DINNER
P E R C O M I N C I A R E
CAPRESE
fresh mozzarella layered with wedge tomatoes, fresh basil, and extra virgin olive oil 12.90
PERE IN CAMICIA
wine poached pear served over crisp endive tossed in honey balsamic glaze and finished with gorgonzola cheese 14.90
POLPETTINE AL POMODORO
all beef meatballs stewed in a fresh San Marzano tomato sauce 13.90
POLIPO
oven-roasted Spanish octopus with organic baby arugula tossed in extra virgin olive oil and lemon zest 15.90
FOCACCIA BIANCA
oven-baked flatbread topped with mozzarella, organic baby arugula, and drizzled with truffle oil 13.90
VITELLO TONNATO
cold sliced veal topped with a blanket of creamy tuna aioli and caper sauce 15.90
POLENTA
baked polenta cake layered with buttery wild mushrooms and creamy gorgonzola sauce 12.90
P A S T A
MAFALDINE AL FRESCO
fresh flat ribbon pasta tossed with room-temperature cherry tomatoes, mozzarella, extra virgin olive oil, and fresh basil 17.90
FETTUCCINE BOLOGNESE
fresh long flat pasta tossed in beef ragu sauce 18.90
MALTAGLIATI AI FUNGHI
fresh random-shaped flat pasta tossed with wild mushrooms and topped with ricotta cheese 20.90
SPAGHETTINI ALLA MESSINA
thin spaghetti pasta tossed with caramelized onions, capers, and diced swordfish in a cherry tomato white wine sauce 22.90
ORECCHIETTE ALLA LINA
fresh ‘ear shaped’ pasta tossed with diced artichokes, smoked mozzarella, and cherry tomatoes in a sun-dried tomato sauce 20.90
RIGATONI ALLA JULIANA
tube-shaped pasta tossed with ground Italian pork sausage, wild mushrooms, and caramelized onions in a light truffle oil cream sauce 21.90
MEZZELUNE DI CARNE
fresh half-moon shaped ravioli filled with beef and veal in a fresh San Marzano tomato sauce 18.90
GNOCCHI CON GORGONZOLA
fresh ricotta cheese dumpling pasta in a creamy gorgonzola cheese sauce 20.90
S E C O N D I
COSTOLETTE D’AGNELLO
grilled New Zealand lamb chops lightly tossed in bread crumbs and fresh herbs with drizzled honey-balsamic glaze; paired with seasonal vegetables 34.90
POLLO ALLA MILANESE
lightly breaded pan-fried chicken breast topped with crisp organic mixed greens tossed in honey balsamic glaze 21.90
COSTINE CON PISELLI
braised beef short ribs, served off the bone, and over a bed of sauteed sweet peas, caramelized onions, and bacon 26.90
PESCE SPADA ALLA GRIGLIA
grilled swordfish steak dressed with extra virgin olive oil and lemon zest; paired with a fresh tomato and basil salad 25.90
PICCATA DI VITELLO
pan-seared tender veal scaloppine dredged in flour and sauteed in a buttery lemon and caper sauce; paired with seasonal vegetables 32.90
IL MERCATO DEL PESCE
selection of fresh fish from our market, oven-baked, de-boned, and dressed with extra virgin olive oil and lemon zest MP
18% gratuity will be added to parties of six or more
Please no separate checks
THE CONSUMPTION OF RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS