Pea Soup with crostini and parmigiano

Swordfish zucchini mint risotto

Puff pastry wrapped fresh wild salmon baked on a bed of asparagus and besciamella

Cherry tomato, asparagus, and shrimp sauce

Creamy sausage black truffle sauce

Red cabbage soup with crostini & Aged Parmigiano Reggiano

Rice bolognese balls with spicy sauce

Cauliflower souffle with black truffle

Creamy sausage ricotta cheese sauce

NY steak 12oz with French fries

shrimp asparagus cherry tomato risotto 
with pea sauce

roasted cornish hen on a bed of asparagus

Fried calamari, shrimp, seppie, zucchini, carrots, red and yellow peppers.

selection of imported & domestic cheeses and charcuterie, grilled focaccia, fresh jam

grilled Mediterranean octopus, fresh celery, celery root purè, extra virgin olive oil , boiled potatoes

Seared beef carpaccio, arugula, Grana Padano cheese and mustard grain dressing.

fresh buffalo mozzarella DOP, red & gold beets, fresh basil, olive oil, sea salt

Cauliflower soufflé on top of creamy Parmigiano cheese sauce topped with fresh black truffle

fresh bufala burrata cheese crostini with black truffle, and 24 month aged S. Daniele prosciutto, water cress

Fresh burrata cheese served with grilled eggplant 
and confit tomatoes

clams and mussels in a white wine peppered sauce, served with grilled ciabatta bread

fried calamari, shrimp, zucchini, carrots, red and yellow peppers

Levoni Italian cotechino, braised Castelluccio lentil, parsley

Adriatic fish soup, clams, mussels, octopus, San Marzano tomatoes served with polenta

beef Scottona, tuna sauce, fried capers, watercress, lemon dressing

Castelluccio lentils, fresh egg maltagliati pasta, Parmigiano Reggiano

thinly sliced veal 
in a homemade caper tuna mayonnaise sauce

homemade focaccia bread

Tiger shrimp, arugula, carrots and fennel in mustard-vinegar dressing.

Treviso radicchio, Belgian endive, wild baby arugula and aged Grana Padano.

Romaine lettuce, caramelized walnuts, pear and Gorgonzola cheese.

White mushrooms, wild arugula and aged Grana Padano in lemon dressing.

Grilled calamari with arugula, oranges, cherry tomatoes and lemon dressing.

Fresh tomatoes, red onions, dry ricotta, black olives and cucumbers.

Fusilli, cherry tomatoes, onions, arugula, eggplant, basil and fresh mozzarella.

mixed green, cherry tomatoes, red onion, cucumber, 
aceto rosso dressing

Romaine lettuce, parmigiano reggiano, crostini, anchovy dressing

cold seafood salad, shrimp, octopus, calamari, cherry tomatoes, frisée, olives, lemon

Mixed greens, sheep cheese, beets, almond croccante

home made trenette pasta in Egg, Parmigiano, guanciale, pepper

Manilla clams, white wine, garlic, crushed peperoncino and parsley.

Pink sauce, guanciale, smoked Scamorza cheese and oregano.

Baby heirloom tomato, capers, Kalamata olives and arugula.

Pink sauce, shrimp, vodka and peperoncino.

short pasta in a creamy ricotta shrimp vodka sauce

Our classic Bolognese sauce (pork, sausage, beef), Parmigiano Reggiano

Black ink pasta, shrimps, bottarga, Peperoncino Calabrese

Green spinach artichoke ricotta ravioli 
in butter and sage sauce, Parmigiano Reggiano

Italian Guanciale, San Marzano tomatoes, Smoked Scamorza cheese, cream, oregano

Crêpes beef bolognese lasagna

kale almond Pecorino pesto with tomato essence

Guanciale, sausage, radicchio, cream sauce

Basil, arugula, almonds, Pecorino cheese, cherry tomatoes

Black squid ink bigoli, cherry tomatoes, shrimp and bottarga.

Traditional beef and veal sugo, Parmigiano Reggiano.

Mamma’s fresh tomato sauce.

Mamma’s arugula pesto.

Ricotta and spinach ravioli in a light tomato sauce

Cream sauce, guanciale, sausage and treviso radicchio.

home made linguine in Datterini tomatoes, clam, mussel, calamari sauce

Mamma’s arrabbiata sauce.

cream sauce, green peas, ham, mushrooms

ricotta and spinach ravioli in butter and sage sauce

grounded chicken and porcini mushroom creamy sauce

crepes meat lasagna

Baked ricotta cheese crêpes, bell pepper, eggplant, zucchini, Pioppini mushroom, Parmigiano Reggiano

Rustichella pasta, lamb shoulder, celery, carrot, onion, porcini mushroom, sage, rosemary, red wine, tomato paste, San Marzano tomatoes, fresh ricotta, Pecorino Sardo cheese

goat cheese ravioli in cherry tomato, pine nut, black olive sauce

Fresh basil, almonds, Pecorino and parmigiano cheese, olive oil

braised duck, short ribs, lamb, tomato and Porcini

green spinach pappardelle in grounded chicken porcini mushroom creamy sauce

Braised short ribs, Porcini mushrooms, 
fresh ricotta cheese

spinach pappardelle in grounded chicken porcini creamy sauce

Potato dumplings pasta in Datterini tomato, basil, and Stracciatella sauce

Grilled jidori chicken breast paillard, green beans, baby carrots, olive oil and garlic.

Grilled premium hanger beef (12oz) served with arugula, Grana Padano, lemon dressing and salsa verde.

Grilled 12 oz. pork chop, roasted potatoes, foraged mushroom sauce and sage.

Grilled New Zealand lamb chop, roasted potatoes, cipolline, natural jus

Grilled Mediterranean branzino fillet, red, green bell pepper peperonata and garlic aioli.

Grilled 14oz pork chop, roasted potatoes, foraged mushroom sauce, sage

baked pink trout, green asparagus, porcini mushrooms, olive oil

Mediterranean grilled Branzino fillet served with caponata

Grilled Scottish salmon served with cherry tomato salad, basil sauce, and baby mixed greens

beef stew with porcini and potatoes

grilled Branzino fillet served with veggies

Grilled Jidori chicken breast paillard, green beans, baby carrots, olive oil, garlic, served with veggies

slowed cooked salted cod , milk, white onion, bay leave, yellow soft polenta, parsley

rocky chicken, rosemary, sage, garlic, cipolline onion, red bell pepper, potatoes, natural chicken jus

Breaded chicken breast, arugula, topped with tomato & burrata

NY Steak 12oz served with roasted potatoes

braised pork shank, sautéed spinach, soft potatoes, natural jus

roasted leg of lamb in aromatic herbs with roasted potatoes, spicy rapini

Halibut baked in cartoccio with olives, 
capers, cherry tomato, herbs, with sautéed spinach

veal scaloppine, San Daniele Prosciutto, sage, mashed potatoes, spinach, garlic, oil, parsley

Oven roasted potatoes, rosemary, garlic

balsamic glazed sweet&savory cipollini, fresh parsley

Charred Brussels sprouts, crispy pancetta, olive oil

Home-grown garden broccoli with garlic

side of grilled chicken

side of grilled shrimp

Sautéed spinach with garlic

Spicy soppressa calabrese, black Taggiasca olives, 
fior di latte mozzarella, San Marzano tomatoes, 
spicy Calabrian pepper, oregano

San Marzano tomatoes, fior di latte mozzarella, 
basil, olive oil

San Marzano, wild arugula, burrata cheese, 
Parma prosciutto

Shortcrust pastry filled with pastry cream with a hint of lemon, topped with pine nuts, almonds and powdered sugar

Gluten free pear and chocolate cake

classic italian dessert

with locally sourced ingredients 1 Pint of salted vanilla gelato

1 pint of dairy free lemon sorbetto

1 pint of chocolate gelato

Chocolate cake served with ricotta cheese honey mousse

Italian “cooked Cream” vanilla flavor with raspberry homemade marmalade

Ricotta cheese tart

1 pint of dairy free

our Chef apple tart with apricot jam on top of salted caramel

flourless chocolate cake with custard cream

2 Bottles of Wines - Cristina Rosè IGT Ravenna 2020 100% Malbo Gentile. The appearance is of a bright powdery mixed orange color, a symptom of pleasant evolutions. On the nose we have hints of strawberry, blueberry, cherry and red cassis. In the mouth it has a round and pleasantly inviting aspect to drink. - Babbo Rosso IGT Ravenna Randi Vini 2019 15
100% Centesimino. Ruby color and beautiful transparency. Hints of compact and ripe dark fruits such as currants, blackberries, blueberries and raspberries as well as ripe rose jam, blackberry pesto and cooked fruit. White pepper, cinnamon and star anise on the finish. Well balanced between nose and mouth. On the mouth the acidity is accentuated with an astringent and youthful. The flavor is present but not invasive thanks to the tannins, embellishing the sip. In the center of the mouth there are black pepper and ripe fruit, crunchy acidity and tannins that tempt you to drink.

100% Sangiovese. "Nu" Chianti refers to the Poggio del Moro "Nu" Chianti DOCG, a 100% Sangiovese wine from Tuscany, Italy, that is bottled to emphasize fruit purity by avoiding extensive oak aging and by being made in the vineyard without special cellar treatments. The name "Nu" signifies a wine that is new, natural, and immediate, embodying the winery's philosophy of producing high-quality, handmade wines that can be enjoyed without long cellaring.

A younger vine, lower elevation Nerello Mascalese that hits the profile of its highly regarded superior Etna Rosso and serves as a good entry point to the volcanic wines of Mt. Etna. TASTING NOTES: Bright red fruits, savory, softly earthy, supple tannins. PAIRING SUGGESTIONS: Roasted chicken, soft cheeses.

This 2023 Pinot Noir offers freshness and verve, tempered by a rich presence on the palate. 93 points Wine Spectator.

RED WINE. 100% Centesimino. Organic farming. Ruby color and beautiful transparency. Hints of compact and ripe dark fruits such as currants, blackberries, blueberries and raspberries as well as ripe rose jam, blackberry pesto and cooked fruit. White pepper, cinnamon and star anise on the finish. Well balanced between nose and mouth. On the mouth the acidity is accentuated with an astringent and youthful. The flavor is present but not invasive thanks to the tannins, embellishing the sip. In the center of the mouth there are black pepper and ripe fruit, crunchy acidity and tannins that tempt you to drink.

Tasting notes: Ruby color with garnet reflections. The nose gives off fruity notes in alcohol such as cherry and plum, accompanied by balsamic notes and enriched by pleasant aromas of spices and leather. In the mouth it is a direct and decisive wine with a tasty and persistent finish. Pairings: Excellent with grilled meats, grilled meats, pasta with meat sauce and cured cheeses.

Plums, strawberries, pink peppercorns and grilled herbs on the nose. Juicy with a tasty balance of fruit and savory elements. Medium to full body. Sleek tannins. Drink now.

The Château du Caillau 2023 Malbec is an organic, full-bodied red wine from the Cahors region of Southwest France, noted for its deep ruby color, notes of black fruits, licorice, and a rich, textured palate with well-matured tannins, according to Wine.com and Wine Enthusiast. Described as a superb match for meat dishes, it offers a harmonious and ample finish with potential to develop further with age

Rosé Wine. 100% Malbo Gentile, a native red grape that, after crushing, undergo a rapid, light pressing to avoid prolonged contact between the skins and the must.A bright powder-puff colour mixed with orange, a signal of appealing flavour evolution. The nose presents aromas of strawberry, blueberry, cherry and redcurrant. A rounded mouthfeel that’s pleasant and inviting. Food pairings: prosciutto ravioli filled with fresh ricotta with a vegetal sauce; King prawns in filo pastry and lard; cream of Jerusalem artichoke.

(Orange Wine). 100% Malvasia with contact skin! Natural Wine.

White Wine. (Vegan Certified, Organic, Natural). 100% Trebbiano. Pale yellow with greenish reflections, it has an aroma of predominantly typical citrus hints with bottom fishing, tomato leaf, it evolves into intense spicy notes with each passing month assuming an olfactory complex and varied. The taste is a fresh, fruity, well-structured with salt and refreshing finish.

Bramìto della Sala is an intense and bright straw yellow color. The nose delivers fresh aromatic notes of Golden apples and hawthorn together with hints of lemon pastry cream, vanilla, and biscuit. The palate expresses the full varietal character of Chardonnay with its creamy mouthfeel and sapidity accompanied by light hints of citron zest.

On the nose, it is vibrant, very complex and characteristic of the region. The aromas of green pepper, tomato leaf and hard peach perfectly complement the floral scents, the mineral note of flint, and the slight hints of clary sage. This wine is elegant, has a good backbone and a long aromatic finish. P A I R I N G N O T E S Pairs perfectly with flavor-rich starters, asparagus-based risottos and frittatas, grilled or fried fish, crustaceans, and white-meat dishes.

Organic. 100% Famoso. A bright and lively color with a noticeable greenish tinge. Legs that are visible and close together and descend fairly rapidly. Definite aromas of citrus and candied fruits on the nose with notes of sweet paprika, basil and oily nuts such as almonds and pine nuts; hints of ripe or perhaps dried nectarine and white winter melon jam. Palate entry is full and bold, with a slight bitter edge that, other than jarring, adds to the flavorful nature of this wine which follows the acidity – rotundity – bitterness sequence to perfection. Slight hints of new wood contribute to the sensations of rotundity and fullness that are well balanced and magnify the wine’s enjoyment even at higher temperatures.

Longanesi (aka "Burson") is an ancient indigenous Romagna grape. This old grape variety witness its presence in the area since Roman Empire times. A bright and crystal-clear appearance with coppery powder puff tones, in perfect Italian style. A lively, fresh and youthful perlage. An agile nose with flowery notes, rose petals in alcohol and hints of cassis leading to blackcurrant and vegetal notes of spinach and cooked sage as well as fresh, well-defined dill aromas and hints of fennel seed. Direct and pleasant on the palate, with a midtongue astringency that realigns the wine’s harmony and invites another sip. The bubble burst brings fruity notes including strawberry and dates. Considerable harmony between the nose and palate with a good finish. Food pairings: carne salada with spices and citrus fruits; seabass ravioli with shellfish bisque sauce and tomato confit.

100% Famoso Grape. Charmat Method as Prosecco. A pleasant and appealing crystal clear appearance with a fine and elegant perlage. The nose is compact and varied with mid-ripe fruits such as Golden Delicious apple and pear. Hints of puréed fruit with a vegetal touch of dill and thyme, leading to a burst of tamarind on the finish. The palate entry is bold and pleasant with midpalate aromas of roasted almond that evolve to an explosion of exotic fruit flavours including freshly-sliced ripe papaya. Perfect harmony between nose and palate where the fruit flavours are even more dominant with bold and wellbalanced aromas that make for a very pleasant sip. Food pairings: starters in general; pumpkin flan with herbs and cream of pecorino cheese.