Our menu is seasonal, and subject to market availability.
    • Antipasti

    • Bresaola


      Air Dried Beef with Truffle Oil, Arugula, Lemon and Parmigiano

    • Polenta ai Gamberi con Funghi


      Polenta Topped with Marinated Shrimp and Cremini Mushrooms

    • Warm Olives


      Garlic and Rosemary

    • Calamari Ripeni


      Fresh Monterey Calamari Stuffed with Sausage and Soffritto, Braised with Tomato Passato, Garlic, Herbs and White

    • Insalata di Arancia


      Cara Cara, Navel and Blood Orange Salad, Anchovy, Castelvetrano Olives, Extra Virgin Olive Oil

    • Grilled Romaine Hearts


      Shaved Pecorino, Toasted Pine Nuts, and Lemon

    • Pizzetta Capricciosa


      Ham, Mushrooms, Mozzarella and Artichokes  

    • Affetatti Assortiti


      Chef's Selection of Salumi, Prosciutto, Speck, Mortadella and Parmigiano

    • Insalate

    • Rucola e Barbabietole


      Wild Arugula and Beet Salad, Goat Cheese, Balsamic Vinaigrette

    • Insalata


      Red and Green Baby Oak Leaf Lettuces, Red Wine Shallot Vinaigrette

    • Indivia con Pere


      Endive and Pear Salad with Gorgonzola, Walnuts, Champagne Vinaigrette

    • Caesar Salad

    • Primi

    • Risotto


      Carnaroli Rice Braised with Gulf Prawns, Zucchini and Saffron

    • Tagliolini al Granchio


      Thin Pasta with Crab Meat, Lemon and Black Truffle  

    • Casoncelli


      Housemade Pasta Filled with Porcini and Ricotta, Guanciale Croccante

    • Cannelloni


      Filled with Ricotta and Spinach in Pommarola

    • Tagliatelle


      Classic Emilian Meat Sauce

    • Secondi

    • Pollo Arrosto


      Mary’s Chicken Roasted with Grapes in the Wood Oven, Spinach, Yukon Gold Potatoes, Black Truffle, Fresh Thyme

    • Pesce


      Chef’s Daily Selection 

    • Vegetariano


      Fennel, Potato and Artichoke Timballo with Farro, Leeks and Soffritto

    • Costata di Maiale


      Grilled Pork Rib Chop with Citrus Agrodolce, Lacinato Kale Braised with Guanciale, Roasted Nantes Carrots 

    • Stracotto


      Tuscan Style Pot Roast Long Simmered with Tomato, Soffritto and Red Wine

    • Bistecca


      Grilled Piemontese Beef Rib Eye Steak ‘Tartufato’ with Cremini Mushrooms, Truffled Potato Galette, Wild Arugula and Parmigiano Reggiano