Olive e Bocconcini Marinated assorted olives and fresh mozzarella, 10

Arancini al Granchio Fried rice balls prepared with lobster broth and crab meat, served with wasabi aioli, 9

Formaggi Assortiti An assortment of imported Italian cheeses served with fresh fruit, spiced pecans, and fruit compote (also great after dinner), 12


Risotto ai Forieri di Primavera Risotto with the harbingers of spring: locally foraged ramps, asparagus, peas, artichoke, and shiitake mushrooms26

Fettuccine al Bosco With sautéed shiitake mushrooms in a creamy parmiggiano sauce, 22

Fusilli con Polpettini al Rosmarino Corkscrew pasta with rosemary meatballs in marinara, 21


Dentice in Cartoccio A red snapper fillet grilled and finished in parchment under a bed of mixed vegetables, lemon, and thyme, 26

Tagliata di Rostbif A min. seven-ounce filet mignon grilled to order and served sliced with braised arugula and a tomato-onion coulis29

Anatra al Bergamotto Grilled boneless breast of duck in a bergamot-scented orange sauce, served with a warm farro grain and cranberry salad, 24

Costolette d’Agnello alla Saltimbocca Grilled lamb chops seasoned with sage, wrapped in prosciutto in a Cognac cream sauce over garlic mashed potatoes, 34

Braciola Ripiena Hand-cut pork chop stuffed with gruyere cheese and Dijon mustard with a Chianti beurre rouge. Served over garlic mashed potatoes, 23


Cannoli Siciliani Our take is made with fresh ricotta, house-made candied orange peel, and pistachios, 8

By the Glass

Maremma Toscana Birillo Corsini 2010 A baby super Tuscan awarded 92 points by Wine Spectator, this blend of Cabernet and Merlot is smooth and spicy with notes of ripe cherries and smoky wood. Perfect with duck or lamb, 13

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