Menu

  • ANTIPASTI

  • CROSTINO AL SALMONE

    • 15

    Country bread, Boursin cheese, red onion, capers, smoked salmon, white truffle oil. 

  • BRUSCHETTA MISTA

    • 12

    Grilled country bread, fresh tomatoes, olives pâte, artichoke pâte, mixed mushrooms.

  • FRITTURA MISTA

    • 18

    Lightly fried calamari, smelt fish, cherry peppers, jumbo shrimp, served with basil lemon aioli.

  • SALUMI E FORMAGGI ( for 2 people)

    • 30

    Spreadable assorted Italian meats and cheeses. 

  • MEATBALLS

    • 11

    Meatballs in pomodoro sauce with fresh parsley. 

  • LE CINQUE FASI DEL PARMIGIANO

    • 16

    Five different textures of parmesan. 

  • BURRADA & BROCIUTTO

    • 12

    Over arugula

  • ARTICHOKE & SPINACH DIP

    • 9

    Served with toasted points.

  • INSALATE

  • INSALATA DELLA CASA

    • 11

    Mixed green lettuce, cherry tomatoes, red onions, carrots, cucumbers, capers, parmesan cheese, caramelized pecans over Italian dressing. 

  • INSALATA CAESAR

    • 11

    Hearts of romaine, homemade Caesar dressing, white anchovies, shaved parmesan cheese, pickled onions, croutons. 

  • INSALATA DI AVOCADO

    • 12

    Avocado, heirloom cherry tomatoes, red onion, basil, lemon juice, balsamic reduction. 

  • ZUPPA

  • MINESTRONE

    • 6
  • SOUP DU JOUR

    • 6
  • Pasta

  • BOSCAIOLA AL PESTO

    • 18

    Mushrooms, sweet sausage, sweet peas, pesto cream sauce. 

  • NORCINA

    • 20

    Imported Porcini mushrooms, sweet Italian sausage, white truffle oil. 

  • BOLOGNESE

    • 18

    Meat sauce with parmesan cheese. 

  • TAGLITELLE AL CINHIAL

    • 19

    Wild boar ragu.

  • SACCHETTI FORMAGGI E PERE

    • 18

    Sacchetti pasta, stuffed with four cheeses and pears over pancetta with a rosemary sauce. 

  • BEEF RAVIOLI

    • 20

    Red wine cream sauce served with broccoli rabe.

  • RAVIOLI RUSTIC

    • 18

    Butter squash apple, goat cheese with brown butter, brussel sprouts, pancetta sauce.

  • RAVIOLI BUFFALO

    • 18

    Ricotta & spinach, butter sage sauce 

  • RAVIOLI ASPARAGUS

    • 18

    Asparagus, groviera cheese in a red sauce 

  • HALF MOON RAVIOLI

    • 21

    Veal, mushrooms, Marsala cream sauce 

  • LASAGNA

    • 18

    Traditional meat sauce. 

  • MELANZANE ALLA PARMIGIANA

    • 18

    Eggplant parmesan. 

  • CARNE E PESCE

  • OSSO BUCCO

    • 32

    Braised beef high shanks over mashed potatos.

  • POLLO AL VINO ROSSO

    • 25

    Braised chicken, roasted potatos, red wine.

  • COSTOLETTA DI MUCCA

    • 31

    Braised beef short rib, mashed potato, and sauteed spinach. 

  • ROASTED DUCK

    • 29

    Duck breast, cauliflower puree, with cherry wine sauce.

  • RABBIT ALLA TOSCANA

    • 28

    Braised rabbit, tomato sauce, mediterranean olives, over polenta.

  • OXTAIL STEW

    • 27

    Braised beef oxtail in a tomato base sauce.

  • BEEF WELLINGTON

    • 35

    With mixed vegetable puree and mashed potato.

  • SALMON

    • 26

    With mashed potato and chef vegetables.

  • VEAL SALTIMBOCCA

    • 31

    Porcini mushrooms, spinach, prosciutto crudo di Parma, sage sauce. 

  • CHICKEN PICCATA

    • 25

    Sweet onions, capers, white wine and lemon, served with a side of pasta. 

  • VEAL PICCATA

    • 31

    Sweet onions, capers, white wine and lemon, served with a side of pasta. 

  • CHICKEN MARASALA

    • 25

    Mushrooms, demi-glace, white truffle oil, served with a side of pasta. 

  • VEAL MARSALA

    • 32

    Mushrooms, demi glaze, white truffle oil, served with a side of pasta.

  • CONTORNI

  • ASPARAGUS, SEARED SPINACH, MASHED POTATOES, CHEFS VEGETABLES

    • 6

    Your choice.

  • SIDE PASTA

    • 7

    Garlic and oil or Pomodoro sauce (half portion)

  • PETITE STEAK

    • 28

    With mashed potato, mushroom bordelaise sauce, and asparagus.