Our Menu
Antipasti
Focaccia Plate
Arancini Genovese
Insalata di Finocchi
Prosciutto e Melone
Burrata Tiepida
Tartare di Manzo*
Snapper Crudo
Chef’s Board
Primi
Short Rib Agnolotti
Gnocchi Frico
Risotto ai Funghi
Lasagna
Rigatoni Bolognese
Cacio e Pepe
Tagliatelle
Secondi
Tomahawk Bistecca for Two
Short Rib
Filet Mignon*
Octopus
Swordfish
Chicken Scarpariello
Pork Saltimbocca
charred broccolini
Dolci
Tiramisù
Lemon Cheesecake
House Cannoli
Gelato
*Items cooked to order. Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness.
A split plate charge of $5.00 will apply to shared entrees.
An automatic gratuity of 20% will be added to all checks for parties of 6 or more.
Menu
Salami Frittata
Asparagus Frittata
'Bacon Egg & Cheese'*
Smoked Salmon Crostata*
Bucatini Carbonara
Caprese Salad
'Eggs in Purgatory'*
'Eggs Benedict'*
Ricotta Pancakes
Bolognese Hash*
Short Rib Hash*
Strawberry Bombolini
Pound Cake
Prosciutto Sandwich
mozzarella, garlic aioli
Steak Sandwich
caramelized onions, gorgonzola, balsamic demi
*Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness.
Antipasti
Taleggio Arancini
Chef's Board
Panzanella Salad
Arugula & Radicchio Salad
Insalata di Finocchi
Primi
Lasagna
Bolognese
Cacio e Pepe
Risotto
Secondi
Grilled Flat Iron Steak*
Chicken Milanese
Crispy Eggplant & Ciabatta
Prosciutto Sandwich
Steak Sandwich
*Items cooked to order. Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness.
An automatic gratuity of 18% will be added to all checks for parties of 6 or more.
Gluten Free Menu
ANTIPASTI
Arancini Genovese
Insalata di Finocchi
Prosciutto e Melone
Snapper Crudo
PRIMI
Risotto ai Funghi
SECONDI
Tomahawk Bistecca for Two
Filet Mignon
Chicken Scarpariello
Swordfish
DOLCI
Gelato
The following items can be prepared gluten-free upon request.
(substitute gluten-free rotini for the items below)
ANTIPASTI
Chef’s Board served without bread
PRIMI
Gnocchi
Rigatoni Bolognese
Cacio e Pepe
Tagliatelle
SECONDI
Short Rib Agrodolce
substitute potatoes or gluten-free pasta for gnocchi alla Romana
Octopus
substitute potatoes or gluten-free pasta for gnocchi alla Romana
Please note: Our kitchen is not a certified gluten-free environment. While we take care in preparing your meal, we cannot guarantee the absence of gluten due to shared equipment.
Please inform your server of any allergies or sensitivities and we’ll guide you through the best options.
Updated April 2026. Subject to change.
Wednesday, June 3rd
$95 per person. Reservations are required.
Culinary Direction by Executive Chef Matt Greiner · Wines Curated by Wine Director Bryan Tucker
Course One
“Surf & Turf”
oyster on the half shell with beef tartare, pickled fennel mignonette, herb oil
Antica Fratta Essence Rosato
Franciacorta
Course Two
Spaghetti alla chitarra con zucchine alla Nerano zucchini, garlic, basil, pecorino
Sterparo Aglianico Basilicata Rosato
Course Three
Scallops Caponata
tomato braised eggplant, parmesan “chicharron”
Emiliano Falsini Feudo Pignatone
'Sciauro' Nerello Mascalese Rosato Etna
Course Four
Tiramisu
Cantina Sociale Malvasia Di
Casorzo Rosato