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, béchamel, 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