Campagnola Soup – Vegetable pureed soup (celery, carrots, onions, tomato, potatoes, mix pepper) topped with spinach.

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

Pisticci Anitpasto – Roasted cauliflower covered in breadcrumbs topped off with tomato sauce and fontina cheese, served over a creamy asparagus and spinach sauce.

Insalata Tricolore – A trio of radicchio, endive, and arugula layered with smoked salmon, bright apples, and a touch of tobiko caviar.

Zuppa di Lenticchie e Spinaci – A comforting bowl of lentils simmered in homemade vegetable broth with diced celery, onion, carrots, and potatoes, finished with fresh spinach.

Artichoke Ravioli – Served in an eggplant and tomato sauce topped off with Grana Padano cheese.

Spaghetti Provencal – A medley of mussels, clams and shrimp served in a white wine and garlic sauce.

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

Baked Striped Bass – Baked with cherry tomatoes, mix capers, garlic, onions and served with side of roasted potatoes.

Bistecca di Manzo alla Griglia - Grilled rib eye served in a green peppercorn-cream sauce with roasted potatoes & broccoli rabe.

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Sopressata Panini – Roasted red pepper, onions, avocado, sopressata salami and basil mayo with toasted ciabatta bread.

Pineapple Cake – Made with white chocolate ganache, garnish with whipped cream and berries.

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

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

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

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

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

Asparagus spears wrapped in imported prosciutto with parmigiano shavings

imported burrata ball with marinated cherry tomatoes and house pesto

juicy fresh mussels in our spicy tomato basil broth

whole cloves roasted until sweet and spread over ciabatta

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

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

bitter greens, garlic, & peperoncino in a seductive broth

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

red & yellow vine tomatoes with melted fresh mozzarella

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

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

our classic slow cooked tomato sauce and molto TLC

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

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

baked squares of polenta with house meatballs and tomato sauce

Sautéed with garlic.

Sautéed seasonal greens

Made with beef, pork, cheese and breadcrumbs.

Sauteed

Single serving of sliced bread.

Single serving of grated cheese.

Made with Impossible Beef

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

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

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

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

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

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

the italian classic. prepared with fresh garden veggies and the patience of your nonna

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

prosciutto and wilted spinach tossed through spaghetti with garlic and oil

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

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

on a croissant with roasted potatoes

with mascarpone, fruit, and organic maple syrup

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

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

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

our classic slow cooked tomato sauce and molto TLC

fresh ribbon pasta tossed with pancetta, eggs & cream