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White wine, soppressata, sun-dried tomatoes, chili flakes, and fregola sardo.
Crispy fried tomato risotto balls stuffed with mozzarella.
Roasted mushrooms, fresh thyme, caramelized onion, mozzarella, and fontina.
Farro soup with housemade sausage, cannellini beans, kale, and Pecorino Romano.
San Marzano tomatoes, basil, and housemade mozzarella.
San Marzano tomatoes, mozzarella, prosciutto di parma, and arugula.
Cornmeal breaded calamari, lemon, fried basil, and arrabbiata.
Romaine heart, garlic crouton, Pecorino Romano, and anchovies.
Chicken breast with cannellini bean ragu, salsa verde, and adriatic kale.
Served with fries or salad. Dry-aged house-ground burger, potato bun, house-made mayo, arugula, tomato, and red onion.
Available with pasta. Oven-baked meatballs of beef and pork with crispy polenta cake, arrabbiata or marinara sauce, fried basil, and Parmigiano-Reggiano.
Verlasso salmon, braised cabbage, cabbage puree, farro, and shallot agrodolce.
Cannellini bean ragu, roasted baby carrots, adriatic kale, polenta, broccolini, and saba.
Pomegranate glaze, chive potato puree, and Broccolini.
Red wine braised beef, chive potato puree, seared spinach, and rosemary gremolata.
Peas, thyme, lemon, and grana padano.
Finely cut noodles with pork sausage and house-aged beef ragu, Parmigiano-Reggiano, and rosemary.
Aged carnaroli rice, white wine, mushroom brodo, butter, red wine reduction, and Parmigiano-Reggiano (please allow' 50 minutes).
Pasta stuffed with brained beef and cabbage, topped with black truffle butter, thyme, and Parmigiano.