CIAORIGATO

Fresh-baked herbs de Provence milk bread served with truffle butter over organic honey (Italy's focaccia meets Japan's milk bread)

Kale salad, heirloom tomatoes, feta cheese, pickled red onions, cucumber sunomono, sesame seeds, croutons, honey Italian dressing

Lightly battered prawns, squid, and seasonal vegetables, fried crisp. Served with 'nduja aioli and a fresh lemon wedge

Sweet little gems, anchovies, Parmigiano Reggiano, sesame-garlic dressing, toasted olive oil croutons

Togarashi-spiced marinated olives, blistered shishito peppers, and kinome

Hamachi with huckleberry and ueboshi broth, tempura shiso, and green parsley oil

Served with yuzu sorbet and umi budo

Featuring duck prosciutto, wagyu bresaola, and soppressata piccante; paired with pecorino di grotta, truffled pecorino, and robiola Alta Langa cheese. Served with spicy Calabrian orange marmalade, pickled daikon and red onions, seasonal pickles, local grapes, and crostini bread

A5 Japanese wagyu, nduja aioli, crispy farro, shiso, kosho-Calabrian oil, cured egg yolk

Bucatini pasta, Japanese curry, tsukune chicken meatballs, fried seaweed, Parmigiano Reggiano

Rigatoni with house slow cooked 8 hours bolognese sauce, topped with shiitake mushrooms, and Parmigiano Reggiano

Maltagliati pasta, manila clams, tempura prawn, miso broth, leek & togarashi crumble

Hand-cut tagliatelle with sea urchin cream, tobiko, and leeks gremolata

Mozzarella, gorgonzola, parmigiano, pecorino

Tomato sauce, mozzarella, tsukune meatballs, spicy Calabrian soppressata, pecorino, herbs de Provence and Calabrian chili oil

Squid ink base tomato sauce, mozzarella, olive oil, tamari, calamari, celery, and shiso

Mozzarella, mushrooms, okonomi sauce, kewpie mayo, aonori, mozzarella

Tomato sauce, fior di latte mozzarella, fresh shiso leaves, olive oil

44 oz Fiorentina steak wood fire grilled, miso-Calabrian marinate, finished with garlic-herb butter and Japanese whiskey flambéed. Served with grilled fennel, torpedo onions, and lemon-herb fingerling potatoes. (Recommended for 2–3 guests, please allow 30 minutes)

9 oz grilled hanger black Angus steak, miso-Calabrian marinate, topped with togarashi yuzu butter, served with fennel shiso and butter lemon roasted potatoes

Grilled mackerel, rayu bagna cauda, sea beans served with asparagus and sautéed chard

American wagyu patty, scamorza affumicata, heirloom tomato, baby gem lettuce, caramelized onions, and house 'secret sauce', on a brioche bun, served with rosemary fries

Signature roll with an Italian twist. Playful, bold, and unmistakably CIAORIGATO

Portobello mushrooms tempura, truffle cream, Parmigiano, and shaved truffle

Shrimp tempura, burrata, avocado, flamed lemon wedges, and sesame seeds

Ask your server for today's special

Ahi Tuna, basil pesto, carrots, cucumber, tobico, leeks

Grilled black Angus beef and guanciale skewer

Glazed with soy-mirin tare and togarashi

Japanese style chicken and onions skewers