Dinner Menu

Piattini
(small plates for the table)

Ricotta, lemon, basil  - 6
Roasted Eggplant Puree - 8
Maple Brook Farm Burrata -8
Marinated Olives - 4
Prosciutto di Parma -9
Duck Breast Prosciutto & Grated Foie Gras  -7
Smoked Pork Loin - 8
Speck -9
Oysters on the Half Shell - 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

Torchio -  24
Lemon-Basil Pasta, Braised Rabbit, Corn  & Ricotta Salata

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

Rigatoni Bolognese - 23
beef, pork & pancetta ragu with parmigiano

Bigoli - 24
thick spaghetti, organic mushrooms, prosciutto & cippollini

Bucatini- 25
saffron pasta, clams, wild shrimp, seabeans & garden cives

 

Secondi
 

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

Vitello- 29
veal flank steak, grilled trumpet royale mushrooms, kimball farm tomatoes

Bistecca - 29
painted hill farm steak, kimball farm green beans, horseradish gnocchi, roasted pepper vinaigrette

Pollo al Mattone - 25
rosemary pressed half chicken, kimball farm panzanella salad

 

 

* 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