Parmigiano reggiano and crostini.

Organic black kale, borlotti beans, crostini and Parmigiano Reggiano.

Avocado and onion and tuscan vinaigrette on blue oven crostini.

Sweet onion custard, parmigiano reggiano and 15-year old balsamic.

Romaine, blue oven crutons and parmigiano.

Asparagus, vermont butter and black pepper.

Tomato, garlic and chili flakes.

Traditional beef and veal meat sauce.

Red wine-braised wild boar ragout.

Leek-Parmigiano fondue and speck.

Pomodoro and parmigiano reggiano.

Fregola sarda, olives, fried Sicilian capers and pomodoro.

Arugula pesto, peperonata, fresh pressed extra virgin olive oil.

Parsnip-Parmigiano puree and roasted root vegetable.

Breaded chop with capers, white wine and roasted cauliflower.

Charred Italian broccolini, lemon, veal jus and Parmigiano Reggiano.

Porterhouse with Chef's daily sides serves 2-6 people.

Braised potatoes, tomato, fresh herbs and fresh pressed olive oil.

Prosciutto crudo, garlic and Italian parsley.

Tomato sauce, basil, shaved garlic, oregano and chili oil.

Tomato sauce, mozzarella fior di latte and basi.

Tomato sauce, Siclian capers, white anchovy, orgeano and mozzarella flor di latte.

Sea salt and extra virgin olive oil.

Tomato sauce, spicy salame and mozzarella fior di latte.

Tomato sauce, prosciutto cotto, button mushroom and mozzarella fior di latte.

Tomato sauce, prosciutto cotto, mushrooms, black olives, artichokes and mozzarella. The four seasons of Italy.

Italian sausage, peperonata and mozzarella.

Roasted peppers, portabello mushrooms, parsley and mozzarella di bufala.

Rapini, Italian sausage, mozzarella, sliced garlic, red pepper flake and extra virgin olive oil.

Fresh boston bay clams, mozzarella, tomato and Italian parsley.

Italian ham, fresh corn, sliced garlic and mozzarella.

Black truffle, Gorgonzola, mozzarella and baby arugula.