Entrees

Pasta

  • TAJARIN | 30

    shaved truffle, porcini cream sauce
  • CIPOLLOTTO GNOCCHI | 26

    spring onion, sunburst, goat cheese fondue
  • BURRATA RAVIOLI | 28

    roasted mushrooms, spinach and basil velutata
  • RADICCHIO RISOTTO | 26

    gorgonzola dolce, basil oil
  • SCALLOP & SHRIMP RISOTTO | 34

    diver scallops, shrimp, white truffle oil
  • LAMB GNOCCHI | 32

    lamb ragu, ricotta, basil
  • SUNDAY GRAVY | 34

    pork belly, short rib, sausage, tomato sauce, ricotta, paccheri
  • ORECHIETTE | 28

    chicken, pork belly, red pepper pesto, rapini, Parmigianno
  • TORTELLONI MIGNON | 27

    tenderloin, tomato cream sauce
  • RAVIOLI DI ZUCCA | 24

    roasted Butternut squash and gorgonzola, walnuts, brown butter sage sauce
  • LASAGNA | 26

    beef, béchamel, house made mozzarella

Fish & Meat

  • DUCK BREAST | 40

    roasted heirloom baby carrots, swiss chard, demi
  • HERB CRUSTED LAMB RACK | 42

    mustard, mashed potato, asparagus, demi-glace
  • FILET MIGNON | 46

    potato puree, tri-color broccoli, bordelaise
  • MARYLAND ROCKFISH | 40

    stone mil polenta, sun-dried tomato and olive tapenade
  • NEW YORK STRIP | 38

    coffee-chili crust, mustard green, radish
  • SEARED SCALLOPS | 39

    spinach, sun-dried tomato, fingerlings, cream
  • SALMON | 34

    tomato vinaigrette, basil puree
  • TUSCAN CHICKEN | 27

    fennel citrus salad, rapini pesto
Since
1979