Online Ordering

Grilled artichoke hearts layered with silky mozzarella, crispy Prosciutto di Parma, and rich Parmigiano cheese. Accented with zesty olives and finished with a fragrant white truffle oil. Add extra artichoke - $4

Two cakes made from a masterful blend of succulent Maryland lump crab and tender Texas shrimp, cooked to a perfect golden-brown. Served alongside fresh mixed greens and tomatoes with a vibrant lemon pesto. Add Extra Crab Cake – $12

Handcrafted beef and veal meatballs complemented with tender, fresh vegetables and finished with a delicate layer of melted goat cheese. Add extra meatball - 4

Tender shrimp and lump crab sautéed with fresh asparagus and garlic in a delicate lemon butter sauce, given a sweet heat from spicy cherry peppers. Add Shrimp - $8 Scallops - $17

Creamy, fresh burrata filling served warm over our signature spicy Arrabbiata sauce, drizzled with extra virgin olive oil and fresh basil. Served with toasted crostini.

Crisp calamari, lightly dusted with semolina and fried to golden perfection. Served with marinara and spicy aioli. Add Fried Shrimp - $8 Add Fried Scallops - $17

Golden-fried calamari tossed in a spicy and aromatic Arrabbiata sauce, enhanced with fragrant garlic and sweet cherry peppers. Add Fried Shrimp - $8 Add Fried Scallops - $17

Garden-fresh tomatoes, creamy burrata, and sweet melon layered with red onion and a touch of fig jam. Drizzled with our zesty house-made vinaigrette and a balsamic glaze.

Crisp garden greens delicately tossed with seasonal vegetables in a bright balsamic vinaigrette.

Crisp romaine, bold Parmigiano, crunchy croutons, and a luscious and creamy Caesar dressing.

Please ask your server about today's freshly prepared selection.

Tender, juicy chicken flame-grilled for a smoky finish, drizzled with a rich lemon butter sauce and accompanied by creamy goat cheese, sun-dried cherry tomatoes, and a side of luxurious duck fat potatoes.

A golden-crusted chicken breast topped with vodka sauce, melted mozzarella, and a touch of sweet heat from cherry peppers, served over rigatoni Alfredo and Broccolini.

Juicy, pan-fried chicken breast served over ribbons of al dente spaghetti, finished with a rich lemon butter sauce, tender artichokes, and aromatic capers.

Chicken breast stuffed with prosciutto, fontina cheese, and basil, then topped with mushrooms, fresh basil, and a lemon butter sauce. Served with rigatoni Alfredo.

Silky fettuccine noodles, robust mushrooms, fresh green peas, and savory Prosciutto di Parma dressed in our creamy Alfredo sauce. Add Chicken – $7 Add Shrimp – $8 Add Meatball – $4 Add Scallops – $17

Soft, pillowy potato gnocchi blanketed in a slow-cooked Bolognese sauce and finished with creamy burrata. Add Chicken – $7 Add Shrimp – $8 Add Meatball – $4 Extra Meat Sauce - $5

Traditional, oven-baked sheets of lasagna layered between robust sausage Bolognese, velvety béchamel, creamy ricotta, and melted mozzarella. Served on a bed of marianara. Add Extra Bolognese Sauce – $5 Add Meatball – $4

Silky, squid-ink pasta tossed with tender shrimp, diced pancetta and peppers in a fragrant garlic and oil sauce with a hint of spice from fresh scallions. Add Shrimp – $8 Add Scallops – $17

Exquisite ravioli filled with sweet, tender lobster meat. Served in a rich, pink tomato cream sauce with savory sautéed chopped veal. Add Meatball – $4 Add Chicken – $7 Add Shrimp – $8 Add Scallops – $17

Hearty rigatoni coated in a fiery vodka sauce and enhanced with the saltiness of crisp pancetta and the sweetness of San Marzano tomatoes. Add Chicken – $7 Add Shrimp – $8 Add Scallops – $17 Add Meatball – $4

"Little ear" pasta toasted in a sweet San Marzano tomato sauce with flavorful homemade Italian sausage, onions, garlic, broccolini, and roasted peppers. Finished with Parmigiano Reggiano and crumbled goat cheese. Add Meatball – $4 Add Chicken – $7 Add Shrimp - $8 Extra Sausage - $4

Creamy Arborio rice with tender shrimp, bay scallops, and delicate sole fish, cooked with garlic, onions and cherry tomatoes, and finished with a sprinkle of Parmigiano. Add Shrimp - $8 Add Scallops - $17 Add Salmon - $15

Tender veal stuffed with mushrooms, Fontina cheese, spinach, scallions, and Prosciutto di Parma, finished with a creamy Parmigiano sauce and served with our cheese potatoes.

Tender veal sautéed to a delicate golden crust, enhanced with a classic lemon butter sauce, aromatic capers, and buttery artichokes. Served with a medley of fresh zucchini and carrots.

Lightly breaded veal topped with vodka sauce, melted mozzarella, and the sweet heat of cherry peppers, served over rigatoni Alfredo and Broccolini.

Delicate and sweet sole, toped with herb-infused breadcrumbs and oven-baked to golden perfection. Drizzled with lemon butter sauce and served atop creamy spinach and asparagus risotto. Add Shrimp – $8 Add Scallops – $17

A succulent fillet of salmon, oven- roasted to create a delicate crust. Served over fresh asparagus and topped with an indulgent spinach cream sauce. Add Shrimp – $8 Add Scallops – $17

Tender lamb chops infused with a fresh herb marinade and grilled to perfection. Served with creamy and buttery mashed potatoes and tender, sautéed spinach. Add Scallops – $17 Add Shrimp – $8 Add Extra Lamb Chop – $10

A flavorful, juicy pork chop lightly breaded and pan-fried to a golden brown. Served with zucchini and carrots and topped with sweet fig jam, pecans, and crispy Prosciutto di Parma.

A 12 oz New York strip, flavorful and evenly marbled, and flame-grilled for a perfectly charred finish. Paired with a side of cheese potatoes. Add Shrimp – $8 Add Scallops – $17

A sweet bell pepper, oven-roasted to a perfect char, and generously stuffed with creamy risotto and tender, slow-braised ribeye. Finished with our signature house sauce and a touch of crème fraîche. Add Meat Sauce - $5

Grilled artichokes generously layered with a delicate blend of silky mozzarella, crispy Prosciutto di Parma, and rich Parmigiano. Accented with zesty olives for a flavorful contrast and drizzled with fragrant white truffle oil. Add Extra Artichoke – $4

Two cakes made from a masterful blend of succulent Maryland lump crab and tender Texas shrimp, cooked to a perfect golden-brown. Served alongside fresh mixed greens and tomatoes with a vibrant lemon pesto. Add Extra Crab Cake – $12

Handcrafted beef and veal meatballs complemented with tender, fresh vegetables and finished with a delicate layer of melted goat cheese. Add extra meatball - $4

Tender shrimp and lump crab sautéed with fresh asparagus and garlic in a delicate lemon butter sauce, given a sweet heat from spicy cherry peppers. Add Shrimp - $8 Scallops - $17

Creamy, fresh burrata filling served warm over our signature spicy Arrabbiata sauce, drizzled with extra virgin olive oil and fresh basil. Served with toasted crostini.

Crisp calamari, lightly dusted with semolina and fried to golden perfection. Served with marinara and spicy aioli. Add Fried Shrimp - $8 Add Fried Scallops - $17

Crisp calamari breaded in semolina for a sweet, nutty flavor and fried to golden perfection. Served with a fiery aioli and vibrant, house-made marinara. Add Fried Shrimp - $8 Add Friend Scallops - $17

Garden-fresh tomatoes, creamy burrata, and sweet melon layered with red onion and a touch of fig jam. Drizzled with our zesty house-made vinaigrette and a balsamic glaze.

Crisp garden greens delicately tossed with seasonal vegetables in a bright and refreshing balsamic vinaigrette.

Crisp romaine, bold Parmigiano, crunchy croutons, and a luscious and creamy Caesar dressing.

Tender, juicy, flame-grilled chicken with a smoky finish, drizzled with a rich lemon butter sauce and finished with fresh basil. Served with creamy goat cheese, sun-dried tomatoes, and a side of luxurious duck fat potatoes.

A golden-crusted chicken breast topped with vodka sauce, melted mozzarella, and a touch of sweet heat from cherry peppers, served over rigatoni Alfredo and Broccolini.

Juicy, pan-fried chicken breast served over ribbons of al dente spaghetti, finished with a rich lemon butter sauce, tender artichokes, and aromatic capers.

Silky fettuccine noodles, robust mushrooms, fresh green peas, and savory Prosciutto di Parma dressed in our creamy Alfredo sauce. Add Chicken - $7 Add Shrimp - $8 Add Meatball – $4 Add Scallops – $17

Traditional, oven-baked sheets of lasagna layered between robust sausage Bolognese, velvety béchamel, creamy ricotta, and melted mozzarella. Served on a bed of marianara. Add Extra Bolognese Sauce – $5 Add Meatball – $4

Silky, squid-ink pasta tossed with tender shrimp, diced pancetta and peppers in a fragrant garlic and oil sauce with a hint of spice from fresh scallions. Add Shrimp – $8 Add Scallops – $17

Exquisite ravioli filled with sweet, tender lobster meat. Served in a rich, pink tomato cream sauce with savory sautéed chopped veal. Add Meatball – $4 Add Chicken – $7 Add Shrimp – $8 Add Scallops – $17

Hearty rigatoni coated in a fiery vodka sauce and enhanced with the saltiness of crisp pancetta and the sweetness of San Marzano tomatoes. Add Chicken – $7 Add Shrimp – $8 Add Scallops – $17 Add Meatball – $4 Add Chicken - $6 Add Shrimp - $8

"Little ear" pasta toasted in a sweet San Marzano tomato sauce with flavorful homemade Italian sausage, onions, garlic, broccolini, and roasted peppers. Finished with Parmigiano Reggiano and crumbled goat cheese. Add Meatball – $4 Add Chicken – $7 Add Shrimp - $8 Extra Sausage - $4

Creamy Arborio rice risotto with calamari and shrimp, finished with Parmigiana cheese and sweet San Marzano tomatoes. Add Shrimp - $8 Add Scallops - $17 Add Salmon - $15

Tender veal stuffed with mushrooms, Fontina cheese, spinach, scallions, and Prosciutto di Parma, finished with a creamy Parmigiano sauce and served with our cheese potatoes.

Tender veal sautéed to a delicate golden crust, enhanced with a classic lemon butter sauce, aromatic capers, and buttery artichokes. Served with a medley of fresh zucchini and carrots.

Lightly breaded veal topped with vodka sauce, melted mozzarella, and the sweet heat of cherry peppers, served over rigatoni Alfredo and Broccolini.

Delicate and sweet sole, toped with herb-infused breadcrumbs and oven-baked to golden perfection. Drizzled with lemon butter sauce and served atop creamy spinach and asparagus risotto. Add Shrimp – $8 Add Scallops – $17

A succulent fillet of salmon, oven- roasted to create a delicate crust. Served over fresh asparagus and topped with an indulgent spinach cream sauce. Add Shrimp – $8 Add Scallops – $17

Tender lamb chops infused with an herb marinade and prepared to perfection. Served alongside creamy and buttery mashed potatoes and tender, sautéed spinach. Add Scallops – $17 Add Shrimp – $8 Add Extra Lamb Chop – $10

A flavorful, juicy pork chop lightly breaded and pan-fried to a golden brown. Served with zucchini and carrots and topped with sweet fig jam, pecans, and crispy Prosciutto di Parma.

A 12 oz New York strip, flavorful and evenly marbled, and flame-grilled for a perfectly charred finish. Paired with a side of cheese potatoes. Add Shrimp – $8 Add Scallops – $17

A sweet bell pepper, oven-roasted to a perfect char, and generously stuffed with creamy risotto and tender, slow-braised ribeye. Finished with our signature house sauce and a touch of crème fraîche. Add Meat Sauce - $5

Veneto, Italy A taste of Veneto, the Glera grape shines through. Light, clean, crisp acidity. Green apple, pear, peach and white floral notes. Pairs well with salads, seafood-based appetizers and burrata.

Minho, Portugal Yes, I said Alvarinho, not to be confused with your neighbor next door in Spain. Light-bodied with high acidity. Hints of starfruit, streaks of lime and profound minerality. Pairs well with vegetarian, shellfish and fish dishes.

Macabeo is a fruity, fresh and aromatic grape. If you like champagne, you will love Cava. No special occasion needed. Almond, orange rind, white peach and toasted brioche notes. Pairs well with shellfish, fish dishes and creamy pastas.

Loire Valley, France. You had me at Loire Valley! Medium-bodied and high acidity, zesty freshness. Vibrant notes of stone, honeysuckle, green apple, apricot, and white spices. Pairs well with rich fish like salmon or tuna, seafood pasta, and vegetarian entrees.

Finger Lakes, New York. NY State of Mind with a Rosé. Fruit-for-ward Pinot Noir-based with enough Riesling to balance. Exceptionally light-bodied with high acidity. Strawberry, raspberry, rose petals, and candied watermelon notes. Pairs well with salads, dishes with spice and poultry dishes.

Languedoc, France. Sip a lighter version of Chardonnay, the "new" French way. Light to medium-bodied with medium acidity. Notes of floral and white-fleshed fruit. Pairs well with pasta with cheese-based sauces and chicken entrees.

Piedmont, Italy. Sparkling anyone? Light-bodied with high acidity. Peach, apricot, and honey notes. Pairs well with soft creamy cheese, shrimp and curated meats.

Mendocino, California A classic from Mendocino - yes, that place north of Napa and Sonoma. Full-bodied with medium acidity. Notes of ripe kiwi, hazelnut, pear, banana, and a hint of vanilla bean. Pairs well with chicken, pork and seafood entrees.

Rhône Valley, France Have you ever been kissed by a French Rhône Rosé? Medium-bodied with medium acidity. A stunning bouquet of roses. Notes of strawberries, pink grapefruit, and plush cranberry. Pairs well with shrimp, salads and mild and soft cheeses.

Languedoc, France All the way from "The Land of the Midday Sun." Medium-bodied and medium acidity. An explosion of jasmine with a distinct blend of wool wax and fingerprint grass. Pairs with risotto, poultry, and light pasta dishes.

Central Valley, Chile Chile, an up-and-coming region for Sauvignon Blanc. Light-bodied with high acidity. Notes of ripened crushed pineapples, gooseberry, flint and subtle pear. Pairs well with lean fish, salads and asparagus.

Veneto, Italy Refreshing, neutral-tasting, light bodied with medium acidity. Lime zest, green melon and honey notes. Pairs well with risotto dishes, light pasta entrees, and salty Italian cheeses.

Veneto Italy The only time using the word "smooth" is okay - it is just the Garganega grape. Fresh with personality, vividly steely. Medium-bodied with medium acidity. The vegetal and mineral notes are prominent. Hints of white flower and green fruit. Pairs well with lean fish, cured meat and pasta dishes.

Mosel, Germany A superstar is born along the Mosel in Germany. Medium-bodied, dry, with high acidity. Precise petrol with hints of papaya, pineapple, lemon, and a hint of peach. Pairs well with pork dishes, shellfish and entrees with spicy elements.

Tuscany, Italy Taste of Toscana with the help of Sangiovese grapes. Medium to full-bodied with medium acidity. A beautiful ruby brick color with notes of small ripe berries, black cherry, plum, dusty dark chocolate and smoked oak. Pairs well with beef, lamb, lighter fresh fare pastas and smoked fish.

Malborough, New Zealand Hello, I am the other grape from New Zealand. Medium-bodied with high acidity. Lush and fruit-forward profile with inviting notes of pomegranate and cherry. Pairs well with veal, pork and light red pastas.

Piedmont, Italy It is an honor to be from Piemonte. A full-bodied high-acidity balancing act. Desirable notes of prune, cigar box, cassis, tomato leaf, and anise. Pairs well with red seafood pasta, mushrooms, gnocchi and spicy arrabbiata dishes.

Williamette Valley, Oregon The only thing cooler than an Oregon Pinot Noir is the other side of the pillow. Medium-bodied with high acidity. Wonderful notes of barnyard, strawberries, rose petals and truffle. Pairs well with fish, pork and mushroom-based entrees.

Piedmont, Italy Who you calling a baby Barolo? Full-bodied with high acidity. Cherry, black tea, plum, and crunchy cherries. The tart raspberry and leather notes are beautifully balanced. Pairs well with risotto and simple pastas.

Mendoza Argentina Not your banquet Malbec. Full-bodied with medium acidity. Pairs well with lamb chops, pasta dishes and red meats.

Veneto Italy A dance with some familiar and not-so-familiar friends. Medium-bodied with light to medium acidity. Figs, chocolate, raisin, and tobacco box notes. Pairs well with pasta, red sauce starters and lamb.

Mendoza Argentina For the love of Malbec. Full-bodied with medium acidity. Ripe red and black cherries give way to the velvety licorice texture. Silky cedar and intense dark chocolate-covered fruit. Pairs well with beef, pork, lamb and cheese or cream-based dishes.

Sicily Italy Hi, I am the new guy. Full-bodied with high acidity. The notes of ash, nutmeg, mulberry and hay are prominent. Pairs well with gnocchi, lamb, asparagus and roasted dishes.

Sicily Italy Do not be so dramatic, it is just an active volcano. Medium to full-bodied with medium acidity. Notes of earthly red fruit, smoke, black cherry and black pepper. Pairs well with pork, salmon, squid ink pasta and grilled chicken.

Colchagua Valley, Chile It is not Merlot; it's Carmenere! Medium-bodied with low acidity. Notes of ripened dark fruits with blasts of green pepper, crushed tree nuts, pencils shavings and hint of mint. Pairs well with lamb, pork, pastas with meat sauce and eggplant dishes.

Walla Walla Valley, Washington Where is Walla Walla? Full-bodied with low acidity. This Boy packs a wonderful, understated punch through the mid-palate. Matured in oak but with no trace of it. Raspberry, cherries, licorice, and cinnamon. Pairs well with bigger beef dishes, red pasta dishes lamb, or game-based entrees.

Rioja, Spain Take a picture, it will last longer than this bottle. Medium to full-bodied with medium acidity. Blackberry, blueberry, and plum are prominent. The notes of cedar, vanilla, and leather make this enjoyable. Pairs well with bold beef, lamb and veal entrees

California Take a curtain call, enjoy the applause. Full-bodied with medium acidity. Notes of black cherry, currant and cedar. Dark fruit-focused with the right amount of spice and oak. Pairs well with eggplant parmasan, risotto, chocolate cake and steak.

Loire Valley, France Ruby slippers type of Pinot Noir. Medium-bodied with high acidity. Red fruit with hints of earth. Pairs well with veal, game, and poultry dishes

California Be kind, today you get to be the one. Full-bodied with medium acidity. Notes of espresso, caramel, dark fruit and a hint of vanilla. Pairs well with big, bold pastas and beef entrees.

Grilled artichoke hearts layered with silky mozzarella, crispy Prosciutto di Parma, and rich Parmigiano cheese. Accented with zesty olives and finished with a fragrant white truffle oil. Add extra artichoke - $4

Two cakes made from a masterful blend of succulent Maryland lump crab and tender Texas shrimp, cooked to a perfect golden-brown. Served alongside fresh mixed greens and tomatoes with a vibrant lemon pesto. Add Extra Crab Cake – $12

Handcrafted beef and veal meatballs complemented with tender, fresh vegetables and finished with a delicate layer of melted goat cheese. Add extra meatball - 4

Fresh asparagus spears, lightly breaded and fried to a perfect crisp. Served with a cool and creamy sesame yogurt dipping sauce.

Tender shrimp and lump crab sautéed with fresh asparagus and garlic in a delicate lemon butter sauce, given a sweet heat from spicy cherry peppers. Add Shrimp - $8 Scallops - $17

Creamy, fresh burrata filling served warm over our signature spicy Arrabbiata sauce, drizzled with extra virgin olive oil and fresh basil. Served with toasted crostini.

Crisp calamari, lightly dusted with semolina and fried to golden perfection. Served with marinara and spicy aioli. Add Fried Shrimp - $8 Add Fried Scallops - $17

Golden-fried calamari tossed in a spicy and aromatic Arrabbiata sauce, enhanced with fragrant garlic and sweet cherry peppers. Add Fried Shrimp - $8 Add Fried Scallops - $17

Garden-fresh tomatoes, creamy burrata, and sweet melon layered with red onion and a touch of fig jam. Drizzled with our zesty house-made vinaigrette and a balsamic glaze.

Crisp garden greens delicately tossed with seasonal vegetables in a bright balsamic vinaigrette.

Crisp romaine, bold Parmigiano, crunchy croutons, and a luscious and creamy Caesar dressing.

Please ask your server about today's freshly prepared selection.

Tender, juicy chicken flame-grilled for a smoky finish, drizzled with a rich lemon butter sauce and accompanied by creamy goat cheese, sun-dried cherry tomatoes, and a side of luxurious duck fat potatoes.

A golden-crusted chicken breast topped with vodka sauce, melted mozzarella, and a touch of sweet heat from cherry peppers, served over rigatoni Alfredo and Broccolini.

Juicy, pan-fried chicken breast served over ribbons of al dente spaghetti, finished with a rich lemon butter sauce, tender artichokes, and aromatic capers.

Chicken breast stuffed with prosciutto, fontina cheese, and basil, then topped with mushrooms, fresh basil, and a lemon butter sauce. Served with rigatoni Alfredo.

Silky fettuccine noodles, robust mushrooms, fresh green peas, and savory Prosciutto di Parma dressed in our creamy Alfredo sauce. Add Chicken – $7 Add Shrimp – $8 Add Meatball – $4 Add Scallops – $17

Soft, pillowy potato gnocchi blanketed in a slow-cooked Bolognese sauce and finished with creamy burrata. Add Chicken – $7 Add Shrimp – $8 Add Meatball – $4 Extra Meat Sauce - $5

Traditional, oven-baked sheets of lasagna layered between robust sausage Bolognese, velvety béchamel, creamy ricotta, and melted mozzarella. Served on a bed of marianara. Add Extra Bolognese Sauce – $5 Add Meatball – $4

Silky, squid-ink pasta tossed with tender shrimp, diced pancetta and peppers in a fragrant garlic and oil sauce with a hint of spice from fresh scallions. Add Shrimp – $8 Add Scallops – $17

Exquisite ravioli filled with sweet, tender lobster meat. Served in a rich, pink tomato cream sauce with savory sautéed chopped veal. Add Meatball – $4 Add Chicken – $7 Add Shrimp – $8 Add Scallops – $17

Hearty rigatoni coated in a fiery vodka sauce and enhanced with the saltiness of crisp pancetta and the sweetness of San Marzano tomatoes. Add Chicken – $7 Add Shrimp – $8 Add Scallops – $17 Add Meatball – $4

"Little ear" pasta toasted in a sweet San Marzano tomato sauce with flavorful homemade Italian sausage, onions, garlic, broccolini, and roasted peppers. Finished with Parmigiano Reggiano and crumbled goat cheese. Add Meatball – $4 Add Chicken – $7 Add Shrimp - $8 Extra Sausage - $4

Creamy Arborio rice with tender shrimp, bay scallops, and delicate sole fish, cooked with garlic, onions and cherry tomatoes, and finished with a sprinkle of Parmigiano. Add Shrimp - $8 Add Scallops - $17 Add Salmon - $15

Tender veal stuffed with mushrooms, Fontina cheese, spinach, scallions, and Prosciutto di Parma, finished with a creamy Parmigiano sauce and served with our cheese potatoes.

Tender veal sautéed to a delicate golden crust, enhanced with a classic lemon butter sauce, aromatic capers, and buttery artichokes. Served with a medley of fresh zucchini and carrots.

Lightly breaded veal topped with vodka sauce, melted mozzarella, and the sweet heat of cherry peppers, served over rigatoni Alfredo and Broccolini.

Delicate and sweet sole, toped with herb-infused breadcrumbs and oven-baked to golden perfection. Drizzled with lemon butter sauce and served atop creamy spinach and asparagus risotto. Add Shrimp – $8 Add Scallops – $17

A succulent fillet of salmon, oven- roasted to create a delicate crust. Served over fresh asparagus and topped with an indulgent spinach cream sauce. Add Shrimp – $8 Add Scallops – $17

Tender lamb chops infused with a fresh herb marinade and grilled to perfection. Served with creamy and buttery mashed potatoes and tender, sautéed spinach. Add Scallops – $17 Add Shrimp – $8 Add Extra Lamb Chop – $10

A flavorful, juicy pork chop lightly breaded and pan-fried to a golden brown. Served with zucchini and carrots and topped with sweet fig jam, pecans, and crispy Prosciutto di Parma.

A 12 oz New York strip, flavorful and evenly marbled, and flame-grilled for a perfectly charred finish. Paired with a side of cheese potatoes. Add Shrimp – $8 Add Scallops – $17

A sweet bell pepper, oven-roasted to a perfect char, and generously stuffed with creamy risotto and tender, slow-braised ribeye. Finished with our signature house sauce and a touch of crème fraîche. Add Meat Sauce - $5