Entrees
Pasta
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TAJARIN | 30
shaved truffle, porcini cream sauce
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CIPOLLOTTO GNOCCHI | 26
spring onion, sunburst, goat cheese fondue
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BURRATA RAVIOLI | 28
roasted mushrooms, spinach and basil velutata
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RADICCHIO RISOTTO | 26
gorgonzola dolce, basil oil
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SCALLOP & SHRIMP RISOTTO | 34
diver scallops, shrimp, white truffle oil
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LAMB GNOCCHI | 32
lamb ragu, ricotta, basil
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SUNDAY GRAVY | 34
pork belly, short rib, sausage, tomato sauce, ricotta, paccheri
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ORECHIETTE | 28
chicken, pork belly, red pepper pesto, rapini, Parmigianno
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TORTELLONI MIGNON | 27
tenderloin, tomato cream sauce
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RAVIOLI DI ZUCCA | 24
roasted Butternut squash and gorgonzola, walnuts, brown butter sage sauce
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LASAGNA | 26
beef, béchamel, house made mozzarella
Fish & Meat
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DUCK BREAST | 40
roasted heirloom baby carrots, swiss chard, demi
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HERB CRUSTED LAMB RACK | 42
mustard, mashed potato, asparagus, demi-glace
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FILET MIGNON | 46
potato puree, tri-color broccoli, bordelaise
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MARYLAND ROCKFISH | 40
stone mil polenta, sun-dried tomato and olive tapenade
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NEW YORK STRIP | 38
coffee-chili crust, mustard green, radish
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SEARED SCALLOPS | 39
spinach, sun-dried tomato, fingerlings, cream
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SALMON | 34
tomato vinaigrette, basil puree
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TUSCAN CHICKEN | 27
fennel citrus salad, rapini pesto
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Since
1979