Oven-roasted Castelvetrano olives, served with crisp flatbread sticks and a side of extra virgin olive oil infused with Parmigiano Reggiano

Featured butternut squash, Kalamata olives, goat cheese, Parmesan, prosciutto, arugula and balsamic glaze

Pizza pockets with prosciutto and mozzarella with fresh herbs

A hearty and rustic Italian vegetable soup, brimming with seasonal vegetables, tender beans, and a touch of pasta in a savory tomato broth

Delicate cheese-filled tortellini tossed in a velvety, rich mushroom cream sauce, finished with a sprinkle of fresh Italian herbs

Succulent bone-in beef short ribs slow-braised in red wine and demi-glace with tomatoes, carrots, and onions, served over a creamy potato purée

Crispy, golden-breaded pork cutlet finished with a bright lemon butter sauce, served alongside a peppery arugula salad