Claudio's Ristorante

Freshly baked Italian specialty bread, golden and crisp on the outside, soft and airy inside. Finished with a drizzle of extra virgin olive oil and served with rich balsamic vinegar and olive oil.

Fried until crisp and caramelized, tossed with savory guanciale vinaigrette and finished with golden pangrattato for a rich, textured bite.

Grilled to a tender char, finished with a balsamic glaze, crispy pangrattato, and shaved Grana Padano for a savory, balanced finish.

Crispy golden risotto balls made with creamy Arborio rice, rich Pecorino Romano and Parmigiano Reggiano, finished with freshly cracked black pepper for a bold, classic Roman flavour.

Lightly battered squid, fried crisp with peperoncini and zucchini, finished with fresh lemon and served with a fragrant basil aioli.

Delicate Prosciutto di Parma paired with creamy Burrata, finished with a drizzle of extra virgin olive oil for a simple, elegant Italian classic. Served with a side of focaccia.

Fresh mussels steamed in white wine with aromatic fennel and spicy Calabrian chili peppers, finished with vibrant parsley oil and served with warm focaccia for soaking up the broth.

Tender butter lettuce and crisp Radicchio with pickled carrots and fresh radish, finished with shaved Parmigiano Reggiano and a bright lemon vinaigrette.

Crisp iceberg lettuce topped with Pecorino Romano and Grana Padano dressing, finished with crispy savoury guanciale and black pepper.

Crisp frisée lettuce with sweet golden beets, cherry tomatoes, figs, layered with creamy Stracciatella. Finished with apple purée, crispy Prosciutto, and a drizzle of hot honey for a vibrant balance of sweet and savoury.

Fresh chitarra pasta, slow-simmered pomodoro sauce, extra virgin olive oil, fresh basil, and creamy stracciatella cheese.

Wide ribbon fresh pappardelle with a rich pork shoulder ragù, prosciutto, mortadella, finished with pecorino and Grana Padano

Fresh Cavatelli pasta with savoury Italian sausage, sweet fennel, and onion, finished with Grana Padano

Fresh Mezzi rigatoni pasta in a rich ’nduja and cream sauce with onion and garlic, finished with Grana Padano cheese

Fresh Chitarra pasta in a silky creamy carbonara sauce with crispy guanciale, and pecorino, finished with cured egg yolk and Grana Padano

Fresh Bucatini pasta coated in a bold pomodoro sauce with crispy guanciale, sweet onion, and Calabrian chili, finished with basil and pecorino cheese

Fresh Rigatoni pasta coated in a velvety cream truffle sauce with pancetta, earthy mushrooms, finished with Grana Padano cheese

Fresh Linguine pasta tossed with Manila clams in white wine and extra virgin olive oil sauce, brightened with parsley and finished with bottarga roe

Tomato sauce, fior di latte, fresh basil Simple, classic, and perfectly balanced—sweet tomato, creamy fior di latte, and fragrant basil on a light, crisp crust.

Tomato, fior di latte, Italian sausage, mushroom. Rich tomato sauce and creamy fior di latte layered with savoury Italian sausage and earthy mushrooms for a deep, comforting flavour.

Fior di latte, gorgonzola, pear, hot honey Sweet meets savoury in perfect balance. Creamy fior di latte and bold gorgonzola layered with ripe pear and finished with a drizzle of hot honey for a gentle heat and floral sweetness.

Tomato sauce, fior di latte, prosciutto cotto, mushrooms, olives, and artichokes. A true Italian classic—rich, savory, and perfectly balanced. Layers of delicate prosciutto cotto meet earthy mushrooms, briny olives, and tender artichokes over a vibrant tomato base and creamy fior di latte. Bold, satisfying, and full of character in every bite

Tomato sauce, fior di latte, pancetta, ’nduja sausage, red peppers, and caramelized onions. A bold, southern Italian favorite—smoky pancetta and spicy ’nduja bring the heat, balanced by sweet caramelized onions and roasted peppers. Rich, vibrant, and irresistibly indulgent with every bite.

Tomato sauce, fior di latte, fresh arugula, prosciutto di Parma, and cherry tomatoes. A fresh and elegant classic—silky prosciutto laid over a warm, melty base, finished with peppery arugula and bursts of sweet cherry tomatoes. Light, vibrant, and perfectly balanced.

Fior di latte, smoked speck, confit cherry tomatoes, red onions, and basil pesto. Inspired by the flavours of northern Italy—smoky speck meets sweet, slow-roasted cherry tomatoes and sharp red onions, all lifted by fragrant basil pesto. Rich, aromatic, and beautifully balanced.

Fior di latte, guanciale, carbonara sauce, freshly cracked pepper, and pecorino. Inspired by the iconic Roman pasta—crispy guanciale, rich carbonara sauce, and sharp pecorino come together over melted fior di latte, finished with freshly cracked black pepper. Creamy, savory, and unmistakably Roman.

Fior di latte, fontina, braised beef short rib, roasted potatoes, gorgonzola cream, chili, and parsley. Slow-braised beef short rib layered with melted Italian cheeses, crispy roasted potatoes, and rich gorgonzola cream, finished with chili and fresh parsley for balance. Hearty, bold, and deeply comforting.

A comforting Italian classic—golden, crispy chicken layered with rich tomato sauce and bubbling cheese. Add house-made rigatoni in a simple, vibrant pomodoro sauce. Hearty, satisfying, and timeless.

Pan-seared halibut with prosecco cream, broccolini, cherry tomatoes, crispy shallots, and parsley oil. Delicate, flaky halibut served over a silky prosecco cream sauce with vibrant broccolini and sweet cherry tomatoes, finished with crispy shallots and fragrant parsley oil. Elegant, fresh, and beautifully balanced.

18oz bone-in prime ribeye finished with chimichurri. A beautifully marbled prime ribeye, grilled to perfection for deep, rich flavor and a tender bite. Served with vibrant chimichurri for a fresh, herbaceous finish that balances the steak’s bold character.

Lady fingers soaked in espresso, layered with mascarpone cream. Recipe that has been passed thru generations. Italy’s most iconic dessert—delicate espresso-soaked lady fingers layered with silky mascarpone for a rich, creamy finish. Light, indulgent, and timeless.