take a seat in our bar/lounge area monday through friday from 5:30 to 7pm for 30% off specialty spirits and wines. satisfy your cravings with appetizers at 50% off.
antipasti | insalate e minestre | primi (pasta) | secondi (entrées) | charcuterie (cutting boards)
VG – Vegetarian, V – Vegan, GF – gluten free
antipasti
Appetizers. For a gluten free GF bread option request our corn crackers instead of the tigella bread.
burrata. silky pugliese burrata, served on broiled organic italian white bread. with organic arugula and grape tomato. VG 12
carpaccio di tonno. raw thinly sliced yellowfin tuna with fennel infused olive oil, cherry tomatoes & toasted capers & caper berries. 16
carpaccio di filetto. raw beef top sirloin, wild arugula, capers, passion fruit juice and flakes of aged parmigiana reggiano d.o.p. cheese with pine nuts. GF 16
polpettine in salsa. deep fried croquettes made with organic arugula, fresh ricotta, imported parmigiana region d.o.p. cheese & pine nuts. served in a spicy organic marinara sauce. VG 11
bruschetta classica. chopped garlic, basil & tomatoes with extra virgin oil served on our crostini bread. V, VG 11
crostini siciliani. traditional eggplant “caponatina di Montabano” stew served on broiled organic italian white bread. VG, V 11
insalate e minestre
Salads & soups, most salads can be served vegan V.
caprese di bufala. buffalo mozzarella, organic roma tomatoes, fresh basil, extra virgin olive oil. VG, GF 14
cavolo nero. black kale tossed in lemon juice, honey & olive oil with mango, pine nuts & homemade goat & walnut cheese. VG, GF 12
spinaci & pesto. spinach, shaved parmigiano reggiano, pinenuts, green peas & our housemade organic pesto as dressing. VG, GF 13
insalate alla castellana. arugula, white mushrooms, shaved parmigiana reggiano d.o.p. cheese, tossed with black truffle oil. VG, GF 14
minestrone. house made vegetable broth with fresh vegetables. 100% organic. V, VG, GF 10
zucca & riso. butternut squash soup served with a bottom of white rice & a drizzle of olive oil. V 11
primi
Pasta. comfort style spaghetti carbonara, bucatini amatriciana, spaghetti aglio & olio V or simple marinara V are always available from our kitchen. just ask your server.
bigoli al sugo d’anatra. hand pressed al dente organic egg pasta tossed with traditional duck ragu, slowly braised duck wit organic veggies, herbs and valpollicella wine. 23
pappardelle con salmone. house made pappardelle pasta with smoked salmon, spinah & cherry tomatoes in a creamy sauce. 25
gnocchi al granchio. homemade gnocchi tossed with shallots, crab meat, shrimp, tomatoes and champagne sauce. 26
spaghetti di zucchine. zucchini made spaghetti with our organic fresh pesto sauce & shrimp. (vegan and vegetarian options available). 24
tagliatelle con ragù di agnello. organic handmade spinach tagliatelle with lamb pieces style ragu. 24
canelloni di ricotta e pomodori. house made spinach canelloni, stuffed & baked with ricotta, parmigiano reggiano, spinach and porcini mushrooms in a black truffle oil and covered in a tomato sauce with a topping of cream. VG 26
chitarre con chianti di pane. chianti infused house made pasta strands tossed with zucchini, tomatoes, white wine and crumbles of bread. V, VG 23
secondi (entrées)
branzino in crosta. sustainably raised whole mediterranean sea bass oven baked in sea salt and flour crust with lemon, rosemary and thyme. served with traditional eggplant “caponatina di Montabano”. 36
capesante con risotto e zucchine. wild scallops pan seared in a butter, light cream and white wine sauce. served with bay leaf aromatized risotto and sautéed zucchini in garlic and olive oil. GF 38
costine di agnello. grilled lamb chops encrusted in italian herbs, served with a side of peas & pancetta and apples in balsamic vinaigrette. GF 40
tagliata alle salsine. all natural chateaubriand steak seasoned with salt & fresh black pepper, grilled to your temperature of choice. served cut in strips on a bed of baked potatoes with garlic butter, olive tapenade & balsamic reduction. GF 30
salmone con riso venere. grilled salmon with lemon, capers sauce with a side of black venere rice and carrots. GF 34
filetto ai funghi e brandy. pan-seared filet mignon with mushroom brandy sauce, served with a bergamot aromatized organic potato puree and sauteed green beans, red onions and bell peppers. GF 38
involtino di pollo. chicken roll stuffed with mozzarella & prosciutto served with a porcini mushroom sauce and a side of roasted potatoes. GF 26
lasagna della nonna. 100% organic & house made “grandma style ” lasagna with beef bolognese, cheese, besciamella & our hand made spinach pasta. 26
fave e polenta in casseruola. layers of polenta, fava bean puree, porcini mushrooms, zucchini & red onions. served with peperonata sauce (slow cooked bell peppers with onions and tomatoes.) 100% organic. V, GF 26
charcuterie
cutting boards. selection of meats, cheeses, grilled veggies & spreads. all meats and cheeses are carefully sourced for the freshest, organic experience. available in 10″ and 14″ sizes.
giuseppe verdi. prosciutto di parma, prosciutto cotto, coppa; stracchino, sweet provolone & parmigiano reggiano; grilled zucchini, bell peppers, pantelleria capers & walnuts; acacia honey and onion jam. 34 – 40
s.p.q.r. salamino cacciatore, porchetta and pancetta; asiago, smoked scamorza, pecorino romano; sautéed porcini mushrooms in extra virgin olive oil; fig spread, apple mustard, rosemary & thyme balsamic reduction. 34 – 40
amarcord. prosciutto di parma, pancetta, mortadella. caciotta with chili, caciotta with truffle; roasted zucchini, bell peppers, cherry tomatoes in extra virgin olive oil, fresh basil; walnuts, plum jam, pumpkin marmalade. 34 – 40
dante alighieri. prosciutto cotto, finocchiona, salame cacciatore, pecorino moliterno, pecorino nero, caciotta with black pepper; garbanzo beans with garlic, parsley; black olive spread, walnuts, acacia honey. 34 – 40
salumi. selection of italian cold cuts, sliced to perfection: prosciutto di parma, prosciutto cotto, coppa, pancetta, speck, porchetta, mortadella, salame, bresaola. served with crescenza, a creamy slightly sour cheese. 36 – 42
formaggi. selection of italian cheeses arranged clockwise by aging: buffalo mozzarella, gorgonzola, provolone, asiago, fontina, pecorino & parmigiano reggiano. served with honey, nuts & fruit spreads. VG 37 – 43
verdure. selection of marinated & grilled vegetables. served with homemade sun-dried tomato spread, olive tapenade & hummus. V 28 – 34
VG – Vegetarian, V – Vegan, GF – gluten free
***depending on season and availability of organic ingredients, some of the dinner items listed above may not be available. please check with your server.***
