| Polipetti e Ceci |
$12.00 |
Warm baby octopus and garbanzo beans |
| Calamari Grigliati |
$12.00 |
Marinated and grilled calamari |
| Carpaccio di Vitello |
$12.00 |
Veal carpaccio with arugola salad |
| Antipasto Misto |
$13.00 |
Mixed appetizer platter to chefs whim, serves two |
| Tagliere di Prosciutto |
$11.00 |
Premium imported San Daniele prosciutto plate |
| Tartara di tonno allo Zenzero |
$11.00 |
Tuna tartare with ginger melange |
| Calamari Saltati |
$10.00 |
Sauteed calamari with lemon, capers and garlic |
| Torre di Mozzarella e Pomodori |
$9.00 |
Fresh mozzarella, tomatoes, basil and extra-virgin olive oil from chianti |
| Frutti di Mare |
$12.00 |
Manila clams and penn cove mussels in arneis wine broth |
| Pasta e Fagioli |
$4.00 - $7.00 |
House made Pasta e fagioli soup |
| Farro e Lenticchie |
$4.00 - $7.00 |
House made spelt and pantelleria lentil soup with spinach |
| Insalatina Verde |
$5.00 |
Starter mixed green salad |
| Insalata di Pomodori Organici |
$7.00 |
Vine-ripened beefsteak tomatoes and gorgonzola dolce |
| Romana Grigliata |
$5.00 - $8.00 |
Grilled romaine with caesar dressing |
| Warm Calamari Salad |
$12.00 |
Fennel, rucola, reggiano, warm calamari |
| Barolo Salad |
$13.00 |
Mixed greens, grilled mushrooms, robiola cheese, hazelnuts |
| Fettuccine al Coniglio |
$16.00 |
House made pasta with braised organic rabbit ragu |
| Spaghettini a Vongole |
$13.50 |
Spaghetti with clams, e-v olive oil, garlic and chardonnay |
| Gnocchi al Fagiano |
$16.00 |
House made gnocchi with pheasant ragu |
| Spaghetti con Gamberoni e Arugola |
$14.00 |
Pasta with wild florida coast red royal prawns and arugola |
| Tagliatelle alle Olive Nere con Funghi |
$16.00 |
Homemade black olive-infused pasta with wild Washington chanterelle mushrooms and grape tomatoes |
| Ravioli |
$13.50 |
House made, daily selection |
| Spaghettini al Filetto di Sanmarzano |
$11.50 |
Spaghettini with sanmarzano tomatoes, basil, garlic, e-v olive oil and mozzarella |
| Spaghetti al Granchio |
$16.00 |
Spaghetti with fresh dungeness crab meat and organic grape tomatoes |
| Rigatoni al Sugo di Carne |
$13.00 |
Rigatoni with ground filet and veal sauce |
| Risotto ai funghi con Salsiccia dagnello |
$15.00 |
House made lamb sausage over wild mushroom risotto |
| Organic Hanger Steak |
$15.00 |
Barbera wine sauce |
| Branzino con Verdure e Patate |
$18.00 |
Chilean sea bass with braised greens and potatoes |
| Mahi allaqua Pazza |
$16.00 |
Mahi mahi with spicy organic cherry tomatoes |
| Cesare con Pesce |
$15.00 |
Ahi tuna fillet with grilled Caesar salad |
| Capesante al pure di Porcini |
$16.00 |
Pan-seared wild cape cod scallops with porcini mushroom puree |
| Vitello al Limone e Tartufo |
$16.00 |
100% Natural, hormones free veal scaloppine with black truffle and lemon |
| Maiale al Vino Siciliano e Gorgonzola |
$14.00 |
Pork tenderloin with sicilian wine and gorgonzola dolce |
| Filetto di Manzo |
$38.00 |
100% Natural, hormone-free, 21 days aged beef filet. Barolo wine sauce |
| Costolette di Agnello |
$36.00 |
New Zealand rack of lamb. Amarone sauce |
| Panino Vegetariano |
$10.50 |
Grilled eggplant, roasted peppers, goat cheese, basil pesto |
| Carne Piatta di Bufalo Organico |
$10.50 |
Organic buffalo burger with mozzarella and pesto |
| Organic Hanger Steak |
$13.00 |
|
| Ravioli |
$13.00 |
|
| Mahi Mahi |
$13.00 |
|
| Grilled Caesar Salad |
$13.00 |
|
| Lentil, Spelt, and Spinach Soup |
$13.00 |
|
| Seared Scallops |
$13.00 |
|
