La Trattoria

Toasted sourdough topped with vine-ripened tomatoes, fresh basil, garlic, and extra virgin olive oil.

Thinly sliced raw beef tenderloin with rocket, shaved Parmigiano-Reggiano, and truffle oil.

Creamy burrata cheese served with San Daniele prosciutto, roasted peppers, and aged balsamic.

Lightly battered squid rings served golden and crispy with lemon aioli and marinara sauce.

Fresh egg tagliatelle with slow-cooked Bolognese ragù, a recipe passed down through three generations.

Carnaroli rice slowly stirred with wild porcini mushrooms, white wine, and aged Parmigiano.

Spaghetti with fresh clams, white wine, garlic, chili flakes, and a touch of parsley.

Wide ribbon pasta with slow-braised wild boar ragù, rosemary, and a hint of dark chocolate.

Pillowy potato gnocchi baked with San Marzano tomato sauce, mozzarella, and fresh basil.

Braised veal shank in a saffron-infused broth, served with risotto alla Milanese and gremolata.

Whole oven-roasted Mediterranean sea bass with cherry tomatoes, capers, olives, and fresh herbs.

Grilled sliced ribeye steak served over rocket with cherry tomatoes and shaved Parmigiano.

Breaded chicken breast layered with tomato sauce, mozzarella, and Parmigiano, baked to perfection.

Our signature tiramisù with mascarpone cream, espresso-soaked ladyfingers, and cocoa.

Silky vanilla panna cotta topped with a warm mixed berry compote.

Crispy pastry shells filled with sweet ricotta cream, candied orange, and pistachio.

A scoop of vanilla gelato drowned in a shot of hot espresso, with amaretti crumble.

Aperol, prosecco, soda, and a slice of orange.

Gin, Campari, and sweet vermouth stirred over ice.

DOCG red wine from the heart of Tuscany — medium body, cherry and earthy notes.

Homemade lemon liqueur from Amalfi Coast lemons, served ice cold.