Entrees

Pasta

• SPAGHETTI AGLIO E OLIO | 22

  spring garlic, chili, pangrattato
  

• RABBIT GNOCCHI | 27

  zucchini, truffle, basil
  

• BURRATA RAVIOLI | 24

  roasted mushrooms, spinach and basil velutata
  

• ASPARAGUS RISOTTO | 24

  burrata, basil
  

• SCALLOP & SHRIMP RISOTTO | 30

  diver scallops, shrimp, white truffle oil
  

• YELLOW TOMATO GNOCCHI | 21

  basil, goat cheese
  

• SUNDAY GRAVY | 27

  pork belly, short rib, sausage, tomato sauce, ricotta, paccheri
  

• ORECHIETTTE | 26

  sausage, rapini, Parmigiano
  

• TORTELLONI MIGNON | 24

  tenderloin, tomato cream sauce
  

• RAVIOLI DI ZUCCA | 21

  roasted Butternut squash and gorgonzola, walnuts, brown butter sage sauce
  

• LASAGNA | 22

  beef, béchamel, house made mozzarella
  

Fish & Meat

• VEAL RIB | 40

  cauliflower tart, tatsoi, marsala jus
  

• LAMB LOIN | 32

  harissa, yogurt, rapini, radish
  

• FILET MIGNON | 39

  asparagus, eggs, hollandaise
  

• AHI TUNA | 31

  romesco, spring onion, asparagus vinaigrette
  

• NEW YORK STRIP | 31

  chili crust, mustard green, radish
  

• SEARED SCALLOPS | 30

  curried carrot puree, pea vinaigrette
  

• SALMON | 29

  zucchini, basil, spring onion salad
  

• TUSCAN CHICKEN | 24

  fennel citrus salad, rapini pesto