Entrees

Pasta

  • PEA AGNOLOTTI | 24

    carrot puree, mint, pea shoots
  • BURRATA RAVIOLI | 24

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

    basil, robiola fresca, lemon
  • SCALLOP & SHRIMP RISOTTO | 28

    diver scallops, shrimp, white truffle oil
  • LAMB GNOCCHI | 25

    chianti braised lamb, ricotta
  • SUNDAY GRAVY | 27

    pork belly, short rib, sausage, tomato sauce, ricotta, pennoni
  • LOBSTER SPAGHETTI | 25

    squid ink pasta, arrabiatta, basil
  • TORTELLONI MIGNON | 23

    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

  • BRANZINO | 28

    garlic puree, sunchokes, salmoriglio
  • LAMB TENDERLOIN | 32

    cipollini, romesco, pea vinaigrette
  • PORK TENDERLOIN | 27

    basil crema, potato, tomato gorgonzola vinaigrette
  • SEARED SCALLOPS | 29

    pumpkin puree, chard, apple vinaigrette, Marcona almonds
  • PAN SEARED SALMON | 27

    potatoes, capers, onions, creme fraiche
  • FENNEL CHICKEN | 25

    carrot hummus, pea shot and spring onion salad
Since
1979