Entrées & Desserts

Hand-rolled cannelloni filled with a creamy blend of whipped ricotta, mozzarella, and parmesan, baked to perfection and finished in a velvety cream sauce. Silky, rich, and deeply comforting, with a delicate balance of lightness and indulgence in every bite.

House-made rigatoni in a sun-dried tomato and parmesan cream with cremini mushrooms.

Breaded eggplant baked in tomato sauce with melted mozzarella.

Red wine-infused ravioli stuffed with tofu cream cheese and tossed with portobello mushrooms.

Layered pasta, mushroom ragu, béchamel, mozzarella, and parmesan baked until golden.

Spinach-infused rigatoni with artichokes and roasted red peppers in a lemon pesto cream.

Velvety cream sauce finished with aged Pecorino Romano.

Bellona’s tomato sauce with plant-based “meatballs.”

Stuffed with “meatballs,” tofu, mushrooms, roasted peppers, mozzarella.

Vegan pepperoni, sausage crumble, peppers, mushrooms, mozzarella.

Cheese blend with house-made chili oil.

Cherry tomatoes, basil, mozzarella, bocconcini, balsamic glaze.

Yukon gold potatoes, rosemary, olive oil, parmesan, mozzarella.

Roma tomatoes, goat cheese, roasted garlic, parmesan, mozzarella, basil.

Cinnamon sugar apples with vanilla ice cream and caramel.

Chocolate focaccia with vanilla ice cream and caramel.

Espresso and rum-soaked vanilla cake with coconut whipped cream.

Golden Italian doughnuts dusted in sugar.