Chef's choice of Italian cured meat of porchetta, traditional grilled tuscan bruschetta brushed with garlic and finished with extra virgin olive oil (badia a coltibuono, harvested fall 2013, firenze, Italia), aged tuscan d.o.p. Sheep cheese.

House made tagliatelle with local seasonal mushrooms prepared in white wine and rosemary and garlic.

House made taglierini served with a zucchini sauce, shrimp and clams.

Hand made pasta (with no eggs) served with cherry tomatoes, garlic, Italian parsley and imported anchovies from sciacca, sicilia.

Our house made pappardelle, a tuscan wide and flat style pasta with a traditional sauce from Chianti made with sausage, fennel, tomato, leeks and Chianti wine. Topped with parmigiano reggiano d.o.p.

Pan seared Alaskan cod baked in a robust sauce of tomato puree, white wine, spicy olives, parsley and garlic. Served with house made grilled bread to enjoy the sauce.

Grilled bone in korobuta pork chop served with cannellini beans and sage then finished with our house green salt and e.v.o.

Grilled beef tenderloin "tagliata" or sliced then served with artichoke heart puree and finished with e.v.o.

Traditional tuscan cannellini beans sauteed with sage and garlic.

Florentine version of profiteroles. A house made eclair stuffed with cream served with melted dark chocolate and powdered sugar.

A typical northern Italian dessert (the langhe, piemonte area well know for barolo and nebbiolo wine production). Cooked cream served with raspberry sauce.