Our Menu
*Consuming raw or undercooked meat & fish may result in foodborne illnesses.
Antipasti
Fennel Parmigiano, Lemon Vinaigrette, Prosciutto
Pork Meatballs, Tomato Sauce, Polenta
Cod, Fritters, Peppers, Whipped Ricotta, Calabrian Chili, Honey Glaze
Shrimp, Cannellini Beans Uccelletto, Tomato Sauce, Shishito Pepper
Octopus, Crispy Potato, Bell Pepper Puree, Whipped Ricotta
Olive, Caper, Candied Orange, Pickled Fennel, Lemon Chili Oil
Artichoke, Burrata, Pistachio, Pesto, Saba
Escargot, Herb Butter, Hazelnut, Breadcrumbs, Cheese Fonduta
Pinsa Romana
San Marzano, Pork Sausage, Crimini Mushroom, Red Onion, Fior di Latte
Caramelized Radicchio, Fennel, Bell Peppers, Smoked Cheese, and Fior di Latte
Wild Mushroom Ragu, Goat Cheese, Pinenuts, Truffle Oil
Pasta
Wild Mushroom, Walnuts, Truffle Oil, Pecorino Toscano
House Grounded Beef braised in a Tomato Red Wine Sauce, Parmigiano
Gulf Shrimp, Braised Fennel, Lobster, Butter, Chili Oil, Tomato Cream
Spinach & Ricotta Ravioli, Choice of Tomato Sauce or Brown Butter and Sage
Cured Pancetta, Spicy Tomato Sauce, Pecorino
Pecorino Romano and Black Pepper
Crab Meat, Tomatoes, Chili Lemon Crema, Muddica
Entree
Breaded Chicken Breast with Prosciutto, Mozzarella, Fresh Arugula, and Ripe Tomatoes
Tender Lamb, Osso Buco, served alongside Baby Carrots, Creamy Polenta, and Gremolata
A generous 13 oz house-cut Grilled Strip Steak paired with Truffle-Infused Parmesan Potato Fries, Spicy Aioli
Seared Pork Tenderloin with Cannellini Bean Uccelletto, Wilted Spinach & Honey Chili Glaze
Grilled Salmon accompanied by Zucchini, Roasted Pepper Purée, Shoestring Potatoes
Contorni
$11 per serving
Join us for Restaurant Week and enjoy our special prix-fixe menu for $45 per person (excluding tax and gratuity). This limited-time menu is available from January 18th through January 31st.
First Course
Second Course
Fennel Parmigiano Lemon Vinaigrette Prosciutto
Pork Meatballs Tomato Sauce Polenta
Cod Fritters Peppers Whipped Ricotta Calabrian Chili Honey Glaze
Octopus Crispy Potato Bell Pepper Puree Whipped Ricotta
Olive Caper Candied Orange Pickled Fennel Lemon Chili Oil
Escargot Herb Butter Hazelnut Breadcrumble Cheese Fonduta
Third Course
Wild Mushroom Ragu Goat Cheese Pinenuts Truffle Oil
Breaded Chicken Breast with Prosciutto, Mozzarella, Fresh Arugula, Ripe Tomatoes
Wild Mushroom Walnuts Truffle Oil Pecorino Toscano
Gulf Shrimp Braised Fennel Lobster Butter Chili Oil Tomato Cream
House Grounded Beef Braised in A Tomato Red Wine Sauce Parmigiano
Pecorino Romano and Black Pepper
Squash Ravioli Goat Cheese Crema Amaretto Crumble Saba
Cured Pancetta Spicy Tomato Sauce Pecorino
Grilled Salmon Accompanied by Zucchini, Roasted Pepper Purée Shoestring Potatoes
Seared Pork Tenderloin with Cannellini Bean Uccelletto Wilted Spinach & Honey Chili Glaze
Crab Meat Tomatoes Chili Lemon Crema Muddica