Our chefs use only the freshest, highest quality ingredients and family recipes that have been passed down from generation to generation. As a result, our menu is constantly changing to take advantage of the seasonality of our ingredients so you can rest assured there’ll always be a new flavor or dish to try. Daily menu changes may not be reflected in the menu below.

ANTIPASTI

Crisp Insalata of Clipped Greens 13
Artichokes Three Ways, Lemon Shallot Vinaigrette, White Truffle Oil, Wheat "Crostini"

Prosciutto di Parma 15
Stuffed w/Asparagus, Teeny Greens, Fontina Cheese, Shaved Fennel Scallion Vinaigrette (GF)

Buffalo Mozzarella 14
Heirloom Tomatoes, Fresh Basil, Roasted Peppers “Agro Dolce”

Spicy Rock Shrimp 15
Garlic, Chile Flake, Pan Roasted yellow and Red Grape Tomatoes, Garlic Crostini

Yellow Fin Tuna and Salmon "Crudo"*  15
House Smoked Salmon, Yellow Fin Tuna, Frisee Greens, Quail Egg, White Anchovies (GF)

Nantucket Bay Scallops 16
Cauliflower-Goat Cheese Puree, Warm Chestnut Vinaigrette, Pomegranate (GF)

Pan Seared Foie Gras 24
Crispy Phyllo Basket, Roasted Apples, Duck Confit, Gorgonzola Crema, Port Wine Reduction

Vermont Quail 16
Warm Polenta, Garlicky Broccoli Rabe, Pancetta and Veal Demi-Glace (GF)

Tuscan Cured Meats w/ Arancini 15
Artisanal Italian Cured Meats w/ Shaved Parmigiano

 

PIZZE

Flat Bread Style, Fired in our Wood Fire Neapolitan Brick Oven

Local Corn and Wild Mushroom 18
Heirloom Tomato, Fontina Cheese

Figs and Duck Confit 15
Fontina and Gorgonzola Cheeses, Aged Balsamic

Margherita 13
Fresh Buffalo Mozzarella and Basil, San Marzano Ragu

Shrimp 16
Roasted Garlic, Cherry Tomatoes, Chili Flake, Fontina, Arugula

PASTA

**Pasta Prices Below Reflect Appetizer or Entree Options

Campanelle 15/24
Veal, Pancetta, San Marzano Tomato Ragu

Bucatini “Aglio Olio”  14/22
Sauteed Guanciale, Scallions, Roasted Garlic, Chile Flake, Shaved Parmigiano

Risotto 19/28
Pan Seared Scallop & Shrimp, Cherry Tomatoes, Prosecco and Lobster Stock

Gnocchi 17/25
Hand Cut Potato Gnocchi, Wild Mushroom “Trifolati”, Parmigiano, Truffle Oil

 

SECONDI

Grilled Beef Tenderloin 40
Potato “Lasagna”, Garlicky Broccoli Rabe, Truffle Crema

Rack of Lamb 42
Pepperonata, Neapolitan Potato Cake and Sauteed Swiss Chard

Veal Chop 45
Roasted Yukon Potatoes, Sauteed Spinach, Gorgonzola "Crema"

Seared Duck 37
Pan Seared Duck Breast with Duck Leg Confit and Wild Mushroom, Parsnips and Amarena Cherries

Chicken "Involtini" 28
Stuffed w/ Spinach, Prosciutto & Fontina, Vegetable Risotto, Vermouth and Sage Reduction

Grilled Pork Tenderloin 28
Stuffed w/ Roasted Neapolitan Peppers, Fingerling Potato, Broccoli Rabe, Pancetta Demi Glace (GF)

Salt Encrusted Whole Branzino 30
Wood Oven Roasted, “Teeny” Green and French Pear Salad, Whole Roasted Garlic (GF)
         (Served Whole By Request)

 

Note: *Consuming Raw or Under cooked Seafood May Cause Illness