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Polenta under glass with caramelized wild mushrooms and a balsamic demi sauce.
Tender squid lightly breaded and fried. Served with salsa verde.
Sashimi grade Ahi Tuna guacamole and cucumbers with a sesame dressing served with crunchy focaccia.
Asparagus and Robiola cheese ''Arrancini'' fritters with ''Grandmother's'' tomato sauce.
Buffalo Mozzarella ''Carrozza'' stewed with baby tomatoes.
Fresh sea scallops marinated in sour orange cilantro peperconcino and served with Saia per Granita.
Heirloom cherry tomatoes basil and creamy Apulia Burrata cheese.
Pastrami Salmon goat cheese mustard oil and Arugula.
Mussels sauteed with garlic coarse black pepper freshly diced toamtoes and white wine.
Crab and corn chowder soup.
Traditional French onion soup.
Baby arugula tossd in an extra virgin olive oil lemon dressing topped with shaved Parmiggiano Reggiano.
Baby arugula tossd in an extra virgin olive oil lemon dressing topped with shaved Parmiggiano Reggiano and grilled calamari.
Belgian endives Bartlett spears goat cheese almonds with a lemon vinaigrette and grilled shrimp.
Belgian endives Bartlett spears goat cheese almonds with a lemon vinaigrette.
Field greens caramelized shallots blue cheese crumbles and balsamic vinaigrette with grilled filet mignon.
Field greens tossed with balsamic vinaigrette.
Boston Butter lettuce tossed with gorgonzola cheese and a lemon vinaigrette.
Hearts of Romaine lettuce tossed with our house made Caesar dressing Parmiggiano Reggiano and croutons.