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.
Italian Cellar & Artisanal Spirits
Our cellar is curated by Head Sommelier Marco Leone, celebrating native grapes, micro-terroirs, and century-old Italian traditions.
Marco Leone
Sommelier“Wine is the unseen chord that resolves the harmony of a meal.”
Truffle, rose, tar, dark cherry
Plum, leather, balsamic, herbs
Minerality, pomegranate, blood orange
Dried fig, cacao, plum, clove
Brioche, apple, lemon, flint
Rosemary, sea spray, peach
Seeking a private cellar tour?
Our cellar features over 280 Italian allocations. Inquire with our sommeliers upon seating or prior to your visit.