Over white polenta and parmesan fonfuta with shaved black truffles.

Served with fresh vegetables marinati in a spicy vinaigrette.

Grilled calamari tubes stuffed with seafood with a light tomato sauce and micro greens.

Seared scallops with seasonal mushrooms, mashed potatoes, fontina fonduta and white truffle oil.

Lamb carpaccio with plave cheese, celery and topped with truffle infushed citrus.

Beef tenderloin with fontina fonduta and shaved black truffles.

Heirloom tomatoes, fresh herbs, bufala mozzarella, pesto and tomato confit.

Caramelized fennel, basil and crispy pancetta in a balsamic reduction.

Cheese plate with a variety of imported Italian cheeses.

Homemade pappardelle with wild boar ragu.

Spinach fettucine with house made sausage, white wine and pecorino romano.

Spaghetti with pancetta, egg, and pecorino romana.

Capunti pasta with guanciale, artichokes, shelling peas and gorgonzola dolci.

Agnolotti with ground lamb, brown butter sage sauce and crispy sage.

Filet mignon with a green peppercorn sauce. All secondi entrees are accompanied with fresh vegetables in season.

Rack of lamb roasted in a aromatic herb sauce. All secondi entrees are accompanied with fresh vegetables in season.

Veal chop with porcini mushroom sauce. All secondi entrees are accompanied with fresh vegetables in season.

Grilled rib eye finished with olea extra virgin olive oil. All secondi entrees are accompanied with fresh vegetables in season.

Grilled salmon with fresh olive oil, lemon and herbs. All secondi entrees are accompanied with fresh vegetables in season.

Molten chocolate cake.

Caramalized fennel basil and crispy pancetta in a balsamic reduction.

Fresh burrata, mozzarella di bufala and mozzarella di giola del colle with crostini and olive oil.

Asparagus wrapped in prosciutto topped with burrata and balsamic reduction.

Coppa with buffalo mozzarella and tomato confit.

Cheese plate with a variety of imported Italian cheeses.