Menu

Chilled eggplant, olives, onions, tomatoes, capers, and celery, crostini, toasted pine nuts, and basil

Clams and mussels with garlic, white wine, citrus and fennel tomato broth

Grilled Italian bread, arugula, lemon chive oil, minced giardiniera, thinly sliced tenderloin and balsamic glaze

Mozzarella, parmesan, provolone, folded in risotto rice, rolled and coated with Italian breadcrumbs. Accompanied with marinara, pesto, aioli, grated parmesan, and arugula.

Chilled seared sliced tuna, lemon chive oil, tomato confit, cucumber, fennel salad, finished with crispy garlic

Meatball served on whipped ricotta cheese, rosemary, and parmesan

Fried calamari, sautéed banana peppers, olive oil, garlic, and marinara sauce

Egg and broth soup

Chopped romaine lettuce, brioche croutons, housemade Caesar dressing, and parmesan

Burrata, whipped ricotta, baby heirloom tomatoes, vinaigrette, confit oil, basil olive oil, micro arugula pepper, salt, and toasted schiacciata

Sweet gem lettuce, Italian vinaigrette, shaved red onion, olives, cucumber and parmesan

Penne pasta, sautéed pancetta, onions, thyme, sausage, tomato ragù, egg and parmesan sauce

Meatballs over a bed of spaghetti and tomato sauce topped with parmesan

Ricotta filled ravioli in a light cream sauce with peas and mushrooms

Roasted eggplant and casarecce tossed with sweet tomato sauce and finished with ricotta salata and basil

Square pasta in slow-cooked sausage ragù with fresh basil and parmesan

Dozen clams, white wine, butter, shallots, garlic, parsley, and lemon tossed with linguine

Italian style dumpling tossed in butter, cream, peppers & onions, parmesan and sausage

Breaded chicken topped with tomato sauce, mozzarella, spiced honey, and arugula

Braised veal ossobuco over saffron risotto with fresh lemon zest

Breaded pork chop over sautéed mushrooms topped with arugula, red onion, baby heirloom tomato, vinaigrette, fresh squeezed lemon and balsamic glaze

Beef short ribs braised in red wine and coffee sauce over parmesan herb polenta

Slow roasted chicken over saffron risotto with mushroom marsala sauce

Traditional risotto folded with sautéed broccolini, roasted tomatoes, shallots, garlic, capers, and parmesan

24 oz bone-in ribeye steak grilled, served with charred broccolini and roasted potatoes

18 oz bone-in New York strip

14 oz grilled pork chop topped with sweet cherry peppers and onions with a vinegar sauce

6 oz grilled

12 oz grilled

15 oz New Zealand lamb pesto rubbed, served with peppercorn demi

14 oz grilled veal loin chop

Garlic Compound Butter Red-Wine Demi B&B 4-Peppercorn Sauce Mushroom Marsala

Clams, whole lobster tail, shrimp, white fish, mussels, and calamari sautéed in garlic and olive oil served in a light tomato broth over linguine

Corvina lightly dipped in seasoned flour, pan fried, served over warm caponata, charred lemon, and arugula

Grilled swordfish with Sicilian style putanesca sauce over sautéed spinach

Shrimp sautéed in EVOO over herb polenta with a classic piccata sauce