MENU
ANTIPASTI
polenta con funghi – Umbria
creamy white polenta with wild mushroom ragu
involtini alle melanzane – Calabria ⓥ
lightly floured eggplant grilled and rolled, stuffed with roasted red pepper, spinach, asiago cheese and San Marzano tomato sauce
formaggi e salumi
three cheeses, three salumi, and two house made breadsticks
prosciutto con fichi e parmigiano
prosciutto with dried black mission fig and shaved parmesan
arancini – Sicilia ⓥ
rice balls stuffed with mozzarella and green peas rolled in Italian breadcrumbs and served with creamy béchamel, pesto and San Marzano tomato sauce
vongole al vino bianco
steamed clams with white wine, butter, and garlic
cozze alla napoletana
steamed P.E.I. mussels with a zesty white wine and tomato sauce
formaggi ⓥ
four cheeses served with two house made breadsticks
tre spuntini di pesce freddo
smoked trout, smoked salmon, and white anchovy
ZUPPA & INSALATA
zuppa rustica di fagioli – Toscana
hearty tomato, Tuscan white bean and pancetta soup
zuppa robusto – Umbria ⓥ
blended white cannellini bean, tomato, carrot, celery, onion, garlic, and Italian herbs; topped with
house made croutons
stracciatella – Roma
beaten egg gently cooked in homemade chicken broth with spinach and parmesan
(bowl only)
insalata mista ⓥ
locally grown mixed baby greens tossed with house dressing
insalata della casa ⓥ
mixed baby greens, radicchio, arugula, fennel, radish, and mandarin slices tossed with house dressing
insalata fritto
organic baby spinach tossed with house dressing, topped with pancetta, Kalamata olives, hardboiled egg and served with house made parmesan crisps
peppero insalata ⓥ
organic baby spinach tossed with house dressing, topped with homemade polenta croutons, gorgonzola cheese and sweet Calabrian cherry peppers
ⓥ – VEGETARIAN (ASK YOUR SERVER)
NO SUBSTITUTIONS
split plate charge $4 / parties of 8 or more subject to 20% gratuity / one check per table of 8 or more
ZUPPA & INSALATA
uppa rustica di fagioli – Toscana
hearty tomato, Tuscan white bean and pancetta soup
zuppa robusto – Umbria ⓥ
blended white cannellini bean, tomato, carrot, celery, onion, garlic, and Italian herbs; topped with house made croutons
stracciatella – Roma
beaten egg gently cooked in homemade chicken broth with spinach and parmesan
(bowl only)
insalata mista ⓥ
locally grown mixed baby greens tossed with house dressing
insalata della casa ⓥ
mixed baby greens, radicchio, arugula, fennel, radish, and mandarin slices tossed with house dressing
insalata fritto
organic baby spinach tossed with house dressing, topped with pancetta, Kalamata olives, hardboiled egg and served with house made parmesan crisps
peppero insalata ⓥ
organic baby spinach tossed with house dressing, topped with homemade polenta croutons, gorgonzola cheese and sweet Calabrian cherry peppers
ⓥ – VEGETARIAN (ASK YOUR SERVER)
NO SUBSTITUTIONS
split plate charge $4 / parties of 8 or more subject to 20% gratuity / one check per table of 8 or more
PASTA
francobollo – Emilia Romagna
postage stamp pasta with spicy ground Calabrese sausage and onion tossed with organic spinach and olive oil
tagliate alla reggina – Calabria ⓥ
thin ribbon pasta sautéed in olive oil and garlic with sautéed zucchini, roasted red bell pepper and sundried tomato
spaghetti di zucca – Campania ⓥ
fresh spaghetti squash with sautéed spinach in San Marzano tomato sauce
pasta alla norma – Sicilia ⓥ
penne pasta with San Marzano tomato sauce, diced eggplant and crushed tomato topped with ricotta salata cheese
ricotta ravioli alla nonna – Umbria ⓥ
ravioli stuffed with fresh ricotta in a San Marzano tomato sauce with sautéed onion and fresh basil
ravioli di funghi – Umbria ⓥ
ravioli stuffed with wild mushroom in a brown butter sage sauce
portobello linguine – Umbria
linguine pasta sautéed with extra virgin olive oil, homemade chicken broth, pancetta, parmesan, garlic, shallot and portobello mushroom
lasagna tradizionale – Toscana
layers of fresh pasta, house made meat sauce and béchamel topped with mozzarella
fettuccine primavera – Toscana ⓥ
fettuccine pasta and seasonal vegetables tossed in your choice of olive oil, San Marzano tomato sauce or a light white wine cream sauce
carbonara – Umbria
linguine tossed in a sauce made with egg, fresh parmesan, and crispy pancetta
gnocchi – Emilia Romagna
gnocchi topped with a hearty meat sauce made with San Marzano tomato, Italian sausage, pancetta, white cannellini bean, carrot, celery, onion, and garlic
orecchiette alla bolognese – Bologna
ear shaped pasta in a house made tomato and meat sauce
lemon pillow gnocchi – Sicilia ⓥ
pillow shaped gnocchi stuffed with Grana Padano cheese and ground black truffle in a lemon butter and sage sauce with chopped walnuts
pesce pesto
rigatoni pasta in a creamy pesto served with four pieces of wild-caught cod lightly tossed in panko breadcrumbs
pesce limone
linguine tossed with lemon, olive oil, garlic, red onion, pearl tomatoes, green olives, and capers served with fresh lemon and four pieces of wild-caught cod lightly tossed in panko breadcrumbs
tortellini panna e prosciutto – Emilia Romagna
veal, ham, and mortadella stuffed tortellini in a cream sauce with prosciutto and sautéed onion pappardelle di cinghiale – Umbria $19 slow braised wild boar in a red wine mushroom ragù on top of thin ribbon pasta
linguine alla vongole
fresh clams over linguine in a white wine, garlic, and butter sauce
frutti di mare – Sicilia
mussels, shrimp, scallops, and white fish served over linguini in a spicy tomato sauce
ⓥ – VEGATARIAN (ASK YOUR SERVER)
NO SUBSTITUTIONS
GLUTEN FREE PASTA AVAILABLE UPON REQUEST
SECONDI
SECONDI
served with local seasonal vegetables
pollo arrosto – Umbria
roasted Mary’s free-range chicken marinated in olive oil, lemon, rosemary, and garlic
cannelloni alla Fiorentina
house made northern style crepe shells stuffed with ground chicken, spinach, and mushroom in a lightly creamed tomato sauce topped with mozzarella
polenta lasagna – Toscana ⓥ
yellow polenta layered with fresh grilled vegetables, topped with San Marzano tomato sauce and mozzarella cheese served with spaghetti squash
pollo alla parmigiana – Campania
8 oz chicken breast lightly floured and seared, topped with San Marzano tomato sauce and mozzarella
pollo piccata
8 oz chicken breast in a lemon caper sauce served with orzo and sautéed portobello mushrooms
-vegetables for gluten free option-
costole di agnello – Toscana
rack of lamb served over an Italian cannellini bean marinara with creamy white polenta
costolletta di maiale – Sicilia
10oz Niman porterhouse pork chop in a sauce made with white wine, lemon and Castelvetrano olives
maiale marinato – Umbria
marinated pork loin cutlets over creamy white polenta topped with a white wine, lemon, rosemary sauce and crispy pancetta
scaloppine di vitello al marsala
tender veal scaloppini sautéed with a mushroom marsala sauce
PIZZA
pizza margherita
mozzarella, San Marzano tomato sauce and fresh basil
pizza quattro stagioni
mozzarella, San Marzano tomato sauce, prosciutto, olives, and mushrooms topped with fresh basil
pizza con salsiccie
mozzarella, San Marzano tomato sauce, fennel sausage and spicy Italian sausage topped with fresh basil
DOLCI
torta cioccolato
warm chocolate brownie with walnuts and chocolate chips
tre velluti
creamy layers of white, dark and hazelnut chocolate
-served chilled-
tiramisù
espresso soaked ladyfingers, thin layer of chocolate cake topped with mascarpone cheese and covered with a delicate layer of chocolate
cannolo
sweet and creamy ricotta cheese in a rolled pastry shell garnished with chocolate chips
torta al limoncello
limoncello frosting made with creamy mascarpone cheese in between layers of soft cake
cioccolato decadente
decadent gluten free chocolate cake layered with a dense chocolate cream