Bright with persistent bubbles, the wine has a fruity aroma of citrus, green apple and acacia blossoms. On the palate, the elegant, brut-style wine has a pleasant acidity and freshness with a soft, round mouthfeel.

Ethereo/Ethereal: Delicate, exquisite, dainty, elegant, graceful. This Albariño showcases a straw yellow bright color with notes of tropical fruits in the nose (pineapple and passion fruit). Citrusy and slightly grassy in the palate, yet with a creamy density and a long clean finish. Ideal to pair with grilled fish, shellfish, salads and poultry dishes.

A crisp wine boasting the fruit-forward flavors of passionfruit, gooseberry, and pink grapefruit. Intense tropical flavors are balanced with acidity for versatility. Showcased with a lively and juicy brightness and a pleasant, lingering finish.

Bright straw color. The elegant and expressive nose is dominated by citrus and stone fruits framed by fresh herbs and minerality. Robust and round on the palate with generous concentration of fruits. It tastes rich but is utterly fresh with a persistent mineral-driven finish. Pairs well with pesto or citrus like ceviche, mussels, lemon butter sauce and most seafood preparations.

Scarpetta Pinot Grigio showcases some of the best sites in Friuli Venezia Giulia for this aromatic varietal — starting with the light, gravely soils of the Grave region, which gives the wine a crisp, clean minerality. Additionally, 30% of our Pinot Grigio is planted in “Ponca” soil on the steep hillsides in the Colli Orientali. The combination of the Grave and Colli Orientali let us produce a wine which has bright acidity, great minerality and body.

A fruit-focused Chardonnay with great tropical fruit and pear aromas with a clean, crisp balance.

One of the legendary winemakers of the world, Bruno Giacosa crafted the most prestigious single-vineyard Barolo and Barbaresco wines during a career that spanned nearly eight decades.

Intense ruby red with lively purplish hues along the edges. Fragrant fruit plum, blackberries, black cherries, bilberries, cloves, black pepper, liquorice, dark chocolate and humus.

Since 2009, no pesticides or herbicides have been used. We utilize only natural methods, our philosophy carried on through the generations. Since 2016, all the production is organic certified, with the aim to keep reducing the footprint and keep a complex ecosystem.

Ripe flavors of raspberry and blackberry with notes of spice and vanilla. Paired well with lasagne, and most Italian dishes.

90% Sangiovese and 10% Merlot gives this organic wine blend a soft, velvety, unoaked flavor.

Deep, dark and richly textured, this wine is anything but “petite”. Aromas of blueberries, blackberries, and black currants greet the nose and draw you in. This wine evolves in the mouth with a core of mature black fruits that show incredible concentration. 18 months of aging in a combination of French and American oak barrels brings spicy complexity to this full-bodied, well-balanced wine. With nice acidity adding a pleasant punch, the wine finishes long with mature and balanced tannins.

This youthful Pinot is an explosion of bright fruit, dried strawberries, cherry, and red fruits along with notes of cola and anise. Fruity, without giving up its vital energy, this well-focused wine is full on the palate and has a rich texture. A suppleness provides it with an early accessibility. Its tannins jump out and end with a nice acidity.

Red color with intense violet tints. Explosion of aromas of red fruits such as strawberries, plums and cherries. The oak provides notes of chocolate and vanilla. It is a fresh and kind wine.

Salami, provolone, pepperoni, roasted peppers and Roma tomatoes, pepperoncini, olives, pickled cauliflower, and vinaigrette.

Chopped Roma tomatoes, basil, garlic in olive oil.

Two homemade meatballs soaked in Marinara sauce served with crusty Ciabatta bread.

A large, slow roasted Elephant Garlic bulb served with crusty Ciabatta slices and balsamic drizzle.

Roasted artichoke and red roasted pepper dip served with crusty Ciabatta bread.

A large, crispy Ciabatta loaf stuffed with Reggiano garlic and fresh herbs topped with mozzarella and baked to perfection.

Fresh wild mushrooms sautéed with garlic, garlic butter and balsamic vinegar served with arugula and fresh fruit.

Seared grape tomatoes, prosciutto, arugula, olive oil, cracked black pepper with a balsamic drizzle.

Sliced Buffalo Mozzarella, roasted Roma tomatoes, basil pesto, with a balsamic drizzle.

Romaine lettuce, roasted Roma tomatoes, roasted red peppers, pepperoncini, artichoke hearts, and Parmesan cheese.

Crispy romaine, drizzled with our home-made Caesar dressing, anchovy, roasted Roma tomatoes with crispy Ciabatta croutons.

Arugula, orange, pinioli, pickled red onions, bleu cheese, with a raspberry apple vinaigrette.

Marinated Filet Mignon, seared and served with a side of arugula, Parmesan and pine nuts.

Fresh Mozzarella slices, Roma tomatoes, basil pesto and balsamic drizzle, melted on Ciabatta loaf.

Salami, ham, pepperoni, roasted peppers, basil pesto, provolone and pepperoncini melted on Ciabatta loaf.

Filet Mignon, caramelized onions, pepperoncini, garlic aioli, melted Provolone on Ciabatta loaf.

Three big homemade meatballs, house marinara, provolone and parmesan cheese on Ciabatta loaf.

Traditional spaghetti with homemade meatballs in a marinara sauce.

Classic rich Alfredo cream sauce over fresh egg fettuccine noodles.

Artichoke hearts, broccoli, and prosciutto sautéed in dill cream sauce over fresh spinach fettuccine.

Raviolis in a homemade marinara sauce.

A light marinara sauce, roasted peppers, finished with a vodka cream sauce.

'Ronis homemade Italian lasagne over traditional marinara sauce.

Classic roasted San Marzano puttanesca sauce with onions, anchovies, capers, and kalamata olives over freshly made egg fettuccine.

Penne pasta in a homemade marinara sauce.

Cheese filled tortellini sautéed with sausage, mushrooms, tomatoes and spinach in a pink Alfredo sauce.

Sautéed chicken, mushrooms, red wine reduction, and marinara served over fresh spinach fettuccine.

Chicken breast, sautéed with fresh, garden mushrooms, scallions, garlic, and Marsala wine, served over fresh egg fettuccine.

Veal or chicken, sausage, bacon, sautéed with tomatoes, mushrooms, hot peppers, red wine, and sugo di vitello, served over fresh spinach fettuccine.

Tender filet mignon medallions sautéed with shallots, pine nuts, and finished with a port wine demi glace, served over fresh egg fettuccine.

Tender shrimp sautéed with capers, tomato, herbs, and spinach, in a garlic cream sauce, served over fresh angel hair pasta.

Pan Seared chicken with fresh thyme from the garden, white beans, and artichoke hearts, finished with sugo di vitello, served over fresh penne pasta.

Filet Mignon medallions, sautéed, topped with garlic parmesan butter, served over fresh fettuccine Marinara.

Classic piccata style sauce with capers, white wine, garlic, lemon, and sugo di vitello, served over pasta. Choice of Veal, chicken, shrimp, or Antibiotic Free salmon.

Shrimp sautéed and tossed with fresh herbs and garlic, finished with marinara, and served over fresh spinach fettuccine.

Veal or chicken sautéed with artichoke hearts, roasted peppers, and white beans, finished in a tomato demi glace and served over fresh spinach fettuccine.

Chicken breast, sautéed with fresh, garden mushrooms, scallions, garlic, and Marsala wine, served over fresh egg fettuccine.

Chicken breast, sautéed with fresh, garden mushrooms, scallions, garlic, and Marsala wine, served over fresh egg fettuccine.

'Ronis homemade Italian lasagne over traditional marinara sauce.

'Ronis homemade Italian lasagne over traditional marinara sauce.

Classic piccata style sauce with capers, white wine, garlic, lemon, and sugo di vitello, served over pasta. (Antibiotic Free Salmon)

Classic piccata style sauce with capers, white wine, garlic, lemon, and sugo di vitello, served over pasta. (Antibiotic Free Salmon)

Traditional spaghetti with homemade meatballs in a marinara sauce.

Traditional spaghetti with homemade meatballs in a marinara sauce.

Classic piccata style sauce with capers, white wine, garlic, lemon, and sugo di vitello, served over pasta.

Classic piccata style sauce with capers, white wine, garlic, lemon, and sugo di vitello, served over pasta.

Classic piccata style sauce with capers, white wine, garlic, lemon, and sugo di vitello, served over pasta.

Classic piccata style sauce with capers, white wine, garlic, lemon, and sugo di vitello, served over pasta.

Classic piccata style sauce with capers, white wine, garlic, lemon, and sugo di vitello, served over pasta.

Classic piccata style sauce with capers, white wine, garlic, lemon, and sugo di vitello, served over pasta.

A light marinara sauce, roasted peppers, finished with a vodka cream sauce.

A light marinara sauce, roasted peppers, finished with a vodka cream sauce.

Antibiotic Free Salmon

Cheese Raviolis in our house made marinara sauce.

Penne pasta tossed in a homemade butter and cheese sauce.

Pasta topped with a delicious, homemade alfredo sauce.

Fresh spaghetti and homemade meatball in our special marinara sauce.

Fried bread pudding slices, bananas foster sauce, scoop of vanilla ice cream, topped with whipped cream.

Chocolate, pistachio and cherry ice cream, topped with whipped cream.

Flourless chocolate torte with sambuca expresso ganache.

Three petit cannoli, filled with Italian cream, topped with whipped cream.

Classic, layered ladyfingers, mascarpone cheese, drenched in coffee and cocoa with cream.

Italian style Beignets, topped with powdered sugar.

Brussel sprouts cooked over the wood fire topped with balsamic drizzle. » Gluten Free, Vegetarian

Oyster preparation changes weekly. Four oysters prepared Il Focolare. Ask your server for details.

Bone marrow lightly seasoned and slowly roasted over a wood fire, finished with roasted red peppers and truffle oil, served with crusty bread.

Octopus and chorizo sausage prepared in a spicy, Italian tomato sauce with a crostini.

Dates stuffed with manchego cheese and wrapped in bacon, finished over a natural wood fire. » Gluten Free, Vegetarian

8-ounce USDA Prime flame grilled black diamond marinated and topped with Italian style chimichurri, served with a smashed potato and blistered tomatoes. » Gluten Free

16-ounce USDA Prime Ribeye cooked to perfection with a smoked salted dusted smashed potato, topped with compound butter and a feeding of zucchini, mushrooms, roasted peppers and crushed tomatoes.

Fresh Jumbo Sea Scallops seared over the wood fired hearth, delicately topped with a lobster sauce and caviar.

Antibiotic Free Salmon cooked in a wood fire over a cedar plank, topped with burnt orange glaze, served with a smoked salt dusted smashed potato and asparagus.

18-ounce hickory smoked, and fire roasted thick cut pork chop served with a smoke salted smashed potato and apple brandy cinnamon sauté.