Our menu is seasonal, and subject to market availability.

    • Antipasti e Insalate

    • Carpaccio di Zucchini


      Grilled Zucchini Slices, Toasted Almonds, Shaved Pecorino and Lemon  

    • Melanzane alla Griglia


      Grilled Japanese Eggplant with Herbed Ricotta and Salsa Vergine  

    • Warm Olives


      Garlic and Rosemary

    • Insalata


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

    • Pizzetta


      Heirloom Tomato, Mozzarella and Pancetta  

    • Tonno Conservato


      Tuna ‘Conserve’ with Cannellini Beans, Red Onion, Mint and Hot Pepper  

    • Anguria


      Arugula and Watermelon Salad, Humbolt Fog Goat Cheese, Citrus Vinaigrette  

    • Affetatti Assortiti


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

    • Caesar Salad

    • Primi Piatti

    • Gnocchi


      House Made Potato Dumplings with Caggiano Sausage, Broccoli Rabe, Pecorino Romano

    • Bucatini al Tutto Mare


      “Tube Spaghetti” Clams, Shrimp, Calamari in Tomato with Hot Calabrian Chile    

    • Casoncelli


      Housemade Pasta Filled with Porcini and Ricotta, Guanciale Croccante

    • Risotto


      Carnaroli Rice Braised with Morel Mushrooms, Parmigiano Reggiano  

    • Cannelloni


      Filled with Ricotta and Spinach in Pommarola

    • Tagliatelle


      Classic Emilian Meat Sauce

    • Piatti Del Giorno

    • Pollo Arrosto


      Mary’s Chicken Roasted in the Wood Oven with a Salad of Endive, Peaches, Hazelnuts, Aged Balsamico

    • Grilled Ahi Salad


      Marinated Vegetables, Egg, Anchovies, Lemon, Capers and Extra Virgin Olive Oil

    • Insalata di Mare


      Grilled Prawn and Calamari Salad with Lemon and Tarragon
      Farro, Fennel, Carrots, Radishes and Small Lettuces

    • Stracotto di Manzo


      Slow Simmered Tuscan Style Pot Roast, Red Wine, Soffritto, Braised Chard

    • Tagliata di Manzo


      Sliced Piemontese Rib Eye Steak “Tartufato”, Truffled Potato Galette, Wild Arugula, Parmigiano Reggiano