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]