Entrees

Pasta

  • BURRATA RAVIOLI | 22

    roasted mushrooms, spinach and basil velutata
  • SUMMER SQUASH RISOTTO | 23

    crema pecorino, thyme, zucchini flowers
  • SCALLOP & SHRIMP RISOTTO | 25

    diver scallops, shrimp, white truffle oil
  • ORICHIETTE | 24

    sausage, rapini, yellow tomato confit
  • CORN AGNOLOTTI | 23

    lobster, tomato, brandy, thyme
  • SUNDAY GRAVY | 25

    pork belly, meatballs, sausage tomato sauce, ricotta, penne
  • EGGPLANT TAGLIATELLE | 21

    smoked mozzarella, tomato, basil
  • GNOCCHI GENOVESE | 21

    pine nuts, basil, tomatoes,green beans, pecorino fossa
  • TORTELLONI MIGNON | 22

    tenderloin, tomato cream sauce
  • LAMB GNOCCHI | 22

    Chianti braised lamb, house made ricotta
  • RAVIOLI DI ZUCCA | 20

    roasted Butternut squash and gorgonzola puree, walnuts, brown butter sage sauce
  • LASAGNA | 22

    beef, béchamel, house made mozzarella

Fish & Meat

  • PAN SEARED SCALLOPS | 28

    broccoli, watercress, saffron potatoes, squid ink
  • FILET MIGNON | 34

    wild mushrooms, Swiss chard, truffle jus
  • ROASTED LAMB TENDERLOIN | 27

    spring onions, romesco, pea shoot panzanella
  • FRIED POLLO PEPPERONCINO | 21

    corn budino, pickled cabbage, rosemary honey
  • MUSCOVY DUCK BREAST | 29

    smoked potato gnocchi, Swiss chard, hazelnuts, port jus
  • PORK TENDERLOIN | 25

    basil pine nuts puree, potatoes, pepperonata
  • PAN SEARED SALMON | 24

    peas, mint, yogurt, sumac
  • HALIBUT | 27

    zucchini, brined onions, cucumber sauce, herb pangrattato
Since
1979