Our chefs use only the freshest, highest quality ingredients and family recipes that have been passed down from generation to generation. As a result, our menu is constantly changing to take advantage of the seasonality of our ingredients so you can rest assured there’ll always be a new flavor or dish to try. Daily menu changes may not be reflected in the menu below.

ANTIPASTI

Crisp Insalata of Clipped Greens 12
Fried Goat Cheese Timbale, Lemon Shallot Vinaigrette, Wheat "Crostini"

Prosciutto di Parma 15
Stuffed w/Asparagus, Teeny Greens, Fontina Cheese, Shaved Fennel Scallion Vinaigrette (GF)

Buffalo Mozzarella 15
Heirloom Tomatoes, Fresh Basil, Roasted Peppers “Agro Dolce”

Clam “Arrabbiata” 13
Pan Roasted little neck clams, Spicy Plum Tomato Sauce, Garlic Crostini

Tuna "Crudo"*  18
Diced Yellow Fin Tuna w/ Frisee, Shaved Fennel, Fava Beans, Roasted Garlic Puree, Cucumber Vinaigrette (GF)

Diver Scallops 18
Cauliflower-Goat Cheese Puree, Warm Chestnut Vinaigrette, Pomegranate (GF)

Poached Octopus “Insalata” 18
White Potato, Endive, Celery Leaf, Cracked Green Olives

Roasted Beet “Insalata” 13
Vermont Goat Cheese, Orange, Micro Greens, Rustic Croutons

Tuscan Cured Meats w/ Arancini 17
Artisanal Italian Cured Meats w/ Shaved Parmigiano

Beef Carpaccio 14
Arugula, Shaved Parmigiano, Pecorino Vinaigrette, Capers (GF)

PIZZE

Flat Bread Style, Fired in our Wood Fire Neapolitan Brick Oven

Funghi “Trifolati” 16
Wild Mushrooms, Fontina Cheese, Shaved Parmigiano, White Truffle Oil

Figs and Duck Confit 18
Fontina and Gorgonzola Cheeses, Aged Balsamic

Margherita 15
Fresh Buffalo Mozzarella and Basil, San Marzano Ragu

Shrimp 18
Roasted Garlic, Cherry Tomatoes, Chili Flake, Fontina, Arugula

PASTA

**Pasta Prices Below Reflect Appetizer or Entree Options

Campanelle 16/24
Veal, Pancetta, San Marzano Tomato Ragu

Pappardelle  20/30
Wild Boar Ragu, Parmigiano

Risotto 21/33
Pan Seared Scallop & Shrimp, Cherry Tomatoes

Gnocchi 17/25
Hand Cut Potato Gnocchi, Wild Mushroom “Trifolati”, Parmigiano, Truffle Oil

SECONDI

Grilled Beef Tenderloin 43
Polenta Pasticciata, Garlicky Broccoli Rabe, Wine “Sugo”

Rack of Lamb 44
Pepperonata, Neapolitan Potato Cake and Sauteed Swiss Chard

Veal Chop 46
Roasted Yukon Potatoes, Sauteed Spinach, Gorgonzola "Crema"

Duck 37
Confit Leg and Seared Breast w/ Escarole, Black Olives and Raisins, Sweet Potatoes, Balsamic Reduction

Chicken "Involtini" 30
Stuffed w/ Spinach, Prosciutto & Fontina, Vegetable Risotto, Vermouth and Sage Reduction

Pork Tenderloin “Milanese” 30
Baby Arugula and Cherry Tomato “Insalata”, Shaved Parmigiano

Salt Encrusted Whole Branzino 32
Wood Oven Roasted, “Teeny” Green and French Pear Salad, Whole Roasted Garlic (GF)
         (Served Whole By Request)

Note: *Consuming Raw or Under cooked Seafood May Cause Illness