Dinner Menu

Piattini
(small plates for the table)

Homemade Ricotta  - 6
Roasted Eggplant Puree -6
Maple Brook Farm Burrata -7
Chick Pea - Carrot Dip -6
Marinated Olives - 4
Prosciutto di Parma -9
Sliced Pig Roast -7
Duck Breast Prosciutto & Grated Foie Gras  -7
Speck -7
Oysters on the Half Shell - 2 each

Antipasti

Zuppa- 10
Split Pea Soup with Speck

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 - 15/30
Chef's Choice Selection of Cured Meats, Cheese & Olives

 

Le Paste

Cavatelli- 24
Braised Rabbit, Fava Beans, Ramps & Ricotta Salata

Mafalde - 20
Pasta Ribbons, Oven Dried Tomato Pesto, Almonds & Goat Cheese

Rigatoni Bolognese - 22
Beef, Pork & Pancetta Ragu with Parmigiano

Bigoli - 21
Thick Spaghetti, Organic Mushrooms, Prosciutto & Pearl Onions

Malloreddus- 25
Saffron-semolina dumplings, Baby Clams, , mussels & Botarga

 

Secondi
 

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

Porchetta - 28
Lightly Smoked Pig Roast, Braised Greens and Seasonal Fruit

Bistecca - 27
Grilled Bavette Steak, Potato-Fontina Gratin & Asparagus

Pollo al Mattone - 21
Pressed Rosemary Chicken, Fingerling Potatoes & Peperonata

 

 

* 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