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, 10
Polpettini di Granchio Panko-coated crab cakes, served with our own wasabi aioli, 11
Gamberi Freschi Jumbo shrimp with house-made cocktail sauce, 9
Piatto di Formaggi A selection of imported Italian cheeses served with wild boar salami, fresh pear, sweet fig compote, and garlic toasts, 12
Primi
Ravioli d’Aragosta Jumbo lobster ravioli served in a Marsala-tomato cream sauce, 26
Secondi
Anatra al Bergamotto Grilled boneless breast of duck in a bergamot-scented orange sauce, served with a warm farro grain cranberry salad, 26
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
