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served with infused olive oil and chef's selection of spreads
small plates, rotating daily. check specials insert
poached pear compote, balsamic reduction
locally sourced salume, hams and cheese, lentil relish and fig mostarda
baby octopus, squid, prawns and sardines, lemon-parsley butter and fra diavolo sauce
garlic, tomato, pepper and onion reduction.
romaine, radicchio, and olives in walnut & honey vinaigrette.
red and golden beets, with pistachios and gorgonzola, parsley vinaigrette
warm cannellini, pancetta, and tomato over arugula.
coarse ground veal, pork, and beef simmered in herbed tomato sauce
crispy pancetta, organic eggs, pecorino siciliano
peppers, garlic & harissa
broccoli rabe, mustard seed
basil, cavolo nero, walnut, pecorino siciliano & roasted garlic
pork jowl, tomato, oregano
squid ink, caramelized shallots, seared squid
extra virgin olive oil and sautéed seasonal vegetables
cinammon-ammaretto ricotta and mascarpone cheese
ask you server for our current selection of house-made iced desserts
vanilla, cherry sauce, hazelnuts
egg yolk, sugar and marsala light custard served over roasted figs and chestnuts.