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Serafina logo top - HomepageSerafina logo scroll - Homepage
  • Facebook page
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  • Menu
  • Wine & Cocktails
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Our Menu

  • Dinner
  • Brunch
  • Lunch
  • Gluten Free
  • Bourbon Dinner

Antipasti

Focaccia Plate

5
Cultured butter, farmstand preserves

Arancini Genovese

11
basil pesto, smoked mozzarella, nduja

Insalata di Finocchi

12
shaved fennel, artichoke, lemon, pecorino

Prosciutto e Melone

16
thinly sliced prosciutto, melon, caviar, stracciatella

Burrata Tiepida

14
lemon honey, fig, radicchio, basil

Tartare di Manzo*

15
smoked beef tallow aioli, olive tapenade, focaccia

Snapper Crudo

15
Castelvetrano olive, grapefruit, garlic aioli

Chef’s Board

charcuterie, cheese selection MARKET PRICE

Primi

Short Rib Agnolotti

24
ricotta, lemon zest, rosemary crunch

Gnocchi Frico

18
pesto genovese, charred broccolini, pickled radicchio

Risotto ai Funghi

21
mushroom, sweet pea, mascarpone

Lasagna

28
Braised lamb, sweet pea ricotta, pickled fennel gremolata

Rigatoni Bolognese

24
Braised pork and beef ragu, fruity olive oil, pecorino

Cacio e Pepe

19
Bucatini, peppercorn blend, Parmesan

Tagliatelle

23
scallops, chili, lemon, basil

Secondi

Tomahawk Bistecca for Two

150
40 oz steak, salsa verde, arugula, crispy Parmesan fingerlings

Short Rib

36
marsala braised short rib, lemon gremulota, charred radicchio, gnocchi alla romana

Filet Mignon*

47
roasted mushrooms, crispy potatoes, artichoke puree

Octopus

26
charred octopus, puttanesca, gnocchi alla romana

Swordfish

28
fennel, artichoke, grapefruit, citrus brown butter

Chicken Scarpariello

25
half chicken, sausage, peppers, potatoes

Pork Saltimbocca

37
double cut pork chop, prosciutto, sage, fontina,
charred broccolini

Dolci

Tiramisù

10
classic espresso-soaked ladyfingers, mascarpone mousse

Lemon Cheesecake

12
olive oil, thyme, lemon curd

House Cannoli

12
pistachio-sambuca lemon & hazelnut-Frangelico

Gelato

6
vanilla, chocolate, or rotating selection

*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

14
Salami, roasted potato, mozzarella

Asparagus Frittata

14
Goat cheese, caramelized onions, thyme

'Bacon Egg & Cheese'*

14
Guanciale, Calabrian chili, balsamic reduction, arugula, gorgonzola

Smoked Salmon Crostata*

11
Whipped goat cheese, capers, red onion, thyme

Bucatini Carbonara

19
Guanciale, parmesan

Caprese Salad

14
Heirloom tomato salad, basil, balsamic reduction

'Eggs in Purgatory'*

14
Eggs poached in tomato sugo, roasted potatoes, guanciale, green onion

'Eggs Benedict'*

15
Toasted focaccia, poached eggs, zabaglione, pecorino, artichoke tomato salad

Ricotta Pancakes

11
Lemon, salted honey butter, maple syrup

Bolognese Hash*

12
Crispy home fries, poached eggs, pecorino cheese

Short Rib Hash*

18
Pulled short rib, salsa verde, home fries, charred green onion, sunny side egg

Strawberry Bombolini

10
Italian donut

Pound Cake

10
With prosecco strawberries

Prosciutto Sandwich

15
toasted focaccia, prosciutto, giardiniera, arugula,
mozzarella, garlic aioli

Steak Sandwich

18
toasted focaccia, shaved steak, sweet drop peppers,
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

12
Crispy rice, 'nduja, taleggio

Chef's Board

Charcuterie & cheese selection MARKET PRICE

Panzanella Salad

16
Heirloom cherry tomatoes, baby mozzarella, ciabatta bread, arugula, basil & rosemary crunch

Arugula & Radicchio Salad

14
Toasted hazelnuts, endive, apple, taleggio, charred lemon vinaigrette

Insalata di Finocchi

16
Shaved fennel, mixed greens, apple, candied walnuts, fig vinaigrette

Primi

Lasagna

28
Braised lamb, sweet pea ricotta, pickled fennel gremolata

Bolognese

24
Mezze rigatoni, parsley & pecorino

Cacio e Pepe

19
Parmesan & pink peppercorn

Risotto

21
Amatriciana, guanciale, sage, pecorino

Secondi

Grilled Flat Iron Steak*

18
Shaved artichokes, arugula, salsa verde, goat cheese, charred red onion

Chicken Milanese

18
Braised apples, stracciatella, shaved fennel, pecorino & pistachio, white balsamic, radicchio

Crispy Eggplant & Ciabatta

16
Balsamic reduction, parmesan frico, grilled red onion

Prosciutto Sandwich

15
Toasted focaccia, giardiniera, arugula, mozzarella, garlic aioli

Steak Sandwich

18
Sweet drop peppers, caramelized onions, balsamic demi, gorgonzola

*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, July 29th

$95 per person. Reservations are required.

Culinary Direction by Executive Chef Matt Greiner · Bourbon Curated by Bryan Tucker

Bourbon Pairing Dinner
Course One

Honey Brined Pork Belly
fennel dukkah, pecorino, corn budino

Pairing:
Colonel E.H. Taylor Small Batch

Course Two

Cider Braised Short Rib
spiced heirloom carrots, polenta, puffed barley

Pairing:
Old Fitzgerald Bottled-in-Bond 7 Year

Course Three

Chocolate-Orange Torte
dark cherries, smoked hazelnut nougat

Pairing:
Blood Oath Pact 12

Reservations are required for this event. Menu subject to change.

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