the legend lives on, possibly the best pancakes you'll ever have

on a croissant with roasted potatoes

generous vodka, light cream, stewed tomato, & a perfect bite of spice

our classic slow cooked tomato sauce and molto TLC

with mascarpone, fruit, and organic maple syrup

fresh ribbon pasta tossed with pancetta, eggs & cream

baby spinach leaves and crumbled feta folded gently in three eggs with a side salad

Black angus hanger steak with soft scrambled eggs and a side salad

poached eggs with a rich peperonata sauce over ciabatta crostini, served with greens and potatoes

avocado and chickpea mash with Maldon sea salt flakes and Calabrian chili

baby arugula, beets, toasted pistachio, goat cheese, tomatoes, & drizzle of balasamic reduction

served medium rare, with a bed of our farm greens with whipped balsamic

roasted pumpkin caramelized until sweet, with shiitake mushroom slivers, feta crumbles, pignoli nuts, and a honey balsamic dressing over baby spinach

simple, beautiful field greens with cherry tomatoes and a creamy whipped balsamic dressing

feather light white cake with a rich coconut flake frosting garnished with berries and mint

layers of madeleines soaked in Lavazza espresso married to mascarpone and organic cocoa powder

Velvety Frangelico (hazelnut liqueur) chocolate mousse with raspberries and whipped cream.

Vanilla ice cream dipped in chocolate with a cherry center topped with espresso coffee

A bed of baby spinach tossed with crispy potatoes and pancetta, drizzled with a balsamic reduction

simple, beautiful field greens with cherry tomatoes and a creamy whipped balsamic dressing

fennel, string beans, black olives with extra virgin olive oil and fresh lemon

baby arugula, beets, toasted pistachio, goat cheese, tomatoes & drizzle of balsamic reduction

baby kale, spicy walnuts, radish, and basil buttermilk dressing, drizzled with acacia

whole cloves roasted until sweet and spread over ciabatta

juicy fresh mussels in our spicy tomato basil broth

imported burrata ball with marinated cherry tomatoes and house pesto

served with a velvety dip of lemon and extra virgin olive oil

grilled asparagus, roasted red pepper, homemade mozzarella cheese, & balsamic reduction

vodka, cream, tomato, parmigiano and a little bite of spice

our classic slow cooked tomato sauce and molto TLC

bitter greens, garlic, & peperoncino in a seductive broth

spaghetti tossed with prosciutto and fresh spinach in garlic, onions and extra virgin olive oil

a trio of earthy mushrooms in a light shallot reduction over fresh fettuccine

Flat ribbon pasta cut in house just for our famous Bolognese sauce. Vegan Style sauce is available upon request for an additional charge.

fresh ravioli with a hearty filling of ricotta and cannellini, served in a tomato-cream sauce

broad noodles coated with a juicy lamb ragu, kept light with ricotta and baby spinach (Please note - this sauce contains gluten)

red & yellow vine tomatoes with melted fresh mozzarella

Sautéed seasonal greens

Sautéed with garlic.

Made with beef, pork, cheese and breadcrumbs.

Sauteed

Single serving of grated cheese.

Single serving of sliced bread.

Made with Impossible Beef

Made with beef, pork, cheese and breadcrumbs.

Made with Impossible Beef

we’ll cook your filet on the rare side so you can bring it to temperature at home. served with oven roasted tomatoes

citrus marinated chicken paillard, grilled with sage and served under a bed of fresh arugula and chopped plum tomatoes

baked squares of polenta with house meatballs and tomato sauce

seared on the grill with mixed farm salad and roasted potatoes

citrus marinated chicken paillard, grilled with sage and served under a bed of fresh arugula and chopped plum tomatoes

feather light white cake with a rich coconut flake frosting garnished with berries and mint

layers of madeleines soaked in Lavazza espresso married to mascarpone and organic cocoa powder

Velvety Frangelico (hazelnut liqueur) chocolate mousse with raspberries and whipped cream.

Vanilla ice cream dipped in chocolate with a cherry center topped with espresso coffee

Quinoa Chicken Soup – Celery, onions, carrots, shiitake mushrooms, pieces of chicken and tomatoes topped with spinach.

Caponata – Mixed vegetable (celery, onions, tomatoes, eggplant, roasted red peppers, capers, and black olives) stew served with sundried tomato and mozzarella, and prosciutto and mozzarella rollatinis.

Spaghetti di Mare – Mussels, calamari, shrimp, pieces of salmon in a spicy white wine lemon sauce, topped with red tobiko caviar.

Strawberry Chocolate Canoli – Garnish whipped cream and chocolate sauce.

Insalata Trecolori (Tri-colored Salad) – A trio of radicchio, endive, and arugula layered with bright apples, strawberries, goat cheese, prosciutto and baked figs with balsamic reduction.

Ravioli Misto – Served with artichoke and cheese raviolis in a spinach and cauliflower cream sauce.

Black Stripped Bass – Served with sauteed kale and spinach with melted fontina cheese and a side of roasted potatoes.

Pollo all Parmigiana – Breaded chicken cutlet baked with rich tomato sauce and melted mozzarella, served with spaghetti.

portobello mushroom caps, sliced avocado, red onion, tomato and melted provolone, served on Italian ciabatta with a side salad

citrus marinated chicken breast, arugula, tomato, and basil mayonnaise, served on Italian ciabatta with a side salad

imported prosciutto and house made mozzarella with basil and tomato on homemade focaccia, served on Italian ciabatta with a side salad

imported Italian tuna (it makes all the difference!) special spices, thin sliced jalapeno, and tomato, served on Italian ciabatta with a side salad

mesclun greens and halved cherry tomatoes tossed with a whipped balsamic dressing

chopped hearts of romaine tossed in a classic anchovy based dressing, served with baked parmesan crisps and a hard boiled egg

a tall bed of baby spinach with smoked pancetta lardons, crisp roasted potatoes, lightly dressed and topped with an aged balsamic reduction

roasted pumpkin caramelized until slightly sweet, with shitake mushroom, feta, pignoli nuts, and a light honey balsamic over young spinach leaves

baby arugula, beets, toasted pistachio, goat cheese, tomatoes & drizzle of balsamic reduction

Quinoa Chicken Soup – Celery, onions, carrots, shiitake mushrooms, pieces of chicken and tomatoes topped with spinach.

Caponata – Mixed vegetable (celery, onions, tomatoes, eggplant, roasted red peppers, capers, and black olives) stew served with sundried tomato and mozzarella, and prosciutto and mozzarella rollatinis.

Spaghetti di Mare – Mussels, calamari, shrimp, pieces of salmon in a spicy white wine lemon sauce, topped with red tobiko caviar.

Strawberry Chocolate Canoli – Garnish whipped cream and chocolate sauce.

Insalata Trecolori (Tri-colored Salad) – A trio of radicchio, endive, and arugula layered with bright apples, strawberries, goat cheese, prosciutto and baked figs with balsamic reduction.

Ravioli Misto – Served with artichoke and cheese raviolis in a spinach and cauliflower cream sauce.

Black Stripped Bass – Served with sauteed kale and spinach with melted fontina cheese and a side of roasted potatoes.

Pollo all Parmigiana – Breaded chicken cutlet baked with rich tomato sauce and melted mozzarella, served with spaghetti.

feather light white cake with a rich coconut flake frosting garnished with berries and mint

layers of madeleines soaked in Lavazza espresso married to mascarpone and organic cocoa powder

Velvety Frangelico (hazelnut liqueur) chocolate mousse with raspberries and whipped cream.

Vanilla ice cream dipped in chocolate with a cherry center topped with espresso coffee

Sautéed seasonal greens

Sautéed with garlic.

Made with beef, pork, cheese and breadcrumbs.

Sauteed

Single serving of grated cheese.

Single serving of sliced bread.

Made with Impossible Beef

Made with beef, pork, cheese and breadcrumbs.

Made with Impossible Beef

with vodka, light cream, fresh tomato, and just the perfect bite of spice

prosciutto and wilted spinach tossed through spaghetti with garlic and oil

fettuccine with a trio of earthy portobello, shiitake, and cremini mushrooms in a light shallot reduction sauce

in a yellow and red vine tomato sauce with chunks of homemade mozzarella and fresh basil