Cured sliced meats, imported cheeses, grilled vegetables, and marinated Sicilian olives.

Faroe island salmon carpaccio, castelvetrano olives and chardonnay grappa.

Wagyu beef tenderloin carpaccio, crimini mushroom, Parmigiano Reggiano, and white truffle oil.

Prosciutto di parma, fresh melon, fig vincotto, and evoo.

Air cured beef, eggplant caponata, buffalo mozzarella, and white truffle oil.

Baby arugula salad, shaved Parmigiano Reggiano, red onion, and limoncello emulsion.

House blend of mesclun greens, baby heirloom tomato, cucumber, and balsamic vinaigrette.

Organic baby spinach, fried pancetta, walnuts, fresh strawberry, and aged balsamic.

Red and golden beet salad, toasted hazelnuts, arugula, goat cheese, and sunflower seed oil.

Vine-ripe tomatoes, fresh mozzarella, basil, evoo, and balsamic reduction.

Hazelnut crusted fried jumbo shrimp, oven-dried tomato, and basil aioli.

Layered eggplant terrine, aged provolone, and tomato ragu.

Grilled portabella mushroom, herb polenta, and drunken goat cheese sauce.

Roasted helix snails, lemon, and garlic parsley butter.

Sauteed North Atlantic squid, roasted tomato, slivered garlic, and pinot grigio.

Steamed mussels, Vernaccia, and spicy tomato.

Steamed middleneck clams and lemon gremolata.

Summer vegetable soup and ditalini pasta.

Ricotta and black truffle stuffed pasta, tartufata, and black truffle cream sauce.

Flat ribbons of pasta, veal, muscovy duck, guinea fowl, and tomato Barolo ragu.

Braised beef ravioli, asiago, wild mushrooms, fresh ricotta, and marsala wine.

Lobster ravioli, lobster claws, rock shrimp, and vodka tomato cream sauce.

Veal stuffed tortellini, prosciutto di parma, green peas, and Parmigiano Reggiano.

Potato gnocchi, hazelnut pesto and Parmigiano Reggiano.

Vegan tofu and eggplant ravioli, grilled winter squash, oven dried tomato, and extra virgin olive oil.

Porcini mushroom stuffed pasta, smoked prosciutto, wild mushrooms, and porcini reduction.

Cavatelli pasta, guanciale, spicy tomato, and fresh mozzarella cheese.

Wild mushroom risotto, black truffle tartufata, grilled portabella, rosemary, and Parmigiano Reggiano.

Center cut filet mignon, wild mushroom trifolata, truffle whipped potato, steamed asparagus, and fried leeks.

Scalloppine of veal tenderloin, prosciutto, sage, sautéed spinach, Vermentino reduction and herb risotto cake..

Scalloppine of veal tenderloin, artichokes, asparagus tips, fried polenta, and sparkling rose.

Pan seared Alaskan halibut, heirloom cherry tomatoes, basil, haricots verts, cannellini beans, and pinot grigio reduction.

Slow roasted veal shank, natural veal reduction, Parmesan risotto, and frizzled spinach.

Sauteed breast of chicken, mushroom tartufata, broccolini, prosecco reduction, and herb polenta.

Porcini dusted Faroe island salmon, artichoke espuma, grilled asparagus, sun dried tomato fregola, fried leeks, and white truffle oil.

Roasted breast of muscovy duck, sage, blueberry farro, and Grand Marnier reduction.

Grilled portabella mushroom, spaghetti squash, asparagus tips, roasted red pepper, fried arugula, fig vincotto, and chive infused extra virgin olive oil.