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 Big Eye Tuna, Lime, Hot Chili, Mint  

    • Warm Olives


      Garlic and Rosemary

    • Calamari alla Griglia


      Grilled Fresh Monterey Calamari, Fennel, Celery, Radishes, Cannellini, Beans and Lemon  

    • Grilled Romaine Hearts


      Shaved Pecorino, Toasted Pine Nuts, and Lemon

    • Pizzetta


      Heirloom Tomatoes, Pecorino Romano, Basil

    • Affetatti Assortiti


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

    • Insalate

    • Spinaci


      Spinach and Nectarine Salad, Honey, Yogurt - Lime Dressing, Candied Walnuts  

    • Insalata


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

    • Burrata


      Heirloom Tomatoes, Whole Cream Mozzarella, Basil, Extra Virgin Olive Oil

    • Caesar Salad

    • Primi

    • Risotto


      Carnaroli Rice Braised with Prawns, Mixed Squashes, Tomato Passato

    • Ravioli


      Filled with Braised Short Ribs and Parmigiano, Brown Butter and

    • Cannelloni


      Filled with Ricotta and Spinach in Pommarola

    • Gnocchi alla Norma


      Potato Dumplings, Eggplant, Tomato, Basil and Pecorino

    • Tagliatelle


      Classic Emilian Meat Sauce

    • Secondi

    • Pollo Arrosto


      Rosemary Rubbed Mary’s Chicken Roasted in the Wood Oven, Capers, Lemon, Sauteéd Fennel, Spinach   

    • Capesante


      Barnegat Light Sea Scallops Roasted in the Wood Oven with Grapes, Saffron Timballo di Riso, Tarragon Sauce  

    • Pesce


      Chef’s Daily Selection 

    • Vegetariano


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

    • Costata di Maiale


      Grilled Pork Rib Chop, Cherry Tomato, Chickpea and Wild Arugula Salad  

    • Stracotto


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

    • Bistecca


      Grilled Piemontese Beef Rib Eye Steak, Grilled Peppers and Onions, Roasted Fingerling Potatoes, Aged Balsamico