Assortment of cured Italian meats, pecorino, bruschetta, and crostini al ragu.

A tasting of four cheeses with accompaniments.

Thin slices of raw beef tenderloin, topped with arugula, grape tomatoes, shaved parmigiano, and a lemon vinaigrette.

Thin slices of raw ahi tuna encrusted with salt and pepper, topped with arugula, grape tomatoes and a lemon vinaigrette.

Fresh ricotta cheese and spinach balls, hand-rolled and baked in our house-made tomato sauce and Parmigiano.

Fresh ricotta cheese and spinach balls, hand-rolled and baked in our house-made tomato sauce, radicchio and Parmigiano.

Grilled eggplant, baked in our house-made tomato sauce, mozzarella and Parmigiano.

Grilled Italian cabbage, baked in our house-made tomato sauce and Parmigiano.

Sliced tomato and imported mozzarella di'bufala, topped with basil and olive oil.

Escarole, frisee, tomatoes, black olives, cucumber, scallions, and feta cheese, tossed with a red wine vinaigrette.

Mixed greens, radicchio, grape tomatoes, shaved radish, and croutons, tossed with a white balsamic vinaigrette.

Arugula, bosc pear, and Parmigiano, tossed with a lemon vinaigrette.

A trio of house salads. Chefs choice.

Arborio rice sauteed with a tomato and bell pepper sauce, finished with thyme and a touch of cream.

Arborio rice sauteed with wild mushroms, parsley, and a touch of garlic.

Long corkscrew pasta with porcini mushrooms, mascarpone cheese and Parmigiano.

Tube shaped pasta with a tomato and eggplant sauce, mozzarella and Parmigiano.

Small tube pasta with broccoli crowns, garlic, olive oil and Parmigiano.

Short corkscrew pasta with Italian artichoke hearts, garlic, parmigiano, and red pepper flakes.

Small tube pasta with a cream, parmigiano and vodka sauce.

Ribbon pasta with petite Manila clams, white wine, vegetable broth, garlic and red pepper flakes.

Hand-twisted pasta tossed in a Tuscan beef ragu with Parmigiano.

Long corkscrew pasta in a spicy tomato sauce with a touch of garlic.

Tube shaped pasta with a vegetarian ragu and finished with a touch of Parmigiano.

Shell shaped pasta with seasonal squash, rosemary, garlic and a touch of cream.

Long corkscrew pasta with a tomato and bell pepper sauce, finished with thyme and a touch of cream.

House-made gnocchi with a Gorgonzola cream sauce.

House-made gnocchi with pureed parsley, basil, rosemary and Parmigiano.

Porcini mushrooms and mascarpone cheese rolled in fresh pasta, baked in our house-made tomato sauce and Parmigiano.

Spinach and ricotta cheese rolled in fresh pasta, baked in our house-made tomato sauce and Parmigiano.

A trio of house steaks. Chef's choice.

Hand-carved filet mignon cooked in a balsamic reduction sauce.

Hand-carved filet mignon cooked in a blueberry reduction sauce.

Grilled and sliced New York strip steak topped with shaved Parmigiano extra virgin olive oil.

Grilled hand-carved ribeye steak topped with rosemary, garlic, and green peppercorn olive oil.

Grilled double chicken breast, rubbed with thyme, rosemary and garlic.

Grilled local veal porterhouse served over spicy fingerling potatoes and shallots.

Grilled hand-cut lamb chops over mint pesto with sauteed turnips and baby fennel.

Hand-carved New York strip steak sauteed in a green peppercorn and brandy cream sauce.

Hand-carved New York strip steak sauteed in a porcini mushroom sauce.

Local veal porterhouse sauteed in a porcini mushroom sauce.

Chicken breast sauteed in a porcini mushroom sauce.

Chicken breast sauteed with garlic, parsley, and Italian artichoke hearts.

Roasted potatoes with rosemary and garlic.

Marinated white beans with garlic, roasted tomatoes, and vincotto.

Grilled asparagus topped with lemon oil and Parmigiano.

Spinach sauteed in olive oil and garlic.

A tasting of 4 house-made desserts.

Lady fingers soaked in espresso, layered with whipped mascarpone and dusted with cocoa powder.

Vanilla bean custard drizzled with a passion fruit sauce.

Italian style cheesecake drizzled with a strawberry sauce.

Chocolate and hazelnut crunch bar with a vanilla sauce.

Semi-frozen hazelnut mousse topped with a chocolate sauce.

A tasting of 4 cheeses with traditional accompaniments.

A blend of black teas with sweet notes of cherry, strawberry, raspberry and red currant for an irresistibly fruity brew.

Darjeeling tea with broken leaves giving a strong infusion with a light body, smooth taste and bright aroma.

A deliciously scented tea combining the vegetal freshness of green tea with the fruity aromas of passion fruit, wild peach, and wild strawberry. Fresh and velvety on the palate.

A chamomile infusion with notes of citron and a light bitterness, akin to that of chicory and giving a long-lasting experience.

South African rooibos mingles with the acidulous flavour of citrus fruits for a mild and lively tea.

Pearl shaped pasta, pancetta, diced vegetables, poached egg and truffle oil.

Bourbon citrus french toast, nutella, seasonal fruit and honey.

Smoked salmon egg white omelet, with fresh fruit and salad.

Fresh fruit, granola and yogurt.

Proscutto di parma and mozzarella cheese.

Wild mushrooms and provolone cheese.

Sauteed spinach and pecorino Romano cheese.

Heirloom tomato, Buffalo mozzarella and coppa.

Proscuitto, gorrotxa cheese, arugula and shaved white onion.

Grilled eggplant, balsamic vinegar, shaved Parmesan and arugula.

Wild mushrooms, arugula, boschetto al tartufo cheese.