Vegetarian. Grilled batard topped with marinated tomatoes, roasted garlic, and basil, burrata with roast green chili pesto, and portobello mushrooms with shaved pecorino

Beef and pork meatballs, simmered in house-made marinara.

Beef ravioli, lightly breaded and toasted, with housemade marinara.

Crisp risotto fritters with fig pancetta jam and pinot grigio au sec.

Buttermilk brined calamari, fennel, squash, baby artichokes, and preserved lemon with herb aioli and aqua pazza.

Romaine, tomatoes, grilled chicken, garbanzos, almonds, cranberries, pecans, walnutsand mozzarella in a tuscan vinaigrette.

Romaine tossed with housemade caesar dressing, finished with croutons, Parmesanand white anchovies.

Vegetarian. Chiffonade lacinato kale and shaved fennel marinated in lemon, with shaved Parmesan, toasted pine nuts and cold-pressed olive oil.

Grandma dee's meatballs on a fresh baguette with fresh mozzarella and basil leaves.

Roast peppers and provolone on a fresh baguette with pepperoncini, heirloom tomato, shredded romaine lettuce.

Housemade sweet Italian sausage with sauteed peppers and onions, pressed in como with smoked provolone.

Vegetarian. Choice of fresh linguine, tagliatelle, spaghetti, or parapedelle with housemade marinara.

Fresh pasta filled with beef, finished with braised short rib ragout and swiss chard.

Ragout of beef and pork with fresh tagliatelle.

Vegetarian. Sheep milk ricotta, pecorinoand Asiago, with baby spinach and light garlic cream sauce.

Vegetarian. Pasta tossed in cold-pressed olive oil with sea salt, pepper and pecorino.

Arborio rice and Parmesan with wild mushrooms, braised pork belly and rapini.

Layered housemade semolina pasta with ricotta, mozzarella, pecorino, Asiago and Parmesan, layered with marinara, basil, spinach, beef, pork and fresh tomatoes.

Tossed with housemade sausage, broccolini and seasonal mushrooms in a pinot grigio butter.

Acorn squash, pine nutsand ricotta in sage brown butter, lacinato kaleand butternut squash.

Vegetarian. Fresh linguini with lemon zest, poached garlic and shaved black truffles in a pinot grigio lemon butter.

Arborio rice and Parmesan with wild mushrooms, braised pork belly and rapini.

Vegetarian. Choice of linguini, tagliatelle, spaghetti, or pappardelle with housemade marinara.

Ragout of beef, pork and veal with fresh tagliatelle.

Vegetarian. Pasta tossed in cold pressed olive oil with sea salt, pepper and pecorino.

Fresh pasta filled with beef, finished with braised short rib ragout and swiss chard.

Vegetarian. Sheep milk ricotta, pecorino, and Asiago, with baby spinach and light garlic cream sauce.

Double glazed short rib over rosemary salted fried fingerling potatoes, with salsa verde and pickled onions.

Pan-seared airline breast over braised farro cannellini bean puree and broccolini, with a marsala chicken jus.

Vegetarian. Broccoli florets breaded in seasoned panko and Parmesan, lightly roasted.

Cast iron seared brussels sprouts with crisp pancetta and maple syrup.

Vegetarian. Seasonal root vegetables, roasted with cold-pressed olive oils and herbs.

Crisp ciabatta topped with sauteed seasonal mushrooms and sheep milk ricotta.