Starters & Small Plates

Toasted sourdough, creamy burrata, heirloom tomatoes, balsamic glaze reduction, fresh basil, Maldon sea salt, and cold-pressed olive oil.

Lightly floured and fried tender calamari rings and tentacles, served with house-made lemon aioli and spicy marinara dipping sauce.

Thin-crust flatbread topped with house-whipped ricotta, roasted cherry tomatoes, hot honey, chili flakes, and fresh micro herbs.

Three mini Wagyu beef sliders with aged cheddar, caramelized onion jam, truffle mayo, and house pickles on toasted potato rolls.

Crisp hearts of romaine, house-made Caesar dressing, anchovy-toasted croutons, shaved Pecorino Romano, and cracked black pepper.