Our menu is seasonal, and subject to market availability.

    • Antipasti e Insalate

    • Warm Olives


      Garlic and Rosemary

    • Insalata Mista


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

    • Pizzetta Bianco


      Cauliflower, Green Olives, Truffle Oil, Gruyere   

    • Zucca con Cecci


      Roasted Butternut Squash Salad, Chickpeas, Pickled Onion, Lemon and Mint   

    • Tonno Conservato


      Tuna ‘Conserve’ with Cannellini Beans, Celery, Tuscan Vinegar, Hot Pepper  

    • Rucola


      Arugula, Pear and Walnut Salad, Extra Virgin Olive Oil, Lemon, Parmigiano

    • Affetatti Assortiti


      Chef's Selection of Salumi, Mortadella and Prosciutto 

    • Insalata


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

    • Caesar Salad

    • Primi Piatti

    • Linguine alle Vongole


      Manila Clams, Herbs, Garlic White Wine   

    • Risotto


      Carnoroli Rice with Braised Caggiano Lamb Sausages, Broccoli Rabe, Pecorino and Mint

    • Cannelloni


      Filled with Ricotta and Spinach in Pommarola

    • Ravioli


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

    • Tagliatelle


      Classic Emilian Meat Sauce

    • Piatti Del Giorno

    • Pollo ai Carciofini


      Boneless Mary’s Chicken Roasted in the Wood Oven, Baby Artichokes, Black Olives, Marjoram, Cipollini Onions, Yukon Gold Potatoes

    • Zuppa di Calamari


      Joel’s Spicy Tomato and Calamari Soup with Fennel, Faro and Hot Chile

    • Grilled Ahi Salad


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

    • Misto di Mare


      Grilled Calamari, Florida Hopper Prawns, Wild Arugula Roasted Peppers, Castelvetrano Olives and Fregola   

    • Scallopini di Vitello


      Veal Sauteed with Mushrooms and Black Truffle, Roasted Potatoes, Greens

    • Agnello Arrosto


      Lamb Rib Chops from the Wood Oven Barlotti  Beans Braised with Peperonata and Frisée