Our Pecan Bomboloni were inspired by classic pecan waffles. We take our bombalone batter, fold in pecans, and deep-fry them into Italian donuts served with 3D Valley Farm maple syrup and whipped mascarpone. These are exclusive to our brunch menu, ava
Cacio e Pepe is the result of nothing going to waste. While the Roman classic is just pecorino and black pepper, we use the buttermilk whey (the liquid left over from our house ricotta) to make the sauce. We extrude the rigatoni in-house to ensure th
In Italian, panna cotta translates to “cooked cream.” We’ve given our version a regional signature by using Capriole goat cheese from just across the river in Greenville, Indiana. It’s served with fresh strawberries and a driz
Our Caesar is a destination dish for many of our regulars. We make ours with little gem lettuce and a dressing made from dried apples and anchovies. Instead of standard croutons, we use an granola for a savory crunch. You can enjoy it with a mountai
For a few weeks each spring, the woods in the Ohio Valley produce ramps. These wild leeks land somewhere between garlic and an onion. And because they have to be foraged rather than farmed, the window is tight. We use them to make the ramp breadcrum
New to our menu is our Spring Vegetable Soup, capturing the local growing calendar with peas, fava beans, asparagus, and artichokes in a chicken brodo. We finish it with Parmesan and a piece of garlic herb toast. Try it yourself on your next visit.
Must be Derby Day!
We believe that food and drink exist primarily to serve the purpose of connection. And we want to help you connect with friends this week even more as the city celebrates. We’re expanding our brunch hours for Derby Week so you can enjoy a drin
Gravy Cakes are exactly what they sound like. Three large, fluffy pancakes smothered in spicy @jakes_sausage gravy, topped with @3dvalleyfarm maple syrup, and chives. We’re expanding our brunch hours for Derby Week so you can grab a stack befo
In 1889, Queen Margherita of Savoy was served a pizza in Naples featuring the colors of the Italian flag: red, white, and green. A simple gesture of national pride that became the global benchmark for pizza. We follow that same three-color tradition
In Italy, Bucatini gets its name from buco: the hole running right through the middle of the noodle. Originally, cooks wrapped dough around a thin metal rod to create a hollow center that acts as a straw, pulling sauce into every bite. We extrude o