Gruppomimo

Roman-style marinated artichoke hearts served with cherry tomatoes, arugula, and shavings of Grana Padano hard cheese. A savory and tangy starter.

Toasted country bread rubbed with garlic and topped with fresh cherry tomatoes, olive oil, oregano, and basil. A classic crisp and refreshing Italian appetizer.

Fried zucchini flower stuffed with Provola cheese. Served with mayonnaise, fresh basil, and lime zest for a rich yet zesty flavor.

Smoked Stracciatella (the creamy heart of burrata cheese) seasoned simply with sea salt and basil. Creamy, smoky, and indulgent.

Three fried rice balls (arancini) with different fillings: truffle, bolognese meat sauce, and cacio e pepe (cheese and pepper). Served with dipping sauces.

Minced meat balls mixed with smoked scamorza cheese, topped with grated Pecorino Romano, sitting on a potato cream base. Savory and comforting.

Creamy whole burrata cheese served with basil pesto and herb croutons. A rich cheese dish with herbal freshness.

Creamy whole burrata cheese served with fresh seasoned tomatoes, garlic, oregano, and basil. The classic Caprese flavor profile.

Small oven-baked pizza bread topped with smoked stracciatella cheese, cherry tomatoes, olives, and tarragon.

Small oven-baked pizza bread topped with truffle ricotta cream, truffle oil, and basil. Rich and aromatic.

Grilled vegetable assortment including zucchini, peppers, eggplant, and artichokes, served with minty pea cream and a small burrata (main course size only).

A twist on Caesar salad with sucrine lettuce, homemade breaded chicken fillets, cherry tomatoes, house Caesar dressing, and Grana Padano cheese shavings.

Grilled octopus salad with oyster sauce, baby potatoes, pomegranate seeds, cherry tomatoes, citrus panko crumbs, sesame, and parsley.

Fresh melon paired with Parma ham, cherry tomatoes, creamy stracciatella cheese, and parsley. A classic sweet and salty combination.

Classic Neapolitan pizza with tomato sauce, fior di latte mozzarella, and fresh basil.

Pizza with tomato sauce, mozzarella, cooked ham, mushrooms, and basil. Similar to a Regina pizza.

Spicy pizza with tomato sauce, mozzarella, spicy Calabrian salami (spianata), ricotta cheese, candied shallots, and basil.

Pesto base pizza with ricotta, mozzarella, a small whole burrata (burratina), candied tomatoes, and basil.

A rich cheese pizza with Grana Padano cream, mozzarella, ricotta, smoked scamorza, and gorgonzola blue cheese.

Pizza inspired by Pasta Carbonara, topped with carbonara sauce, mozzarella, grilled cured pork cheek (guanciale), and Pecorino cheese.

Vegetarian pizza with tomato sauce, mozzarella, grilled eggplant, smoked cheese, candied tomatoes, ricotta, and basil.

Pizza with yellow tomato sauce, mozzarella, Parma ham, smoked scamorza cheese, smoked creamy stracciatella, and basil.

Pizza with tomato sauce, buffalo mozzarella, bresaola (air-dried beef), candied tomatoes, and basil.

Pizza with pistachio cream base, mozzarella, small burrata, mortadella slices, crushed pistachios, and basil.

White pizza with ricotta cream, mozzarella, smoked salmon, fresh ricotta dollops, and lime zest.

Truffle lovers' pizza with truffle ricotta cream, mozzarella, mushrooms, small burrata, fresh truffle slices, truffle oil, and basil.

Ravioli filled with tomato and burrata cheese, served in a butter sauce with candied tomatoes and sage.

Classic Spaghetti Carbonara made with grilled guanciale (pork cheek) and grated Pecorino cheese. Creamy from eggs, not cream.

Potato gnocchi with tomato sauce, fried eggplant pieces, eggplant cream, and salted ricotta cheese (Pasta alla Norma style).

Choice of spaghetti or risotto served in a prawn bisque with pistachio sauce, crushed pistachios, and olive oil.

Spaghetti Nerano style, served with zucchini and a creamy smoked scamorza cheese sauce.

Mezze maniche (short tube pasta) served with pistachio pesto, creamy stracciatella cheese, and crushed pistachios.

Mezze maniche pasta with smoked salmon in a cream sauce, garnished with scallions and parsley.

Truffle spaghetti prepared wheel-side in a large wheel of Pecorino cheese, topped with fresh truffle.

Breaded veal cutlet (Milanese style) served with a side of spaghetti in Grana Padano cheese cream.

Kids set menu including a small pizza or pasta, panna cotta dessert, and a drink.

Classic Italian dessert made with coffee-soaked ladyfingers and mascarpone cream.

Pistachio flavored tiramisu, a twist on the classic.

Vanilla panna cotta served with red fruit sauce. A smooth, creamy cooked cream dessert.

Chocolate fondant with pistachio cream center, served with vanilla ice cream, salted butter caramel, and pistachios.

Coffee served with a selection of miniature desserts: classic tiramisu, pistachios, and panna cotta.

Sweet ricotta and pistachio cream crumble topped with crunchy pistachio pieces.

Ice cream trio (peach, strawberry, melon) with vanilla crumble, whipped cream, and red fruit coulis.

Ice cream trio (chocolate, hazelnut, vanilla) with chocolate crumble, whipped cream, and hazelnut spread.

Scoops of ice cream or sorbet. Choice of vanilla, chocolate, hazelnut, peach, melon, or strawberry.

A red wine from Tuscany, Italy.

Barolo, a full-bodied red wine from Piedmont made from Nebbiolo grapes.

Primitivo from Puglia, known for its bold fruit flavors and high alcohol content.

Nero d'Avola, a robust red wine from Sicily with fruit forward notes.

Chardonnay white wine from Tuscany.

White wine blend from Puglia with notes of apple and white flowers.

A refreshing cocktail with elderflower liqueur, Prosecco, lime juice, fresh strawberries, and soda water.

Cocktail with Tequila, strawberry cream liqueur, pink grapefruit juice, lime, and ginger beer.

The classic Italian aperitif. Bitter orange Aperol mixed with Prosecco and soda.

A twist on the Spritz using sweet lemon liqueur (Limoncello) instead of Aperol.

Signature Gin Tonic with Hendrick's, pine nut syrup, lime, Matcha tea, and tonic.

Rum-based cocktail with Bacardi Cuatro, agave syrup, lime, mint, and Prosecco bubbles.

Elderflower liqueur cocktail with lime, crushed raspberries, Prosecco, and Perrier.

Coconut-infused Aperol cocktail with Kampot pepper syrup, lime, Vodka 42, and egg white for foam.

Strong cocktail with Santa Teresa rum, pecan vanilla syrup, Angostura bitters, and herbal Fernet Branca.

Cocktail featuring Martini Fiero, Fernet Branca, tonic water, and Prosecco.

Mojito variation with amber Havana rum, mint, lime, cane sugar, and Perrier.

Anise-flavored pastis apéritif.

Sweet vermouth, available in red (rosso) or white (bianco).

Sweet Italian lemon liqueur.

Sweet, almond-flavoured liqueur.

Grape-based pomace brandy of Italian origin.

Premium aged tequila.

Single malt Scotch whisky.

American Tennessee whiskey or Blended Scotch.

Italian pale lager.

French wheat beer with citrus notes.

Beer mixed with lemonade and grenadine syrup.