Insalata

House Salad___8
Mixed field greens with heirloom cherry tomatoes, julienne carrots and cucumbers, shaved Parmigiano and aged balsamic

Caesar Salad___9
Romaine lettuce, tossed in a traditional Caesar dressing, house-made croutons, and shredded Parmigiano, finished with Kalamata olives and white anchovies

Insalate di Natalia___15
Fall inspired, this salad is prepared nightly by our chefs

Antipasta Freddi

Smoked Salmon ___20
Cured and smoked salmon and arugula perfectly paired with pumpernickel croutons, egg, pickled red onions, and lemon vinaigrette.

Burrata Brulee___18
A roasted winter burrata cheese with imported yellow tomatoes, olive tapenade, and saba on top of a toasted baguette crostini

Pasta

Spaghetti alla Buttera___26
This braised pork Tuscan ragù is slow cooked in fennel, sage, and cream then served over spaghetti. Finished with goat cheese and spring peas

Casarecce al Pesto e Gamberi___30
Sautéed shrimp served in a light pesto cream over house made casarecce pasta with feta cheese and heirloom cherry tomatoes

Braised Lamb Riginette ___30
Whole wheat riginette tossed with milk braised lamb, roasted butternut squash, peas, and rosemary cream

Lasagne al Ragu di Carne ___34
A fall lasagna of braised beef ragout, rosemary bechamel, mozzarella and gruyere, with house made semolina pasta.

Pasta Fresca____Market Price
Hand rolled and Italian, these daily pastas truly reflect the versatility and seasonality of this culinary tradition

Risotto del Giorno____Market Price
A Nightly special of risotto finished with Parmesan and garnished seasonally

Carne e Pesce

Filetto di Manzo*___46

Antipasto___20
Varieties of Italian cheeses and cured meats, served with traditional garnishes

Bresaola Carpaccio___20
Thinly sliced dry aged and salt cured beef from the Lombardy region, topped with fried capers, horseradish cream, shaved parmesan, and lemon

Antipasta Caldi

Calamari Fritti___18
Crisp fried calamari with pickled jalapenos and pepperoncini all along with Thai chili sauce

Capesante Marino___15
Diver sea scallops, pan seared and served with our Chef’s selection of accompaniments

Polpo alla Griglia___21
Extremely tender and charred octopus dusted in coriander and fennel and served with an Italian white bean salad and squid ink vinaigrette

Piroshki___14
A filling of Italian sausage and house ground beef braised with onions and paprika, wrapped in puff pastry and baked golden brown served with tomato hollandaise Our hand cut 8-ounce filets are grilled to temperature and served with your choice of the following:
-Peppercorn a Poivre
-Tomato Rosemary Choron
-Caramelized Brandied Onions___5

Southern River Farms Ribeye*___Market Price
Exclusive to Natalia’s, this local and all-natural Georgia grown beef from Southern River Farm is finished with pride with the chef’s nightly preparation

Sogliola di Dover alla Mugnaia___44
Named after the fishing town of Dover England, this fish is sautéed with lemon, white wine and butterthen fileted tableside

River Trout* ___34
Seared freshwater trout topped with a pecan brown butter, lemon, and blistered cherry tomatoes

Pesce en Papillote___Market Price
A Natalia’s tradition, our freshest fish and produce is wrapped in parchment paper and baked to perfectly complement each other

Filetto di Manzo e Aragosta*___75
8 ounces of beef filet topped with choron, garlic shrimp, and steamed asparagus spears, served with a single beer-battered lobster tail and richly made dijonnaise

*20% gratuity will be added to parties of 6 or more

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions