DINNER

ANTIPASTO

Pescato del Giorno mkt

Chef’s everchanging seafood special of the day, ask your server for details

CALAMARI $19

Fried squid and zucchini served with a horseradish, lime and ginger aioli

SALSICCIA $18

Grilled Italian rope sausage with peppers, white wine, and fresh oregano

ROTOLLINI DI MELANZANE $14

Baked rolls of eggplant with ricotta and marinara

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

BRUSCHETTA $14

Goat cheese, oyster mushrooms, roasted red pepper, and white truffle oil

INSALATE

Caesar $13

Romaine hearts, parmesan Reggiano and Spanish anchovy with a traditional caesar dressing

DELLA CASA $13

Chopped greens, romaine, brussels sprouts with banana peppers, artichoke, olives, salami and feta cheese with house balsamic vinaigrette

Estiva $15

Groganica farms aquaponic lettuce, marcona almonds, roasted stonecross farms pork belly and jalapeno goat cheese with a poppyseed and strawberry buttermilk dressing

Wedge $13

Iceberg topped with dried cranberries, toasted pecans, and diced tomatoes with a gorgonzola dressing

GRANDI PASTE

Rigatoni Carcerata $27

House-made rigatoni pasta in a sausage, tomato, cream, basil and parmesan Reggiano sauce

Lasagne al Forno $29

Sixteen layers of spinach pasta baked with pork, beef, mozzarella, plum tomatoes, basil and ricotta

Pappardelle Boscaiola $30

House-made pappardelle pasta mushrooms, bacon, in a demi-glace cream sauce

Capellini di Sorrento $30

Capellini pasta and shrimp in a basil, garlic, and white wine lemon cream sauce

Linguini Frutti di Mare $36

“Fruit of the sea” shrimp, scallops, sea bass, salmon, mussels, and clams in a spicy white wine tomato sauce

Tagliolini Bolognese $28

House-made tagliolini pasta in a traditional italian meat sauce with white wine, fennel, mire poix and tomato

RAVIOLI VODKA $25

House-made ricotta ravioli and green peas in a creamy tomato vodka sauce

RISOTTO

Risotto di Aragosta $49

Creamy sweet corn risotto with poached lobster claw meat and caramelized leeks, finished with parmesan crisp and a tarragon sherry vinegar reduction

PIATTO PRINCIPALE

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

*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

Osso Buco Milanese $54

Veal shank slow cooked in red wine with mire poix served over saffron risotto with fresh rosemary

Braised Short Rib $39

Certified angus beef short ribs braised in jim beam bourbon, rosemary, pomegranate juice, oranges, banana peppers, and veal stock

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

Saltimbocca

Marsala

LIMONE

Parmigiana

BISTECCA

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

Bistecca con Bourbon $49

14oz certified angus beef ny strip steak finished with a maker’s mark bourbon balsamic glaze and grilled scallion

Filletti di Manzo $59

8oz center-cut certified angus beef tenderloin topped with a chive, bacon and horseradish compound butter, finished with chimichurri

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