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 14
Stuffed w/Asparagus, Teeny Greens, Fontina Cheese, Shaved Fennel Scallion Vinaigrette (GF)

Buffalo Mozzarella 14
Vinegar Cured Peppers "Agro-Dolce" (GF)

Roasted Beet "Insalata" 12
Vermont Goat Cheese, Orange, Pea Tendrils, Rustic Croutons

Spicy Rock Shrimp 14
Garlic, Chile Flake, Pan Roasted Red and Yellow Grape Tomatoes, Garlic Crostini

Poached Octopus "Insalata" 17
White Potato, Endive, Celery Leaf, Cracked Green Olives

Smoked Salmon "Crudo"*  15
House Smoked Salmon, Quail Eggs, Vinegar Cured White Anchovies (GF)

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

Artichoke Soup 12
Roasted Artichoke w/ Chicken Broth, Roasted Garlic

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

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

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

Funghi Trifolati 14
Roasted Wild Mushrooms, Fontina Cheese, Shaved Parmigiano, Truffle Oil

PASTA

**Pasta Prices Below Reflect Appetizer or Entree Options

Campanelle 15/23
Veal, Pancetta and San Marzano Tomato Ragu

Bucatini 19/28
Sauteed Guanciale and Scallions, Garlic, Chile Flake

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

Gnocchi 17/24
Hand-Cut Potato Gnocchi, Wild Mushroom "Trifolati", Shaved Parmigiano, Truffle Oil

 

SECONDI

Grilled Beef Tenderloin 42
Potato and Celery Root "Lasagna", Garlicky Broccoli Rabe, Truffle Butter (GF)

Rack of Lamb 39
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 Ragu and Amarena Cherries

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

Veal "Saltimbocca" 30
Seared Wild Mushrooms, Marsala Wine, Creamed Spinach

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