<b>Polpettini di Granchio, 10</b>
<i>Classic crab cakes, panko-coated and deep fried, served with our own wasabi aioli,</i>

<b>Ravioli di Magro alla Salvia, 17</b>
<i>Colorful striped cheese ravioli in a toasted pine nut and sage butter. Also available with our signature house-made marinara sauce.</i>

<b>Linguine ai Calamari Fra Diavolo, 19</b>
<i>Linguine with calamari in a spicy garlic-tomato sauce,</i>

<b>Risotto ai Funghi Selvatici, 18</b>
<i>Creamy risotto with fresh local shiitake mushrooms from Flowery Heart Farm, finished with parmiggiano and black truffle oil,</i>

<b>Branzino in Cartoccio, 21</b>
<i>Fillets of Local Ocean organically farmed sea bream layered with thyme-scented early summer vegetables and baked in parchment,</i>

<b>Anatra al Bergamotto, 24</b>
<i>Grilled boneless breast of duck with an orange-bergamot glaze, served with a warm farro grain salad,</i>

<b>Costolette d’Agnello, 32</b>
<i>Grilled rosemary and garlic-crusted spring lamb chops over garlic mashed potatoes,</i>

<h2>By the Glass</h2>
<b>Langhe Favorita DOC Valdinera 2008, 9 glass, 34 bottle</b>
<i>Hints of peaches apples and pears abound, with a honeyed finish in this crisp and refreshing unoaked white.</i>

<b>Chardonnay Yellowtail 2007, 6</b>
<i>A favorite Australian white at a terrific price,</i>

<h2>After-Dinner Drinks</h2>
<b>Caffè Corretto, 7</b>
<i>American coffee “corrected” with a liquor of your choice: Try Irish (Irish whiskey) French (Cointreau), Mexican (Kahlúa) or whatever…</i>

<b>Puccini “Santo Vino” Vin Santo, 7</b>
<i>A classic Tuscan aperatif, slightly sweet “holy wine.”</i>

Treat Yourself!

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