Baked pizza dough, topped with sea salt, oregano & extra virgin olive oil

Burrata and prosciutto on arugula base, green olives, extra virgin olive oil, pepper & balsamic reduction

Sautéed clams in white wine with parsley & chili flakes, served with crostini

Fried calamari & shrimp with tempura vegetables, accompanied by tartar sauce and lemon wedge

A platter of chef's choice cured meats with pickled vegetables