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Antipasti

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

Gamberetti Freddi A traditional shrimp cocktail: Five jumbos and house-made cocktail sauce, 9

Formaggi Assortiti An assortment of four Italian cheeses served with fresh pear, 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 Handmade ravioli filled with seasoned pumpkin, ricotta and mascarpone cheeses in a rich Gorgonzola cream sauce, 18

Secondi

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

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

Costolette d’Agnello Lamb chops grilled to order with an espresso cream sauce and served over garlic mashed potatoes, 34

Tagliata di Rostbif A six-ounce filet mignon grilled to order and served sliced with braised arugula and a tomato-shallot coulis. 29

Dolci

Cannoli Siciliani Our take is made with fresh ricotta, house-made candied orange peel, and pistachios, 9

Budino di Zucca Pumpkin bread pudding served warm over grappa cream, drizzled with caramel sauce, and topped with fresh whipped cream, 8

By the Glass

Montepulciano d’Abruzzo Zaccagnini 2008 Aromas of bright red berries and herbs with juicy cherries and a hint of vanilla on the finish. 10

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