Main Menu


Romana   14

hearts of romaine in our house caesar dressing.

Rustica    14

roasted beets with arugula, pistacchio and goats cheese tossed in a champagne vinaigrette.

Figaro    15

fresh figs, toasted walnuts, mixed greens and bleu cheese in a walnut oil & balsamic vinaigrette.



Bruschetta   10

grilled country bread rubbed with garlic and basil, sprinkled with cracked black peppercorns and served with marinated roma tomatoes.

Crostini   14

chianti-caramelized figs, prosciutto, goats cheese on a toasted baguette.

Polenta   18

shiitake and oyster mushroom in a gorgonzola and tomato cream sauce.


Cozze   18

P.E.I. mussels steamed in a spicy tomato sauce.

Carpaccio   22

black peppercorn encrusted seared beef tenderloin with pomegranate seed arugula and shavings of parmigiano reggiano.


Tuna Crudi   20

thinly sliced yellowfin tuna seasonsed with herbs, lemon and EVOO.

Sicilian Meatballs   16

three all-beef meatballs made with currants and pine nuts, slow cooked in our own tomato sauce



Aglio e Olio    17

spaghettini with chilies, garlic and extra virgin olive oil

Puttanesca     24

spaghettini with capers, anchovy, chilies and black olives in tomato sauce.

Dal Mare     26

linguine with black tiger shrimp in a sun-dried tomato and dill vodka rose.

Campagne    24

potato gnocchi with hot italian sausage, rapini and cherry tomatoes in white wine, garlic, lemon and olive oil.

Wild Mushroom Risotto   26

shiitake and oyster mushrooms with truffle oil.


Pesce   19

pan-seared fillet of branzino with capers and tomato salsa.

Carne   28

braised beef short rib with roasted potato and rapini.


Agnello    38

braised lamb shank with saffrom risotto.

Per Accompagnare

Spicy Garlic Rapini   10
Roasted Cauliflower with Candied Walnuts & Parmigiano Reggiano   9
Seasoned Mini Potatoes & Green Beans   8
Risotto with Parmigiano Reggiano   10


Tiramisu   11
Dessert Cakes of the Day   9