Dinner Menu

Piattini
(small plates for the table)

Housemade Ricotta  - 6
Roasted Eggplant Puree -6
Maple Brook Farm Burrata -7
Marinated Olives - 4
Prosciutto di Parma -9
Duck Breast Prosciutto & Grated Foie Gras  -7
Sliced Pig Roast - 7
Speck -7
Oysters on the Half Shell - 3 each

Antipasti

Zuppa- 10
Seasonal Soup Selection

Melanzana - 12
Panko Crusted Eggplant Tower, Pomodoro & Goat Cheese

Calamari - 10
Grilled Squid, Capers, Olives & Tomato

Mista - 9
Mixed Green Salad & Housemade Vinaigrette

Antipasto for 2 or 4 - 18/35
Chef's Choice Selection of Cured Meats, Cheese & Olives

 

Le Paste

Cavatelli  -  24
Ricotta Dumplings, Braised Rabbit  & Ricotta Salata

Mafalde - 20
pasta ribbons, basil-ramp pesto, pistachio & goat cheese

Rigatoni Bolognese - 22
beef, pork & pancetta ragu with parmigiano

Bigoli - 21
thick spaghetti, organic mushrooms, prosciutto & cippollini

Bucatini- 25
baby clams, white wine & botarga

 

Secondi
 

Pesce del Giorno
Chef's Choice Fish Selection with Seasonal Ingredients

Porchetta- 28
Smoked Pig Roast, Seasonal Fruit & Braised Greens

Bistecca - 27
Grilled Painted Hill Farm Steak, Truffled Potato Gratin & Asparagus

Pollo al Mattone - 21
Rosemary Pressed Chicken, Grilled Polenta & Broccoli Rabe

 

 

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. Before placing your order,
please inform your server if a person in your party has a food allergy.
20% Gratuity may be added to parties of 5 or more