Plate to Pour

Source Menu

Partner Restaurant (Coming Soon)

Start with the dish. Its ingredients, preparation, texture, sauce, and intended experience guide the pairing logic, service temperature, and staff guidance that follow.

Insalata

  • House Salad

  • Caesar Salad

  • Burrata

    Fresh Italian buffalo milk cheese, cucumber, grape tomato, roasted pepper pesto.

  • Sicilian Salad

    Arugula, dried apricot, orange, hard-cooked egg, gorgonzola, extra-virgin olive oil.

  • Wedge Salad

    Hard-cooked egg, carrot, radish, heirloom tomato, soppressata, crumbly and creamy blue cheese, balsamic.

Pollo / Vitello

  • Milanese

    Breaded and served with fresh arugula salad and burrata.

  • Palermo

    Parmigiana, layered with eggplant.

  • Parmigiana

  • Pizziola

    Breaded, topped with fresh mozzarella, heirloom tomato, balsamic.

Piatti Principali

  • Braciole

    Tender pork cutlets stuffed with a house recipe.

  • Osso Bucco

    Braised veal shank (when available).

  • Eggplant Parmigiana

  • Halibut

    Prepared Sicilian or Tuscan style.

Pasta

  • Lasagna

    Layered with braciole and ricotta.

  • Sacchetti

    Porcini mushroom filled pasta, gorgonzola cream.

  • Fusilli Puttanesca

    Tomatoes, garlic, black and green olive, caper, anchovy.

  • Michael

    Fusilli, olive oil, escarole, black olive, garlic, onion.

  • Ravioli and Meatball

  • Olive Oil and Garlic

    Spaghetti.

  • Filetto di Pomodoro

    Spaghetti.

  • Sunday Sauce with Meatball

  • Seafood Spaghetti

    Lobster, shrimp, mussels, scallops, olive oil and garlic, heirloom tomatoes, fresh citrus.

  • Tagliatelle Veal Bolognese

  • Pamela

    Fusilli, cream, pea, chicken, pecorino romano.

Griglia

  • Veal Chop

    16 oz.

  • Prime New York Strip Steak

    16 oz.

  • Lamb Chops

Need a recommendation at the table?

The pairing library applies the guide's four pillars — weight, acidity, tannin and fat, and regional affinity — to dishes from this menu.

Open the pairing library →