Our Menu

Our signature — prosciutto, fresh mozzarella, roasted peppers, and arugula on toasted ciabatta.

Fresh mozzarella, vine-ripened tomatoes, basil pesto, and a drizzle of balsamic on focaccia.

Slow-roasted pork with fennel, rosemary, and salsa verde on a crusty roll.

Amelia's hand-rolled meatballs in marinara, topped with melted provolone on a toasted hoagie roll.

Mortadella, pistachio cream, pickled onions, and fresh ricotta on soft white bread.

Grilled sourdough with crushed San Marzano tomatoes, fresh basil, and extra-virgin olive oil.

Creamy burrata, thinly sliced prosciutto di Parma, roasted cherry tomatoes, and aged balsamic.

Lightly fried squid rings with a zesty marinara and lemon aioli for dipping.

Today's soup — ask us. Made fresh each morning.

Hand-rolled egg pasta with a slow-cooked Bolognese that's been simmering since morning.

Tonnarelli pasta, Pecorino Romano, and freshly cracked black pepper. Simple and perfect.

Wide ribbons of pasta with wild mushrooms, garlic, thyme, and a touch of cream.

Layers of fresh pasta, slow-cooked meat sauce, béchamel, and Parmigiano. Amelia's grandmother's recipe.

Whole roasted sea bass with lemon, capers, olives, and fresh herbs.

Free-range chicken braised with tomatoes, olives, rosemary, and white wine.

Creamy Arborio rice with wild mushrooms, white wine, and a finish of aged Parmigiano.

Grilled 10oz sirloin with roasted garlic butter, rosemary potatoes, and seasonal greens.

Amelia's own recipe — espresso-soaked ladyfingers, mascarpone cream, and a dusting of cocoa.

Silky vanilla cream with a seasonal berry compote and fresh mint.

Crispy pastry shells filled with sweet ricotta, candied orange peel, and dark chocolate chips.

House red or white — ask us for today's selection.

Aperol, Prosecco, a splash of soda, and a slice of orange.

Still or sparkling.

Single or double shot, made with our house blend.