I bring Italian and Venezuelan technique to your table—memorable flavors, impeccable fundamentals, and a smooth, reliable experience every time.

Bruschetta — Toasted bread topped with tomatoes, garlic, basil, and olive oil

Melt-in-Your-Mouth Meatballs — Beef, pork, pomodoro e basilico sauce, finished with whipped ricotta

Pan-Seared Scallops — Pancetta, rosemary, lemon, and pea purée

Fried Calamari — Lightly fried squid with pomodoro and roasted garlic wine sauce, lemon

Prosciutto & Mozzarella — Sliced prosciutto with fresh mozzarella or burrata, olive oil

Eggplant & Zucchini Scapece — Marinated vegetables with vinegar, garlic, and herbs

Broiled Scampi — Shrimp with garlic, white wine, butter, and lemon

Mussels Arrabbiata — San Marzano tomatoes, Calabrian chili, garlic, and white wine

Caprese — Fresh mozzarella or burrata with tomatoes, basil, and olive oil

Caesar Salad — Romaine or kale with its signature dressing, croutons, and shaved parmigiano

Chopped Salad — Romaine, endive, green leaf, radicchio, fennel, tomato, red onion, red wine vinaigrette

Roasted Red Peppers — Garlic, parsley, olive oil, and pine nuts

Antipasto Misto — Selection of cured meats, cheeses, marinated vegetables, and olives

Beef Tartare (Tartare di Manzo) — Tenderloin with salsa tonnata, Calabrian chili, crispy capers, fried garlic and shallots

Spicy Vodka Rigatoni — Tomato, Calabrian chili, vodka, and cream, reduced smooth

Spaghetti al Pomodoro e Basilico — San Marzano tomato, garlic, basil, and olive oil

Spaghetti alla Carbonara — Guanciale, egg yolk, and pecorino romano, emulsified and glossy

Spaghetti alla Cacio e Pepe — Pecorino romano and black pepper, finished silky

Bucatini all’Amatriciana — Guanciale, tomato, and pecorino romano

Rigatoni alla Zozzona — Guanciale, sausage, tomato, egg yolk, and pecorino

Penne all’Arrabbiata — Tomato, garlic, and Calabrian chili

Fresh Tagliatelle al Ragù alla Bolognese — Slow-cooked beef and pork ragù, layered and balanced

Paccheri ai Frutti di Mare — Shellfish and seafood in tomato or white wine

Linguine alle Vongole — Clams, garlic, white wine, olive oil, and parsley

Fresh Squid Ink Spaghetti — Cuttlefish ink, tender squid, briny and elegant

Bianchi e Neri Spaghetti ai Gamberi — Bicolor pasta with shrimp, mushroom, pancetta, and bisque

Fresh Ravioli Ricotta e Spinaci — Light ricotta and spinach filling, butter and sage or pomodoro

Fresh Cannelloni — Ricotta or meat, baked with tomato and béchamel

Fresh Lasagna alla Bolognese — Green pasta, ragù, béchamel, parmigiano

Hand-Formed Gnocchi al Pomodoro — Tomato, basil, olive oil

Hand-Formed Gnocchi alla Sorrentina — Tomato, mozzarella, basil

Hand-Pressed Corzetti al Pesto Genovese — Basil, pine nuts, parmigiano, olive oil

Pasta e Fagioli — Cannellini beans, garlic, olive oil, and herbs

Spaghetti Aglio e Olio — Garlic, olive oil, chili, finished with pasta water

Risotto ai Funghi — Mushrooms, butter, parmigiano

Risotto alla Parmigiana — Aged parmigiano, butter

Risotto alla Milanese — Saffron, butter, parmigiano

Risotto ai Frutti di Mare — Shellfish and seafood, delicate and balanced

Hand-Formed Gnocchi al Gorgonzola — Soft potato gnocchi with gorgonzola cream

Chicken or Veal Parmigiana — Breaded fried cutlet, pomodoro e basilico sauce, mozzarella, mashed potatoes or pasta

Shrimp Scampi — Sautéed shrimp, garlic, butter, white wine, lemon, linguine or angel hair

Chicken or Veal Marsala — Sautéed cutlet, Marsala wine, mushrooms, mashed potatoes or pasta

Chicken or Veal Piccata — Sautéed cutlet, lemon, capers, butter, pasta or vegetables

Lobster Fra Diavolo — Sautéed lobster tail, tomato, garlic, chili, linguine

Sausage and Peppers — Sautéed pork sausage links, bell peppers, onions, roasted potatoes or bread

Chicken Sorrentino — Layered chicken cutlet, eggplant, prosciutto, cheese, pasta or vegetables

Seared Scallops — Butter, lemon, risotto or vegetables

Scaloppine alla Milanese — Breaded fried veal cutlet, butter, breadcrumbs, arugula salad or roasted potatoes

Pollo alla Cacciatora — Braised chicken, tomatoes, peppers, wine, roasted potatoes or bread

Costine di Maiale — Roasted pork ribs, fennel, garlic, roasted potatoes or greens

Branzino al Forno — Whole roasted branzino bone-in, cherry tomatoes, white wine, herbs, sautéed spinach or potatoes

Sogliola al Burro — Sautéed sole fillet boneless, butter, lemon, spinach or boiled potatoes

Tiramisù, Iginio Massari style — Coffee-soaked homemade savoiardi with mascarpone cream lightened with pastry cream; more structured, airy, and refined than the classic version

Panna Cotta — Silky cooked cream set with gelatin, delicate and clean, ideal with berries, caramel, or chocolate

Cannoli Siciliani — Crisp fried shells filled with sweetened ricotta, chocolate, and candied citrus

Zabaglione — Warm whipped custard of egg yolks, sugar, and Marsala, light and velvety

Bruschetta — Toasted bread topped with tomatoes, garlic, basil, and olive oil

Melt-in-Your-Mouth Meatballs — Beef, pork, pomodoro e basilico sauce, finished with whipped ricotta

Prosciutto & Mozzarella — Sliced prosciutto with fresh mozzarella or burrata, olive oil

Eggplant & Zucchini Scapece — Marinated vegetables with vinegar, garlic, and herbs

Caprese — Fresh mozzarella or burrata with tomatoes, basil, and olive oil

Chopped Salad — Romaine, endive, green leaf, radicchio, fennel, tomato, red onion, red wine vinaigrette

Roasted Red Peppers — Garlic, parsley, olive oil, and pine nuts

Antipasto Misto — Selection of cured meats, cheeses, marinated vegetables, and olives

Beef Tartare (Tartare di Manzo) — Tenderloin with salsa tonnata, Calabrian chili, crispy capers, fried garlic and shallots

Fritto Misto di Mare — Fried shrimp, calamari, and fish, served with lemon

Roasted Beet Salad — Orange, peach, pistachios, aceto balsamico di Modena

Arancini — Crispy risotto balls with mozzarella, ragù, and peas

Arancini Bianchi — Lemon risotto balls with mozzarella and ragù bianco

Spaghetti al Pomodoro e Basilico — San Marzano tomato, garlic, basil, and olive oil

Spaghetti alla Carbonara — Guanciale, egg yolk, and pecorino romano, emulsified and glossy

Spaghetti alla Cacio e Pepe — Pecorino romano and black pepper, finished silky

Bucatini all’Amatriciana — Guanciale, tomato, and pecorino romano

Rigatoni alla Zozzona — Guanciale, sausage, tomato, egg yolk, and pecorino

Penne all’Arrabbiata — Tomato, garlic, and Calabrian chili

Fresh Tagliatelle al Ragù alla Bolognese — Slow-cooked beef and pork ragù, layered and balanced

Paccheri ai Frutti di Mare — Shellfish and seafood in tomato or white wine

Linguine alle Vongole — Clams, garlic, white wine, olive oil, and parsley

Fresh Ravioli Ricotta e Spinaci — Light ricotta and spinach filling, butter and sage or pomodoro

Fresh Cannelloni — Ricotta or meat, baked with tomato and béchamel

Fresh Lasagna alla Bolognese — Green pasta, ragù, béchamel, parmigiano

Hand-Formed Gnocchi al Gorgonzola — Soft potato gnocchi with gorgonzola cream and toasted walnuts

Hand-Formed Gnocchi al Pomodoro — Tomato, basil, olive oil

Hand-Formed Gnocchi alla Sorrentina — Tomato, mozzarella, basil

Hand-Pressed Corzetti al Pesto Genovese — Basil, pine nuts, parmigiano, olive oil

Pasta e Fagioli — Cannellini beans, garlic, olive oil, and herbs

Spaghetti Aglio e Olio — Garlic, olive oil, chili, finished with pasta water

Risotto ai Funghi — Mushrooms, butter, parmigiano

Risotto alla Parmigiana — Aged parmigiano, butter

Risotto alla Milanese — Saffron, butter, parmigiano

Risotto ai Frutti di Mare — Shellfish and seafood, delicate and balanced

Fresh Pappardelle al Ragù di Agnello — Braised lamb with rosemary and tomato

Fresh Pappardelle al Ragù d’Anatra — Slow-cooked duck ragù, deep and refined

Spaghetti alle Cozze — Mussels, garlic, white wine, and olive oil

Pasta all’Aragosta — Lobster lightly dressed in tomato or white wine

Fresh Raviolo al Brasato — Braised short rib, finished with butter or reduced jus

Fresh Raviolo al Uovo — Ricotta and soft egg yolk, butter and sage

Fresh Mini Ravioli in Brodo — Pork, mortadella, and prosciutto in clear chicken broth

Fresh Agnolotti (Plin) — Small hand-pinched pasta with roasted meats, butter and sage or jus

Fresh Tortelli di Zucca — Pumpkin, amaretti, butter, and sage

Fresh Casoncelli (Stuffed Pasta) — Meat filling, butter, pancetta, and sage

Fresh Pasta Roll (Rotolo) — Ricotta and spinach rolled in fresh pasta, sliced and finished simply

Fresh Doppio Ravioli — Two fillings, finished lightly to highlight both

Hand-Formed Gnudi Burro e Salvia — Ricotta dumplings, butter and sage

Pasta al Pesto alla Trapanese — Almond, tomato, basil, and garlic pesto

Pasta e Ceci — Chickpeas, garlic, rosemary, olive oil

Fresh Taglierini al Burro e Parmigiano — Butter and aged parmigiano

Scaloppine alla Milanese — Breaded fried veal cutlet, butter, breadcrumbs, arugula salad or roasted potatoes

Pollo alla Cacciatora — Braised chicken, tomatoes, peppers, wine, roasted potatoes or bread

Costine di Maiale — Roasted pork ribs, fennel, garlic, roasted potatoes or greens

Branzino al Forno — Whole roasted branzino bone-in, cherry tomatoes, white wine, herbs, sautéed spinach or potatoes

Sogliola al Burro — Sautéed sole fillet boneless, butter, lemon, spinach or boiled potatoes

Bistecca alla Fiorentina — Grilled 3-inch porterhouse, olive oil, rosemary, sea salt, grilled vegetables or cannellini beans

Ossobuco alla Milanese — Braised cross-cut veal shank, white wine, soffritto, gremolata, risotto alla Milanese

Saltimbocca alla Romana — Sautéed veal cutlet, prosciutto, sage, white wine, sautéed spinach or roasted potatoes

Scaloppine al Limone — Sautéed veal cutlet, lemon, butter, spinach or roasted potatoes

Porchetta — Roasted pork belly/loin, fennel, garlic, herbs, roasted potatoes or sautéed greens

Pollo al Mattone — Pressed grilled half bone-in chicken, olive oil, garlic, herbs, roasted potatoes or grilled vegetables

Coniglio alla Cacciatora — Rraised rabbit, tomatoes, olives, rosemary, wine, polenta or roasted potatoes

Brasato al Chianti — Braised beef chuck, Chianti wine, soffritto, herbs, polenta or mashed potatoes

Spezzatino di Manzo — Braised beef stew, vegetables, wine, polenta or mashed potatoes

Coda alla Vaccinara — Braised oxtail, tomato, celery, cocoa, risotto or polenta

Abbacchio al Forno — Roasted lamb chops, garlic, rosemary, roasted potatoes

Agnello Scottadito — Grilled lamb chops, rosemary, olive oil, roasted potatoes or sautéed greens

Fegato alla Veneziana — Sautéed veal liver, onions, vinegar, risotto or polenta

Involtini di Carne — Braised beef rolls stuffed, breadcrumbs, cheese, tomato, roasted potatoes or greens

Pesce all’Acqua Pazza — Poached snapper fillet boneless, tomato, garlic, white wine, sautéed greens or bread

Halibut Arrosto — Roasted halibut fillet boneless, olive oil, tomato, olives, herbs, roasted potatoes or vegetables

Rombo al Forno — Roasted turbot fillet boneless, potatoes, leeks, olives

Tonno Scottato — Seared tuna loin boneless, olive oil, capers, salad or grilled vegetables

Polpo alla Griglia — Grilled octopus tentacle, olive oil, lemon, parsley, potatoes or salad

Tiramisù, Iginio Massari style — Coffee-soaked homemade savoiardi with mascarpone cream lightened with pastry cream; more structured, airy, and refined than the classic version

Panna Cotta — Silky cooked cream set with gelatin, delicate and clean, ideal with berries, caramel, or chocolate

Cannoli Siciliani — Crisp fried shells filled with sweetened ricotta, chocolate, and candied citrus

Zabaglione — Warm whipped custard of egg yolks, sugar, and Marsala, light and velvety

Bomboloni — Light and airy Italian doughnuts, fried until golden and filled with pastry cream, Nutella, or fruit preserves

Tequeños — Fried cheese-filled pastry sticks

Tequeños de Guayaba y Queso — Fried pastry, cheese, guava

Mini Cachapas con Queso de Mano — Griddled sweet corn cakes, fresh cheese

Tostones Playeros — Fried green plantain, cabbage salad, sauces

Yuca Frita con Guasacaca — Fried cassava, avocado sauce

Buñuelos de Yuca — Fried cassava fritters

Rollitos de Plátano con Queso — Fried ripe plantain, cheese filling

Croquetas de Cazón — Fried croquettes, stewed shark or dogfish

Chicharrón de Pescado — Fried fish pieces, lime

Chicharrón de Calamar — Fried squid, lime

Chicharrón de Cerdo — Fried pork belly, lime

Coctel de Camarones — Poached shrimp, cocktail sauce, avocado

Vuelve a la Vida — Mixed seafood, citrus marinade

Ceviche Caribeño — Citrus-cured fish, peppers, herbs

Tiradito de Pescado — Raw sliced fish, citrus dressing

Tartar de Atún con Aguacate — Raw diced tuna, avocado, citrus

Mini Picada Venezolana — Assorted fried items, plantain, cassava, croquettes

Ensalada de Gallina — Poached and shredded chicken, potato, carrot, peas, creamy dressing

Ensalada Rallada (Coleslaw) — Shredded cabbage, carrot, beet, light vinaigrette

Aguacate Relleno de Camarones — Chilled shrimp salad, avocado, pink sauce

Aguacate Relleno de Pollo — Chilled chicken salad, avocado, creamy dressing

Ensalada de Remolacha — Cooked beets, potatoes, hard-boiled eggs, onion, vinaigrette

Crema de Auyama — Blended pumpkin, cream, butter

Pisca Andina — Simmered potato broth, milk, cheese, egg, herbs

Sancocho de Res (Entrada) — Simmered beef shank, yuca, corn, plantain

Hervido de Gallina (Entrada) — Simmered hen, root vegetables, corn

Consomé de Res — Clarified beef broth

Chupe de Gallina Andino — Simmered hen, potato, corn, milk, cheese

Chupe de Camarones — Simmered shrimp, potato, corn, milk, cheese

Asopado de Camarones — Stewed shrimp, rice, tomato broth

Fosforera Oriental (Entrada) — Mixed seafood soup built on fish and shellfish

Pabellón Criollo — Braised and shredded skirt beef with white rice, stewed black beans, and fried ripe plantain

Asado Negro — Slowly braised eye-round roast in its signature dark caramelized sauce, served with white rice and fried ripe plantain

Sancocho de Res — Simmered beef shank with yuca, yam, corn, and green plantain, served with white rice, avocado, and ají criollo

Hervido de Gallina — Long-simmered hen with root vegetables and corn, served with white rice, avocado, and ají criollo

Mondongo Criollo — Slow-simmered beef tripe and pork trotters with vegetables and aromatics, served with white rice, avocado, and lime

Pollo Guisado — Stewed bone-in chicken in a classic Venezuelan sofrito, served with white rice, fried ripe plantain, and coleslaw

Pastel de “Chucho” Margariteño — Baked layers of shredded stewed shark or dogfish, sweet plantain, and cheese, served with a simple avocado salad

Pelao de Gallina — Annatto-tinted rice slowly cooked with hen and criollo seasonings, served with fried ripe plantain

Pernil de Cerdo Horneado — Slow-roasted pork leg with crisp edges and carved slices, traditionally served with ensalada de gallina

Pescado Frito Entero — Whole fried snapper or corvina, served with tostones and cabbage salad

Pabellón Oriental de Cazón — Stewed and shredded shark or dogfish, served with white rice, black beans, and fried ripe plantain

Chivo Guisado — Braised goat in a rich tomato-and-ají dulce base, served with white rice and tostones

Polvorosa de Pollo — Buttery baked savory pie filled with shredded stewed chicken, served with a crisp green salad

Asopado de Pollo y Arroz — Stewed chicken and rice cooked into a rich, spoonable broth, finished with avocado and lime

Corbullón de Mero — Grouper chunks gently braised in a tomato, wine, and herb broth, served with white rice

Cazón en Coco — Shark or dogfish braised in a savory coconut sauce, served with coconut rice and fried plantain

Mojito en Coco de Pescado — Fish fillet gently braised in coconut milk with peppers and ají dulce, served with white rice and tostones

Cuajado Oriental de Pescado — Baked fish casserole layered with egg and sweet plantain, served with white rice

Olleta de Gallo — Slow-cooked chicken, beef, and pork stew with vegetables and warm spices, served with white rice and cassava bread

Tarcarí de Chivo — Curried braised goat with tomato and ají dulce, served with white rice and tostones

Salón Coriano — Braised goat with potatoes, carrots, and green beans, served with white rice

Palo a Pique — Slow-stewed beans with pork, spices, and papelón, traditionally served with semi-ripe plantains

Cochino Frito — Fried pork shoulder and belly with crisp edges, served with yuca and vinegar slaw

Pescado Sudado — Fish steaks gently braised in a light criollo broth, served with white rice and tostones

Carite al Horno — Roasted mackerel with criollo aromatics, served with white rice and fresh salad

Sancocho de Pescado — Simmered fish steaks with root vegetables and green plantain, served with white rice, cassava bread, and ají criollo

Arroz con Pollo — Bone-in chicken cooked with seasoned rice, sweet peas, and peppers, served with fried ripe plantain

Arroz Aguado — Soupy rice cooked with chicken and criollo seasonings, served with avocado and lime

Asopado de Mariscos — Seafood and rice simmered into a rich coastal broth, finished with avocado and lime

Arroz con Camarones y Coco — Shrimp sautéed and folded into coconut rice, served with fried ripe plantain

Chuletas de Cerdo con Cambur — Pan-seared pork chops served with cooked sweet banana and white rice

Muchacho Redondo al Café — Braised eye-round roast in a subtle coffee sauce, served with white rice and fried ripe plantain

Muchacho Redondo Asado — Roasted eye-round beef, sliced and served with white rice and coleslaw

Polenta Criolla — Baked cornmeal pie filled with shredded stewed chicken, served with a crisp green salad

Chivo en Coco — Goat braised in coconut milk and criollo seasonings, served with white rice and tostones

Fosforera Oriental — Mixed seafood soup built on fish and shellfish, served with white rice, cassava bread, and lime

Calamares Guisados — Squid slowly stewed in criollo tomato sauce, served with white rice

Arroz Negro con Calamares — Squid ink rice with tender stewed squid, served with avocado salad

Chupe de Gallina Andino — Hen simmered and folded into a rich soup with potato, corn, milk, and cheese, served with avocado

Sancocho Cruzado — Beef and hen simmered together with yuca, yam, corn, and plantain, served with white rice and avocado

Lomo de Cerdo Mechado — Roasted pork loin studded with aromatics, served with potatoes and applesauce

Pargo en Salsa de Piña — Snapper first sweated and then napped with pineapple sauce, served with white rice

Tres Leches — Sponge cake soaked in three milks, topped with lightly whipped cream

Quesillo — Baked egg custard with caramel, smooth and lightly firm

Bienmesabe — Coconut cream layered with sponge cake, sweet and aromatic

Majarete — Cooked coconut and corn pudding, cinnamon and papelón

Arroz con Leche — Slow-cooked rice pudding, milk, cinnamon, condensed milk

Dulce de Lechosa — Green papaya slowly candied in papelón syrup with spices

Dulce de Higos — Whole figs preserved in papelón syrup, clove and cinnamon

Torta de Pan — Baked bread pudding, milk, spices, raisins

Golfeado — Sweet baked spiral dough with papelón and anise, topped with fresh cheese

Flan de Coco — Baked coconut custard with caramel

Helado de Parchita — Churned passion fruit ice cream, bright and tangy

Helado de Coco — Coconut ice cream, rich and aromatic