Esther's Kitchen

Pan-seared jumbo scallops served atop a creamy, vibrant saffron-infused Arborio risotto with asparagus tips.

Classic Margherita pizza with San Marzano tomatoes, fresh mozzarella, basil, and a perfectly charred, airy crust from our wood-fired oven.

Rich, slow-cooked Bolognese sauce with a blend of beef, pork, and pancetta, tossed with freshly made, tender tagliatelle pasta.

Braised veal shanks slowly cooked until fork-tender in a rich white wine and vegetable broth, served with gremolata and creamy polenta.

Piedmontese pinched pasta filled with roasted meats, served simply with butter and sage sauce, allowing the delicate flavors to shine.

A Ligurian specialty: thin, crispy focaccia filled with Stracchino cheese, baked until gooey and golden. A perfect starter to share.