Fresh, lively, fruity. An organic sparkler made from ancient Neapolitan grapes – Piedirosso, Sciascinoso, Suppezza, Aglianico, and Castagnara.
16 / 64
From the black volcanic soils of Mount Vesuvius, this Falanghina shows Casa Setaro’s signature balance of minerality and freshness. Notes of bright citrus and white flowers with a crisp saline finish and minerality.
15 / 60
100% catalanesca from ungrafted vines on volcanic sand at the base of Mount Somma. Cold-fermented and aged on fine lees for added texture. Bright and energetic with notes of tangerine, apricot, and cantaloupe. Lively acidity and a long, mineral-driven finish.
16 / 64
One of Italy’s best examples of Falanghina. Like an Italian Sauvignon Blanc. Crisp, clean, and medium-bodied. Think yellow apple and nectarine, honeysuckle and Meyer lemon.
17 / 68
20 to 30 days of skin-contact add notes of tropical fruits, flowers, and honey to this bright wine from the Amalfi Coast.
18 / 72
Fermented on skins for four days, before a year of rest in both chestnut and mulberry casks. Complex aromatics of white flowers, apricot and minerals. Medium bodied with a salty finish.
22 / 88
Delicate, bright and fresh organic wine. Grapes grown in Campania’s volcanic soil.
57 bottle only
Balanced and juicy with notes of ripe pears, white peaches and flower honey.
72 bottle only
Vermentino, Viognier, Incrocio Manzoni. Unfiltered, non clarified, with a golden color. Clean palate with crisp notes of citrus, balsamic herbs, and Mediterranean scrub with a boost of rural freshness.
85 bottle only
A blend of falanghina and biancolella grown on steep limestone terraces in Furore. Hand-harvested, cold-macerated, and fermented in stainless steel. Aromas of citrus, herbs, and Mediterranean scrub. Bright and savory on the palate, with coastal minerality.
120 bottle only
Delicate floral aromas and notes of peach, fig, green apple, and hints of Mediterranean herbs. Elegant and expressive with a long finish.
150 bottle only
The local Coda di Volpe grape sees a short period of skin-contact, resulting in a hazy wine that’s equal parts floral, tropical, and smoky.
19 / 76
A rustic charm yet a freshness with notes of cherry, warm spices, and vibrant acidity. Light bodied, balanced, and organic.
15 / 60
“Lacrima Nero” Lacryma Christi del Vesuvio Rosso DOC 2023 – Cantine Olivella
A rare blend of piedirosso, olivella, aglianico from ungrafted vines grown on volcanic sand at the foot of Mount Somma. Bright with jammy red fruit, grape, cherry, wild berries. Juicy and plush on the palate. Volcanic energy, bottled.
16 / 64
Hand-harvested. Skin-on maceration, then four months in stainless tanks, 20 months in oak barrels. Red fruits and spices. Combination of acidity, tannins, and softness. Full & balanced.
17 / 68
200-year-old vines of piedirosso grapes. Light to medium-bodied, with notes of black pepper and plum. Aged in stainless steel tanks lead to a clean finish.
18 / 72
80 year old vines. One month maceration, then two years in old chestnut barrels. Complex, dark, deep. Perfumed with spicy fruit & wild herbs.
22 / 88
A coastal red blend with vibrant ruby color and aromas of Marasca cherry and black pepper. Silky tannins frame a balanced, persistent palate with a touch of sea-kissed elegance. Bright, fresh, and unmistakably Amalfi.
106 bottle only
Rare blending of Cabernet, merlot & the classic Campania grape Aglianico. Deep ruby red. Blackberry & spices. Notes of licorice, earth, and leather. Full-bodied with a silky texture.
190 bottle only
100% gglianico from high-altitude clay soils in Paternopoli. Hand-harvested and aged 18 months in French oak barrels. Ruby red with aromas of blackberries, dried violets, leather, and sandalwood. Deep and elegant on the palate with firm structure and savory tannins.
225 bottle only
Aged over seven years before release. Three in old oak and acacia casks, and four or more in bottle. Deep and structured yet graceful. Earth‑driven aromas of damp woods, cool herbs, and wild fruit. Dense, savory, and long‑lived, with balance and tension.
440 bottle only
Aglianico aged for over six years in barrel, then held a decade before release. A rare bottling—produced only twice in Joaquin’s history. Deep, brooding, and structured. Notes of clove, tobacco, and black pepper. The palate is dark and savory, with bright acidity and long, fine-grained tannins.
1,100 bottle only
100% Coda di Volpe. This pale-pink, amphora-aged rosé is floral and tart with a savory finish.
22 / 88
Equal parts Piedirosso and Aglianico grown on steep coastal terraces in Cetara and Raito, overlooking the Amalfi coast. Hand-harvested, cold-macerated, and gently pressed. Aromas of citrus, ripe berries, and coastal herbs. Juicy, bright, and delicately textured on the palate.
104 bottle only
Full and structured with notes of ripe orchard fruits, pear, and citrus, with a fresh, clean, and dry finish.
120 bottle only
A more earthy, savory take on champagne from a biodynamic farmer.
135 bottle only
Very dry and nervy. Quintessential modern style made equal parts Pinot Noir, Meunier and Chardonnay.
149 bottle only
Bright, full-bodied and very precise, with a lovely girdle of acidity, fine mid-palate depth, refined mousse and a long, complex, impeccably balanced and still quite youthful finish.
245 bottle only
Lager | Hoppy & with citrus notes. Fruity aroma. Crisp & fresh.
10
Baladin | White ale. The first ever 100% Italian ingredient beer. A masterpiece in craft beer. Complex and clean. Deep yellow color, bergamot, and coriander. Balanced with notes of fruit and a gentle bitterness.
14
Baladin | Amber IPA. Bright amber color with distinct citrusy notes of tangerine, complemented by notes of melon and mango. A unique interpretation of classic English IPA. Clean and crisp with a gentle bitterness.
14
Baladin | Sierra Leone Kola Nuts.
9
Baladin | Rhubarb and orange zest.
9
Sanbitter | Sparkling, dry and bitter. Refreshing herbal and fruity notes.
7
Filette | Still & Sparkling
10
Gaeta, Cerignola, Castelvetrano and Taggiasca olives. Lemon and rosemary.
12
Fennel pollen, parsley, chili and Una EVOO.
12
Handmade burrata from Italy, ‘nduja, Sicilian sea salt, Una EVOO and house bread crumbs.
18
Finocchiona, il pio, and mortadella. Served with walnuts.
25
MARINARA
San Marzano tomatoes, Amalfi Coast wild oregano, NJ garlic, basil, Sicilian sea salt and Una EVOO.
24
San Marzano tomatoes, DOP buffalo mozzarella, basil, Sicilian sea salt and Una EVOO.
27
DOP buffalo mozzarella, NJ garlic, basil, Sicilian sea salt and Una EVOO.
27
Fresh Imported Italian datterini tomatoes, DOP buffalo mozzarella, NJ garlic, basil, Sicilian sea salt and Una EVOO.
28
San Marzano tomatoes, basil, Pecorino Romano, Sicilian sea salt and Una EVOO.
No substitutions or toppings.
25
Piennolo tomatoes, San Marzano tomatoes, white beans, chili flakes, parsley, basil, Sicilian sea salt and Una EVOO. Finished with house breadcrumbs and Pecorino Romano.
No substitutions or toppings.
32
6 each
Vacche Rosse Parmigiano Reggiano DOP 30 Month
Neapolitan Cornetto Long Hot Peppers
Salted Italian Anchovies
Fresh-sliced ‘Pepperoni’
Sicilian Romana almonds roasted in the pizza oven and folded into housemade cremolata. Topped with whipped local cream and candied lemon peel from Noto, Sicily. Made fresh every morning.
16
Fresh juiced russet apple. Based on a 100-year-old Mangieri family recipe. Made fresh every morning.
14
Honey mead from Rosignano, Italy.
15
Single shot espresso.
6
Una Tees
Various limited edition designs.
30
Una Socks
Performance socks made in America.
22
Una EVOO
Italian Extra Virgin Olive Oil, hand-harvested and cold-pressed from 100% Sessana Olives.
2025 harvest coming this fall.
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Una Gift Card
Digital gift cards. Purchase here.