Entrees

Pasta

• GOAT CHEESE AGNOLOTTI | 22

  zucchini puree, tomato thyme
  

• GNOCCHI GENOVESE | 22

  basil pesto, green beans
  

• LOBSTER GNOCCHI | 25

  saffron, brandy, corn
  

• SPINACH AND TALEGGIO RISOTTO | 24

  grilled lemon vinaigrette
  

• SCALLOP & SHRIMP RISOTTO | 28

  diver sea scallops, shrimp, white truffle oil
  

• BURRATA RAVIOLI | 23

  roasted mushroom, spinach and basil velutata
  

• CRAB SPAGHETTI | 24

  squid ink spaghetti, Calabrian chili,  yellow tomato, basil
  

• LAMB GNOCCHI | 25

  chianti braised lamb, ricotta
  

• SUNDAY GRAVY | 27

  pork belly, short rib, sausage, tomato sauce, ricotta, paccheri
  

• TORTELLONI MIGNON | 23

  tenderloin, tomato cream sauce
  

• RAVIOLI DI ZUCCA | 21

  butternut squash and gorgonzola, walnuts, sage butter
  

• LASAGNA | 22

  beef, béchamel, house made mozzarella
  

Fish & Meat

• AHI TUNA | 28

  eggplant, zucchini, tomato horseradish vinaigrette
  

• PORCINI RIBEYE | 34

  epoisse corn, greens, chimichurri
  

• CHIMICHURRI CHICKEN | 23

  tomato, cucumber, scallion
  

• PORK TENDERLOIN | 25

  potato, green bean gorgonzola vinaigrette, radicchio, basil
  

• PAN SEARED SALMON | 27

  marinated cucumber, pickled shallots, yogurt, dill
  

• SEARED SCALLOPS | 28

  cauliflower, beets velutata, apple vinaigrette
  

• FILET MIGNION | 36

  mushroom and rosemary bread pudding, tommes voche, cipollini