Dinner Menu

Piattini
(small plates for the table)

ricotta, lemon, basil  - 6
roasted eggplant puree - 8
maplebrook farm burrata -8
marinated olives - 4
prosciutto di parma -9
house-cured duck breast  -7
house smoked berkshire pork shoulder - 8
speck -9
oysters - 3 each

Antipasti

Zuppa- 10
Seasonal Soup Selection

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

Calamari - 14
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
black pepper dumplings, braised rabbit, ricotta, olive oil

mafalde - 20
house-dried tomato pesto, goat cheese, almonds

tagliatelle bolognese - 23
beef, pork & pancetta ragu with parmigiano

Bigoli - 24
dark rye spaghetti, organic mushrooms, prosciutto & cippollini

Bucatini- 25
saffron pasta, clams, wild shrimp, garlic, white wine

 

Secondi
 

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

porchetta - 30
house-made chickering farm pig roast, braised kale, grilled pear

Bistecca - 29
painted hill farm steak, parsnip puree, kale, sweet potato

Pollo al Mattone - 25
rosemary pressed half chicken, roasted acorn squash, broccoli rabe, smoked almonds

 

 

* 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