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Antipasti

Polpettini di Granchio Classic crab cakes, panko-coated and deep fried, served with our own wasabi aioli, 10

Arancini Traditional rice balls with mozzarella, olive and parmiggiano, breaded, fried and served with marinara, 8

Funghi alla Parmiggiana We give mushrooms the parmiggiana treatment: batter-fried, with homemade tomato sauce and fresh mozzarella, 8

Primi

Ravioli di Zucca Handmade ravioli filled with seasoned pumpkin, ricotta and mascarpone cheeses in a pumpkin-sage cream sauce. 18

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

Sacchetti “Beggar’s purses” stuffed with porcini mushroom, served atop a creamy shiitake ragu and finished with a drizzle of white truffle oil, 22

Secondi

Cosce di Pollo al Aglio Kate Raziano’s take on a classic: Chicken thighs slow-braised in a white wine broth with whole garlic cloves that mellow into a wonderful spread for bread. Served on rosemary roasted red potatoes, 18

Costelette di Agnello al Caffe Baby lamb chops grilled to order and served in an espresso cream sauce over garlic mashed potatoes, 29

By the Glass

Dolcetto d’Alba DOC Batasiolo 2008 A medium-bodied red with berry and plum flavors and a soft finish, 9

Chardonnay Yellowtail 2009 A favorite Australian white at a terrific price, 5

Shiraz Yellowtail 2009 A goes-with-anything red that won’t break the bank, 5

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