Armenio's Modern Grandma

Fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream. Served with heirloom tomatoes, creating a rich and fresh combination.

Creamy burrata cheese served with San Daniele prosciutto, a delicate cured ham from Italy. The savory, salty ham complements the milky, rich cheese.

Premium Spanish cured ham from acorn-fed pigs, aged for 48 months. Known for its intense nutty flavor, delicate texture, and rich marbling. Served thinly sliced.

Octopus tentacles grilled to achieve a charred exterior while remaining tender. Seasoned simply with olive oil, lemon, garlic, and herbs to highlight the natural seafood flavor.

Fried squid rings, coated in seasoned flour for a crispy texture. Served with tartare sauce for dipping and fresh lemon. A classic savory appetizer.

Large Japanese scallops, pan-seared and served with luxurious ingredients like black truffle and caviar. Accompanied by spinach and a rich Prosecco cream sauce. Soft texture with savory and earthy flavors.

Mussels cooked in a spicy tomato broth with white wine and garlic. A savory dish with a kick of heat, served with bread for soaking up the sauce.

Mussels steamed in a white wine and garlic sauce with fresh chili. Lighter than the tomato version, focusing on the fresh seafood taste and aromatic herbs.

A premium flatfish with firm, white flesh and a mild, sweet flavor. Pan-seared with butter, lemon, and capers, and served with herbed potatoes. A classic and elegant fish dish.

A whole leg of young Spanish lamb, slow-roasted until tender. Served with roasted vegetables. The meat is rich and flavorful, ideal for sharing.

Black cod, also known as sablefish, prized for its buttery texture and high fat content. Served with rich truffle mashed potatoes and a creamy Bearnaise sauce.

Fresh sea urchin roe served in the shell. Known for its creamy texture and sweet, briny flavor that tastes like the ocean.

A thick steak of homemade bacon, cured and smoked in-house. Glazed with spicy honey and served with mustard. A savory, smoky, sweet, and spicy dish.

Premium A5 Japanese Wagyu beef from Okayama, fed with black beans. Tenderloin is the most tender cut with intense marbling. Extremely rich and buttery texture.

Thin ribbon pasta tossed in a savory butter and anchovy sauce, topped with premium Osietra caviar. A luxurious dish with rich umami flavors.

Turbot is a highly prized flatfish with firm white meat. Baked with Mediterranean ingredients like tomatoes, olives, and capers for a flavorful and aromatic dish.

Fresh lobster from Australia, priced by weight. Can be prepared in various styles, from rich Thermidor or pasta dishes to grilled or served raw (crudo).

A classic Roman pasta dish with a tomato-based sauce, cured pork cheek (guanciale), sausage, and Pecorino cheese. Savory, rich, and slightly tangy.