Red beet salad with balsamic vinegar, extra virgin olive oil and fresh mint, garnished with red onion, sliced oranges and arugula and topped with goat cheese.

Sliced tomatoes, fresh buffalo mozzarella, roasted red peppers and extra virgin olive oil and balsamic drizzle.

Baby greens with sweet Gorgonzola, poached pears and honey roasted pine nuts with a balsamic vinaigrette.

Hearts of romaine with classic Caesar dressing, parmigiano frico, cracked black pepper and anchovies.

Thinly sliced raw Black Angus beef dressed with arugula, aioli and shaved parmigiano.

Fresh clams sauteed with white wine, garlic, shallots, cherry tomatoes and arugula in a seafood broth with grilled crostini

Homemade beef, veal and pork meatballs baked with pomodoro sauce, Parmigiano and mozzarella.

Baby calamari sauteed with white wine, spicy fresh tomato sauce and capers.

House made ribbon pasta with classic meat sauce of Bologna.

House made potato gnocchi with wild mushrooms, peas, pancetta, tomato and a touch of cream.

House made spaghetti with classic Roman preparation of Pecorino Romano Fulvi and freshly cracked black pepper.

House made wide ribbon pasta with a spicy ragu of chicken, sausage, garlic, onion, carrot, celery, crushed red pepper flakes and pomodoro sauce, garnished with shaved Parmigiano.

House made long spiral pasta with wild mushrooms, Gorgonzola cream sauce and a touch of demi-glace.

House made black tagliatelle with shrimp, clams and heirloom cherry tomatoes in a spicy tomato cream sauce.

Chicken breast stuffed with speck and fontina cheese with a black truffle Parmigiano cream sauce over wild mushroom risotto.

Scaloppine of veal tenderloin topped with fontina cheese in a rustic sauce of red peppers, onions, olives, artichokes, spicy cherry peppers, white wine, garlic and fresh tomato over spaghetti.

Medallions of veal tenderloin rolled with prosciutto, fontina cheese and Italian sausage, sauteed with white wine, demi-glace and a touch of fresh tomato.

Grilled veal chop with pancetta, shallots, vodka, demi-glace and cream.

Filet mignon of beef topped with a Gorgonzola mousse and red currant reduction.

Sauteed sea scallops with crispy potato gnocchi, roasted red peppers, baby arugula, guanciale and a balsamic glaze.

Espresso and rum soaked ladyfingers layered with a Mascarpone mousse and cocoa.

Hot soft centered chocolate souffle cake served with vanilla gelato.

Tuscan vanilla cream pudding served with fresh seasonal fruit.

House made limoncello poured over fior de leche gelato, garnished with candied lemon peel.

Homemade Italian creme puffs filled with vanilla cream, served with raspberry coulis and chocolate drizzle.

A sampling of our signature desserts. tiramisu, panna cotta and profiterole.

Selection of gelatos and sorbets made locally by pino gelato.