La Caesar 10
Mr. Gardini, an Italian immigrant living in Mexico & the U.S. was the first to introduce Caesar salad to the world. Traditionally made with romaine lettuce and croutons, the salad is tossed in a dressing of lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese and black pepper. While our Caesar is served with a similar homemade dressing, our presentation is remarkably different. We take a locally grown whole heart of romaine, grill it until slightly charred, and finished with our dressing and croutons.
Cous Cous Mediterranean 13
Couscous is a Sicilian grain dish that originated among the Berbers of northern Algeria and Morocco between the 11th century and 13th century. It became one of the most sought after dishes in Italy. Our couscous is prepared traditionally and served with locally grown, seasonal vegetables.
Finochia e Arancia 13
Robust and flavorful, this salad combines fresh fennel, oranges, olive oil, champagne vinegar, lemon juice and a touch of aged balsamic, giving you a unique culinary experience.
Caprese di Burrata 19
The first origin story for Caprese salad dates back to Italy in the post-World War I era. A patriotic mason wanted to make a dish that was a true tribute to Italy, combining ingredients that represented his country's flag. We have embraced his enthusiasm, crafting a dish that visually pays homage. Our caprese is made with
pacchino cherry tomatoes, homemade burrata mozzarella and a deep, rich basil olive oil that would make him proud.
Pesce Fresco 35
Pesce fresco or fresh seafood is something that is of great importance to Chef Francesco. We use only the highest quality, freshest seafood available in Utah.
This dish is a cumulation of the finest shrimp, clams, mussels, salmon and halibut in our seafood soup.
Polipo della Trattoria 25
An all time Sicilian favorite, octopus alla griglia or grilled octopus served in a Sicilian sauce with capers, olives, and onion. Paired with locally grown, seasonal fingerling potatoes.
Arancino Nero 15
Arancino is a traditional street food in Sicily. Our spin on this classic gives it an elegant flare, crafted using gourmet ingredients that will bring fine cuisine to every Italian table. Arancino Nero is a squid ink rice ball filled with Nonna's sausage ragu, served in a light tomato cream sauce.
Fig and Prosciutto 14
ancient times. Considered sacred, figs were a common food source for the Romans. Dating back to ancient times, figs are one of the oldest fruits recognized by man. This dish is a combination of fresh figs and prosciutto serrano. It's topped with a dash of ricotta cheese and toasted almonds, served on focaccia bread with a fig reduction.
Tartara di Carne 28
Piedmontese beef steak tartare is a classic Italian tartare, originally from Piedmont. The tartara is versatile, the perfect appetizer for a holiday dinner as well as a light lunch. Served raw, it's crucial to use only a prime quality cut of meat. We start with locally sourced filet mignon, marinated in a mustard emulsion with a touch of potato cream & served with egg yolk & artichoke.
Bruschetta alla Ricotta 15
Bruschetta originated in Italy during the 15th century. However, the dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread. Our bruschetta is crafted with the highest quality ingredients, from locally made cream and farm fresh produce. Toasted homemade bread topped with a ricotta cream, lemon, anchovies & capers. Finished with caramelized cherry tomatoes and anchovies , drizzled with truffle oil.
Cuor di Zucca 14
This is classic comfort food in Italy and is a Sicilian favorite. Zucchini blossoms filled with fresh ricotta cream, served in a fig reduction and mint.
Primi Di Pasta Fresca
Pappardelle al Ragu d’Agnello 30
This dish brings us back home , to Italy. Chef Francesco spent childhood eating homemade Pappardelle pasta. Our pasta is made the same way Nonna made it, with locally sourced eggs, and served in a lamb ragu that has slow roast for 8hrs.
Pappardelle all Tartufo
black truffles 60 | white truffles 90
This dish may be simple but the flavor is anything but simple. Homemade pappardelle pasta tossed in a sauce of locally sourced eggs butter and Parmesan, topped with fresh shaved truffles of your choosing.
Spaghetti Vongole 35
Fresh, light and wonderful! Spaghetti and clams is a traditional dish from Naples that we've put our own Sicilian flare. twist. Fresh salted clams sautéed in white wine and little lemon finish table side with a little parsly and olive oil
Risotto all Italiana 30
Rice has a big influence in the Italian community and risotto is staple in every Sicilian kitchen, especially ours. We cook our rice in a cream sauce with peas and mint topped with cured sea salt salmon, seared with a butter and onion sauce.
Tortellini alla Crema 28
A signature dish of Bolognese cuisine, emulated and appreciated all over the world, but rarely equaled outside of Emilia. Our tortellini is handmade, stuffed with mortadella and prosciutto in a Parmesan cream sauce. Add fresh shaved black truffles for a truly decadent culinary experience.
La Fettuccine Parmigiana e Burro 30
Named after Alfredo di Lelio, who featured this dish at his restaurant in Rome in the early-
to mid-20th century, popularized the art of preparing dishes like these table-side. We believe in honoring the master and will continue the tradition of finishing our fettuccine at your table.
Gnocchi Zucca 28
This is our favorite seasonal dish! Homemade gnocchi, locally farmed seasonal vegetables and prosciutto, in a sweet, delicate pumpkin sauce.
Ravioli Tartufo 30
Homemade ricotta and spinach ravioli in a delicate truffle sauce. Chef recommends fresh shaved truffles to complete your experience.
Ravioli Anatra 30
W believe that raviolis are life's simple delicacies. Chef Francesco loves to make this dish. Homemade ricotta ravioli filled with duck served in a sauce of sweet vegetables and fig.
Il Pesce del Giorno MP
This is a whole fish, grilled and finished in butter while baking in a wood oven. Fish is delivered daily and our selection will vary to only provide the freshest selection available. This dish is for the seafood lover in all of us.
Anatra alla Pera 30
This dish will have duck connoisseur raving. Duck breast cooked medium rare and served in delicate gorgonzola sauce finished with a pear glaze.
Pollo all Tartufo Nero 32
Locally sourced, organic chicken breast sautéed in an asiago sauce with black truffles.
Pollo alla Zucca 32
This dish is a labor of love. Each locally sourced chicken breast is breaded in homemade focaccia bread crumbs, baked and served in a pumpkin asiago cream cheese sauce.
Costa di Vitello is a dish meant to be shared and enjoyed while reminiscing with others. Our Tomahawk is served with sea salt, pepper and an emulation of Sicilian chimichurri and a fig reduction. Chef recommends a medium rare temperature.
Bistecca Piemontese 40
Piemontese beef is considered the best of the best in Italy. While maintaining its marbling, this leaner ribeye is full of the robust flavor that we've come to love. Our locally sourced Ribeye is grilled with olive oil, garlic, thyme, rosemary, oregano and lemon.
Filet Mignon 10oz 50
Locally sourced and cooked to perfection. Our filet mignon is grilled and finished in butter that is served with an Oyster mushroom cream sauce.
Bistecca alla Fiorentina 145
Fiorentina steak is a dish we love! Fiorentina is not only a beautiful place in Italy, but produces a blood line from Piemonte that is unmatched in quality. Fiorentina is a locally sourced T-bone steak, including both a ribeye and filet. Our Chefs believe in maintaining the integrity of the beef's natural flavors, serving it with sea salt and pepper on the side and an emulation of a Sicilian style chimichurri. This is definitely a dish that is meant to be shared.