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Antipasti

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

Arancini Fried breaded rice balls with mozzarella, olive and parmiggiano. Marinara dipping sauce, 8

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

Fusilli con Polpettini al Rosmarino Corkscrew pasta with rosemary meatballs in marinara, 17

Ravioli alla Boscaiola Stuffed with roasted mushrooms, peppers, and cheese and served in a hearty shittake-porcini ragu, 19

Pasticcio di Penne alla Valdostana The original “mac & cheese,” yet to be truly improved upon: penne pasta baked with three cheeses and wild mushrooms, topped with toasted breadcrumbs, 23

Secondi

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

Civet di Camoscio Shoulder of venison braised in red wine and vegetables and served over creamy parmiggiano polenta, 25

Costolette alla Valdostana A bone-in pork loin chop, pounded, breaded, and stuffed with fontina cheese, then pan-fried. Served with wilted baby arugula in a champange-lemon vinaigrette, 22

Dolci

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

Montebianco Chocolate-chestnut mousse topped with whipped cream to resemble Mont Blanc, which straddles the border between Italy and France, 8

By the Glass

Dolcetto d’Alba DOC Batasiolo 2008 Medium-bodied, plummy red with a soft finish, 9

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