Dinner Menu

December 2019

A n t i p a s t i …

Calamari Romagna ~Fresh squid sauteed with white wine, crushed tomatoes, raisins, capers, pine nuts & farro

Fritelle ~ Eva’s cauliflower fritter recipe accented with garlic & herbs, pan fried in olive oil served with a warm tomato caponata & garlic-herb aioli

Taleggio al Forno ~ Taleggio cheese wrapped in pastry and baked to order;  served with a warm apricot-walnut sauce                                                                                           

Acciughe ~ Chilled marinated white anchovies atop a rustic parsley dressing

Formaggio  ~ Assorted cheeses with wine soaked cherries & honeycomb

Salumi ~ Imported cured meats with house pickled vegetables & whole grain mustard

Olive~ Warm roasted olives accented with citrus & spice


Z u p p a/I n s a l a t a …

Seasonal inspiration (your server will inform you of this evening’s selection)

Autunno Verdure ~ Honey roasted butternut squash, apples, toasted bread, arugula & creamy whole grain mustard vinaigrette & caraway

Insalata della Casa ~ Gourmet greens, golden raisins, goat-milk gorgonzola cheese & toasted pine nuts,
dressed with our house vinaigrette


P  i  a  t  t  i      P  r  i  n  c  i  p  a  l  i …


Risotta con gamberetti~ A bright citrus risotto (carnaroli rice, chicken stock, butter, citrus zest) paired with oven-roasted Gulf shrimp

Pollo~ Seared Otto Farms chicken breast with a marsala sauce, sun-dried tomatoes, olives & fingerling potatoes

Ragu di Coniglio~ A light and fragrant ragu of rabbit, fennel, carrots, raisins & wine;  served over delicate ribbons of crepes tossed in butter, thyme & orange zest finished with pecorino cheese studded with black truffle

Osso Bucco di porco~ Braised pork shank (12-hour) with creamy mascarpone polenta, a porcini-sundried tomato sauce & gremolata (a fragrant garnishment of minced parsley, garlic & lemon zest)

Gnocchi  ~ Light ricotta dumplings prepared with seasonal ingredients

Pesci crostosi con pistachio ~ Pan seared fresh wild caught halibut encrusted with pistachios is accompanied by garbanzo beans sautéed with garlic & mint,  garnished with crumbled goat cheese, citrus & sea salt butter


D o l c i …


Torta ~ Flourless chocolate cake with raspberry mousse

Affogato            (gluten free upon request)
Mascarpone vanilla gelato ‘drowned’ with espresso

Pera e Porto ~ Pears poached in port served with mascarpone gelato, black pepper streusel and a light gorgonzola whipped cream

Biscotti ~ Assortment of housemade Italian cookies, caramel & chocolate

Sorbetto ~ Gelato   

Seasonal Sorbetto
Caramel-fennel-sea salt gelato
Mascarpone-vanilla gelato



Ask your server about menu items that are cooked to order or served raw
Consuming raw or undercooked meats, poultry, shellfish, or eggs, may increase your risk of food borne illness.
Menu items are subject to change due to availability of product, as we source our directly from independent producers
*A gratuity of 20% may be added to parties of 6 or more; Checks cannot be split more than 4 ways for your convenience