Antipasti
Caprese Invernale A winter version of the Caprese salad: roasted plum tomatoes and our own barely-melted fresh mozzarella, drizzled with our own basil pesto, 9
Polpettini di Granchio Panko-coated crab cakes, served with our own wasabi aioli, 10
Gamberi Freschi Jumbo shrimp with house-made cocktail sauce, 9
Primi
Lasagne al Cinghiale Layers of fresh pasta sheets enveloped in a wild boar ragù, cream and parmiggiano 23
Ravioli d’Aragosta Jumbo lobster ravioli served in a Marsala-tomato cream sauce, 25
Secondi
Anatra al Bergamotto Grilled boneless breast of duck in a bergamot-scented orange sauce, served with a warm farro grain cranberry salad, 25
Tagliata di Rosbif An eight-ounce filet mignon, grilled to order and served sliced with a tomato-shallot coulis and wilted arugula, 28
Dolci
Cannoli Siciliani Traditional cannoli stuffed with house-made ricotta, candied orange peel, dried cranberry, and pistachios, 8
By the Glass
Cabernet Franc blend Fleur de Lyeth (California) 2011 A sopistictated blend of Bordeaux varietals resulting in a balanced palate of berry and plum accented with subtle red fruit notes, 8
Kir Blanc A refreshing combination of St. Germain elderflower liqueur and prosecco, topped with a fresh strawberry, 10
Lampone Pronounced lam pon’ ay (raspberry) a sparkling mix of Chambord liqueur and prosecco, 10
