Entrees
Pasta
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FETTUCINE VONGOLE | 28
little neck clams, tomato broth
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SPAGHETTI AGLIO E OLIO | 23
spring garlic, chili, pangrattato
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BURRATA RAVIOLI | 26
roasted mushrooms, spinach and basil velutata
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MUSHROOM RISOTTO | 24
oyster mushroom, shiitake mushroom, chive oil
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SCALLOP & SHRIMP RISOTTO | 31
diver scallops, shrimp, white truffle oil
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WILD BOAR RAVIOLI | 28
ricotta, tomato jus, basil
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SUNDAY GRAVY | 29
pork belly, short rib, sausage, tomato sauce, ricotta, paccheri
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ORECHIETTE | 26
chicken, pork belly, red pepper pesto, rapini, Parmigianno
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TORTELLONI MIGNON | 25
tenderloin, tomato cream sauce
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RAVIOLI DI ZUCCA | 22
roasted Butternut squash and gorgonzola, walnuts, brown butter sage sauce
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LASAGNA | 23
beef, béchamel, house made mozzarella
Fish & Meat
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DUCK BREAST | 38
sweet potato puree, swiss chard, luxardo demi-glace
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PORK LOIN | 30
black eye peas, spinach, pan jus
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FILET MIGNON | 42
whipped potato, lacinato kale, bordelaise
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BRANZINO | 36
fingerling, gremolata, charred lemon
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NEW YORK STRIP | 33
chili crust, mustard green, radish
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SEARED SCALLOPS | 34
curried carrot puree, pea vinaigrette
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SALMON | 31
zucchini, basil, spring onion salad
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TUSCAN CHICKEN | 25
fennel citrus salad, rapini pesto
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Since
1979