Entrees

Pasta

  • ROASTED BUTTERNUT SQUASH RISOTTO | 20

    balsamic, toasted walnuts
  • SPAGHETTI PESTO | 23

    basil, pine nuts
  • FETTUCINI BOLOGNESE | 22

    parmigiano, baisil
  • DUCK SWEET POTATO GNOCCHI | 27

    rainbow chard, pecorino
  • SCALLOP & SHRIMP RISOTTO | 29

    diver sea scallops, shrimp, white truffle oil
  • BURRATA RAVIOLI | 22

    roasted mushroom, spinach and basil velutata
  • LAMB GNOCCHI | 26

    chianti braised lamb, ricotta
  • SUNDAY GRAVY | 26

    pork belly, short rib, sausage, tomato sauce, ricotta, paccheri
  • TORTELLONI MIGNON | 24

    tenderloin, tomato cream sauce
  • RAVIOLI DI ZUCCA | 21

    butternut squash and gorgonzola, walnuts, sage butter
  • LASAGNA | 20

    beef, b├ęchamel, house made mozzarella

Fish & Meat

  • PORCINI RIBEYE | 39

    cauliflower, wild mushroom
  • CHICKEN CASSOULET | 23

    white bean, root vegetables, guanciale
  • PORK TENDERLOIN | 24

    sweet potato, asparagus, gorgonzola
  • DUCK BREAST | 33

    peruvian potatoes, rainbow chard, cherries
  • BRANZINO | 25

    fregola sarda, romanesco
  • SEARED SCALLOPS | 29

    green apple, celery, fingerling
  • FILET TAGLIATA | 39

    black garlic, baby carrots, truffle demi-glace
  • SEARED SALMON | 25

    chickpea, tahini, spinach, salmoriglio
Since
1979