Entrees

Pasta

  • RISOTTO PRIMAVERA | 19

    spring garden vegetables, goat cheese
  • GOAT CHEESE AGNOLOTTI | 21

    carrot velutata, peas
  • LOBSTER SPAGHETTI | 25

    squid ink pasta, Calabrian tomato, brandy
  • RABBIT GNOCCHI | 23

    zucchini, truffle
  • CRAB SPAGHETTI | 25

    sherry, asparagus, tomato
  • SCALLOP & SHRIMP RISOTTO | 25

    diver sea scallops, shrimp, white truffle oil
  • BURRATA RAVIOLI | 20

    roasted mushroom, spinach and basil velutata
  • LAMB GNOCCHI | 24

    chianti braised lamb, ricotta
  • SUNDAY GRAVY | 24

    pork belly, short rib, sausage, tomato sauce, ricotta, paccheri
  • TORTELLONI MIGNON | 22

    tenderloin, tomato cream sauce
  • RAVIOLI DI ZUCCA | 18

    butternut squash and gorgonzola, walnuts, sage butter
  • LASAGNA | 19

    beef, béchamel, house made mozzarella

Fish & Meat

  • PORCINI RIBEYE | 28

    cauliflower potato hashbrown, spring onion vinaigrette
  • FENNEL CHICKEN | 19

    half chicken, carrot hummus, carrot top pesto, radish
  • SMOKED PORK LOIN | 24

    goat cheese sweet potato, rapini, pecan crumble
  • LAMB LOIN | 26

    cauliflower, pea shoot, panzanella, romesco
  • SEA BASS | 25

    potato, leek, sobrasada clam vinaigrette
  • SEARED SCALLOPS | 26

    beet pureé, asparagus vinaigrette, basil
  • FILET MIGNON | 32

    spinach velutata, mushroom jus, sottocenere
  • SEARED SALMON | 21

    pea, onion, yogurt, sumac
Since
1979