Menu

ANTIPASTI

• Burrata e Pomodoro

  $11

  Imported creamy burrata paired with herb roasted Roma tomatoes, drizzled with Mocali organic extra virgin olive oil.

• Piatto del Salumiere

  $15

  Butcher block of imported air dried and cured meats, paired with parmigiano and candied walnuts.

• Polpette D’Agnello

  $13

  Ground lamb polpette seasoned with cumin, currants and red onion, skewered with crostini & scamorza, finished with a salsa verde.

• Torchon di Foie Gras

  $15

  Foie Gras torchon, black pepper caramel, brandy plumped golden raisin, herb salad, toasted brioche.

• Calamari Affumicati

  $12

  Calamari sautéed in a smoked tomato broth with fresh arugula, finished with white truffle oil. Fried calamari available on request.

• Zuppetta di Cozze

  $12

  Prince Edward Island mussels steamed in a broth of white wine, leek, fennel, garlic, smoked paprika and cream.

INSALATE

• Insalata della Casa

  $6

  Mixed field greens with tomato and red onion in our house vinaigrette.

• Insalata di Barbabietole

  $8

  Roasted beets with goat cheese, watercress, roasted sweet corn, sweet and sour onions in a blood orange vinaigrette with toasted macademia.

• Insalata Invernale

  $8

  Chop salad of radicchio, endive and romaine with Bartlett pear and pecans in a buttermilk gorgonzola dressing.

• Insalata di Cavolo Toscano

  $8

  Chopped kale, currant, grated pecorino and toasted sunflower seed salad with extra virgin olive oil.

• Insalatina di Cesare

  $8

  Hearts of romaine, classically dressed, with shaved parmigiano, croutons and white anchovies.

• ADD GRILLED CHICKEN - $6
  ADD GRILLED SALMON - $6

PANINI

• Panino di Pollo

  $12

  Chicken breast, prosciutto cotto and caciocavallo cheese, dijon.

• Panino di Manzo

  $14

  House blend Angus and Kobe burger topped with caramelized onion, fontina cheese and a fried egg.

• Panino di Prosciutto

  $12

  Crispy prosciutto sandwich with romaine, tomato and pesto mayo.

• Panino Formaggio e Pomodoro

  $12

  Imported burrata, fresh tomato and basil, arugula sandwich, balsamic reduction.

PRIMI PIATTI

• Tagliatelle con Pesto di Mandorle

  $16

  Ribbons of pasta tossed with an almond and mint pesto finished with cracked pepper, orange zest and caciocavallo.

• Pasta alla Sarda

  $16

  Whole wheat spaghetti tossed in a garlic, oil and white wine with house smoked sardines, cauliflower, golden raisins, pine nuts and fennel, finished with pecorino.

• Ceppi allo Speck

  $16

  Twists of pasta tossed in a garlic and oil with speck, arugula, fresh basil and herb roasted tomatoes topped with lardo and torn burrata.

• Tagliatelle al Sapore di Mare

  $17

  Ribbons of pasta with cockles, PEI mussels, shrimp and scallops in a light garlic and white wine sauce finished with black caviar and fresh parsley.

• Rigatoni alla Buttera

  $15

  Rigatoni tossed with hot and sweet crumbled sausage and sweet green peas in a tomato sauce, finished with a touch of cream and parmigiano.

• Pappardelle al Ragu D’Anatra

  $16

  Wide ribbons of pasta tossed in a pulled duck ragu with fresh grapes and tarragon, finished with white truffle oil.

• Canneloni al Forno

  $16

  Homemade crepes filled with ground beef, pork and veal with spinach and parmigiano, baked in a tomato sauce and finished with a fontina béchamel.

SECONDI PIATTI

• Quaglia alla Griglia

  $15

  Grilled semi boneless quail over an arugula, sweet corn and parmigiano salad topped with mostarda di cremona.

• Pollo Capriccioso

  $16

  Parmigiano and bread crumb encrusted breast of free range chicken, topped with a fresh mozzarella, arugula, tomato and red onion salad.

• Fegato alla Veneziana

  $16

  Calves liver, sautéed with caramelized onions and drizzled with a balsamic reduction.

• Salmone Encrosta

  $17

  Chardonnay vinegar glazed salmon topped with a strawberry, green onion, fennel frond salsa and served with charred shisito peppers and a watercress, fregola and shaved fennel salad.

CONTORNI

• Carote Arrosto

  $8

  Honey and rosemary roasted carrots.

• Broccoli di Rapa

  $9

  Sautéed broccoli rabe with extra virgin olive oil, garlic and a touch of hot pepper.

• Scarole e Fagioli

  $8

  Fresh escarole sautéed with cannellini beans, garlic and extra virgin olive oil.