Sauteed calamari, stewed tomato, chili flakes, and puttanesca broth.
Grilled octopus, seared ?nduja, turnip puree, scallions, and balsamic.
Ricotta and wild mushroom dumpling, tomato, pecorino romano, guanciale, and mushroom broth.
Daily crostini trio.
Fresh tomatoes, tomato confit, tomato mostarda, fresh mozzarella, basil, and balsamic.
Italian meats and cheeses with accompaniments.
Heirloom beans, vegetables, pasta, Parmigiano-Reggiano, and bean broth.
Kale, diced vegetables, and tomato broth.
Watercress, frisee, golden raisins, capers, toasted pine nuts, roasted tomato mascarpone, herbs, red wine balsamic vinaigrette, and Parmigiano-Reggiano.
Bibb lettuce, house-made croutons, tomato, Parmigiano-Reggiano, and anchovy vinaigrette.
Arugula, fennel, citrus, grapes, crispy goat cheese, and blood orange-cranberry vinaigrette.
Spaghetti, pecorino romano, black pepper, and olive oil.
San marzano tomato sauce, basil, and Parmigiano-Reggiano.
House-made whole wheat tagliatelle, garbanzo, sauteed tomato, garlic, crispy pasta, and tomato mostarda.
Squid ink linguine, shrimp, mussels, clams, calabrese peppers, basil, garlic, and lemon.
A deep rich mushroom ragu, and fontina Valle d'Aosta.
House-made saffron linguini, traditional bolognese, and Parmigiano-Reggiano.
Sweet potato gnocchi, garlic, sage, and pecorino romano.
Roasted red pepper and mint risotto, parmigiano, and ricotta.
Duck confit, sauteed vegetables, dried tomatoes, olives, capers, currant, pine nuts, and pearl couscous.
Woodfire grilled 6oz veal skirt, roasted cipollini, sauteed greens, and horseradish gremolata.
Woodfire grilled 12oz ribeye, and house-made caponata.
Woodfire grilled 6oz tenderloin, shallot red wine glaze, and crispy polenta logs.
Woodfire grilled bone-in 8oz apple cider brined pork chop, and ?nduja peperonata.
Roasted house rubbed quarter or half chicken, and rosemary white beans.
Roasted whole or pan-seared fileted mediterranean sea bass, tomato, capers, basil, lemon, and olive oil.
Seared tuna, farro bean chestnut cake, and red pepper almond pesto.
Seared scallops, braised lentils, wilted greens, kohlrabi puree, and grapefruit mostarda.
Crispy confit potatoes, and basil pesto.
Braised lentils, white wine, leeks, burrata, tomato confit, and calabrese chilis.
Roasted, pureed, and pickled cauliflower, Parmigiano-Reggiano, and calabrese chilis.
Sauteed red chicory, charred heirloom beans, lemon, olive oil, and balsamic.
Sauteed broccoli rabe, red chili flakes, garlic, and lemon.
Grilled asparagus, tomato, and tarragon fig vinaigrette.
Tomato, fresh mozzarella, and basil.
White pizza with roasted garlic ricotta base, mozzarella, Parmigiano-Reggiano, and herbs.
Prosciutto special, fresh mozzarella, arugula 19 smoked ham speck, smoked mozzarella, dried tomato, balsamic, and Parmigiano-Reggiano.
Fennel sausage, pepperoni, and mozzarella.
