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Antipasti

Arancini Fried breaded rice balls with a Gorgonzola-stuffed olive in the center. Marinara dipping sauce, 9

Bocconini e Olive Olives and bocconicni mozzarella marinated with garlic and fresh herbs, 10

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

Primi

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

Fettuccine al Bosco Fresh pasta with sautéed shiitake mushrooms in a creamy parmiggiano sauce, 21

Risotto ai Frutti di Mare Slow-cooked in a broth of tomato, lobster, and moscato wine and featuring shrimp, bay scallops, calamari, and baby clams, 23

Secondi

Anatra al Bergamotto Grilled boneless breast of duck in a bergamot-scented orange sauce, served with a warm farro grain and cranberry salad, 24

Filetto Garibaldi Beef Wellington, Tuscan-style: an eight-ounce filet mignon wrapped in puff pastry with a Marsala-chicken liver and wild mushroom pâté. Served with mixed vegetables, 32

Costolette d’Agnello alla Saltimbocca Grilled lamb chops seasoned with sage, wrapped in prosciutto in a Cognac cream sauce over garlic mashed potatoes, 34

Polpettone Tuscan meatloaf, braised in Chianti wine and served with a shiitake-tomato sauce over garlic mashed potatoes, 23

Braciola Ripiena Hand-cut pork chop stuffed with gruyere cheese and Dijon mustard with a Chianti beurre rouge. Served over garlic mashed potatoes, 22

Dolci

Fonduto di Cioccolato Fresh jumbo strawberries served with a warm chocolate dipping sauce laced with Grand Marnier liqueur (serves two), 12

Cannoli Siciliani Our take is made with fresh ricotta, house-made candied orange peel, and pistachios, 8

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