Our Menu

Grilled octopus, cannellini beans, pickled red onions, peperonata sauce.

Crispy polenta, caper aioli, salmon roe.

Chilled jumbo prawns, Calabrian cocktail sauce.

Season breadcrumbs, lemon sauce.

Roasted veal meatballs, tomato sauce, parmesan.

24 months prosciutto, juicy cantaloupe
and olive oil

Ricotta cheese tortellini, capone broth.

Seasonal vegetable soup.

Baby romaine lettuce, candied seeds, fine herbs and grana padano.

roasted beets, kale, candied walnuts, goat cheese, charred onion vinaigrette.

quinoa, roasted corn, market greens,
avocado, peach and citrus vinaigrette

tomatoes, crispy bacon, pickled red onions,
blue cheese and ranch dressing

tagliatelle pasta, traditional veal ragu

Manila clams, parsley.

mixed wild mushrooms, crispy macadamia nuts, butter sage and aged balsamic

Robiola vincotto glaze parmesan.

assorted seafood in a light red sauce

Angel hair pasta, assorted garden vegetables.

Mix wild mushrooms, taleggio cheese, crispy shallots.

tonnarelli pasta, pecorino romano
black pepper

White and dark meat, garlic and lemon chardonnay.

Arugula and tomatoes, shave parmesan.

Veal scallopini, lemon chardonnay.

Veal scallopini, prosciutto, sage and spinach.

broiled veal chop, mushrooms and hot chili peppers

Berkshire pork chop, polenta, truffle sauce.

10 oz prime beef filet, treviso lettuce, sauce divine.

20 oz highly marbled, extremely tender rib steak.

Farro lentils risotto, pickled mushrooms, fennel.

Mediterranean seabass, salsa verde, lemon.

seared red snapper capers berries, roasted garlic, olives and tomatoes, baby potatoes hash

Dover sole, lemon, capers and parsley.

Grilled jumbo prawns, lemon butter sauce.

Cod fish and crostini.

Slow-cooked honeycomb tripe Venetian style.

Garlic, lemon zest, bottarga, spiced mollica.

Sauteed calf liver, caramelized onions, polenta.