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 "Panzanella", Fresh Basil, Red Wine Vinaigrette

Beef Carpaccio* 13
Crispy Fried Artichoke, Parmigiano Vinaigrette, Teeny Greens

Cioppino 15
Head-On Shrimp, Mussels, Clams, Calamari, Lobster Stock "Brodo", Garlic Crostini

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

Seared Diver Scallops 15
w/ Mashed Potato, Saffron Cream Sauce

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

Grilled Wild Boar Suasage 13
Creamy Polenta, Sauteed Garlicky Broccoli Rabe, Warm Pancetta and Veal Demi-Glace Reduction

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

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

PASTA

**Pasta Prices Below Reflect Appetizer or Entree Options

Gnocchi 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

 

SECONDI

Grilled Beef Tenderloin 40
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

Berkshire Pork Chop 32
Herb Crusted, Roasted Red Pepper & Fennel "Agro-Dolce"

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