Good Clean Fun

A full tin of premium Kaluga Hybrid, served the way we actually like to eat it: with cold crème fraîche and Torres olive oil chips

A perfect spoonful of buttery, large-pearl Kaluga Hybrid served on a mother-of-pearl

Spain's most ridiculous potato chips, served with a side of ice-cold crème fraîche for dipping

Rustic sourdough served with a heavy scoop of soft, tangy cultured butter and flaky sea salt

True Story dry-aged prosciutto, finished with a generous pour of extra virgin olive oil and wild fennel pollen

Slices of dry-aged branzino pooling in premium EVOO and sharp fresh lemon juice. Finished with cracked black pepper, flaky sea salt, and a few drops of our vibrant Calabrian chili oil for a gentle kick

Peppery wild arugula, seawater-poached tomatoes, and torn whole mint leaves tossed in a fiery Aleppo pepper and hot-honey vinaigrette. Finished with a shower of Pecorino cheese and crushed almonds for crunch

Little Gem lettuce, a snowy white blanket of Parmesan, and a dusting of bright Aleppo pepper. Drenched in our savory dressing and finished with country sourdough croutons

A melt-in-your-mouth blend of beef & pork simmered hot in our bright Naturale plum tomato sauce. Finished with a shower of freshly grated Parmesan, torn basil, cracked black pepper, and premium olive oil

Thick, hollow bucatini noodles tossed in an ultra-rich, glossy crema of aged Pecorino Toscano, Parmesan, and a massive amount of cracked black pepper. Finished with grated Pecorino and a drizzle of EVOO

We heavily fold intensely earthy black truffle right into the sauce. Thick, hollow bucatini noodles tossed in an ultra-rich, glossy crema of aged Pecorino Toscano, Parmesan, and a massive amount of cracked black pepper. Finished with grated Pecorino and a drizzle of EVOO

We drop a heavy bump of Kaluga Hybrid caviar directly on top. The cold, briny ocean pop mixed with the hot peppery cream will blow your mind

Rigatoni tossed in our rich Parmesan crema, swirled with bright basil pesto, and loaded with tender, citrus-brined Mary's chicken. Finished with fresh lemon zest, torn basil, and grated Parmesan. Clean, vibrant, and rich

A highly marbled, fiercely savory butcher’s cut, slow-roasted and hard-seared to a flawless medium-rare. Served pre-sliced to share. Glazed in the pan with a dark, sticky reduction of aged balsamic, rich cultured butter, blistered seawater tomatoes, and melt-in-your-mouth garlic confit. Finished with flaky sea salt. Deep, moody, and intensely savory

Mozzarella, Parmesan, Fontina, Asiago, Provolone

FRESH BURRATA & OSETRA CAVIAR - 1Fresh Burrata, 14g Osetra Caviar, Served with Clark Street Sourdough Bread

Wild Arugula, Shaved Manchego, Lemon & Olive Oil Vinaigrette