OwnerClone Test Kitchen

Grilled artichokes with lemon and herbs

Grilled eggplant with olive oil and fresh herbs

Grilled zucchini with lemon and mint

Grilled eggplant with herbs and extra virgin olive oil

Roasted rosemary potatoes with sea salt

Sautéed Italian broccoli rabe with garlic and chili

Sautéed broccoli rabe with garlic and chili

Roasted fingerling potatoes with fresh rosemary

Sautéed spinach with garlic and olive oil

Grilled zucchini with lemon and herbs

Vine-ripened tomato and fresh buffalo mozzarella, alternated and shingled. Fresh basil, finishing olive oil, sea salt. Three ingredients. No shortcuts.

Belgian endive leaves with crumbled gorgonzola dolce, maple candied walnuts, and champagne vinaigrette

Romaine, radicchio, salami, pepperoncini, olives, and cherry tomatoes in house Italian vinaigrette. Shaved Parmigiano.

Radicchio, Belgian endive, and arugula in aged balsamic and finishing olive oil. Shaved Parmigiano-Reggiano, toasted walnuts.

San Marzano tomato sauce, mozzarella, and cupped pepperoni. Classic. Correct. Charred at the edges.

San Marzano tomato sauce, fior di latte mozzarella, fresh basil, finishing olive oil. Neapolitan-inspired. The standard.

Brick-oven white pizza finished with cold prosciutto, arugula & shaved Parmigiano.

Mozzarella, Gorgonzola, Fontina, and Parmigiano-Reggiano. Four cheeses, distinct flavors, one pizza. No tomato.

Florentine T-bone, at least 32oz, grilled over high heat to rare. Rosemary olive oil, sea salt, lemon. For the table.

Chicken cutlets with caramelized mushrooms in a Marsala wine sauce. The Italian-American standard done with proper Marsala.

Thin-pounded chicken breast, breaded and fried, topped with San Marzano marinara and fresh mozzarella. Broiled, Parmigiano, basil.

Roasted garlic and rosemary infused lemon chicken with red potatoes, carrots and onions.

Braised veal shank with saffron risotto alla Milanese and gremolata. The marrow is the point. Bring a spoon.

Classic porchetta with a twist.

Veal scallopine layered with prosciutto di Parma and fresh sage, pan-seared crisp. White wine pan sauce, lemon.

Cod wrapped in blanched zucchini, sliced into medallions, served over lemon béchamel

A selection of cured meats, Italian cheeses, roasted peppers, marinated olives, giardiniera, and grilled bread. The house antipasto.

Grilled bread rubbed with garlic and topped with San Marzano tomatoes, fresh basil, and finishing olive oil. Made to order. Served immediately.

Room-temperature burrata opened at the plate. Heirloom tomatoes, fresh basil, sea salt, finishing olive oil. The best thing on the menu if the burrata is right.

Fried calamari tossed in Fra Diavolo sauce with Calabrian chili. Hot, fast, and dangerous.

P.E.I. mussels steamed and finished in house San Marzano marinara. Served with grilled bread.

Affogato — vanilla gelato with a shot of fresh espresso poured tableside.

Sicilian cannoli shells filled to order with house ricotta, mini chocolate chips, and pistachios. Filled at pickup, not before. Two per order.

Barely-set vanilla panna cotta unmolded at the table. Seasonal berry coulis, fresh berries. Made the night before.

Espresso-soaked ladyfingers layered with house mascarpone cream. Made the night before. Cocoa powder. No shortcuts.

Bucatini, Pecorino Romano DOP, freshly cracked black pepper, starchy pasta water. Rome's most technically demanding pasta — three ingredients, no margin.

Layered lasagna with four-hour Bolognese, house béchamel, and fresh pasta sheets. Baked until blistered. Rested before cutting.

Chicken seasoned with lemon pepper. Penne pasta with a lemon butter cream sauce.

Slow-braised short rib in red wine and soffritto, shredded into a ragù over fresh pappardelle. Shaved Parmigiano-Reggiano, basil oil.

Penne in a blush vodka sauce — San Marzano tomato, heavy cream, a touch of Calabrian chili. Shaved Parmigiano, fresh basil.

Fresh end of season pumpkin turned into a ricotta gnocchi. finished in a pan of brown butter, sage and a splash of bourbon. garnished with roasted maple glazed walnuts and a walnut oil drizzle.

Spaghetti with large house meatballs in tomato sauce. The American meatball — large, centered, and proud.

The classic the world knows — our four-hour ragù over spaghetti. Shaved Parmigiano-Reggiano.

Roman carbonara — guanciale, Pecorino Romano, egg yolk, black pepper. No cream. Made to order.

Hand rolled green pasta dough filled with ricotta cheese and buttery spinach

Pan-seared branzino fillet with brown butter, served over creamy pea and lemon risotto

Pan-roasted cod with PEI mussels, roasted red pepper velouté and citrus segments

Littleneck clams steamed in their own liquor with white wine, garlic, and Calabrian chili. Linguine, finishing olive oil, lemon.

Pan-fried Atlantic cod with fresh herbs over bright pea purée

Atlantic salmon with Sicilian citrus, Castelvetrano olives, capers, roasted fingerling potatoes and broccolini

Whole Mediterranean branzino stuffed with fresh herbs, cherry tomatoes and capers, served with grilled endive and seasonal vegetables