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]