Dinner Menu

Piattini
(small plates for the table)

ricotta, lemon, basil  - 6
roasted eggplant puree - 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 the table - 18/35
Chef's Choice Selection of Cured Meats, Cheese & Olives

 

Le Paste

cavatelli  24
cocoa dumplings, braised rabbit, goat cheese, hazelnuts

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

tagliatelle - 23
beef, pork & pancetta bolognese

Bigoli - 24
whole wheat 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

maiale - 29
grilled smoked pork loin, carrot puree, escarole, kumquat

carne - 29
smoked & braised shortrib, parsnip puree, crispy kale, gorgonzola

Pollo al Mattone - 25
rosemary pressed half chicken, brussels sprouts, speck, trumpet royale mushrooms

 

 

* 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