| Antipasto per Uno |
$14.00 |
A collection of house-cured meats, Prosciutto di Parma, artisan cheeses, marinated grilled vegetables and Italian olives |
| Tortine di Aragosta |
$15.00 |
Maine lobster cake served over a corn and red bell pepper ragout, finished with a rich sherry-scented lobster glaze and locally grown corn shoots |
| Anatra con Pomodoro Fritto |
$14.00 |
Confit of margret duck leg, served over crispy fried green tomatoes and a celery root slaw, garnished with green almond-ramps pesto |
| Granchio dell Re |
$15.00 |
Alaskan king crab salad dressed with roasted garlic aioli, served over julienne purple top turnips and baby mache |
| Carpaccio al Crudo |
$12.00 |
Canadian beef tenderloin carpaccio encrusted with toasted black peppercorn and coriander, served with pickled jardinière of green beans,wax beans and cauliflower, finished with chimichurri and a gril |
| Calamari del Banchiere |
$13.00 |
Crispy fried poppy seed-crusted george's banks calamari and fried Meyer lemon wedges, over a crushed red pepper, nicoise olive, roasted yukon gold potato salad |
| Insalata Mista |
$9.00 |
Back river farms seasonal greens dressed with a hazelnut-white balsamic vinaigrette, topped with humboldt fog cheese and toasted hazelnuts |
| Insalata di Barbabietole |
$10.00 |
Roasted organic red and yellow beet salad served with red wine reduction, hydroponic baby mache greens, gorgonzola dolce and toasted walnuts |
| Tartine ai Funghi |
$11.00 |
Locally grown blue oyster mushroom and a goat cheese duxelle-filled tart, with grilled bears head mushrooms, house cured bacon, tomato jam, and watercress salad |
| Filetto di Manzo |
$33.00 |
Pan-seared canadian beef tenderloin, served with pecorino and nutmeg-scented potato gratin and english pea pesto, finished with a peppercorn bordelaise sauce |
| Coda di Rospo |
$28.00 |
Pan seared locally caught monkfish tail served saltimbocca style, layered with sage and Prosciutto di Parma, served over rosemary-scented cherry tomatoes poached in olive oil, and a sage emulsion |
| Bistecca Toscanese |
$29.00 |
Grilled painted hill farms rib eye steak, with sautéed baby red bliss potato and grilled asparagus, finished with san marzano tomato-scented demi- glaze, topped with bell pepper romesco and oven roas |
| Merluzzo Con Salsiccia |
$27.00 |
Pan roasted day boat cod served with house-made chorizo, over sautéed baby spinach and cauliflower puree, finished with a paprika-oregano aioli and lobster glaze |
| Cotoletta di Vitello |
$34.00 |
Grilled center cut veal chop over red bell pepper potato puree, with lemon zest-tossed fiddleheads, finished with roasted garlic and black peppercorn béchamel |
| Aragosta |
$36.00 |
Locally-caught lobster served two ways: grilled lobster tail with rosemary infused butter, and lobster risotto with butter poached lobster claws, garnished with truffled arugula salad |
| Petto di Pollo |
$22.00 |
All natural murray's farm chicken breast roulade, with parmesan and black truffles, over local ramp risotto and baby vegetables, finished with a rich chicken jus |
| Tagliatelle Carbonara |
$12.00 |
House-made tagliatelle pasta served carbonara style with crispy prosciutto, english peas, parmigiano reggiano, shaved black truffles and egg yolk. Appetizer only |
| Gnocconi alla Loichle |
$14.00 - $25.00 |
Chianti-braised beef tenderloin tossed with house made cracked pepper dumplings, arugula and crème fraiche; topped with toasted pine nuts, fried basil and shaved pecorino |
| Capesante Con Risotto |
$15.00 - $27.00 |
Porcini crusted day boat scallops over a locally grown king trumpet and blue oyster mushroom risotto finished with a saffron lemon emulsion |
| Pappardelle Della Nonna |
$14.00 - $25.00 |
House made sweet italian sausage sautéed with broccoli rabe, over a black garlic house-made papperdelle pasta, garnished with shaved pecorino, chili oil and fresh parsley florets |
| Ravioli del Giorno |
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Our homemade ravioli selection changes nightly. Available as an entrée |
| Zuppa Cremosa |
$13.00 |
Italian black truffle infused celery root bisque, topped with pan seared day boat scallop and shaved green asparagus, finished with shaved black italian truffles and fresh herbs |
