Cremini mushrooms and wood fired chardonnay glazed.

100% caputo flour, oak smoked bacon and Asiago cheese with extra virgin olive oil.

Olives marinated in cote du rhone red wine, our homemade spicy pepper chutney and finished with goat cheese and crostinis.

Jumbo wood fired 13 spice rub and crunchy shallot.

Parmigiano-reggiano, aged Asiago and 100% grass fed Angus beef.

Parmigiano-reggiano, aged Asiago and 100% grass fed Angus beef.

Airy and chewy, grated Parmesan and side of San Marzano tomato sauce.

Served with extra virgin olive oil.

White truffle oil, salt and homemade tomato chutney.

Aged red wine dressing or champagne vinaigrette.

Bed of arugula tossed in truffle oil, mozzarella di bufala, jamon Serrano, wood fired chips, salt and pepper.

Absinthe dressing clementine orange, local spinach, baby arugula, mint, grape tomato, Parmesan-reggiano, herb infused olive oil and walnut.

French local tomato, local basil and balsamic glaze.

Jamon iberico, dry aged salami, assorted cheese, 1 oz. chef choice pate house marinated olives, cornichons and fig jams. Includes truffle bread, extra virgin olive oil, housemade tomato chutney, grapes, hand selected cheese and meat additions.

Rum and coffee-soaked ladyfingers layered with mascarpone custard and whipped cream.

Nutella, strawberry and orange mint syrup.

Fresh made pasta served with one of our 3 house made pasta sauce.

Fresh made pasta served with one of our 3 house made pasta sauces.

Fresh made ravioli pasta served with one of our 3 house pasta sauces.

Creamy and delicious. We use our top secret recipe using tomatoes grown in volcanic soil, which bring a beautiful minerality to this tomato basil soup, we also utilize fresh local basil. Caution this soup has a cult following.

White wine, spinach, buttered mushrooms, caramelized red onion, Asiago, rosemary and fior di latte.

San marzano tomato, anchovy, calabrian chili oil, Kalamata olive, oregano, caramelized red onion and crispy garlic (no cheese).

Baby arugula, cherve goat cheese, dates, pineapple glaze and caramelized red onion.

Sopressata, Asiago, rosemary chicken, crunchy shallot, 2 farmers eggs, crispy garlic and fior di latte.

Wood fired rosemary chicken, Parmesan garlic butter, sliced cherry tomato, spinach and fior di latte.

Jamon iberico, 2 farmers eggs, buttered mushrooms, Asiago, tomato chutney, caramelized onion and white truffle oil.

Chorizo, cantimpalo, sopressara, chili oil, crispy garlic, San manzano tomato and fior di latte.

Passata di pommodoro, fior di latte, local basil and extra virgin olive oil.

Pork belly bacon, Georgia peach, Asiago, rum balsamic glaze, chevre goat cheese and local mint.

Ground Angus, pork belly bacon, artisan salami, cantimpalo chorizo, shredded fior di latte and smoked passata di pomodoro.

Passata di pomodoro, pork belly bacon, fresh mozarella, firey pina sauce, honey and crunchy shallot.

Pesto base, ground Angus, rosemary ricotta, pork belly bacon, red onion and blistered cherry tomato.

Momay sauce, cherry tomato, fresh baby arugula massaged in Alba truffle oil, salt and pepper. Topped with jamon Serrano and Parmesan cheese.