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

    • Soglie in Saor


      Venetian Style Petrale Sole, Marinated with Onions, Vinegar and Raisins

    • Cape Sante


      Wood Oven Roasted Day Boat Scallop, Fresh English Peas and Black Truffle

    • Grilled Romaine Hearts


      Shaved Pecorino, Toasted Pine Nuts, and Lemon

    • Pizzetta


      Caggiano Sausage, Broccoli Rabe and Fresh Mozzarella   

    • 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

    • Rici e Bici


      Carnaroli Rice Braised with Peas, Pancetta, Celery and Parmigiano

    • Agnolotti


      Housemade Pasta Stuffed with Porcini and Fresh Ricotta-Tomato, Porcini Ristretto

    • Cannelloni


      Filled with Ricotta and Spinach in Pommarola

    • Tagliolini Neri


      Squid Ink Pasta with Florida Hopper Prawns, Zucchini and Saffron   

    • Tagliatelle


      Classic Emilian Meat Sauce

    • Secondi

    • Pesce


      Chef’s Daily Selection 

    • Vegetariano


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

    • Pollo al Forno


      Pan Crisped Boneless Mary’s Chicken from the Wood Oven Roasted Cauliflower, Roasted Onion-Currant Vinaigrette

    • Costata di Maiale


      Grilled Niman Ranch Pork Rib Chop Fennel Braised with Mustard and Amaretti, Nantes Carrots   

    • Stracotto


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

    • Tagliata di Manzo


      Grilled and Sliced Piemontese Beef, Red Wine Sugo, Green Chard-Potato Sformato