Thursday, September 6th

Fried Calamari, lemon and fennel with aioli  10, 15

Assorted Antipasto Platter 15.5
Vegetarian  15.5

Housemade potato chips with reggiano
and white truffle oil  7

White Truffle Deviled Eggs with fried shallots
and bulls' blood sprouts  7

Balsamic Marsala Braised Crimini Mushrooms
with fried parsley  6

Baked Gnocchi in a pesto cream with pinenuts
and parmesan 9

Baked Goat Cheese with roasted garlic, Abruzzese salame, olives and grissini  9

***

Soup of the Day  5

House Salad  2, 3, 6.5

Caesar Salad  3, 5, 9 
with grilled chicken  13 or fish of the day  17

Gorgonzola Salad with chopped romaine, radicchio,
gorgonzola, walnuts and Fuji apple
in a walnut oil vinaigrette  3, 5, 9

Baby spinach salad with crispy prosciutto,
melon and a lemon vinaigrette 3, 5, 9

***

Fantos Pork Meatballs on linguine
with a spicy tomato sauce  11, 15

Spaghetti Carbonara with bacon, egg, chili flakes,
black pepper and reggiano  13.5

Housemade Ravioli with pecorino, ricotta, goat cheese, spinach and zucchini, served with a choice of marinara, pesto or alfredo sauce  15

Cannelloni baked crepes filled with roasted chicken,
fontina and sage in a tomato garlic cream 12, 16.5

*Linguine Gamberoni with grilled prawns, roasted garlic,
extra virgin olive oil and chili flakes  19

*Linguine Puttanesca with tomato, olives, hot pepper, anchovies, capers and garlic  13.5
with goat cheese  15.5

*Please call for availability

***

Spinach Pappardelle with scallops, shrimp,
cherry tomatoes and basil  19

Beef Mushroom Chianti Ragu on hand cut pasta
with pecorino and mint  17

Fettucce arugula pasta with gold chanterelle mushrooms, madeira, reggiano and truffle oil  17.5

Paglia e Fieno - arugula and egg fettuccine
with prosciutto, roasted peppers and peas
in a shallot cream  18

Grilled Ahi Tuna with fried Fresno chilis, avocado,
white polenta and soy ginger lime sauce  19

Roasted Bone-in Chicken Breast with mint rosemary butter, feta, heirloom tomato olive salsa
and mashed butternut squash  18

Grilled Piemontese New York Steak
with sangiovese thyme butter, fried onions
and grilled asparagus  16, 24

Braised Beef Short Rib with shiitake mushrooms, balsamic onions, gorgonzola polenta and spinach  19

18% GRATUITY ADDED FOR PARTIES OF 6 OR MORE

SORRY, NO SEPARATE CHECKS

WE ACCEPT MASTER CARD / VISA / AMEX / DISCOVER

To substitute spinach for pasta (in most dishes) add $3.00.

To add chicken to pasta (in most pasta dishes) add $3.50.