Our Menu

Our menu is a celebration of the culinary heritage of Italy, harmonizing locally sourced farm-fresh ingredients with international accents. From the fertile fields and bountiful orchards of our region, we hand-select the freshest produce, ensuring each dish bursts with seasonal flavors and exceptional quality. Complementing these local treasures, we meticulously source authentic Italian ingredients from renowned producers across the globe, infusing our cuisine with the essence of Italy. From the sun-ripened tomatoes to the artisanal cheeses of the southern regions of Italy, every ingredient tells a story, creating a symphony of taste that transcends borders and captivates the senses. With a commitment to sustainability and supporting local farmers, our menu reflects our passion for both the land we call home and the culinary traditions that inspire us.

Apps

Artichoke Romana
A classic Roman preparation of tender artichokes sauteed with garlic, herbs and extra virgin olive oil, finished with pecorino romano and seasoned breadcrumbs
Calamari Arrabiata
Lightly fried calamari tossed in a spicy San Marzano tomato sauce with garlic and fresh basil
Poached Pear Beggars Purse
Delicate beggars purse ravioli filled with poached pear and taleggio cheese, finshed in a light amaretto cream sauce with toasted pignoli nuts
Nancy's Meatballs
House-made meatballs crafted from veal, beef and pork, simmered in D.O.P. San Marzano tomatoes and finished with whipped ricotta and fresh basil
Sicilian Stack
Layers of crispy eggplant, creamy bufala mozzarella and heirloom tomatoes finished with basil oil, aged Modena balsamic and 24-month reggiano
Lobster Bruschetta
Sweet Maine lobster tossed in a rich lobster sherry cream sauce with heirloom tomatoes, basil and garlic, served over grilled crostini
Wagyu Carpaccio*
Thinly sliced Mishima Reserve American Wagyu finished with arugula, shaved parmigiano-reggiano, capers, white truffle oil and fresh lemon
Squash Blossom
Delicate squash blossoms stuffed with ricotta and lightly fried until golden, served with D.O.P San Marzano tomato sauce
Clams Oreganata
Little neck clams baked with garlic, lemon, herbs and seasoned breadcrumbs

Salads

Arugula
Peppery arugula topped with watermelon, heirloom tomatoes, caramelized shallots, toasted pignoli nuts and aged reggiano, finished with port wine vinaigrette
Buratta Pugliese
Imported burrata from Puglia, Italy paired with roasted sweet peppers and heirloom tomatoes, finished with basil infusedolive oil and aged Modena balsamic
Cesare
Crisp romaine hearts tossed with house-made Cesare dressing, topped with imported white anchovies, parmigiano-reggiano and toasted oreganata breadcrumbs
Caprese
Heirloom tomatoes, fresh bufala mozzarella and garden basil, finished with extra virgin olive oil and aged balsamic
Beet
Roasted red beets and pistachio-crusted golden beets served with mixed greens, creamy goat cheese and aged balsamic reduction

Pasta

Cavatelli Bolognese
Slow-simmered beef, veal and pork ragu tossed with mezza rigatoni and nished with whipped ricotta and fresh basil
Linguine Vongole
Little neck clams sauteed with roasted garlic, white wine and extra virgin olive oil over linguine
Sunday Gravy
Chef Erik’s family recipe feturing slow-braised pork, beef and sausage simmered in D.O.P. San Marzano tomatoes, served over mezza rigatoni with whipped ricotta and fresh basil
Bucatini Carbonara*
Imported pancetta, caramelized onions, white wine, cream, pecorino romano, sweet peas, farm fresh egg yolk
Pennine Rigate Vodka
D.O.P. San Marzano tomatoes, cream, prosciutto di parma, sweet shallots, sweet peas, penne pasta, Tito’s Handmade vodka, whipped ricotta, garden basil
Orecchiette
Traditonal orecchiette pasta with mild Italian sausage, broccoli rabe, white cannellini beans and roasted garlic, nished with extra virgin olive oil and 24-month aged reggiano
Cacio e Pepe
Bucatini pasta nished with fresh cracked pepper, extra virgin olive oil and 24-month aged reggiano

Main

Chicken Involtini
Chicken breast stuffed with fresh mozzarella, prosciutto di Parma and baby spinach, lightly egg battered and nished with a demi-glace, served with Yukon Gold whipped potatoes
Chicken Milanese
Lightly breaded chicken topped with baby arugula, heirloom tomatoes, cucumber, red onion, imported bufala mozzarella and aged balsamic
Chicken Scarpariello
Bone- in tender chicken, Italian sasuage, garlic, sweet peppers, mild cherry peppers, rosemary, aged balsamic, yukon gold potatoes
Shrimp Parmigiano
Lightly breaded jumbo shrimp topped with D.O.P San Marzano tomato sauce, fresh mozzarella and pecorino romano, served with pomodoro spaghetti
Veal Scallopini
Tender milk-fed veal with wild mushrooms and heirloom tomatoes in a rich Madeira cream sauce, served over Yukon Gold whipped potatoes
Veal Chop*
16-ounce milk-fed veal chop finished with sweet Sicilian Marsala and wild mushrooms, served with Yukon Gold whipped potatoes
Short Rib Brasato
Slow-braised prime beef in a rich Cabernet and sofrito braise, served over sweet pea parmesan risotto
Filetto Gorgonzola*
Center-cut filet mignon topped with Italian gorgonzola and Barolo demi-glace, served with Yukon Gold whipped potatoes
Yellowtail Francese
Local yellowtail snapper lightly egg battered and finished with roasted garlic, white wine, lemon and extra virgin olive oil, served with sweet pea parmesan risotto
Salmon
Premium Scottish Loch Duart salmon served over a cannellini and fava bean ragu, finished with Florida citrus beurre blanc