The Start
GARLIC BREAD (1,7,8)
Sourdough bread with garlic, parsley, Parmigiano cheese, and marinara sauce
400 ALL
HUMMUS & FLATBREAD (7,8,V)
Chickpea purée with garlic, lemon, and olive oil. Served with sourdough flatbread
450 ALL
EGGPLANT PÂTÉ & FLATBREAD (7,8,V)
Eggplant pâté with garlic, parsley, and olive oil. Served with sourdough flatbread
450 ALL
AVOCADO & FLATBREAD (7,8,V)
Marinated avocado with lime. Served with sourdough flatbread
550 ALL
CHEESES (1,7,8)
Selected cheese board with jam and honey. Served with sourdough flatbread
1200 ALL
CURED MEATS & CHEESES (1,7,8)
Selected cured meats and cheese board with jam and honey. Served with sourdough flatbread
1800 ALL
Soups & Salads
SOUP (V)
Soup with seasonal vegetables
500 ALL
FIRE & ICE SALAD (1,5)
Iceberg lettuce, sautéed radicchio, roasted walnuts, sweet gorgonzola dressing, and hot honey
700 ALL
NUOVA CAPRESE SALAD (1,5)
Cherry tomatoes, artisanal fior di latte mozzarella, basil, and cashew pesto
750 ALL
CÉSAR CON POLLO SALAD (1,2,3,7,8)
Iceberg lettuce, Parmigiano, authentic Caesar dressing, sourdough bread, and grilled chicken
900 ALL
BURRATA SALAD (1,5)
Baby spinach, artisanal burrata, roasted hazelnuts, and Dijon mustard dressing
950 ALL
Lola’s Flavors
BUKË E QOFTE (1,2,7,8)
A reimagined Albanian street-food classic: brioche bun, Black Angus beef meatball, Dijon sauce, and black garlic
900 ALL
DUCK BYREK (1,7,8)
A reinterpreted byrek made with slow-cooked duck, sheep’s curd, and chutney sauce
900 ALL
BEEF CARPACCIO (1)
Beef carpaccio with house-pickled cucumber, French goat cheese, and sautéed radicchio
1200 ALL
VEAL TONGUE
Thinly sliced veal tongue, salsa verde, caper berries, and citrus gel
1200 ALL
BEEF TARTARE
Beef tartare with black garlic and raspberry sauce
1400 ALL
OCTOPUS (1)
Grilled baby octopus, pea cream, house ranch sauce, and charred lime
900 ALL
SOUS-VIDE TROUT (3)
Sous-vide trout with lime glaze, olive cream, and pico de gallo
1200 ALL
SEA BASS CARPACCIO (3)
Citrus-marinated sea bass carpaccio with plum sauce, pickled radish, black garlic, and mint olive oil
1200 ALL
American & Latin
TACO DE POLLO
Grilled chicken, lime-marinated avocado, house rojo asado sauce, and parsley
800 ALL
TACO DE PULPO
Grilled baby octopus, lime-marinated avocado, relish sauce, and parsley
950 ALL
TACO DE CARNE
Slow-cooked oxtail, red chimichurri, red onion, and parsley
950 ALL
BURGER (1,2,7,8)
Local House-ground beef, cheddar cheese, tomato, lettuce, pickled onion, and house sauce
1100 ALL
BLACK ANGUS CHEESE BURGER (1,2,7,8)
Black Angus beef, cheddar cheese, and house sauce
1400 ALL
TRUFFLE CHEESE BURGER (1,2,7,8)
Local house-ground beef, cheddar cheese, house sauce, and fresh truffle
1600 ALL
| Egg (2) +100 ALL | Guanciale +200 ALL | Oxtail +350 ALL | Extra patty +450 ALL |
Note:
Corn tortillas for tacos are authentic and imported from Mexico. Burgers are prepared with artisanal brioche buns, French butter, and Japanese technique, served with potato wedges and house-pickled cucumbers.
Italian & Mediterranean
AGLIO E OLIO 2.0 (7,8,V)
Spaghetti with roasted garlic cream, chili peppers, and extra virgin olive oil
750 ALL
ALL’AMATRICIANA (1,7,8)
Rigatoni with tomato, onion, pecorino cheese, and guanciale
900 ALL
GNOCCHI (1,2,7,8)
Artisanal potato gnocchi made with sourdough, browned butter, chèvre cheese fondue, baby spinach, and roasted hazelnuts
950 ALL
GAMBERO (3,7,8)
Spaghetti with shrimp, garlic, and confit cherry tomatoes
950 ALL
ALLA ROMANA (1,2,7,8)
Spaghetti with egg yolk, Parmigiano cheese, pecorino cheese, and guanciale
1000 ALL
LAND RAGÙ (1,7,8)
Mezzi paccheri with white veal ragù and Parmigiano cheese
1000 ALL
CACIO E PEPE WITH TRUFFLE (1,7,8)
Spaghetti with pecorino cheese, freshly cracked black pepper, cep mushrooms, and fresh truffle
1700 ALL
SEA RISOTTO (1,3)
Risotto with wild blueberries, fresh butter, and sea bass carpaccio
1000 ALL
LAND RISOTTO (1)
Risotto with white lamb ragù, fresh butter, Parmigiano cheese, and cep mushrooms
1100 ALL
Please inform our staff if you would like to substitute pasta with gluten-free or whole-grain options. Risottos can also be prepared with whole-grain rice upon request (whole-grain rice requires a longer cooking time than white rice).
Main Course
CELERY ROOT (V)
Celery root and stalk on a stick with black garlic glaze, lime, agave syrup, and salsa verde
1000 ALL
FREE-RANGE CHICKEN (1)
Half boneless free-range chicken roasted in the oven with cornmeal porridge
1500 ALL
DUCK BREAST
Duck breast with a tangy and spicy reduced plum sauce
1600 ALL
SALMON (3)
Pan-seared salmon fillet with avocado and cucumber sauce
1600 ALL
SEA BASS (1,3)
Pan-seared sea bass fillet with lime beurre blanc sauce
1800 ALL
FLANK STEAK
Black Angus flank steak with fresh chimichurri sauce
1800 ALL
T-BONE ON A STICK (3,8)
Meat from a 35-day dry-aged T-bone on a stick with house-made barbecue sauce
2000 ALL
FILLET MIGNON
24-month-aged beef fillet with lime-infused bone sauce
*Weight depends on daily availability
*Minimum 200gr
1200 ALL / 100gr
TRUFFLE WAGYU A5+ (8)
Wagyu A5+ with soy sauce and fresh truffle
*Portion 100gr
4500 ALL
| Roasted baby potatoes +200 ALL | Mixed leaf salad +300 ALL |
| Lime mashed potatoes (1) +200 ALL | Sautéed spinach +300 ALL |
| Grilled vegetables +200 ALL | Sautéed mushrooms +300 ALL |
| Wild rice +300 ALL | Truffle baby potatoes (1) +700 ALL |
Allergens & Legend: 1. Milk, 2. Egg, 3. Fish, 4. Shellfish and crustaceans, 5. Tree nuts, 6. Peanut, 7. Wheat, 8. Soy, 9. Sesame, V. Vegan