Dinner Menu

Fall/Winter

Dinner Menu

  • Assaggi

  • Crostini

    • 11

    chicken liver mousse, moliterno al tartufo, cured foie gras, pickled mustard seed

  • Roasted Olives

    • 10

    cherry tomatoes, garlic confit, preserved lemon, fresh oregano

  • Prosciutto Dates

    • 12

    sage, almond gorgonzola, pomegranate molasses

  • Lamb Meatballs

    • 12

    meyer lemon yogurt, pomegranate, cucumber relish, pine nuts, parsley pesto

  • Beet & Goat Cheese

    • 12

    mascarpone, honey, sunflower seeds, mint, aged balsamic

  • Truffle Fries

    • 10

    parmigiano, chive, black garlic aioli

  • Anti Pasti

  • Grilled Cyprus Octopus

    • 16

    preserved lemon, evoo, mint

  • Mussels

    • 16

    lemongrass, fennel, dry vermouth, aromatics

  • Eggplant Napoleon

    • 12

    roasted marzano tomatoes, smoked mozzarella, garlic confit, arugula pesto

  • Salumeria Board

    • 24

    finocchiona, soppressata d'Abruzzo, prosciutto di parma, moliterno al tartufo, parmeggiano reggiano, soft pecorino romano, house accoutrements

  • Grilled Calamari ‘Carpaccio’

    • 16

    preserved caponata, pomegranate pearls

  • Ripiene Artichoke Hearts

    • 14

    shrimp, cannellini beans, spinach, sun dried tomatoes, lemon pesto

  • Goat Cheese Skillet

    • 13

    heirloom cherry tomatoes,micro basil, evoo, aged balsamic, crostini

  • Salate

  • Arugula

    • 12

    fennel, pistachios, honey, citrus, radish

  • House Beets

    • 13

    burrata, mint, arugula pesto

  • Romaine

    • 12

    preserved lemon, anchovy vin, crouton, parmigiano-reggiano, farm egg

  • House Tri Color

    • 9

    radicchio, fennel, arugula, evoo, aged balsamic

  • “Our Caprese”

    • 16

    mozzarella di buffala, heirloom tomato, watermelon, radish, preerved grapes, balsamic caviar, basil, mint, evoo

  • Pasta

  • Pappardelle

    • 24

    wild shrimp, calabrian peppers, italian cherry tomatoes, basil, evoo

  • Linguini

    • 27

    cape littlenecks, vino bianco, lemon, garlic, chili, parsley leaf

  • Veal Bolognese

    • 21

    house pappardelle

  • Skillet Rigatoni ‘Alfredo’

    • 24

    black truffle, fontina, ricotta, gratin, sage, grilled balsamic mushroom, pine nuts

  • Lemon Ricotta Gnocchi

    • 24

    asparagus, corn, lemon crema, fried basil

  • Chitarra

    • 22

    pancetta, pecorino, peas, cracked pepper, sous vide farm egg

  • Rapini

    • 22

    house sausage, broccoli rabe, pecorino, imported cavatelli

  • Entrée

  • Dry-Aged Angus Rib Eye

    • 46

    grilled, "panzanella salad," parsley pesto

  • Salt-Brick Chicken

    • 27

    bell & evans, roasted corn, local milled white corn polenta, haricoverts, porcini pan jus

  • Cioppino

    • 38

    tomato saffron broth, fennel, wild shrimp, mussels, littleneck clams, squid, haddock

  • Branzino

    • 38

    pan roasted, ceci bean confit, fregola, capers, mint, pickled fennel, balsamic caviar

  • Veal and Ricotta Meatball

    • 24

    roasted dop marzano tomatoes, peperonata, pasta rustica

  • Atlantic Haddock

    • 34

    pan seared, toasted farro, summer vegetables, preserved citrus, salsa verde

  • Saffron Risotto

    • 24

    zucchini, asparagus, english peas, mint, summer truffle

  • Veal “Filetto”

    • 39

    pan roasted, pancetta, taleggio white corn polenta, grilled asparagus, port fig reduction

  • Pizzeria

  • Margherita

    • 17

    marzano tomatoes, garlic, basil, mozzarella di buffala, evoo

  • Summer Pizza

    • 18

    pistachio basil pesto, roasted omatoes, summer squash, asparagus, goat cheese

  • Salumeria Pie

    • 18

    prosciutto, soppressata, salami calabrese, peperonata, fresh mozzarella, basil

  • Quattro Formaggi

    • 18

    garlic confit, ricotta, smoked mozzarella, fontina, pecorino, black truffle

  • Gorgonzola

    • 18

    fig jam, gorgonzola, prosciutto, arugula

  • Consumption of raw or undercooked potentially hazardous foods may result in foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.

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