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.


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

Tuna "Crudo"*  15
English Cucumber, Blood Orange, Radish, Mustard Vinaigrette (GF)

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

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



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

Sausage & Broccoli Rabe 14
Roasted Garlic, Chili Flake, Pecorino Romano


**Pasta Prices Below Reflect Appetizer or Entree Options

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

Orecchiette  14/25
Sweet Sausage, Broccoli Rabe, Parmigiano, Chili Flake

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

Lobster Tagliolini 22/39
Hand Cut Tagliolini Pasta w/ Seared Lobster, Cherry Tomatoes, Garlic, Chili Flakes



Grilled Ribeye Steak 39
Basil Mashed Potatoes, Garlicky Broccoli Rabe, Truffle Butter (GF)

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 Ragu and Amarena Cherries

Pollo "al Mattone" 28
Roast 1/2 Giannone Chicken, Potatoes "Lyonnaise", Baby Carrots, White Wine, Dijon, Sage Sauce

Pork Tenderloin "Milanese" 30
Baby Arugula and Cherry Tomato "Insalata", Shaved Parmigiano

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