Homemade crispy risotto balls filled with house-cured prosciutto cotto, spring peas, pecorino cheese and fontina over Parmagiano fonduta.

Diced sushi grade tuna, avocado, minced charred jalapeno, bloomed mustard seeds, sour cream and soy-yuzo vinaigrette finished with wasabi oil.

Served over baby arugula tossed with Sicilian extra virgin olive oil and limoneira vinaigrette. Finished with shaved Parmigiano cheese.

Panko-breaded beef, pork and veal meatballs stuffed with fresh mozzarella and ricotta cheese. Served in homemade marinara.

Jumbo shrimp pan-fried in the shell with extra virgin olive oil, Meyer lemon and roasted garlic finished with red pepper flakes.

A mix of organic baby greens served in a Parmigiano basket finished with a toasted garlic dusting.

Grilled Portuguese octopus served over warm fingerling potato salad, marinated grape tomatoes, shaved red onion and baby arugula.

Hand-rolled penne served with homemade crushed San Marzano plum tomato sauce and a touch of cream with a shot of grey goose. Finished with basil dust.

Served with Rhode Island clams, Meyer lemon, roasted garlic and Sicilian extra virgin olive oil. Finished with red chilis.

Homemade burrata filled ravioli topped with Maine lobster, ramps, nettles, spring peas, baby spinach, grape tomatoes and a touch of cream.

Twisted spiral pasta with jumbo shrimp, feta cheese, blistered grape tomatoes, baby arugula and asparagus. Finished with pesto.

Homemade ravioli filled with braised Kobe beef, caramelized onions, black truffle and fontina di Val d'Aosta browned butter and thyme with a natural reduction.

Wide ribbon pasta served with pulled smoked Long Island duck, a trio of wild mushrooms and caramelized onions. Finished with Tahitian vanilla oil and black truffle essence.

Hand-cut spaghetti with guanciale, pancetta, caramelized onion, roasted garlic, spring peas, extra virgin olive oil, and organic egg yolk. Finished with bacon dust.

Served with organic salmon tid bits, creme fraise, Meyer lemon, fresh dill and chives.

1/2 organic chicken prepared scarpiello style. Sauteed with sweet cherry peppers, roasted garlic, extra virgin olive oil, wild mushrooms, crumbled sausage and crispy thin sliced potatoes.

Whole fillet of Mediterranean white fish grilled with Meyer lemon and extra virgin olive oil. Served with charred broccolini.

Marinated and grilled. Served over salsa verde with blistered shishito peppers and Tuscan fries.

Pan-seared and topped with horseradish and smoked salmon crust over fregola with asparagus. Finished with chive oil.

Pounded chop, panko-breaded and fried. Topped with homemade crushed plum tomato sauce and melted mozzarella cheese.

Bone-in Berkshire chops grilled with sauteed wild mushrooms, roasted garlic, Sicilian extra virgin olive oil and sweet cherry peppers.

Tredici's own exclusive prime blend loaded jumbo burger. Topped with bacon, cheese, sauteed mushrooms, caramelized onions, Moretti battered onion ring and Tuscan fries.

Roman style artichokes over baby super greens with Parmagino cheese and grilled lemon vinaigrette.

Diced sushi grade salmon, avocado, minced charred jalapeno, bloomed mustard seeds, sour cream and soy?yuzo vinaigrette finished with wasabi oil.

Panko breaded beef, pork and veal meatballs stuffed with fresh mozzarella and ricotta cheese, in homemade marinara.

Jumbo shrimp, buttermilk battered and tossed with homemade Cambrian chili sauce finished with slice scallion.

Homemade crispy risotto balls filled with shaved black truffle, wild mushrooms and mozzarella and fontina cheese over Parmigiano fonduta.

Grilled Portuguese octopus over baby arugula with Yukon Gold potatoes and pickled cippolini onions.

1¼ lb. Maine lobster pan-fried in the shell with extra virgin olive oil, Meyer lemon and roasted garlic. Finished with red pepper flakes.

Crispy baby artichokes, rocket, and shaved parmagiano cheese topped with frizzled capers in a sorrento lemon vinaigrette.

Fresh mint, toasted almonds, fresh cherries, lemon, lime, orange gremolata, and goat cheese vinaigrette.

Freshly chopped organic romaine lettuce tossed with homemade Caesar dressing, topped with shaved Parmigiano cheese.

Organic baby kale with homemade Caesar dressing and grilled asparagus finished with pecorino cheese.

Organic mesclun greens with Gorgonzola cheese, roasted pignoli nuts and tarragon vinaigrette.

Baby artichokes marinated with Sorrento lemon, extra virgin olive oil and pecorino cheese. Served over baby arugula with lemon vinaigrette.

Organic seedless melon, baby arugula, fresh mint, pickled onions and feta, finished with aged balsamic reduction.

Beefsteak tomatoes, hand rolled mozzarella topped with roasted red peppers, pine nuts and golden raisins finished with balsamic reduction

romaine hearts, house-made parmesan croutons, caesar dressing

jumbo maryland crab cake served with a mixed green salad and chipotle aioli

Hand rolled penne with homemade crushed San Marzano plum tomato sauce and a touch of cream with a shot of grey goose finished with basil dust.

homemade tagliatelle pasta with jumbo shrimp, roasted garlic, white wine, blistered grape tomatoes, shaved jalapeño and charred scallion

Whole wheat pasta with spring vegetables, roasted garlic, evoo, white wine, currants and toasted pine nuts, finished with shaved mancheego

Homemade ravioli filled with braised Kobe beef, caramelized onions, black truffle and fontina Val d'Aosta in browned butter and thyme with a natural reduction.

Porcini stuffed homemade ricotta gnocchi with slow roasted long island duck, trio of wild mushrooms and porcini crema finished with truffle essence.

hand cut spaghetti with guancialle, pancetta, caramelized onion, roasted garlic, spring peas, extra virgin olive oil and organic egg yolk finished with bacon dust.

Homemade ravioli filled with ricotta, burrata and Asiago cheese accompanied by English pea puree and browned butter finished with pecorino.

Served with Rhode Island clams, nduja sausage, roasted garlic and Sicilian extra virgin olive oil. Finished with red chilies.

Homemade burrata filled ravioli topped with porcini, shiitake and cremini mushrooms. Finished with a touch of cream.

Triangle-shaped pasta with steamed Maine lobster, asparagus, blistered grape tomatoes, tarragon and a touch of cream.

Served with wide ribbon pasta, pulled smoked Long Island duck, a trio of wild mushrooms and caramelized onions. Finished with Tahitian vanilla oil and black truffle essence.

Hand-rolled pasta with crushed plum tomato sauce, fire roasted eggplant and sundried tomatoes. Finished with ricotta salata.

Homemade ravioli filled with Sorrento lemon, rocket arugula, and ricotta cheese. Served with sauteed shrimp, browned butter, and Parmigiano fonduta. Finished with poppy seeds.

Wide ribbon pasta with pulled smoked Long Island duck, trio of wild mushrooms and caramelized onions, finished with Tahitian vanilla oil and black truffle essence.

Oven baked with crushed plum tomato sauce, topped with melted fontina, mozzarella and Parmigiano cheeses and finished with basil oil.

Hand cut spaghetti with little neck clams, roasted garlic and Sicilian extra virgin olive oil finished with red chillis.

1/2 organic chicken prepared scarpiello style, sauteed with sweet cherry peppers, roasted garlic, extra virgin olive oil, wild mushrooms, crumbled sausage and crispy thin sliced potatoes.

Marinated and grilled topped with salsa verde and served with hand cut Tuscan fries

topped with horseradish & smoked salmon crust over sardinian couscous with heirloom grape tomatoes and spring onions

Pounded chop, panko breaded and fried topped with homemade crushed plum tomato sauce and melted mozzarella.

Tredici's own exclusive prime blend loaded jumbo burger, topped with bacon, cheese, sauteed mushrooms caramelized onions, moretti battered onion ring and Tuscan fries.

Crazy water sea bass oven baked in parchment with lobster & tarragon broth, fingerling potatoes, organic cauliflower, chorizo sausage, little neck clams & Rhode Island mussels.

Organic free range chicken pan-seared with sweet cherry peppers, wild mushrooms, crumbled sausage, extra virgin olive oil and roasted garlic topped with thin crispy fried potatoes.

A whole fillet of Mediterranean white fish grilled with Meyer lemon and extra virgin olive oil. Served with charred broccolini.

Organic chicken breast sautéed with wild mushrooms and Marsala wine served with whipped potatoes

Organic chicken breast, pounded thin, panko breaded and fried, topped with homemade San marzano crushed plum tomato sauce and melted mozzarella, served over spaghetti

Organic mesculine greens with Gorgonzola cheese, roasted pignoli nuts and tarragon vinaigrette.

Diced sushi grade tuna, avocado, minced charred jalapeno, bloomed mustard seeds, sour cream and soy?yuzo vinaigrette finished with wasabi oil.

Shaved Brussels sprouts with roasted butternut squash, currants, smoked duck breast, diced apple, toasted pinenuts, goat cheese vinaigrette and drizzles with chestnut honey.

Panko breaded beef, pork and veal meatballs stuffed with fresh mozzarella and ricotta cheese, in homemade marinara.

Sliced Asian pears over baby arugula tossed with young pecorino cheese and finished with truffle ? honey vinaigrette.

Homemade crispy risotto balls filled with shaved black truffle, wild mushrooms and mozzarella and fontina cheese over Parmigiano fonduta.

Panko-breaded beef, pork and veal meatballs stuffed with fresh mozzarella and ricotta cheese in homemade marinara.

Served over baby arugula and tossed with Sicilian extra virgin olive oil and lemon vinaigrette. Finished with Parmigiano cheese.

Organic baby kale with homemade Caesar dressing and finished with pecorino cheese.

Fresh mint, toasted almonds, fresh cherries, lemon, lime, orange gremolata, and goat cheese vinaigrette.

Baby artichokes marinated with Sorrento lemon, extra virgin olive oil, pecorino cheese, and mint. Served over baby arugula with lemon vinaigrette.

Sauteed wild mushrooms over organic baby arugala with shaved red onion, sherry vinaigrette and finished with black truffle infused pecorino cheese.

Breaded beef, pork and veal meatballs with homemade tomato sauce and Buffalo mozzarella on rustic Tuscan bread with mixed greens.

Maine lobster, grilled pineapple and apple wood smoked bacon with avocado mousse and mixed greens.

Carmelized onions and Gorgonzola crema on roasted garlic ciabatta bread with french fries and au jus.

Breaded chicken with sauteed broccoli rabe, provolone cheese and sweet cherry pepper aioli with mixed greens.

Tredici's own exclusive prime blend loaded jumbo burger, topped with bacon, cheese, sauteed mushrooms caramelized onions, moretti battered onion ring and Tuscan fries.

Your choice of parmigiano, francese, milanese and Marsala or paillard.

Marinated and grilled natural reduction, over horseradish whipped potatoes and topped with burnt scallion.

Oven roasted with horseradish and smoked salmon crust over crimson lentils with diced parsnips and pomegranate mollases.

Pounded chop, panko breaded and fried topped with San Marzano crushed plum tomato sauce and melted mozzarella.

Lightly smoked with heirloom grape tomatoes and cucumber salad, taggiasca olives, shaved red onion, feta and Banyuls vinaigrette.

Hand rolled penne with homemade crushed San Marzano plum tomato sauce and a touch of cream with a shot of grey goose finished with basil dust.

Homemade tagliatelle pasta with Maine lobster, roasted garlic, white wine, blistered cherry tomatoes, shaved jalapeno and charred scallion.

Homemade ravioli filled with pumpkin, sweet potato and butternut squash with browned butter and sage finished with whiskey sugar bruleee.

Homemade ravioli filled with braised kobe beef, caramelized onions and fontina di val'dosta in browned butter and thyme with natural reduction.

Hand cut spaghetti with guancialle, pancetta, caramelized onion, roasted garlic, English peas, extra virgin olive oil and organic egg yolk finished with bacon dust.

Porcini stuffed homemade ricotta gnocchi with slow roasted long island duck, trio of wild mushrooms and porcini crema finished with truffle essence.

Linguine with Rhode Island clams, nduja sausage, roasted garlic and Sicilian extra virgin olive oil. Finished with red chilies.

Homemade burrata filled ravioli topped with porcini, shiitake and cremini mushrooms. Finished with a touch of cream.

Served with wide ribbon pasta, pulled smoked Long Island duck, trio of wild mushrooms and caramelized onions. Finished with Tahitian vanilla oil and black truffle essence.

Hand rolled ricotta pasta with prosciutto di Parma, oven roasted marinated cherry tomatoes, English peas and homemade marinara.

Hand-rolled pasta with crushed plum tomato sauce and roasted Sicilian eggplant. Finished with ricotta salata.

Homemade ravioli filled with braised kobe beef, caramelized onions and fontina di val'dosta in browned butter and thyme with natural reduction.

Homemade ravioli filled with Sorrento lemon, rocket arugula, and ricotta cheese. Served with sauteed shrimp, browned butter, and Parmigiano fonduta. Finished with poppy seeds.

Little ear shaped pasta with crumbled sausage, finely chopped broccoli rabe and sweet cherry peppers, finished with first pressed extra virgin olive oil and 3 hour garlic.

Wide ribbon pasta with pulled smoked Long Island duck, trio of wild mushrooms and caramelized onions, finished with Tahitian vanilla oil and black truffle essence.

Homemade triangle shape pasta with Maine lobster, tarragon, shaved asparagus oven roasted grape tomatoes and a touch of cream.

Homemade red pepper infused ravioli filled with roasted eggplant, caramelized onions, & burrata with fresh heirloom tomato sauce.

Homemade ravioli filled with ricotta, burrata and Asiago with roasted pumpkin, sweet potato and butternut squash crema. Served in brown butter with sage and finished with whiskey-sugar brulee.

Oven baked with crushed plum tomato sauce, topped with melted fontina, mozzarella & parmagiano cheese & finished with basil oil.

Hand cut spaghetti with little neck clams, roasted garlic & sicilian extra virgin olive oil finished with red chilis.

Served with Dungeness crab, shaved jalapeno, oven roasted grape tomatoes, roasted garlic, sliced scallion and extra virgin olive oil.

Espresso & rum soaked lady fingers with whipped mascarpone cream & dusted with cocoa powder.

Mascarpone cream whipped with all natural peanut butter & topped with homemade wild berry compote

Fresh hazelnut & chocolate whipped cream in between layers of chocolate wafers topped with chopped toasted hazelnuts

Rich & moist chocolate cake made with three milks & served with vanilla gelato

Oven-baked mascarpone cream whipped with dark valrhona chocolate, topped with all-natural peanut butter toasted marshmallows.

Margherita with homemade tomato sauce and melted mozzarella

Choice of penne or spaghetti, please specify

Choice of penne or spaghetti, please specify

With melted Parmagiano, mozzarella & fontina cheese, finished with toasted bread crumbs

Homemade ravioli filled with burrata topped with crushed plum tomato sauce

Organic chicken strips, panko breaded and fried with hand cut Tuscan fries

Prime beef burger with American cheese and Tuscan fries

organic chicken breast, panko breaded and fried topped with marinara and melted mozzarella

maine lobster, grilled pineapple & apple wood smoked bacon with sun-dried tomato aioli

caramelized onions, sautéed mushrooms, garlic confit, Gorgonzola and au jus