Caprese Colorful heirloom tomatoes from Blue Star farm, fresh mozzarella ciliegine, and basil leaves from our garden, 9

Ficchi e Prosciutto Fresh mission figs sweetened with balsamic glaze over imported prosciutto crudo, 9

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 Penne, fresh basil leaves, heirloom tomatoes and handmade mozzarella, served at room temperature, 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


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

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


Gelati e Sorbetti Made in-house. Tonight’s flavors are ginger-fig, vanilla, mango, and blood orange, 2.50 per scoop

By the Glass

Kir Blanc A refreshing blend of St. Germain elderflower liqueur and Prosecco, 10

Treat Yourself!

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