simmered mirepoix, and fresh dill. This Jewish penicillin dishes out nostalgia and comfort.
[nut-free]

Earthy beets and refreshing apples, representing tradition and renewal seated honorably side by side at the table.
[vegetarian, gluten-free, nut-free]

To chase every last drop.
[vegetarian]

The sauce? Old-school. The taste? Out of this world. Slow-simmered tomatoes, garlic, basil, and butter come together in a sauce so smooth, it’s criminal. Simply delicious - no alibi needed. If you were a fan of
the Notorious RIG, this one’s for you!
[vegetarian, nut-free]

Freshly hydrated cannellini beans, garlicky wilted spinach, and crumbled Italian sausage come together in a dish hearty enough to steal the spotlight.
[gluten-free, nut-free]

A bright house salad of greens, tender ceci,
roasted red bell peppers, served with a fennel and golden raisin
vinaigrette. Sweet, savory, and refreshingly simple.
Add a wedge of Gorgonzola.
[vegetarian, gluten-free, nut-free]

Toasty, and unapologetically carby. Technically for you… but let’s be honest, I made it for me!
[vegetarian, nut-free]

Minced chicken, and beef, each seasoned and grilled to perfection. Blended with ginger & garlic paste, cumin, coriander, pomegranate molasses, and just enough breadcrumbs for maximum succulence. It’s a flavor tag-team with one mission: mouthwatering greatness per your dietary preference.
[nut-free]

Fragrant basmati rice layered with chickpeas, cauliflower, potatoes, and peas, gently roasted in vermicelli and organic ghee. Infused with digestive spices like cumin, cardamom, clove, and a whisper of rose water. Soothing, aromatic, and deeply grounding.
[vegetarian, nut-free]

A crisp, peak season medley of juicy watermelon, cooling cucumber, sweet bell pepper, and rich Medjool dates - tossed with seared Halloumi cheese and Greek oregano. Light, vibrant, and made to beat the heat.
[gluten-free, vegetarian, nut-free]

Cool, creamy Greek yogurt whipped with cucumber, garlic, lemon, and dill. Tangy, refreshing, and ready to take on those kebabs like a boss.
[gluten-free, vegetarian, nut-free]

[vegetarian]

Sticky-sweet organic thighs and breasts grilled to GBD (golden, brown, delicious) perfection. Showered with sesame seeds, and nestled on buttery braised bok choy.
[dairy-free, contains nut oil]

Steamed rice seasoned with aromatics and rice vinegar and finished with crispy shallots.
[vegan, vegetarian, gluten-free]

Crisp, quick-pickled veggies tossed with Thai basil, mint, cilantro in a bright citrus and sesame oil glaze.
[vegan, vegetarian, contains nut oil]

Pocket-size heat. Full-size attitude.

These frenched Lamb chops in a chipotle glaze are fire seared to golden brown delicious (GBD). They always steal the show and have earned many, many oohs and aahs!
[gluten-free, dairy-free, nut-free]

A delicate broth of carrots, potatoes, turnips, and chickpeas, gently simmered. Rooted in Blue Zone traditions, preserved lemon and dried apricots add gut-friendly brightness and natural sweetness.
[gluten-free, dairy-free, vegan, vegetarian, nut-free]

The natural accompaniment: tender, toasty pearls kissed with olive oil, herbs, and lemon.
[gluten-free, dairy-free, vegan, vegetarian, nut-free]

A crisp, peak season medley of juicy watermelon, cooling cucumber, sweet bell pepper, and rich Medjool dates—tossed with briny feta and Greek oregano. Light, vibrant, and made to beat the heat.
[vegetarian, nut-free]

The star of the Mezze table. A bold dip of fire-roasted red peppers, toasted walnuts, a flirty kick of Aleppo, and pomegranate molasses. Topped w Lebanese Za’atar. Dangerously dip-able. Served with Pita and a jar of Labneh
[gluten-free, dairy-free, vegan, vegetarian, contains nuts]

Chicken braised the way Italian hunters (meaning cacciatore) once made it: simmered with tomatoes, peppers, onions, garlic, and herbs gathered from the countryside. A rustic dish, bold and earthy, meant to warm you after the chase.
[gluten-free, nut-free]

Creamy, slow-stirred heirloom heritage cornmeal finished with butter and Parmigiano — silky, comforting, and perfect for soaking up the rich sauce.
[vegetarian, gluten free, nut free]

A bright house salad of greens, tender ceci, roasted red bell peppers, served with a fennel and golden raisin vinaigrette. Sweet, savory, and refreshingly simple. Add a wedge of Gorgonzola.
[vegetarian, gluten-free, nut-free]

The most delicious way to do the clean-up.
[vegetarian]

Handcrafted Fusilli Calabresi pasta swirled in a silky Parmigiano fondutta, finished with generous shavings of seasonal black truffles. Luxuriously rich, with earthy aromas and a melt in your mouth finish.
[vegetarian, nut-free]

Light char, fresh mint, and a whisper of garlic.
[vegan, Gluten free, nut-free]

Seared filet mignon slices layered over baby arugula, roasted beets, dried cherries and gorgonzola dolce. Finished with walnuts and a light champagne-shallot vinaigrette for a refined sweet-savory contrast.
[gluten-free, Omit walnuts for a nut-free version]

[vegetarian]

Butter chicken but make it luxe. Succulent chicken slow-simmered in a creamy cashew and tomato sauce perfumed with garam masala, fenugreek, cardamom, and essence of pandan. This is comfort food with an Indian passport.
[gluten-free, contains nuts]

Steamed basmati rice infused with digestive spices like cumin, cardamom and clove roasted in organic Ghee—soothing, aromatic, and grounding.
[vegetarian, gluten-free, nut-free]

A crisp, tangy medley of cucumber, radish, carrots, and onions—flash-pickled and tempered with crackling mustard seeds in fragrant mustard oil. Bright and punchy for acidic balance.
[vegan, vegetarian, gluten-free, nut-free]

Restaurant-style Indian flatbread, fire-baked for an authentic tandoori flavor and topped with roasted garlic and herbs.
[vegetarian]

[vegan, gluten-free, nut-free]

8-hour beer-braised pulled pork, kissed with poblano peppers, orange peel and smoky adobo. Bold, tender, brazenly unforgettable.
[gluten-free, nut-free]

Unapologetically over the top, gooey & comforting.
[nut-free, vegetarian]

Thinly shaved cabbage tossed in a zesty chipotle vinaigrette with a splash of buttermilk. Crisp, refreshing, and built to cut through the heat and richness.
[vegetarian, gluten-free, nut-free]

Rich, velvety avocado crema with a zing of lime - your taco’s cool bff.
[vegetarian, gluten-free, nut-free]

[vegan, gluten-free, nut-free]

Build it like you like it!
[vegetarian]

Pocket-sized heat. Full-size attitude.

A royal dish with deep roots in the Indian subcontinent, its origins lie in the Mughal kitchens, where Persian influence met Indian spices. This version layers tender chicken with fragrant basmati rice, golden saffron, warm cardamom, and sweet, slow-braised birista (fried onions). Originally crafted for kings, it remains a festive centerpiece - rich in history, aroma, and soul.
[gluten-free, nut-free]

Slow-simmered lentils with mustard greens and cumin seed, finished with a sizzling tempering of garlic, onions and spices. Earthy, comforting, and deeply rooted in tradition.
[vegetarian, gluten-free, nut-free]

Cooling probiotic-rich organic yogurt with cucumber, mint, and cumin - an Ayurvedic classic that soothes pitta, aids digestion, and brings balance to every bite.
[vegetarian, gluten-free, nut-free]

Cool Cucumber, radish bite, and onion zing packs in crunch for days.
[vegan, gluten-free, nut-free]

[vegan, gluten-free, nut-free]

A Kerala-inspired mild curry with jumbo shrimp, pumpkin, and potato in a velvety coconut milk base, gently tempered with aromatic garden curry leaves and mustard seed. With fresh ginger and turmeric root, this dish taps into time-honoredAyurvedic wisdom for gut health and holistic balance.
[gluten-free, dairy-free, nut-free]

Steamed basmati rice infused with digestive spices like cumin, cardamom and clove, roasted in organic Ghee—soothing, aromatic, and grounding.
[vegetarian, gluten-free, nut-free]

Tender chickpeas (freshly hydrated) tossed with crisp cucumber, red onion, cherry tomatoes, sweet bell peppers and garden mint, finished with a bright cilantro-lime tamarind vinaigrette.
[vegan, gluten-free, dairy-free, nut-free]

Flaky, hand-layered flatbread from the Malabar coast—crisp on the outside, soft and buttery within. Perfect for scooping & sopping.
[vegetarian]

Seared and braised in mirepoix, toasted coriander seed, demi-glace and Cabernet. Cooked low and slow for 6 hours for fall-off-the-bone velvety perfection.
[dairy free, nut free ]

Patriotic spuds roasted golden with Koroneiki olive oil, Maldon sea salt, and garden-fresh herbs.
[gluten-free, vegetarian, nut free]

Summer peaches and crisp haricots verts, dressed with citrus, herbs, and toasted almonds. Paired with a big, sexy 16oz pail of truffle burrata. Share if you must.
[gluten-free, vegetarian, contains nuts]

Fresh-baked cornbread studded with sweet summer corn, chunky cheddar, and jalapeño confetti. Served with silky honey butter.
[vegetarian]

USDA Prime Filet seared to perfection,velvety and buttery—finished with a touch of Maldon smoked sea salt and herbs. (Cooked to medium rare).
[gluten-free, nut-free]

Big attitude, bigger flavor. Creamy, tangy, crunchy—all the textures; a picnic favorite with a little Texas swagger.
[gluten-free, vegetarian, nut-free]

Denny’s sweet corn, heirloom tomatoes, and baby lima beans tossed with basil and brown butter—fresh and colorful, it’s a garden party.
[gluten-free, vegetarian, nut-free]

Flaky, golden, and warm from the oven—served with whipped honey butter and a side of “you’ll want another.”
[vegetarian]

A timeless expression of Milano, this dish features veal shanks slow-braised in a sofrito of onion, carrot, and celery, then stewed for hours in white wine and stock until meltingly tender. Osso-Buco means “bone in a hole” and it refers to the signature marrow filled bone which adds deep flavor and richness to the braise
[nut-free]

The regional golden-hued risotto made with Vialone Nano arborio rice slowly simmered in stock, enriched with saffron, butter, and Parmigiano-Reggiano. Creamy, fragrant, and a traditional pairing to Osso Buco.
[gluten-free, nut-free]

Bitter greens with bite - lightly blanched and sautéed with garlic, chili flakes, and olive oil. A bold, rustic side that balances richness with earthy depth.
[vegan, gluten-free, nut-free]

Peppery arugula, freshly hydrated cannellini beans, sweet cantaloupe, shaved Parmigiana Reggiano, tossed with a citrus-herb vinaigrette. Light, rustic, and full of contrast.
[vegetarian, gluten-free, nut-free]

[vegetarian]

Crisp-skinned filets of Mediterranean Sea bass with a golden glow—lightly dusted in rice flour, seared in Niçoise Picholine olive oil, and kissed with herbs de Provence and lemon zest. Like a beach day in St. Tropez très chic, très délicieux.
[gluten-free, nut-free]

Le Puy lentils braised with garlic, shallot, and thyme—glazed with Sherry wine. Inspired by the longevity traditions of Sardinia, a Blue Zone region, these delicious protein-rich green lentils are plant-based and fiber-packed; they offer clean nourishment.
[vegetarian, vegan, gluten-free, nut-free]

A tapestry of sun-kissed garden vegetables—eggplant, zucchini, tomato, and pepper slowly stewed with aromatic herbs & olives. This French country classic is pure vegetables–pure flavor.
[vegetarian, vegan, gluten-free, nut-free]

The MVP of a Provençal meal…utterly essential.
[vegetarian, nut-free]

Blackened jumbo Gulf shrimp, seared in house Cajun spice and simmered in a smoky pan sauce made with the holy trinity—onion, celery, and bell pepper, plus a rich, blond roux, tomatoes and andouille sausage. Bold, bayou-style flavor in every bite.
[nut-free]

Creamy, stone-ground white grits from Anson Mills, prized for their heirloom corn flavor and velvety Southern soul. Enriched with sharp cheddar and fresh scallions for an extra layer of comfort, and just a little swag.
[vegetarian, gluten-free, nut-free]

Thinly shaved cabbage tossed in a zesty Creole mustard vinaigrette with a splash of buttermilk. Crisp, refreshing, and built to cut through the heat and richness.
[vegetarian, gluten-free, nut-free]

[vegan, vegetarian, gluten-free, nut-free]

This luxurious Marseillais stew brings together shrimp, lobster, cod, calamari, and chicken sausage, all simmered in a rich saffron-laced seafood broth with leeks, fennel, and a splash of Pernod.
[pescatarian, gluten-free, nut-free, dairy free]

Delicate orzo pasta tossed with Picholine olive oil, lemon zest, and Provençal herbs like thyme, chervil, and parsley. Ideal for soaking up saffron broth.
[vegetarian, nut-free]

Crisp endive leaves tossed with haricots verts, peppery rocket, radishes, in a sharp Dijon vinaigrette. Crowned with a bold wedge of Roquefort for a creamy, blue-veined finish.
[vegetarian, gluten-free, nut-free]

Your crusty baguette(s) know what to do!
[vegetarian]

Inspired by the North Indian staple, it’s loaded with spiced ground beef, peas (matar), slow-cooked onions and tomatoes, and bold masalas.Deeply flavorful, wildly comforting, and undeniably addictive.
[gluten-free, nut-free]

Steamed basmati rice infused with digestive spices like cumin, cardamom and clove roasted in organic Ghee—soothing, aromatic, and grounding.
[vegetarian, gluten-free, nut-free]

Fire-kissed paneer marries peppers in this fragrant Indian veggie stand alone.
[vegetarian, gluten-free, nut-free]

Cooling probiotic-rich organic yogurt with cucumber, mint, and cumin—an Ayurvedic classic that soothes pitta, aids digestion, and brings balance to every bite.
[vegetarian, gluten-free, nut-free]

[vegan, gluten-free, nut-free]

Cool Cucumber, radish bite, and onion zing packs in crunch for days.
[vegan, gluten-free, nut-free]

Restaurant-style Indian flatbread, fire-baked for an authentic tandoori flavor and topped with roasted garlic and herbs.
[vegetarian]

What to do with our late-harvest San Marzanos? Turn them into a slow-simmered red-wine sauce with meatballs, sausage, and pork ribs. From the Amalfi Coast to Mulberry Street, families have gathered for generations around pots of simmering tomato gravy. Now it makes an appearance in your kitchen to carry on the tradition — mangia bene, vivi felice.
[Nut free]

Deeply caramelized carrots and cauliflower tossed with pepperoncino, garlic, currants and herbs. Rustic, earthy, and comforting.
[Gluten-free, Vegan, Nut free]

Paper-thin fennel and juicy orange segments are paired with pruny, oil-cured Gaeta olives over a bed of sharp arugula. Finished with shavings of Pecorino Romano and toasted walnuts, this salad is bright, crisp, and refreshing - the perfect counterpoint to the rich tomato and meat sauce.
[Gluten-free, Vegetarian, Omit Walnuts for a Nut free version]

Slow-braised lamb shanks with herbs and mirepoix create a rich, unctuous sauce - deeply comforting, with just a whisper of menace. Inspired by the Italian countryside, yet bold enough to silence even the hungriest appetite.
Pair it with: "A nice Chianti"... you know the rest.
[Nut free]

A mischievous nod to Hannibal himself, tender Fava beans, Cannellini beans and garlicky wilted greens, finished with a drizzle of olive oil and a squeeze of lemon. Simple, and wickedly good.
[Gluten-free, Vegetarian, Nut free]

Ruby roasted beets and sweet potato, mandolin shaved radish, and roasted walnuts are served over a bed of arugula. Topped off with creamy chèvre, this salad masquerades in a blood orange vinaigrette.
[Gluten-free, Vegetarian, Omit Walnuts for a Nut free version]

Burgundy graces your table in its most sumptuous form - tender paleron of beef bathed for two nights in luxe Burgundy red wine, then braised to silken perfection. Enriched with smoky lardons, butter-glazed button mushrooms, and pearl onions every element melts together into a timeless French classic.
[Nut free]

Not just mashed - butter and cream whipped into pillowy clouds, the perfect canvas for soaking up your rich sauce.
[Gluten-free, Vegetarian, Nut free]

A bright counterpoint to Burgundy’s richness, slender green beans gently butter-sautéed and crowned with toasted almonds sit on a bed of crisp frisée to add elegance and a lift to the plate.
[Gluten-free, Vegetarian, Omit almonds for a Nut free version]

A 12-pound juicy turkey bronzed to perfection. Accompanied by gravy rich enough to chase with a vintage Bordeaux.
[Turkey: gluten-free, nut-free]

Toasty bread, sage, and butter married together. The kind of comfort dish that stages its own encore.
[nut-free]

Thyme laced potatoes gone to Paris and back, now fluent in decadence.
[gluten-free, nut-free, vegetarian]

Unapologetically over the top, and gooey enough to silence family arguments.
[nut-free, vegetarian]

Roasted until sweet, then dressed in Gorgonzola, dried cranberries, and a balsamic-maple drizzle. Holiday fashion week for vegetables.
[gluten-free, nut-free, vegetarian]

A crisp, peppery tangle of frisée, tender asparagus, and bright radishes tossed in an elegantly
chic tarragon Dijon vinaigrette.
[gluten-free, nut-free, vegetarian, vegan]

Flaky, cinnamon-kissed, and just smug enough to be #1.
[vegetarian]

~OR~

Buttery, gooey, and so extra.
[vegetarian]

Call it dessert, call it patronage, call it nepotism - either way, it’s delicious. From our family, to yours!
[vegetarian]

Short ribs scented with garlic, thyme, and winter vegetables is braised in olive oil for hours. The ancestors made do with a drop of oil; we honor them with gallons of flavor.
[gluten-free, nut-free]

Hand-grated potato and onion latkes, pan-fried in shimmering oil until the edges frizzle and crackle. Served with dilly sour cream, and apple compote.
[vegetarian, gluten-free, nut-free]

Sweet heirloom carrots roasted until caramelized, tossed in herbaceous za’atar and a ribbon of honey; a little nod to Israel, and to tradition.
[vegetarian, gluten-free, nut-free]

Pillows of fried dough, dusted in sugar, bursting with raspberry jam like the menorah bursts with light.
[vegetarian, nut-free]

To mop up the miracles.
[vegetarian]

A personal parcel of luxury. Filet mignon wrapped in wild mushroom duxelles, Prosciutto di Parma, and golden pastry, baked until the crust crackles. Accompanied by Sauce Bordelaise that is worthy of a toast.
[nut-free]

Cloud-soft Yukon Gold potatoes whipped with cultured Irish butter, slow-melted leeks, and silk-thin shreds of lacinato kale. Whispered about in country kitchens, IYKYK! And if you don't...welcome to the inner circle.
[gluten-free, nut-free, vegetarian]

Yams, carrots, parsnips, shallots, and herbs roasted in molasses until their edges caramelize and their sweetness deepens into winter’s candy.
[gluten-free, nut-free, vegetarian]

Paper-thin ribbons of Brussels sprouts tossed with apple, bacon, cranberries, aged cheddar, and pecans in a bright apple-cider vinaigrette. A crunchy palate-cleanser.
[gluten-free, omit pecans for a nut-free version]

A chocolate-chestnut yule log dusted in sugared snow, buttercream-wrapped and holiday-photogenic. Childhood nostalgia, grown up and wearing velvet.
[nut-free, vegetarian]

Call it dessert, call it patronage, call it nepotism - either way, it’s delicious.
[vegetarian]

GBD pan-seared chicken, finished in rich Sicilian Marsala and mushroom duxelles, slow-simmered with garlic and fresh herbs for deep back-room trattoria nostalgia. Respect the sauce.
[gluten-free, nut-free]

Sage beurre noisette, Parmigiano-Reggiano, and nothing extra. Capisce.
[vegetarian, nut-free]

Peppery arugula, freshly hydrated cannellini beans, sweet cantaloupe, olives and shaved Parmigiana Reggiano, tossed with a citrus-herb vinaigrette. Light, rustic, and full of contrast.
[vegetarian, gluten-free, nut-free]

The most delicious way to do the clean-up. Basta.
[vegetarian]

Scented with garlic and thyme, nestled in winter vegetables, and braised to fall apart unctuously. A love letter to low and slow. Swoonworthy & Spoonworthy!
[gluten-free, nut-free]

Not just mashed - butter and cream whipped into pillowy clouds, the perfect canvas for soaking up your rich sauce.
[gluten-free, vegetarian, nut free]

Paper-thin ribbons of Brussels sprouts tossed with apple, bacon, cranberries, aged cheddar, and pecans in a bright apple-cider vinaigrette. A crunchy palate-cleanser.
[gluten-free, omit pecans for a nut-free version]

Simply decadent.
[vegetarian]

Chicken Normandy with apples, cider, and fresh thyme - enriched with Calvados and finished with crème fraîche. Inspired by the orchards of Normandy in bloom, cool Atlantic air, and traditional fare prepared in quiet farmhouse kitchens.
[gluten-free, nut-free]

Delicate and bright, with tender asparagus, peas, and fresh herbs, reminiscent of the first spring days in the French countryside.
[vegetarian, nut-free]

Tender greens, radish, haricot vert and herbs in a classic Dijon vinaigrette, fresh and simple, like a morning walk through a village market.
[vegetarian]

Tender chicken with baby green eggplant, potatoes, and squash in a fragrant Thai green curry made with blended Thai basil, kaffir lime, lemongrass, spinach, and coconut milk. Warm, layered, and reminiscent of late evenings in Bangkok.
[gluten-free, dairy-free, nut-free]

Fluffy, aromatic jasmine rice with caramelized ginger and scallion, finished with crispy fried shallots.
[vegan, gluten-free, dairy-free, nut-free]

Chilled soba noodles with Napa cabbage, ripe mango, cucumber, scallions, and green beans, mint & cilantro, tossed in sesame and lime, finished with roasted peanuts - fresh, vibrant, and inspired by night markets in coastal Southeast Asia.
[vegan, gluten-free, dairy-free, omit peanuts for a nut-free version]

Flaky, hand-layered flatbread from the Malabar coast—crisp on the outside, soft and buttery within. Perfect for scooping & sopping.
[vegetarian]

Crisp, skinny chicken cutlets with San Marzano tomato, fresh mozzarella, and Parmigiano-Reggiano, baked until bubbling and finished with basil and olive oil. Inspired by Brooklyn nights, red-sauce restaurants, and a little bit of Moonstruck romance.
[nut-free]

Sage beurre noisette, Parmigiano-Reggiano, and nothing extra. Capisce.
[vegetarian, nut-free]

Peppery arugula, freshly hydrated cannellini beans, sweet cantaloupe, olives and shaved Parmigiana Reggiano, tossed with a citrus-herb vinaigrette. Light, rustic, and full of contrast.
[vegetarian, gluten-free, nut-free]

Aye Paisa Bread first, manners later.
[vegetarian]

Golden roasted chicken with sweet chicken sausage, roasted peppers, and potatoes, finished with white wine, garlic, rosemary, and a bright & light lemon vinegar glaze. Inspired by long Italian afternoons.
[gluten-free, nut-free]

Sage beurre noisette, Parmigiano-Reggiano, and nothing extra. Capisce.
[vegetarian, nut-free]

A bold mix of escarole, radicchio, and endive, scattered with roasted pistachios and generous chunks of Pecorino Romano. Dressed in a zesty preserved lemon vinaigrette - it’s hearty, crunchy, and full of character.
[vegetarian, gluten-free, omit pistachios for a nut-free version]

Bread first, manners later.
[vegetarian]

Seared and braised in mirepoix, toasted coriander seed, demi-glace and Cabernet. Cooked low and slow for 6 hours for fall-off-the-bone velvety perfection.
[dairy free, nut free ]

Patriotic spuds roasted golden with Koroneiki olive oil, Maldon sea salt, and garden-fresh herbs.
[gluten-free, vegetarian, nut free]

Summer peaches and crisp haricots verts, dressed with citrus, herbs, and toasted almonds. Paired with a big, sexy 16oz pail of truffle burrata. Share if you must.
[gluten-free, vegetarian, contains nuts]

Fresh-baked cornbread studded with sweet summer corn, chunky cheddar, and jalapeño confetti. Served with silky honey butter.
[vegetarian]