• Salumi

    • Mortadella


      From Bologna, Studded with Pistachio

    • Toscano


      Crafted in Tuscan Style Fra Mani

    • Finnocchionna


      Pork Salame with Fennel and Cracked Black Pepper

    • Speck


      Smoked Prosciutto from Alto Adige

    • Prosciutto di San Daniele


      18-Month Black Label

    • Assorted Chef's Selection of Salumi

    • Antipasti

    • Warm Olives


      Garlic and Rosemary

    • Tonno Crudo


      Ahi Tuna with Lime, Hot Pepper, Mint, and Extra Virgin Olive Oil

    • Romano


      Roman Style Baby Artichokes, Stuffed Mushrooms and Winter Chicory with Garlic Anchovy

    • Grilled Romaine Hearts


      Shaved Pecorino, Toasted Pine Nuts, and Lemon

    • Pizzetta


      Pears, Tallegio and San Danielle Prosciutto

    • Insalate

    • Insalata Mista


      Mista Small Lettuces Extra Virgin Olive Oil, Aceto Vivo and Shaved Parmigiano Reggiano

    • Crescione


      Watercress, Pear and Almond, Sherry Vinaigrette, Quince Condimento, Shaved Pecorino

    • Rossa


      Treviso, Beets, Orange Sections, Castelvetrano Olives, Anchovy and Red Wine Vinaigrette

    • Caesar Salad

    • Primi

    • Linguini alle Vongole   


      Manila Clams, Toasted Garlic, Herbed Bread Crumbs and Lemon

    • Risotto Tartufato


      Carnaroli Rice, Braised Chicken, Black Truffle and Parmigiano

    • Cannelloni


      Filled with Ricotta and Spinach in Pommarola

    • Ravioli


      Filled with Braised Short Ribs, Brown Butter, Sage and Sugo 

    • Tagliatelle


      Classic Emilian Meat Sauce

    • Secondi

    • Pesce


      Chef’s Daily Selection 

    • Vegetariano


      Lentils, Cicerchie, Cannellini and Barlotti, Baked Butternut Squash and Chard

    • Pollo al Rosmarino


      Boneless Mary’s Chicken From the Wood Oven with Butternut Squash, Chanterelle Mushrooms and Cipolline Onions

    • Costata di Maiale


      Grilled Niman Ranch Pork Rib Chop, 15 year old Traditional Balsamico,  Brussel Sprouts ‘Strascinati’ with Hazelnuts and Lemon

    • Stracotto


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

    • Bistecca


      Grilled New York Steak, Sugo al Sangiovese, Broccoli Rabe, Porcini-Potato Gratin