Olive e Bocconcini Marinated assorted olives and fresh mozzarella, 10

Arancini d’Aragosta A fried rice ball prepared with lobster, served with wasabi aioli, 12

Crostino di Granchio e Menta Garlic toast topped with tangy crabmeat and mint, 10

Sopressata di Polpo A “salami” made from octopus, sliced paper-thin and served with a tangy olive tapenade, 12

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


Cinghiale Layers of fresh pasta sheets enveloped in a wild boar ragù, béchamel and parmiggiano, 25

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

Risotto ai Gamberetti A spicy tomato risotto prepared with lobster broth and topped with baby shrimp, 23

Polenta ai Funghi Selvatici Creamy Parmiggiano polenta topped with cremini, oyster, and Zehr Farm shiitake mushrooms in a rich porcini-Cognac sauce, 25

Cacciucco Livornese A traditional Tuscan seafood stew featuring both fin and shellfish in a tomato broth, 25


Marmora con Patate e Carciofi Red snapper roasted atop potatoes and artichokes, 26

Pesce Spada con Lenticchie Grilled swordfish steak with a caper beurre blanc served over “Beluga” black lentils, 27

Filetto Garibaldi Beef Wellington, Tuscan-style: filet mignon wrapped in puff pastry with a Marsala-chicken liver and wild mushroom pâté30

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

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