4 small portions of fried pasta bound together by a creamy blend of Béchamel, cheese, prosciutto and green peas served with a Taleggio cream dip

Campari marinated, frenched, meaty, chicken lollipop wings cooked in a light Spumante tempura.

handmade and cut in house, served hot and fluffy with the skin on.

3 hot and fresh homemade beef & pork Italian style meatballs on a mini brioche bun.

8 bacon-wrapped dried plums baked until caramelized, topped with gorgonzola cheese and balsamic honey

a hearty portion of green beans, mushrooms and zucchini, spumante tempura-battered and fried to a fluffy salt and pepper finish served with a creamy hot pepper dipping sauce

Mediterranean-style hummus with notes of rosemary, lemon and Taggiasche olives served with a fresh and crisp assortment of carrots, cherry tomatoes, broccoli, cauliflower and zucchini

mozzarella fiordilatte, organic heirloom tomatoes and Modenese balsamic vinegar glaze, served with crostini

a large selection of cheeses and charcuterie, toasted nuts, grilled veggies, dried fruit, local honey, sweet pepper jam, Cerignola olives baked with orange & garlic served with crostini.

mixed spring salad with sliced fennel and radish dressed to perfection with white vinegar, Italian EVOO and seasoning

traditional caesar salad with a creamy dressing and Pecorino croutons.

Al dente orzo and wild rice tossed in a light balsamic vinaigrette with dried cherries, toasted almonds, onions, peppers, corn and fresh basil

7 housemade spinach pasta ravioli stuffed with spinach and ricotta and finished with sage butter sauce, sprinkled with Pecorino Romano

housemade fettuccine with sautéed prawns and guanciale with a blistered tomato and white wine sauce

housemade conchiglie shells in a low and slow beef & pork ragu, sprinkled with Parmigiano Reggiano

housemade fusilli simmered in a spicy arrabbiata tomato sauce

fresh, wild-caught Hawaiian Kampachi pan seared and lightly brushed with garlic chili glaze topped with a mango pineapple salsa served with broccoletti and orzo & wild rice salad

oenobeer-marinated and served sliced with sauteéd baby spinach, roasted fingerling potatoes and blistered grapes

cool, al dente orzo and wild rice tossed in a light balsamic vinaigrette with dried cherries, toasted almonds, onions, peppers, corn and fresh basil.

served on our classic Sampy bun with shaved prime rib cooked in its own au jus, topped with a melted sharp, aged provolone cheese and a creamy horseradish sauce served with a side of au jus accompanied with a side of plain potato wedges and a small spring salad. Sorry, no substitutions.

hand-breaded and fried golden brown calamari rings with a lemony kick served on an Italian-style roll with lettuce, pickles, tomatoes, red onion and smothered in a sweet vermouth herb remoulade accompanied by a side of plain potato wedges and a small spring salad. Sorry, no substitutions.

buttermilk marinated chicken breast, hand breaded and deep fried on a brioche bun served with pecorino cheese, romaine lettuce, grapes, toasted pine nuts and saffron mayonnaise accompanied by a side of plain potato wedges and a small spring salad. Sorry, no substitutions.

blackened market fish on a french roll topped with garlic mayonnaise, tomatoes, sweet peppers and Taggiasche olives accompanied by a side of plain potato wedges and a small spring salad. Sorry, no substitutions.

Tuscan-style soft tortilla filled and cooked like a quesadilla accompanied by a side of plain potato wedges and a small spring salad. Sorry, no substitutions.

Our signature special tiramisú made with our dessert Oenobeer, Ricioto Denveris, espresso and a soft, fluffy mascarpone cream

three different fried Italian Zeppole (small fried pastry): plain, chocolate cream and zabaione cream all dusted with powder sugar

homemade chocolate cake with a soft, warm heart and a kiss of heat served with a scoop of fiordilatte gelato