grilled octopus, potato, celery, shallots, lemon, olive oil

Di Stefano burrata, rosso bruno tomatoes, basil, olive oil, olives

di stefano burrata, prosciutto, grissini

castelvetrano olives, almonds, ricotta salata cheese

breaded and fried calamari served with spicy tomato sauce

roasted golden and red baby beets, watercress, walnuts, ricotta salata, red-wine vinaigrette

friseé, radicchio, endive, walnuts, red grapes, grilled pear, prosecco vinaigrette, gorgonzola

baby mixed kale, cannellini, carrots, creamy lemon parmesan dressing

lentils, garbanzos, farro, cannellini beans, quinoa, carrots, cherry tomatoes, lemon anchovy dressing

Soup for Tuesday, March 26: Wood-fire roasted tomato and eggplant (vegan), and black Beluga lentils with spicy Italian sausage

caesar salad with romaine, parmesan, egg, croutons, anchovies, lemon anchovy dressing

tomato sauce, basil, fior di latte

half calzone, half pizza with tomato, fior di latte, basil, ricotta, mushroom

zucchini, eggplant, artichokes, mushrooms, tomato sauce, fior di latte

mushrooms, fior di latte, arugula, prosciutto, shaved parmesan, truffle olive oil

spicy Italian sausage, broccoli rabe, tomato sauce, fior di latte

tomato sauce, fior di latte (fresh mozzarella), assorted italian cured meats

fresh tomato sauce, ricotta, eggplant, basil

rigatoni pasta with beef, pork, tomato ragú, parmesan

house-made pasta stuffed with braised oxtail, au jus, pecorino pepato

house-made pasta filled with butternut squash, walnuts, brown butter sage sauce, parmesan, over fresh tomato sauce

baby octopus and tomato ragú with shrimp, scallops, clams, mussels

house-made potato dumplings with roasted butternut squash, mushrooms, white wine, parmesan

Risotto for Tuesday, March 26 -- Risotto with wood-fire roasted duck, red wine, parmesan, and radicchio, topped with mascarpone cheese, and drizzled with aged balsamic

House-made spinach pasta, Bolognese meat sauce (beef, pork, tomato ragu), bechamel, parmesan and porcini mushrooms

seafood stew with clams, mussels, shrimp, octopus, scallops, fresh fish filet, tomato broth, with grill-toasted bread

Wood-fire grilled scottish salmon filet, arugula fennel salad, and heirloom tomato salad with grilled polenta

grilled scallops, shrimp, and calamari served over sautéed spinach, arugula, farro, cannellini beans, and grilled tomatoes with lemon and olive oil. served with grill toasted bread

Fresh Scottish salmon filet, in a panko breadcrumb and pecorino crust, baked in the wood-fire oven, over a tomato, basil, olive, and caper sauce. Served with soft polenta and sautéed spinach

Wood-fire grilled, partially de-boned, whole Mediterranean sea bass with cherry tomatoes, kalamata olives, fresh herbs, served with roasted potatoes and almonds, and roasted cauliflower and Brussel sprouts

roasted potatoes and almonds

roasted seasonal vegetables

brocolli rabe sautéed with olive oil, garlic, anchovies

sautéed with olive oil, garlic

green beans sautéed in olive oil and garlic topped with orange and lemon zest

mixed greens, balsamic vinaigrette

Insalata Mista - mixed greens with balsamic vinaigrette/ Choice of one: Maccheroni alla Pecorara - penne pasta with fresh tomato sauce, ricotta, eggplant, basil (can be prepared gluten-free) -or- Rigatoni Bolognese - rigatoni pasta with beef, pork, tomato ragu (can be prepared gluten free)/ Choice of one: Pollo Contadina -- Wood-fire grilled partially deboned Mary's organic chicken, fresh herb and chili flake marinade, served with sauteed spinach and roasted potatoes with toasted almonds -or- Salmone alla Griglia - Wood-fire grilled Scottish salmon filets with lemon olive oil, served with sauteed spinach and roasted potatoes with toasted almonds/ Dessert - Tiramisu

wood-fire grilled 16oz. new york steak, roasted potatoes and almonds, spinach

Wood-fire grilled 16 oz. bone-in pork chop, broccolini rabe sautéed with garlic and anchovy, roasted potatoes with almonds

18+ oz. Boneless Rib Eye, slow roasted rare and finished on the wood-fire grill, served with soft polenta, sauteed spinach, and red wine au jus sauce

wood-fire grilled partially de-boned half-chicken, fresh herb and chili flake marinade, abruzzese salt, roasted seasonal vegetables and potatoes with almonds