Burrata
Imported Italian cheese, roasted tomatoes, garlic-rubbed crostini, black lava sea salt
Potato Gnocchi
Chef’s personal recipe; handmade and served with a macadamia nut pesto
Beef Carpaccio
Served with whole grain mustard, arugula, pecorino and fried capers
Caprese Salad
Heirloom tomatoes, buffalo mozzarella, basil, 25-yea-aged balsamic
Grilled Romaine Salad
Balsamic Caesar dressing with white anchovies, shaved pecorino, crostini
Spaghetti Cacio E Pepe
Simply pecorino romano and pepper
Linguini Ahi Tuna
Shallots, garlic, kalamata olives, capers, chives and toasted bread crumbs
Penne Carbonara
Kauai shrimp, sautéed pancetta, parmesan in a rich cream sauce
Tagliatelle Bolognese
Slow-cooked ground beef, pork and pancetta, topped with parmesan
Cioppino
Stew featuring local fish, clams, scallops in a saffron fennel broth, with charred bread
Tuscan-style Local Ribeye Beef
Rubbed with rosemary, oregano, lemon zest, red chili flakes and garlic
Panna Cotta
Vanilla bean, mascerated local Kula strawberries