Entrees

Pasta

  • FETTUCINE VONGOLE | 28

    little neck clams, tomato broth
  • SPAGHETTI AGLIO E OLIO | 23

    spring garlic, chili, pangrattato
  • BURRATA RAVIOLI | 26

    roasted mushrooms, spinach and basil velutata
  • MUSHROOM RISOTTO | 24

    oyster mushroom, shiitake mushroom, chive oil
  • SCALLOP & SHRIMP RISOTTO | 31

    diver scallops, shrimp, white truffle oil
  • WILD BOAR RAVIOLI | 28

    ricotta, tomato jus, basil
  • SUNDAY GRAVY | 29

    pork belly, short rib, sausage, tomato sauce, ricotta, paccheri
  • ORECHIETTE | 26

    chicken, pork belly, red pepper pesto, rapini, Parmigianno
  • TORTELLONI MIGNON | 25

    tenderloin, tomato cream sauce
  • RAVIOLI DI ZUCCA | 22

    roasted Butternut squash and gorgonzola, walnuts, brown butter sage sauce
  • LASAGNA | 23

    beef, béchamel, house made mozzarella

Fish & Meat

  • DUCK BREAST | 38

    sweet potato puree, swiss chard, luxardo demi-glace
  • PORK LOIN | 30

    black eye peas, spinach, pan jus
  • FILET MIGNON | 42

    whipped potato, lacinato kale, bordelaise
  • BRANZINO | 36

    fingerling, gremolata, charred lemon
  • NEW YORK STRIP | 33

    chili crust, mustard green, radish
  • SEARED SCALLOPS | 34

    curried carrot puree, pea vinaigrette
  • SALMON | 31

    zucchini, basil, spring onion salad
  • TUSCAN CHICKEN | 25

    fennel citrus salad, rapini pesto
Since
1979