The menu, start to finish.

Creamy burrata, San Daniele prosciutto, grilled bread, good olive oil.

Lightly fried calamari, shrimp, and lemon, with a side of spicy marinara.

Fresh mozzarella, vine tomatoes, basil from the window box, sea salt.

Fresh egg pasta in a slow Sunday ragù, three hours on the stove.

Pecorino, black pepper, and a little patience. Nothing else.

Hand-folded ravioli stuffed with Maine lobster in a light saffron cream.

Littleneck clams, garlic, white wine, chili, parsley. A little of the sea.

San Marzano, fresh mozzarella, basil, straight from the brick oven.

Spicy soppressata, mozzarella, a hit of chili honey on the way out.

Veal shank braised until it falls off the bone, over saffron risotto.

Whole Mediterranean sea bass, roasted over the fire, lemon and herbs.

Espresso-soaked ladyfingers, mascarpone, cocoa. Made fresh daily.

Shells filled to order with sweet ricotta and candied orange.

A scoop of vanilla gelato drowned in a shot of hot espresso.