Savory broccoli sautéed with anchovies, garlic, red pepper, and olive oil.
White beans, barley, and tomato soup.
Rosemary crêpe roulade filled with cured beef , mushrooms, capers, shaved grana, and arugula.
Bowl of soft polenta with tarragon ricotta and tomato.
Fresh baby squids grilled with a zesty salsa verde.
Steamed mussels, white wine, olive oil, gorgonzola, and mussel broth.
Romaine, parmesan, croutons, and a garlic anchovy dressing.
Black figs, goat cheese, and balsamic-citrus dressing.
Organic mixed greens, raisins, gorgonzola, toasted walnuts, and balsamic dressing.
Pinach, gorgonzola, warm mushrooms, onion, pancetta, and red wine vinegar dressing.
Options Make it Gluten-Free.
Figs, gorgonzola, and red wine reduction.
Ravioli di Cavolo$15.00
Kale and ricotta filled ravioli tossed with lemon butter.
Roasted butternut squash ravioli with sage infused olive oil.
Pork ricotta meat ball, tomato ragu, garlic, and basil.
Layered fresh pasta, bolognese sauce, ricotta, and tomato.
Pancetta, arugola, basil, tomatoes, and creamy white wine sauce.
Small ear shaped pasta with Calabrese sausage.
Brown rice with mussel, calamari, rock fish, shrimp, and a tomato-seafood reduction.
Chicken breast roulade filled with prosciutto and goat cheese. Served with olive, artichoke hearts, and tomato sauce over capellini pasta.
With mashed potatoes and sautéed vegetables.
Pan-roasted with mushrooms in a Marsala reduction. Served with a polenta-vegetable compote.
Wild boar slowly braised with olives and red wine. Served with grilled polenta.
With a lemon white wine sauce, mashed potatoes, and sautéed vegetables.
Pesto-crusted sea bass roasted in rice paper with caper lemon sauce. Served with mashed potatoes and sautéed vegetables.
Organic greens and cherry tomatoes.
Anchovies, garlic, red pepper, and olive oil.