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Antipasti

Polpettini di Granchio Panko-coated crab cakes, served with our own wasabi aioli, 10

Formaggi Assortiti An assortment of imported Italian cheeses served with fresh fruit, spiced pecans, and fig compote (also great after dinner), 12

Primi

Lasagne al Cinghiale Layers of fresh pasta sheets enveloped in a wild boar ragù, cream and parmiggiano 23

Ravioli di Zucca Ravioli filled with a sweet/savory blend of seasoned pumpkin, ricotta and mascarpone cheeses in a roasted butternut squash cream sauce, 18

Linguine alle Vongole Veraci Classic pasta with baby clams in the shell in a garlicky white wine sauce, 21

Secondi

Polpettone Tuscan meatloaf, braised in Chianti wine and served with a porcini gravy over a choice of garlic mashed potatoes or creamy parmesan polenta, 19

Braciola Ripiena Hand-cut pork chop stuffed with gruyere cheese and Dijon mustard with a Chianti beurre rouge. Served over garlic mashed potatoes, 21

By the Glass

Cabernet Franc blend Fleur de Lyeth (California) 2011 A sopistictated blend of Bordeaux varietals resulting in a balanced palate of berry and plum accented with subtle red fruit notes, 8

Kir Blanc A refreshing combination of St. Germain elderflower liqueur and prosecco, topped with a fresh strawberry, 10

Lampone Pronounced lam pon’ ay (raspberry) a sparkling mix of Chambord liqueur and prosecco, 10

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