Vendetta

served with infused olive oil and chef's selection of spreads

small plates, rotating daily. check specials insert

poached pear compote, balsamic reduction

locally sourced salume, hams and cheese, lentil relish and fig mostarda

baby octopus, squid, prawns and sardines, lemon-parsley butter and fra diavolo sauce

garlic, tomato, pepper and onion reduction.

romaine, radicchio, and olives in walnut & honey vinaigrette.

red and golden beets, with pistachios and gorgonzola, parsley vinaigrette

warm cannellini, pancetta, and tomato over arugula.

coarse ground veal, pork, and beef simmered in herbed tomato sauce

crispy pancetta, organic eggs, pecorino siciliano

peppers, garlic & harissa

broccoli rabe, mustard seed

basil, cavolo nero, walnut, pecorino siciliano & roasted garlic

pork jowl, tomato, oregano

squid ink, caramelized shallots, seared squid

extra virgin olive oil and sautéed seasonal vegetables

cinammon-ammaretto ricotta and mascarpone cheese

ask you server for our current selection of house-made iced desserts

vanilla, cherry sauce, hazelnuts

egg yolk, sugar and marsala light custard served over roasted figs and chestnuts.