The Menu

Toasted Altamura bread, vine-ripened tomatoes, garlic, extra virgin olive oil, and fresh basil.

Lightly floured squid, fried until golden, served with house-made lemon aioli and fresh parsley.

Thinly sliced raw beef fillet, wild rocket, 24-month aged Parmigiano Reggiano, and truffle oil.

Creamy burrata cheese from Puglia, heritage cherry tomatoes, and aged balsamic glaze.

Herb-crusted lamb cutlets, roasted root vegetables, and a red wine reduction.

Whole sea bass baked with lemon, fennel, and olives, served with sautéed spinach.

Veal escalopes topped with prosciutto crudo and sage, cooked in white wine and butter.

Classic layers of fried aubergine, rich tomato sauce, mozzarella, and parmesan.