Choice of a Soup or Salad and a Pasta.

Layered eggplant baked with tomato and mozzarella.

Layered eggplant baked with tomato and mozzarella.

Fresh whole grilled jumbo squid topped with salsa verde (parsley, lemon, garlic, and olive oil)

Fresh whole grilled jumbo squid topped with salsa verde (parsley, lemon, garlic, and olive oil)

Please call restaurant.

rustic warm sliced tuscan bread served with our homemade special sun-dried tomato and olive oil spread.

2 pieces of toasted country bread with chopped tomato, garlic and basil.

Cream-stuffed fresh mozzarella served with grilled vegetables and fresh basil.

Jumbo lump crab meat with avocado, mango, pickled ginger, and frisée.

Thinly sliced filet mignon topped with arugula and shaved Parmesan.

Grilled Mediterranean baby octopus with cherry tomatoes, asparagus, onions, and olives.

Chef’s assortment of cheeses served with seasonal fruit, honey, and walnuts.

Thinly sliced prosciutto crudo, Parmigiano Reggiano cheese, bruschetta, and olives.

with farro grains, ground veal, raisins, fresh dill, goat cheese, and tomato sauce

Cream-stuffed fresh mozzarella served with grilled vegetables and fresh basil.

Jumbo lump crab meat with avocado, mango, pickled ginger, and frisée.

Thinly sliced filet mignon topped with arugula and shaved Parmesan.

Grilled Mediterranean baby octopus with cherry tomatoes, asparagus, onions, and olives.

Chef’s assortment of cheeses served with seasonal fruit, honey, and walnuts.

Thinly sliced prosciutto crudo, Parmigiano Reggiano cheese, bruschetta, and olives.

Our little green leaf lettuce salad with tomatoes and a house vinaigrette.

Arugula salad with lemon, olive oil, and shaved Parmesan cheese.

Arugula salad with lemon, olive oil, and shaved Parmesan cheese.

Mesclun greens, sliced pear, candied walnuts, dried cranberries, strawberry vinaigrette and fried chevré.

Chopped tomatoes, peppers, cucumbers, red onions, olives, and feta.

Mesclun greens, sliced pear, candied walnuts, dried cranberries, strawberry vinaigrette and fried chevré.

Chopped tomatoes, peppers, cucumbers, red onions, olives, and feta.

Cannellini beans, tuna, spinach, bell peppers, cherry tomatoes, parsley, lemon and extra virgin olive oil.

Grilled baby gem lettuce topped with Gorgonzola cheese, toasted almonds, and pomegranate.

Tricolor salad (arugula, endive, radicchio) with thinly sliced CATSMO GOLD smoked salmon, avocado and olive oil-lemon dressing.

Frisée salad with fava beans, sliced orange, and pecorino cheese

Grilled baby gem lettuce topped with Gorgonzola cheese, toasted almonds, and pomegranate.

Fior di latte, San Marzano tomatoes, and basil.

Fior di latte, San Marzano tomatoes, and basil.

Burrata, roasted cherry tomatoes, and basil.

With mixed grilled vegetables.

Burrata, roasted cherry tomatoes, and basil.

White pizza with prosciutto, arugula, and shaved Parmesan.

Fior di latte, goat cheese, ricotta, Gorgonzola, and truffle tartufata.

With mixed grilled vegetables.

summer pizza with arugula, avocado, tomatoes, red onions, fresh mozzarella

White pizza with prosciutto, arugula, and shaved Parmesan.

Fior di latte, goat cheese, ricotta, Gorgonzola, and truffle tartufata.

Round. Fresh mozzarella and tomato sauce.

Round. Fresh mozzarella and tomato sauce.

With San Marzano tomatoes and basil.

Little hollows with tomatoes, arugula, garlic, and olive oil.

Little hollows with tomatoes, arugula, garlic, and olive oil.

With chickpeas, spinach, tomatoes, mushrooms, and parmigiano.

With a basil-pine nut pesto sauce.

With chickpeas, spinach, tomatoes, mushrooms, and parmigiano.

With hot and sweet sausage, green peas, and tomato-cream sauce.

Our signature ravioli in a blended mushroom cream sauce.

With prosciutto in a tomato-cream sauce.

Wide rag pasta with a roasted veal ragu.

With a basil-pine nut pesto sauce.

Squid ink pasta with calamari, mussels, shrimp, and spicy marinara sauce.

Calabrian chiles, caramelized onions, fresh basil, and rosé sauce.

Gnocchi baked with tomato, mozzarella and basil.

With hot and sweet sausage, green peas, and tomato-cream sauce.

Our signature ravioli in a blended mushroom cream sauce.

With prosciutto in a tomato-cream sauce.

Wide rag pasta with a roasted veal ragu.

Sheets of spinach pasta layered with ground meat, béchamel and tomato sauce.

Squid ink pasta with calamari, mussels, shrimp, and spicy marinara sauce.

Calabrian chiles, caramelized onions, fresh basil, and rosé sauce.

Make your own pasta.

Bistro style pot of steamed mussels with white wine, pernod anis, fennel and thyme.

Bistro style pot of steamed mussels with white wine, pernod anis, fennel and thyme.

Chicken breaded with Parmesan cheese in a white wine-lemon sauce.

The classic served with a side of pasta al pomodoro.

Pan-seared fillet topped with asparagus, avocado, red onion, and tomatoes.

Mediterranean sea bass fillet baked “al cartoccio” with seasonal vegetables.

Chicken breaded with Parmesan cheese in a white wine-lemon sauce.

Roasted duck legs with a brandied mushroom medley and cranberry sauce.

‘Florentine style’ rosemary steak served sliced with fagioli and lemon.

The classic served with a side of pasta al pomodoro.

Rack of veal “milanese” topped with fresh mozzarella, tomatoes, and arugula.

Pan-seared fillet topped with asparagus, avocado, red onion, and tomatoes.

Mediterranean sea bass fillet baked “al cartoccio” with seasonal vegetables.

Panini with grilled chicken, avocado, red onion, mozzarella and spicy aioli. Served with a mesclun green salad.

Roasted duck legs with a brandied mushroom medley and cranberry sauce.

‘Florentine style’ rosemary steak served sliced with fagioli and lemon.

Veal scaloppini, black truffle mushroom cream sauce and mashed potatoes on the side.

Rack of veal “milanese” topped with fresh mozzarella, tomatoes, and arugula.

Grilled chicken breast with mixed sautèed vegetables (carrots, zucchine, broccoli) and roasted rosemary potatoes.

Grilled 12 oz Filet Mignon, served with mixed sautéed vegetables roasted fingerling potatoes, and a side of peppercorn sauce.

Seasonal greens sautéed with olive oil, garlic, and pepperoncino.

Seasonal greens sautéed with olive oil, garlic, and pepperoncino.

Sautéed seasonal greens with olive oil, and garlic.

Roasted red beets with sea salt and extra virgin olive oil.

Cannellini beans braised with fresh tomato and sage.

Creamy Yukon Gold mashed potatoes.

Warm Tuscan grains with chickpeas, leeks, raisins, and fresh herbs.

Roasted red beets with sea salt and extra virgin olive oil.

Cannellini beans braised with fresh tomato and sage.

Creamy Yukon Gold mashed potatoes.

Warm Tuscan grains with chickpeas, leeks, raisins, and fresh herbs.

Sautéed broccoli in garlic and olive oil.

Sautéed spinach in garlic and olive oil.

Creamy Yukon Gold mashed potatoes.

With gorgonzola cheese and truffle tartufata.

Sautéed in garlic and oil

Espresso soaked lady fingers layered with mascarpone cheese.

with a mixed berry compote

3 dark chocolate covered cream puffs.

Tuscan "Grandmothers" lemon tart with pine nuts.

Mixed berry tart.

Thin crust pizza topped with Nutella, walnuts and banana.

French Vanilla Ice cream topped with espresso.

Two Scoops.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.