You will not find more flavor on a rib! Dry- rubbed, baked then finished in the wood oven served with balsamico bbq sauce.

hand-mixed ground duck, veal, pancetta, lemon and mint made-to-order with whipped lemony ricotta and black currant mostarda.

Super-fresh and crispy nantucket squid, castelvetrano olives, caperberries, lemon aioli and spicy marinara.

Very tender and local lamb loin marinated in lebna yogurt and spices, flame-grilled on a bed of thyme with sweet onion battuta.

Hush-puppy style blue crab and corn fritters infused with saffron, serrano chilies and scallions served with crab "tonnato" sauce.

Blended artichoke hearts, caramelized shallots and herbs melted in the wood oven served with soft-baked parmesan flatbread.

Shucked, chesapeake oysters wood-baked with traditional salmoriglia sauce, salami, garlic crumbs and pecorino cheese.

Roasted half acorn squash lled with melted burrata cheese, grapes, toasted marcona almonds and sweet saba vinegar.

Pillowy ricotta dumplings braised in brown butter with sage, pine nuts, aged fontina.

Baby Tuscan kale leaves, green apple, celery, crispy chick peas, toasted walnuts, gorgonzola - dressed in peach vinaigrette.

Half a head of romaine grilled over flame, draped with a pudgy caesar dressing, pecorino romano cheese, toasted pumpkin seeds, garlic bread crumbs.

Organic arugula and radicchio lettuces, toasted marcona almonds, parmigiano-reggiano and grilled lemon vinaigrette.

Fresh mozzarella, napolese tomato sauce, pecorino, basil.

Fresh mozzarella, pecorino, chevre, ricotta, onions, olive oil, basil sauce.

Clifty's country ham, pickled jalapenos, dried cherries, ricotta, rosemary.

Hand-sliced pepperoni, white onion, fresh mozzarella, pecorino, oregano, truffle oil.

Bacon, salumi, house guanciale and sausage, fresh mozzarella, tomato, egg and oregano.

Mozzarella di bufala campana dop, prosciutto, napolese tomato sauce.

The simplistic beauty of a roman classic with fresh bucatini pasta tossed with pasta water, smoky black pepper and aged pecorino toscano cheese.

Our famous hand-made juicy veal and pork meatballs, spaghetti rustica with hand-pressed san marzano tomato sauce.

Our signature slow-stewed meat ragu with beef, veal, pork, pancetta, rigatoni and ricotta salata.

Foraged mushrooms from distant and shad- owy forests, asparagus, swiss chard, porcini mushroom brodo, a touch of cream, fresh herbs and black tru e papardelle pasta.

Traditional blending of house cured pork cheek, smoky bacon, egg yolk, a touch of cream, pecorino romano and fresh pasta.

Hand-made little raviolis stuffed with whipped ricotta, spinach and roasted garlic, gently simmered in garlic cream.

Simmered duck con t, sausage, foie gras, brandied tomatoes, sweet onion and ricotta salata tossed with orecchiette pasta.

An abundant portion of local veal breaded and served crisp over a bed of spaghetti rustica and our famous pomodoro sauce.

Fingerling potatoes smashed & fried with rosemary, pecorino and gorgonzola.

Pickled shallots, pecorino, saba vinegar.

Ricotta salata, parsley and sorghum.

Pan-roasted wild-foraged mushrooms with herbs.

Pecorino romano and toasted garlic crumbs.

Fresh new zealand salmon encrusted and baked with our snappy pesto sauce served with artichoke and white bean gratin and toasted hazelnuts.

Could-not-be-fresher-seafood selections with mussels from prince edward island, florida gulf shrimp, maine jumbo scallops, chef's sh brodo, garlic-cream and bucatini pasta.

"the wagyu of pork" is grilled acorn-fed iberian pork presenting the "flank" portion, fennel-rubbed and grilled with potato gratin, & apple-onion agrodulce.

Grilled medium-rare, 14-oz bone-in chop with creamy garlic whipped potatoes, crispy onions and bagnetto verde.

Faul Family Farms organic half-chicken, creamy polenta, heirloom carrots, with black garlic-fig glaze.

The most exclusive cut, everytime with a 10-ounce, center-cut tenderloin with fingerling fries and truffle butter.

Roasted half acorn squash lled with melted burrata cheese, grapes, toasted marcona almonds and sweet saba vinegar.

Hush-puppy style blue crab and corn fritters infused with saffron, serrano chilies and scallions served with crab "tonnato" sauce.

Blended artichoke hearts, caramelized shallots and herbs melted in the wood oven served with soft-baked parmesan flatbread.

Fresh mozzarella, napolese tomato sauce, pecorino, basil.

Clifty's country ham, pickled jalapenos, dried cherries, ricotta, rosemary.

Fresh mozzarella, pecorino, chevre, ricotta, onions, olive oil, basil sauce.

Bacon, salumi, house guanciale and sausage, fresh mozzarella, tomato, egg and oregano.

Hand-sliced pepperoni, white onion, fresh mozzarella, pecorino, oregano, truffle oil.

Our famous hand-made juicy veal and pork meatballs, spaghetti rustica with hand-pressed san marzano tomato sauce.

The simplistic beauty of a roman classic with fresh bucatini pasta tossed with pasta water, smoky black pepper and aged pecorino toscano cheese.

Our signature slow-stewed meat ragu with beef, veal, pork, pancetta, rigatoni and ricotta salata.

Foraged mushrooms from distant and shad- owy forests, asparagus, swiss chard, porcini mushroom brodo, a touch of cream, fresh herbs & black tru e papardelle pasta.

Traditional blending of house cured pork cheek, smoky bacon, egg yolk, a touch of cream, pecorino romano and fresh pasta.

Free-range chicken breast lightly breaded and fried with melted provolone, red pesto, arugula and homemade ciabatta roll.

Our famous chef's blend of ground beef, pork and veal with taleggio and gorgonzola cheeses, caramelized onions, garlic aioli and a homemade brioche bun.

Toasted homemade wheat bread with melted taleggio, gorgonzola and provolone cheeses, fig-balsamic jam and shaved asparagus.

Bio-diversely raised new zealand king salmon baked with house pesto, tomato concasse and pecorino plated with white bean and artichoke gratin, crispy shallots and salmon roe.

Free-range chicken breast lightly breaded and fried with melted provolone, handmade spahgetti and our famous hand-pressed pomodoro sauce.

Half a head of romaine grilled over flame, draped with a pudgy caesar dressing, pecorino romano cheese, toasted pumpkin seeds, garlic bread crumbs.

Baby tuscan kale leaves, green apple, celery, crispy chick peas, toasted walnuts, gorgonzola - dressed in peach vinaigrette.

Organic arugula and radicchio lettuces, toasted marcona almonds, parmigiano-reggiano and grilled lemon vinaigrette.

Romaine, artichoke hearts, haricot vert, carrot, roasted corn, red onion, chick peas, cherry tomato, ricotta salata, sun-dried tomato vinaigrette.