Our Seasonal Capolavori Menu
Rooted in centuries of Italian agricultural rhythm, each dish honors organic heirloom producers, hand-harvested olive groves, and estate winemakers. Explore our four-course dining journey crafted fresh daily.
Per Cominciare
"Delicate preludes celebrating the morning harvest, cold-pressed estate oils, and artisan crudos."
Heirloom Burrata Pugliese
Burrata con Fichi e Mosto Cotto
Fresh pugliese burrata, slow-roasted autumn black mission figs, wild rocket arugula, 25-year aged balsamic reduction, and warm rosemary focaccia.
Hamachi Crudo alla Costiera
Crudo di Ricciola agli Agrumi
Pacific yellowtail, shaved fennel bulb, blood orange suprêmes, cold-pressed Sicilian olive oil, sea fennel crystals, and pickled taggiasca olives.
Carpaccio di Manzo Stagionato
Carpaccio con Tartufo Pregiato
Dry-aged prime beef tenderloin, shaved black winter truffle, 36-month Parmigiano-Reggiano crisps, caperberry emulsion, and toasted pine nut dust.
Experience Our Full Tasting Menu
Seven curated seasonal courses featuring optional vintage wine cellar pairings selected by Sommelier Marco Rossi.
* Please inform your server of any severe food allergies. All pastas, breads, and broths are made fresh in our kitchen at 123 Italian Bistro Ave.
Wine & Aperitivo
Regional bottles, sunset spritzes, and classic aperitivos paired with our seasonal kitchen creations.
Dark cherry, dried violet, forest floor, and firm tannins with a long, earthy finish.
Bright lemon zest, wild herbs, sea salt, and crisp orchard fruit notes.
Plum, leather, tobacco, and cedar with a balanced, velvety structure.
Need a Custom Pairing?
Our sommelier is available table-side every evening to guide your selections or uncork special reserve bottles.