Etto

A Roman classic with Pecorino Romano, black pepper, and house-made tonnarelli pasta.

Perfectly seared scallops atop creamy saffron-infused Arborio rice, garnished with fresh parsley.

Slow-braised veal shanks with gremolata, served with traditional saffron risotto.

Spicy 'nduja sausage and creamy burrata cheese, baked on a blistered Neapolitan-style crust.

Crispy fried zucchini flowers filled with ricotta and anchovies, served with a lemon aioli.

A substantial 32oz porterhouse steak, simply grilled and seasoned, perfect for sharing.

Hand-rolled potato gnocchi tossed in a vibrant basil pesto with green beans and potatoes.