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Dinner Menu

THIS MENU IS NOT CURRENTLY BEING OFFERED. PLEASE REFER TO OUR TAKEOUT MENU. THANK YOU.

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

Whole Marinated Olives

$4.00

Sundried Tomato Tapenade

$4.00

Appetizer

$13 ( ala carte pricing)

Seasonal Soup

Frito Misto di Mare

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

Crispy Chicken Wings with Balsamic Chili Glaze

House Smoked Salmon over Carmalized Onion and Chickpea Crepe

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

Duck Liver Mousse

Farro Salad with Roasted Beets and Feta

Little Gem Lettuce with Anchovy Vinaigrette and Shaved Parmesan

Meatballs Braised in Tomato over Creamy Polenta

Buffalo Mozzarella with Grilled Bread and Tomato Jam

Risotto Balls stuffed with Bolognese

House Made Pasta

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

                                 

Rigatoni with Tomato and Buffalo Mozzarella

Squid Ink Pasta with Shrimp Fra Divola

Smoked Ricotta Toerelloni with Herb Puree and Bottarga

Chestnut Fettuccine with Duck Ragu

Farro Papperdelle with Wild Boar Ragu

Malfade Bolognese

Entree

$25 (ala carte pricing)

Eggplant Parmigiano

Pork Milanese with Fingerling Potatoes and Taleggio Fonduta

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

Roast Chicken Breast with Feta Polenta and Broccoli Rabe

Slow Cooked Braciola stuffed with Prosciutto, Herbs, and Cheese

Lasagna Bolognese

Red Wine Braised Short Ribs with Potato Puree

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

Swordfish a la Plancha with White Bean Puree and Charred Broccolini

Flat Iron Steak with Potato Puree and Red Wine Sauce