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 12
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 14
Heirloom Tomatoes, Fresh Basil, Roasted Peppers “Agro Dolce”

Clam “Arrabbiata” 13
Pan Roasted little neck clams, Spicy Plum Tomato Sauce, Garlic Crostini

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

Diver Scallops 18
Cauliflower-Goat Cheese Puree, Warm Chestnut Vinaigrette, Pomegranate (GF)

Pan Seared Foie Gras 26
Crispy Phyllo Basket, Roasted Apples, Duck Confit, Gorgonzola Crema, Port Wine Reduction

Warm Portabello Insalata 14
Pan Seared Portabello Mushrooms, Arugula, Crispy Poached Egg, Pancetta and Red Wine Sugo (GF)

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

Mushroom Soup 13
Slowly Simmered Mushrooms w/ Chicken Broth, Garlic Croutons and Parmigiano



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

Funghi “Trifolati” 16
Wild Mushrooms, Fontina Cheese, Shaved Parmigiano, White Truffle Oil

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, Arugul


**Pasta Prices Below Reflect Appetizer or Entree Options

Campanelle 16/24
Veal, Pancetta, San Marzano Tomato Ragu

Pappardelle  20/30
Wild Boar Ragu, Parmigiano

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

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



Grilled Beef Tenderloin 43
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"

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 32
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