Menu
Dinner Menu
ANTIPASTI
-
SHISHITO PEPPERS
sea salt, lemon
13 -
MEATBALLS
smoked tomato emulsion
15 -
VITELLO TONNATO
thin sliced veal, tuna sauce, capers berry
23 -
CAESAR SALAD
local romaine hearts, shaved parmesan, artisan pancetta
add chicken 8, add shrimp 10, add salmon $1215 -
INSALATA VERDE
local greens, avocado, manchego, radish
add chicken 8, add shrimp 10, add salmon $1215 -
GRILLED CALAMARI
arugula, lemon, evoo
20
-
TUNA TARTARE*
avocado, seaweed, truffle essence, nori
21 -
FRITTURA PARANZA
flash-fried shrimp, fish, calamari
25 -
BEEF CARPACCIO*
marinated beef, arugula, parmigiano
24 -
BURRATA & PROSCIUTTO
24 month aged, pane carasau, heirloom tomato
25 -
EGGPLANT CROSTINI
ciabatta bread, eggplant caponata, truffled pecorino
16 -
GRILLED OCTOPUS
spanish octopus, baby potatoes, salsa verde, kalamata dip
24
PRIMI
-
TAGLIOLINI “CACIO E PEPE”
black truffle, ground black pepper pecorino
35 -
PAPPARDELLE OSSOBUCO
veal ossobuco ragu’, parmesan crust
25 -
BUCATINI AMATRICIANA
guanciale, plum tomatoes, red wine, pecorino
23 -
LINGUINE FRUTTI DI MARE
mussels, clams, red shrimp, calamari
35
-
RISOTTO PORCINI
acquerello rice, wild porcini, truffle oil
32 -
LOBSTER RAVIOLI
butter, pistachio, orange zest
32 -
SPAGHETTI VONGOLE
clams, white wine, garlic
27 -
GNOCCHI SORRENTINA
homemade potato gnocchi, fresh mozzarella
21
SECONDI
-
GAMBERONI ALLA GRIGLIA
grilled australian head-on prawns, mixed greens
42 -
MUSSELS AND CLAMS
white wine, parsley, garlic, cherry tomatoes, peperoncino
30 -
CRISPY SKIN BRANZINO
fire-roasted baby potatoes, heirloom tomato
32
-
POLLO ALLA GRIGLIA
grilled chicken thighs, puree’, marsala reduction
23 -
GRILLED SALMON
grilled asparagus, dijon reduction
28 -
16OZ BONE-IN RIBEYE
stir-fried broccolini
49
Sides 12 EACH
-
GRILLED VEGETABLES
-
TRUFFLE MASHED POTATOES
-
FIRE-ROASTED BABY POTATOES
-
BROCCOLINI
-
MIX GREEN SALAD
-
GRILLED ASPARAGUS
Please alert your server if you have any dietary restrictions or allergies.
Notice: Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
BRUNCH
-
EGGS FONDUE
brie, taleggio, fresh truffle
25 -
CRAZY SALTY FRENCH TOAST
goat milk caramel, fruits, black sea salt
21 -
STEAK & EGGS
filet mignon, marsala sauce, english muffin
34
-
LOBSTER CREPES
hollandaise sauce
32 -
SMOKED SALMON OMELETTE
fresh mozzarella, avocado, fresh truffle
25 -
NUTELLA CREPES
mascarpone, hazelnuts, berries
17
BEVERAGE PACKAGE 45 per person
-
HENRIOT BRUT SOUVERAIN NV
-
SELECTED WINES
-
MIMOSA
-
ROSSINI
-
BELLINI
-
SIGNATURE GOYA
ANTIPASTI
-
SHISHITO PEPPERS
sea salt, lemon
13 -
MEATBALLS
smoked tomato emulsion
15 -
VITELLO TONNATO
thin sliced veal, tuna sauce, capers berry
23 -
CAESAR SALAD
local romaine hearts, shaved parmesan, artisan pancetta
add chicken 8, shrimp 10, salmon $12
15 -
GRILLED CALAMARI
arugula, lemon, evoo
20
-
TUNA TARTARE*
avocado, seaweed, truffle essence, nori
21 -
BEEF CARPACCIO*
marinated beef, arugula, parmigiano
24 -
BURRATA & PROSCIUTTO
24 month aged, pane carasau, heirloom tomato
25 -
GRILLED OCTOPUS
spanish octopus, baby potatoes, salsa verde, kalamata dip
24 -
INSALATA VERDE
local greens, avocado, manchego, radish
add chicken 8, shrimp 10, salmon $12
15
PRIMI
-
TAGLIOLINI “CACIO E PEPE”
black truffle, ground black pepper pecorino
35 -
PAPPARDELLE OSSOBUCO
veal ossobuco ragu’, parmesan crust
25 -
BUCATINI AMATRICIANA
guanciale, plum tomatoes, red wine, pecorino
23
-
LINGUINE FRUTTI DI MARE
mussels, clams, red shrimp, calamari
35 -
RISOTTO PORCINI
acquerello rice, wild porcini, truffle oil
32 -
SPAGHETTI VONGOLE
clams, white wine, garlic
27
SECONDI
-
GAMBERONI ALLA GRIGLIA
grilled australian head-on prawns, mixed greens
42 -
MUSSELS AND CLAMS
white wine, parsley, garlic, cherry tomatoes, peperoncino
30
-
CRISPY SKIN BRANZINO
fire-roasted baby potatoes, heirloom tomato
32 -
POLLO ALLA GRIGLIA
grilled chicken thighs, puree’, marsala reduction
23
Please alert your server if you have any dietary restrictions or allergies.
Notice: Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.