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

    • Bresaola


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

    • Carpaccio di Tonno


      Seared Raw Yellowfin Tuna, Lime, Hot Pepper, Mint  

    • Warm Olives


      Garlic and Rosemary

    • Calamari alla Griglia


      Grilled Monterey Calamari, Cannellini Beans, Shaved Fennel,

      Celery, Red Onion, Mint, Lemon  

    • Burrata con Barbabietole


      Whole Cream Mozzarella, Roasted Baby Beets, Hazelnut Vinaigrette  

    • Grilled Romaine Hearts


      Shaved Pecorino, Toasted Pine Nuts, and Lemon

    • Pizzetta


      Tomato, Peppers, Onions, Salame, Fior di Latte Mozzarella, Oregano

    • Affetatti Assortiti


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

    • Insalate

    • 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 Caggiano Sausage, Saffron and Parmigiano Reggiano

    • 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


      Butternut Squash “Sformatino” Baked with Sage and Saba Lentils, Ceci, Cicerchie and Cannellini Braised with Fennel and Artichokes

    • Costata di Maiale


      Grilled Pork Rib Chop with Salsa Verde, Fennel-Potato Gratin, Broccolini

    • 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