Lunch Menu

From Executive Chef: Serena Bass

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

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

Prosciutto Panini, Burrata, Roasted Pepper 13

Grilled Chicken Panini, Roasted Garlic, Tomato, Gorgonzola, Romaine 13

Egg Panini, Goat Cheese, Bacon, Tomato 13

Tuscan Burger, Optional Fontina, Roasted Tomato, Romaine,

Housemade Potato Crisps 17

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

Spaghettini, Arrabiata, Parmesan 14*

With Grilled Shrimp 21*

Gnocchi, Truffle Butter, Pecorino, Guanciale, Sage 18

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

*Can be made with Gluten Free Pasta 2

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

Pine Nuts, Fennel Aioli 26

Pan Seared Atlantic Salmon, Fingerling Potatoes,

Horseradish Cream, Chives 22