DINNER
ANTIPASTO
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Pescato del Giorno mkt
Chef’s everchanging seafood special of the day, ask your server for details
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CALAMARI $19
Fried squid and zucchini served with a horseradish, lime and ginger aioli
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SALSICCIA $18
Grilled Italian rope sausage with peppers, white wine, and fresh oregano
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ROTOLLINI DI MELANZANE $14
Baked rolls of eggplant with ricotta and marinara
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BEEF CARPACCIO $19
Thinly sliced raw certified angus beef tenderloin with green olive and caper tapenade, micro garnet mustard, burrata cheese, and extra virgin olive oil
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BRUSCHETTA $14
Goat cheese, oyster mushrooms, roasted red pepper, and white truffle oil
INSALATE
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Caesar $13
Romaine hearts, parmesan Reggiano and Spanish anchovy with a traditional caesar dressing
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DELLA CASA $13
Chopped greens, romaine, brussels sprouts with banana peppers, artichoke, olives, salami and feta cheese with house balsamic vinaigrette
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Estiva $15
Groganica farms aquaponic lettuce, marcona almonds, roasted stonecross farms pork belly and jalapeno goat cheese with a poppyseed and strawberry buttermilk dressing
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Wedge $13
Iceberg topped with dried cranberries, toasted pecans, and diced tomatoes with a gorgonzola dressing
GRANDI PASTE
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Rigatoni Carcerata $27
House-made rigatoni pasta in a sausage, tomato, cream, basil and parmesan Reggiano sauce
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Lasagne al Forno $29
Sixteen layers of spinach pasta baked with pork, beef, mozzarella, plum tomatoes, basil and ricotta
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Pappardelle Boscaiola $30
House-made pappardelle pasta mushrooms, bacon, in a demi-glace cream sauce
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Capellini di Sorrento $30
Capellini pasta and shrimp in a basil, garlic, and white wine lemon cream sauce
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Linguini Frutti di Mare $36
“Fruit of the sea” shrimp, scallops, sea bass, salmon, mussels, and clams in a spicy white wine tomato sauce
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Tagliolini Bolognese $28
House-made tagliolini pasta in a traditional italian meat sauce with white wine, fennel, mire poix and tomato
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RAVIOLI VODKA $25
House-made ricotta ravioli and green peas in a creamy tomato vodka sauce
PIATTO PRINCIPALE
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Vitello Valdostana $85
Grilled 14oz veal chop stuffed with prosciutto di parma and fontina, topped with a Sage velouté, served with roasted potatoes and asparagus
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*Filetto di Salmone $40
Cast iron seared faroe islands sustainable salmon with a lemon dill compound butter and marinated bell peppers, served over carrot puree, and braised savoy cabbage
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Osso Buco Milanese $54
Veal shank slow cooked in red wine with mire poix served over saffron risotto with fresh rosemary
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Braised Short Rib $39
Certified angus beef short ribs braised in jim beam bourbon, rosemary, pomegranate juice, oranges, banana peppers, and veal stock
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Roasted Duck $42
Crispy maple leaf farms half-duck, served with gorgonzola risotto and asparagus, topped with a sour cherry and roasted jalapeno demi-glace finished with toasted pistachio
BISTECCA
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BISTECCA ALLA COSTOLA-OCCHIO $54
cast iron seared 14oz certified angus beef ribeye topped with a horseradish and leek compound butter, finished with a lemon and red wine vinegar reduction
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Bistecca con Bourbon $49
14oz certified angus beef ny strip steak finished with a maker’s mark bourbon balsamic glaze and grilled scallion
split charge: entrée $6 salad $3
twenty percent gratuity may be added to parties of six or more
Executive Chef Joshua D. Moore
Sous Chef Seth Cunningham
Junior Sous Chef Sean Wilkerson