Dinner Menu

From Executive Chef: Serena Bass
Download a PDF of our current menu here.

PRIMI

Salt Cod Fritters with Chive Aioli                                                                                 8

Prosciutto and Parmesan on Grilled Tuscan Bread                                               6

Chicken Liver, Fresh Thyme, Pickled Onion, Grilled Tuscan Bread               6

Organic Ricotta with Sea Salt, Fresh Herbs,  Grilled Tuscan Bread                 7

Mixed Lettuces with Sherry Vinaigrette                                                                    7

Aged Prosciutto di Parma                                                      Single  7      Double  12

Sautéed Cauliflower, Golden Raisins,  Black Olives, Pine Nuts                          8

Parmesan Polenta Tots with Truffle Chive Aioli                                                      9

Tuscan Pizza Tart, Fresh Mozzarella, Mushrooms, Cippolini Onion               9

Eggplant Parmesan, Arugula with Tomato Shallot Vinaigrette                       12                                  Secondi Portion                                                                                             21

Jumbo Lump Crab Cake, Braeburn Apple Salad, Saffron Rouille                    14

Mussels, Tomato, Garlic, Cannellini Beans, Hot Cherry Peppers,

Grilled Bread                                                                                                         15

Baby Green Pea Soup with Cilantro Herb Pesto and Chilies                                9

INSALATE

Warm Salad of Arugula, Roasted Pears, Walnuts, Shaved Parmesan             10 *

Warm Grilled Organic Kale Salad, Cannellini Beans, Rosemary, Parmesan,

Sherry Vinaigrette                                                                                             10*

Burrata with Sicilian Caponata, Grilled Tuscan Bread                                           14

Roasted Asparagus, Prosciutto, and Shiitake Mushrooms, Tarragon            12

Octopus, Grilled Sweet Italian Sausage, Cherry Peppers, Potato, Olives      15

*Add Grilled Chicken for  6, or Grilled Marinated Shrimp for                            7

PASTAS

Ricotta Ravioli, Charred Eggplant, Orange, Mint, Almonds                              17

Spaghettini, Arrabiata, Parmesan                                                                                 14*

With Grilled Shrimp                                                                                          21*

Gnocchi, Truffle Butter, Pecorino, Guanciale, Sage                                                18

Lasagna Bolognese with Mixed Lettuces Salad, Balsamic Vinaigrette            20

Spaghetti, Roasted Veal Meatballs, San Marzano Tomato, Basil                       17

*Can be made with Gluten Free Pasta                                                                          2

KID’S PASTA

Spaghetti, Orecchiette, or Ricotta Ravioli

With Parmesan, Butter, Olive Oil  or Marinara                                           8

CONTORNI

Roasted Veal Meatballs, Pomodoro, Pecorino                                                          10
Asparagus, Parmesan, Basil Risotto                                                                                8
Roasted Asparagus                                                                                                                 8

SECONDI

Chicken Milanese, Asparagus, Parmesan, Basil Risotto                                        20

Grilled Baby Lamb Chops with Lemon, Thyme, Sicilian Caponata                   26

Grilled Grass-fed Organic Strip Steak, Parsley Butter, Potato Gratin,

Arugula with Sherry Vinaigrette                                                                   24

Pan Seared Atlantic Salmon, Fingerling Potatoes,

Horseradish Cream, Chives                                                                             22

Seared Scallops with Rosemary, Du Puy Lentils, Sofrito                                        23

Red Snapper, Sautéed Cauliflower, Golden Raisins, Black Olives,

Pine Nuts, Fennel Aioli                                                                                      26

Executive Chef: Serena Bass