Dinner Menu


Crostini Assortiti Garlic toasts served with today’s toppings, 8

Dal Salumaio A selection of handmade Italian cured meats such as prosciutto crudo, sopressata and porchetta, 14

Calamari Fritti Light and crunchy. Served with a spicy tomato dipping sauce, 8

Melanzana Fritta Thin and crispy batter-fried eggplant chips, served with our own marinara dipping sauce, 8

Formaggi Assortiti An assortment of imported Italian cheeses served with fresh pear, spiced pecans, and fig compote (also great after dinner), 14


Verde Baby organic greens with pecorino shavings and balsamic vinaigrette, 8

Pera Organic baby arugula, poached bosc pear, gorgonzola and glazed pecans, 9

Cesare Classic Caesar salad with pecorino dolce and our scratch-made dressing and croutons, 8

Aggiunte Want a heartier salad? Add shrimp, 9; scallops, 9, or chicken, 7.50.


Pappardelle al Telefono Wide house-made egg pasta in a rich sauce of tomato and mozzarella cheese that makes “telephone cords” to your fork as you eat, 18

Fettucine Alba House-made fettucine with poached salmon and leeks in a delicate white wine-cream sauce, 22

Sceriffo House-made pappardelle pasta in a hearty ragu of sweet Italian sausage, tomato, and roasted eggplant, 19

Linguine ai Frutti di Mare Thin pasta with littleneck clams, greenlip mussels, giant sea scallops and jumbo shrimp in white wine or spicy tomato sauce, 28

Ravioli di Magro alla Salvia Colorful striped cheese ravioli in a toasted pine nut and sage butter. Also available with our signature house-made marinara sauce, 18

Aggiunte Add to your dish: shrimp, 9; scallops, 9, or chicken, 7.50.


Parmigiana Breaded chicken or batter-coated eggplant and our own marinara sauce. Served with penne, 18

Pollo Toscano A half chicken on the bone, grilled with olives, rosemary and garlic. Served with roasted garlic mashed potatoes, 21

Salmone e Fagioli Organic farm-raised Scottish salmon served over sage-scented white beans, tomato and Swiss chard, 25

Controfiletto Fiorentino A grilled sirloin prepared in the Florentine way: dredged in olive oil and finished with rosemary-infused salt. Served with seasoned Tuscan fries, 29

Per la Tavola

Verdura della Stagione A medley of fresh, in-season vegetables, 7/10

Patatine Toscane Tuscan fries seasoned with fresh herbs and a hint of cayenne and finished with rosemary salt, 6/8

Purée di Patate al Aglio Mashed potatoes with garlic and olive oil, 6/8


Millefoglie A seasonal fruit with sweet grappa cream and fresh whipped cream layered Napoleon-style in delicate puff pastry, 9

Cioccolato Sciolto Warm molten chocolate cake, served with whipped cream, 9

Carlo Layers of pistachio and chocolate mousse over a delicate cheesecake and enveloped in chocolate ganache, 12

Crème Brulée all’Arancia Orange-laced custard with a “burnt” sugar crust, 8

Quartetto Four house-made bite-size delights that change daily. Ask your server for details, 10

A Plate of Biscotti , 3


Grahams Porto , 9; Tawny 10-year, 11

Faretti Biscotti Liqueur , 7

Sambuca Romana , 7

Bevande Calde

Coffee, Decaf , 2.50

Espresso , 3

Cappuccino , 4

A Selection of Verdigris Teas by the Pot , 3

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