Fegatini di Pollo Chicken liver pâté with sage and Cognac, served with garlic toasts, 9

Olive e Bocconcini Marinated assorted olives and fresh mozzarella, 10

Insalata di Cocomero Cubes of seedless watermelon with fresh basil, Kalamata olives, and gorgonzola in a lemon vinaigrette, 9

Formaggi Assortiti An assortment of imported Italian cheeses served with fresh fruit, spiced pecans, and fruit compote (also great after dinner), 14


Penne alla Checca Room-temperature penne, basil pesto, heirloom tomatoes and handmade mozzarella, 19

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

Risotto ai Frutti di Mare Slow-cooked in a broth of tomato, lobster, and moscato wine and featuring shrimp, bay scallops, calamari, and baby clams, 23

Fusilli Calabresi alle Cipolle Selvatiche Hand-rolled short pasta with a fresh ramp pesto and roasted cherry tomatoes, finished with a grating of ricotta salata cheese, 24


Costoletta alla Milanese A pork rib chop pounded thin, breaded and pan-fried. Topped with Equinox Farm baby arugula and tomatoes in a lemon-champagne vinaigrette, 23

Tagliata di Rostbif A min. seven-ounce filet mignon grilled to order and served sliced with braised arugula and a tomato-onion coulis, 26

Costola di Agnello alle Erbe An eight-rib lamb rack rubbed with herbed Parmiggiano and grilled to order. Red wine-pomegranate reduction and garlic mashed potatoes, 34

Bistecca Fiorentina The real thing: A 20-ounce Porterhouse, grilled with olive oil and finished with rosemary sea salt. Served with seasoned Tuscan fries. 36

By the Glass

Sangiovese Pasqua 2012 A great summer red: Fruity and full-flavored with a hint of dark cherry, 8

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