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Antipasti

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

Arancini al Granchio Fried rice balls prepared with lobster broth and crab meat, served with wasabi aioli, 9

Carciofi alla Giudia A traditional Jewish dish from Rome: baby artichokes opened like a flower and fried, served with ramp aioli, 8

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

Primi

Risotto ai Forieri di Primavera Risotto with the harbingers of spring: locally foraged ramps, asparagus, peas, artichoke, and shiitake mushrooms,26

Fettuccine al Bosco Fresh pasta with sautéed shiitake mushrooms in a creamy parmiggiano sauce, 22

Fusilli con Polpettini al Rosmarino Corkscrew pasta with rosemary meatballs in marinara, 21

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

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

Braciola Ripiena Hand-cut pork chop stuffed with gruyere cheese and Dijon mustard with a Chianti beurre rouge. Served over garlic mashed potatoes, 23

Dolci

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

Macarons Three flavors of Parisian macarons — delicate almond cookies with buttercream filling — said to have been brought to France by Catherine de Medici, 9

By the Glass

Maremma Toscana Mandriolo DOC (2012) From the “cowboy” region of southern Tuscany, this Sangiovese blend is a light, fun red wine, 9

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