Insalata

House Salad
Mixed field greens with heirloom cherry tomatoes, julienne carrots and cucumbers, shaved Parmigiano and aged balsamic vinaigrette

Caesar Salad
Romaine lettuce, tossed in a traditional Caesar dressing, house-made croutons and shredded Parmigiano, finished with Kalamata olives and white anchovies

Insalata Di Pere Maytag
Fresh pears set on living bibb lettuce with golden raisins and Maytag blue cheese. This salad is finished with an orange champagne vinaigrette

Buffalo Mozzarella Caprese
Roasted roma tomato layered with buffalo milk mozzarella, fresh basil, finished with an aged balsamic glaze

Insalata di giorno
Inspired by fall, this salad uses seasonal ingredients and bright flavors

Pasta

Capellini alla Crema
Spring squash, tomatoes, shiitake mushrooms tossed with capellini pasta in a creamy tomato sauce

Fettuccine Nere ai Frutti di mare
Hand cut black fettuccine pasta tossed with fresh fish, shrimp, and calamari in a spicy tomato sauce

Fussilli di Spinaci
Italian sausage and spinach served in a red pesto with spiral fusilli pasta and goat cheese

Spaghetti Come Piace a Ti
with Meatballs in red sauce with Grana Padana cheese
carbonara with pancetta, aged Parmigiano, black pepper, and egg yolk

Rigatoni Bolognese
Ridged noodles in traditional ground beef sauce, English peas

Ravioli del Giorno
Nightly special of house made ravioli

Risotto del Giorno
Chef’s nightly selection of delicate & seasonal risotto
Vegetarian upon request

Lasagna Verde Con Bolognese E Besciamelle
Beef ragu, bechamel, and marinara layered between sheets of hand rolled pasta

Antipasta Freddi

Caviale Tradizionale
One ounce of caviar, sustainably farmed, finished with traditional garnishes of hard-boiled egg yolk, red onion, caper crème fraîche & pumpernickel toast points

Prosciutto Con Mozzarella
Traditional scia crudo from parma, of the emilia romagna region of central Italia, thinly sliced & dribbled w/ olio, & served w/ whole milk mozzarella

Antipasto
Varieties of Italian cheeses and cured meats, served with traditional garnishes

Wasabi Crusted Tuna
Crusted in wasabi peas and served with a fresh cucumber relish and pickled ginger

Carpaccio
Chilled and thinly sliced raw filet of beef served over arugula with fried capers, horseradish cream and shaved Parmigiano

Carne

Filetto di Manzo al Pepe Nero, bearnaise, o Marsala
Aged filet of beef, prepared to temperature and finished with homemade peppercorn, bearnaise or marsala wine and mushroom sauce, offered in 5 or 8 ounce cuts

Fileto di Manzo piccolo Oscar con Aragosta Fritta
Petite filet mignon topped with bearnaise, crab meat and steamed asparagus spears, served with a single, beer-battered lobster tail and richly made dijonnaise

Tournedos di Manzo
A daily feature of two four-ounce grilled medallions

Bistecca Tagliata a Mano
Chef’s selection of large cut steak

Scallopini di Vitello
Hand pounded veal scaloppini seared and set under a pan sauce of mushrooms, lemon, butter, and capers or Oscar style with crab meat, beranaise and, asparagus

Pesce

Sogliola di Dover alla Mugnaia
Named after the fishing town of Dover England, this fish is sauteed with lemon, white wine and butter

Pesce al Cartoccio
Selection of daily fish, cooked in parchment and opened table side

Salmone
Faroe Island Salmon, rubbed in fennel pollen, with shiitake mushrooms, olive misto and artichokes finished with lemon oil

Pesce del Giorno
Nightly selection of fresh market fish paired with seasonal ingredients and fall vegetables

Antipasta Caldi

Meatballs
Hand rolled and oversized, served as a trio with traditional marinara and parmesan broth

Gamberetti e Grits
Sautéed and blackened shrimp atop local stone ground grits, finished with green onion and jalapeño bacon

Capesante Marino
Diver sea scallops, pan seared and served with our Chef’s selection of accompaniments

Polpetta di Granchio
Atlantic Blue Crab Cake, seared and finished over a classic remoulade

Calamari Piccoli Fritte
Rings and tentacles, lightly floured and fried with zucchini, jalapeño, peppers, and served with a sweet Thai chili sauce

Piroshki ripieno di manzo
Puff pastry wrapped around seasoned ground beef and Italian sausage. Baked until crispy and served along a lemon tarragon bearnaise