Entrees

Pasta

  • TOMATO RISOTTO | 19

    heirloom, dried San Marzano tomatoes, burrata
  • OSSO BUCCO AGNOLOTTI | 25

    corn, cream, basil
  • LOBSTER SPAGHETTI | 27

    squid ink pasta, Calabrian tomato, brandy
  • EGGPLANT FETTUCINI | 22

    tomato, mozzarella, basil
  • SCALLOP & SHRIMP RISOTTO | 26

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

    roasted mushroom, spinach and basil velutata
  • LAMB GNOCCHI | 25

    chianti braised lamb, ricotta
  • SUNDAY GRAVY | 25

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

    tenderloin, tomato cream sauce
  • RAVIOLI DI ZUCCA | 19

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

    beef, b├ęchamel, house made mozzarella

Fish & Meat

  • CHILI RUBBED RIBEYE | 32

    vinegared greens, mornay, salsa verde
  • CHICKEN PEPERONATA | 22

    half chicken, sauteed peppers, onion, potato, tomato
  • PORK TENDERLOIN | 24

    potato, basil velutata, tomato valdeon vinaigrette
  • VEAL CHOP | 44

    potato puree, parsley salad, mushroom jus, marsala
  • BRANZINO | 27

    garlic puree, fennel potato, radish salad
  • SEARED SCALLOPS | 27

    fennel, pine nuts, blood orange
  • FILET MIGNON | 36

    corn puree, blueberry sauce, spinach
  • SEARED SALMON | 23

    potato, cucumber, dill rye salad, mustard
Since
1979