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
Fried Goat Cheese Timbale, Lemon Shallot Vinaigrette, Wheat "Crostini"

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

Buffalo Mozzarella 15
Heirloom Tomatoes “Panzanella”, Fresh Basil, Red Wine Vinaigrette

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

Yellow Fin Tuna and Salmon "Crudo"*  17
House Smoked Salmon, Yellow Fin Tuna, Frisee Greens, Quail Egg, White Anchovies (GF)

Diver Scallops 16
Cauliflower and Goat Cheese Puree, Saffron Vinaigrette (GF)

Poached Octopus “Insalata” 18
White Potato, Endive, Celery Leaf, Cracked Green Olives

Tuscan Cured Meats w/ Arancini 17
Artisanal Italian Cured Meats w/ Shaved Parmigiano

Warm Eggplant Terrine 10
Layered with Fresh Mozzarella “Affumicato”, Torn Basil, Plum Tomato Ragout (GF)

 Pan Seared Foie Gras 26
Crispy Phyllo Basket, Grilled Peaches, Pot Wine Reduction, Gorgonzola Crema

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 18
Fontina and Gorgonzola Cheeses, Aged Balsamic

Margherita 15
Fresh Buffalo Mozzarella and Basil, San Marzano Ragu

Shrimp 18
Roasted Garlic, Cherry Tomatoes, Chili Flake, Fontina, Arugula

PASTA

**Pasta Prices Below Reflect Appetizer or Entree Options

Gnocchi 15/25
Hand Cut Potato Gnocchi, Veal, Pancetta, San Marzano Tomato Ragu

Bucatini “Aglio Olio”  15/30
Sauteed Guanciale, Scallions, Roasted Garlic, Chile Flakes, Shaved Parmigiano

Risotto 21/33
Pan Seared Scallop & Shrimp, Cherry Tomatoes, Fresh Corn

Rabbit Strozzapretti 18/30
Slowly Braised Rabbit and Red Wine Sugo, Dry Cherries, Ricotta Salata

 

SECONDI

Grilled Beef Tenderloin 42
Potato “Lasagna”, Garlicky Broccoli Rabe, Truffle “Crema”

Rack of Lamb 44
Pepperonata, Neapolitan Potato Cake and Sauteed Swiss Chard

Veal Chop 46
Roasted Yukon Potatoes, Sauteed Spinach, Gorgonzola "Crema"

Duck 37
Confit Leg and Seared Breast w/ Escarole, Black Olives and Raisins, Sweet Potatoes, Balsamic Reduction

Giannone Chicken 30
Roasted 1/2 Chicken, Arugula, Roasted Potato, Bacon, Maple Vinaigrette

Grilled Berkshire Pork Chop 37
Roasted Red and Yellow Peppers “Agro Dolce”, Fingerling Potatoes

Salt Encrusted Whole Branzino 34
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