TriBeCa District

A refreshing Cuban cocktail made with white rum, fresh mint, lime, sugar, and soda water. Sweet and tangy flavor with an herbal touch. Served with plenty of crushed ice.

A fruity and summery cocktail mixing rosé wine and lychee liqueur. Strawberries add sweetness while ginger gives a slight spicy note. Served chilled and sparkling.

A variation of Caïpiroska using black vodka and raspberries. Intense red fruit flavor with lime acidity. It's a short, powerful drink on ice.

Brazil's national cocktail, made with cachaça (sugar cane alcohol), lime, and sugar. Strong, sweet, and tangy flavor. Sip slowly as it's quite strong.

An iconic Venetian aperitif with a bright orange color. Blend of bitter Aperol, sparkling Prosecco, and soda water. Sweet and sour taste, very refreshing.

A classic Italian cocktail made with Campari, red vermouth, and soda water. Bitter and aromatic flavor with herbal notes. Served on ice with an orange slice.

A traditional French aperitif made with white wine and fruit cream. Sweet and slightly sugary. Choose your flavor from the fruits offered.

A sparkling version of Kir, replacing white wine with Prosecco. Festive and fruity. Perfect to start a meal.

Italian sparkling white wine. Light, fresh, and floral with fine bubbles. Best enjoyed chilled as an aperitif.

Italian vermouth flavored with herbs. Available in red (sweet and spicy) or white (drier and floral) versions. Served chilled or on ice.

A dark red bitter aperitif. Intense taste of herbs, spices, and fruit peels. Often diluted with soda water or orange juice.

Sicilian fortified wine with rich notes of nuts and caramel. Often served as an aperitif or dessert wine. Complex and warm taste.

Marseille pastis made with anise. Mixed with fresh water, it turns milky. Very refreshing anise flavor.

A shot of whisky (scotch or American bourbon). Woody and caramelized notes. To be drunk neat, on the rocks, or with a mixer.

A Single Malt Scotch Whisky. Balanced flavor between smoky, salty, and fruity. A tasting spirit.

Aged rum from the Philippines, known for its smoothness and aromas of vanilla and candied fruits. Round texture in the mouth.

Rich and complex Venezuelan rum. Notes of caramel, chocolate, and sweet spices. Ideal for sipping slowly.

Alcohol-free version of the famous Mojito. Refreshing mix of lime, fresh mint, and sparkling lemonade. Thirst-quenching and citrusy.

Classic American cola-flavored soda. Fizzy and sweet, served chilled.

Fizzy sodas with lemon-lime (Sprite) or orange (Fanta) flavors. Sweet and refreshing drinks.

Peach-flavored iced tea. Sweet and fruity, served cold.

Classic fruit juices. Choose your favorite flavor for a vitamin-packed drink.

Creamy drink made from fruit pulp and water. Thicker texture than juice, very fragrant.

French sparkling natural mineral water. Intense bubbles and very refreshing.

Bottle of still mineral water. Essential to accompany the meal.

Bottle of sparkling mineral water. Aids digestion and cleanses the palate.

Carafe of filtered still water prepared on-site. An ecological alternative to bottled water.

Carafe of sparkling and filtered water prepared on-site. Fresh and bubbly.

Classic Italian blonde beer. Light, golden with moderate bitterness. Pairs very well with pizza.

Belgian abbey white beer. Cloudy, with notes of citrus and spices (coriander). Mild and thirst-quenching.

Belgian white beer with Alpine herbs (Edelweiss) or the current special beer. Generally fragrant and floral.

Superior quality Italian craft beer. Blonde, unfiltered, and refermented in the bottle. Rich malt flavors.

Alcohol-free alternative that retains the taste of beer. Refreshing without the effects of alcohol.

Short, strong Italian black coffee. Rich in aroma with a golden crema on top.

An 'espresso macchiato' - a shot of espresso 'stained' with a spoonful of milk foam. Slightly softens the coffee's bitterness.

Decaffeinated coffee. The taste of coffee without the caffeine, ideal in the evening.

Large latte. Lots of hot milk mixed with espresso. Sweet and comforting.

Italian classic consisting of espresso, hot milk, and plenty of milk foam. Sometimes sprinkled with cocoa.

Infusion of tea leaves in hot water. Served with or without milk/lemon.

A tasting platter including grilled vegetables, Italian cured meats, and buffalo mozzarella. Ideal for sharing or trying a bit of everything.

Large antipasti platter to share for three people. Includes a generous selection of cured meats, cheeses, and marinated vegetables.

Plate of grilled seasonal vegetables (zucchini, eggplant, peppers) drizzled with olive oil. A healthy and vegetarian choice.

Classic duo of aged Parma ham and fresh buffalo mozzarella. A blend of savory and creamy flavors.

Fresh salad in Italian colors: tomato slices, mozzarella, and basil. Simply seasoned with olive oil and oregano.

Plate of assorted Italian cured meats (salami, ham, coppa). Perfect to accompany a glass of wine.

Toasted bread slices rubbed with garlic and topped with diced fresh tomatoes and basil. Crispy and fragrant.

Toasted bread slices topped with tuna, peppers, and melted cheese. A gourmet and flavorful appetizer.

Large mixed salad with aromatic grilled chicken and Italian cheese shavings. A complete and light dish.

Protein-rich salad with tuna and hard-boiled eggs. Olives and red onions add character. Similar to a Niçoise salad.

Gourmet salad featuring San Daniele ham and two types of cheese. Fresh and typically Italian.

Vegetarian salad with warm, melted scamorza cheese (smoked) and grilled vegetables. Interesting hot-cold contrast.

Classic Caesar salad with crispy breaded chicken and a creamy dressing. Rich and flavorful.

Very thin slices of raw marinated beef. Served fresh with cheese and salad. Light and refined dish.

Thin slices of cured and salted beef (bresaola). Accompanied by tender marinated artichokes. Intense flavor.

Raw salmon, finely chopped and seasoned. Fresh and melt-in-your-mouth, served with crusty bread.

Large ravioli stuffed with ricotta cheese. Served with a rocket and tomato sauce or topping. Creamy vegetarian dish.

Half-moon shaped pasta stuffed with mushrooms. Creamy and tomato-based sauce with fresh mushrooms. Woody and rich flavor.

Salmon stuffed ravioli. Topped with a pink sauce (tomato and cream) flavored with garlic. Mild and maritime.

Pasta stuffed with fresh cheese and cured meat. Served with a rich cheese sauce. Very indulgent.

Ravioli served with prawns. Light tomato-cream sauce with fresh cherry tomatoes. Refined dish.

Stuffed pasta served with a luxurious truffle cream and porcini mushroom sauce. Enhanced with smoked ham for more character.

The Italian classic: layers of pasta, beef bolognese sauce, béchamel, and gratinated cheese. Melt-in-your-mouth and comforting.

Vegetarian version of lasagna with seasonal vegetables and a light tomato sauce. Less heavy than the meat version.

Fried eggplant gratin, tomato sauce, and melted cheeses. Traditional dish from southern Italy, without pasta but very rich.

Thin slice of cooked veal topped with an Italian blue cheese (gorgonzola) sauce. Strong and creamy taste.

Veal cooked with a sweet Marsala wine and cream sauce. Slightly sweet and caramelized flavor.

Breaded and fried veal escalope until golden and crispy. Served simply with pasta and fresh tomato.

Veal served with a creamy, tangy lemon sauce. Fresh and light on the palate.

Short tubular pasta with a simple tomato sauce flavored with basil. A timeless classic.

Pasta with a rich mushroom and truffle sauce. Intense aroma and creamy texture.

Pasta coated in a creamy sauce blending four types of Italian cheeses. Very rich and creamy.

Spicy tomato sauce with savory and marine ingredients (anchovies, capers, olives, tuna). Strong Mediterranean flavor.

Pasta with a spicy tomato sauce. For those who like spicy dishes ('arrabbiata' means 'angry').

House specialty with woody (truffle, porcini) and smoky (speck) flavors. Creamy white wine sauce.

Pasta with tomato sauce and melted mozzarella inside (

Long pasta with a rich sauce made from eggs, cheese, Italian bacon, and cream. Very filling.

Traditional Roman tomato sauce with bacon, onions, and pecorino cheese. Slightly spicy.

Pink sauce (tomato-cream) with ham, mushrooms, and peas. Mild and universally liked.

The simplest recipe: olive oil, garlic, and chili. Highlights the quality of the pasta. Spicy.

Long pasta served with traditional slow-cooked beef ragu in tomato sauce.

Pasta with fresh salmon in a lightly creamy tomato sauce. Rich and flavorful.

Seafood pasta served with large prawns and a light garlic tomato sauce.

Twisted pasta that holds the mushroom and creamy tomato sauce well.

Pasta with a cold green sauce made from crushed fresh basil, pine nuts, garlic, and cheese. Very aromatic.

The base of the pizza: tomato sauce and melted mozzarella. Simple and effective.

Pizza topped with ham and an egg cracked in the center, baked in the oven. Yolk often runny.

Pizza with a strong, salty flavor thanks to anchovies, capers, and olives. Very traditional.

Slightly spicy pizza with spicy Italian salami and onions.

Pizza with tuna and red onions, topped with an egg. Hearty and flavorful.

The 'Queen' of pizzas: ham and button mushrooms on a tomato-mozzarella base. A great classic.

The 'Four Seasons'. The topping is often arranged in four distinct quarters, each with a different ingredient.

White pizza (no tomato sauce) with cream, ham, and mushrooms. Mild and creamy.

Pizza served with Parma ham and fresh rocket added after cooking. Fresh and refined.

Pizza for cheese lovers. A powerful blend of four melted Italian cheeses.

Vegetarian pizza topped with an assortment of fresh seasonal vegetables.

Folded pizza like a turnover. The filling steams inside the crispy dough.

A simple yet high-quality pizza using real buffalo mozzarella, creamier and tastier.

Signature white pizza with truffle and wild mushrooms. Smoked speck adds crispiness and saltiness.

White pizza dedicated to woodland flavors: mushrooms and truffle. Very aromatic.

Original pizza with an asparagus cream base. Gorgonzola and Parma ham add depth.

White pizza with salmon and cream. Mild and rich.

Complete meal deal for children under 12. Includes a suitable main course, a sweet drink, and ice cream for dessert.

One of the most prestigious Italian wines (Piedmont). Powerful, tannic, and complex. Ideal with red meats and truffle dishes.

Very concentrated Venetian wine, made from dried grapes. Rich, velvety, with a high alcohol content and candied fruit aromas.

Sparkling red wine served chilled. Fruity and light, it pairs perfectly with cured meats and pizzas.

Very famous Tuscan red wine. Dry and tannic with good acidity. The natural companion for tomato-based dishes.

Warm, spicy, and sun-kissed red wine from southern Italy (Puglia).

Fruity and generous Sicilian wine. Easy to drink and versatile.

King grape variety of Sicily. Full-bodied red wine with notes of black fruits and spices.

Light and fruity red wine from Veneto with a hint of cherry. Very pleasant and smooth.

Sparkling white wine. Fresh, floral, and slightly fruity. Ideal for celebrating or as an aperitif.

Dry and crisp white wine from the Rome region. Mineral and refreshing.

Very fragrant white wine (aromatic) from southern Italy. Notes of flowers and exotic fruits.

Modern and fruity blended white wine. Round in the mouth thanks to the Chardonnay.

Light rosé from Veneto. Fresh and easy to drink, perfect for summer.

Famous Provence rosé. Very pale, dry, and elegant with notes of grapefruit.

Assortment of Italian cured meats (ham, salami, etc.). For sharing as an appetizer.

Selection of Italian cheeses (such as gorgonzola, pecorino, taleggio). Served with bread.

The best of both worlds: cured meats and cheeses on the same platter.

A whole Margherita pizza served pre-sliced into appetizer portions. Convenient for snacking.