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Antipasti

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

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

Caprese Wedges of Equinox Farm brandywine tomatoes, fresh mozzarella, and basil leaves from our garden, 9

Ficchi e Prosciutto Fresh Italian figs sweetened with honey over imported prosciutto crudo. 9

Insalata di Cocomero Cubes of seedless watermelon with fresh basil, English cucumber, Kalamata olives, and gorgonzola in a lemon vinaigrette, 9

Primi

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

Pasta alla Checca Room-temperature penne, basil pesto, tomatoes and handmade mozzarella, 17

Risotto ai Frutti di Mare Marsala-lobster broth, with shrimp, scallops, and haricots verts, 26

Secondi

Rotellini di Melanzane Breaded eggplant rolled and stuffed with ricotta and pecorino Romano cheeses in house marinara, with penne pasta 15

Costoletta alla Milanese A pork rib chop pounded thin, breaded and pan-fried. Topped with Equinox Farm baby arugula and tomatoes in a lemon-champagne vinaigrette, 21

Anatra alle Prugne Grilled boneless breast of duck with braised black plums and a warm farro salad, 24

By the Glass

Pinot Grigio Zaccagnini 2010 A slightly fruitier pinot grigio, great with summer seafood, 10

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

Prosecco Rose’ Bortolomiol Filanda A dry blush sparkler as aperatif or paired with seafood, 8

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