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Dinner Menu

Sample Menu

ALL MENU ITEMS SUBJECT TO CHANGE DAILY

WE DO NOT ACCEPT CREDIT CARDS, CASH OR CHECK ONLY

We welcome you to bring your own wine. We do not allow any other outside food or beverage

Two Course Pasta Prix Fixe Tuesday-Thursday $28

Three Course Prix Fixe Tuesday-Sunday $43

Four Course Prix Fixe Tuesday-Sunday $53

*regular dinner menu will not be available on New Year's Eve or Valentine's Day

For Your Bread

$4 per topping

Seasoned Fresh Ricotta

$4.00

Sundried Tomato Tapenade

$4.00

Whole Marinated Olives

$4.00

Appetizer

$13 ( ala carte pricing)

Seasonal Soup

Duck Liver Mousse

Frito Misto di Mare

Farro Salad with Roasted Beets and Feta

Bibb Lettuce with Spiced Walnuts, Pickled Red Onion, and Blue Cheese

Little Gem Lettuce with Anchovy Vinaigrette and Shaved Parmesan

Crispy Chicken Wings with Balsamic Chili Glaze

Meatballs Braised in Tomato over Creamy Polenta

House Smoked Salmon over Carmalized Onion and Chickpea Crepe

Buffalo Mozzarella with Grilled Bread and Tomato Jam

Crisp Farm Egg over Creamy Polenta with Smoked Pork Shoulder and Bacon Broth

Risotto Balls stuffed with Bolognese

House Made Pasta

Appetizer (small) $14  | Entree (large) $24 (ala carte pricing)

                                 

Rigatoni with Tomato and Buffalo Mozzarella

Chestnut Fettuccine with Duck Ragu

Squid Ink Pasta with Shrimp Fra Divola

Farro Papperdelle with Wild Boar Ragu

Smoked Ricotta Toerelloni with Herb Puree and Bottarga

Malfade Bolognese

Entree

$25 (ala carte pricing)

Eggplant Parmigiano

Lasagna Bolognese

Pork Milanese with Fingerling Potatoes and Taleggio Fonduta

Red Wine Braised Short Ribs with Potato Puree

Crispy Skin Arctic Char with Parsnip Puree, Lentils, and Red Wine Sauce

Duck Confit with Duck Sausage, Green Wheat, Sunchoke, and Rhubarb Agrodolce

Roast Chicken Breast with Feta Polenta and Broccoli Rabe

Swordfish a la Plancha with White Bean Puree and Charred Broccolini

Slow Cooked Braciola stuffed with Prosciutto, Herbs, and Cheese

Flat Iron Steak with Potato Puree and Red Wine Sauce