A combination of rings and tentacles, floured and lightly fried. Served with fresh lemon and our signature marinara sauce.

Diced tomatoes, extra-virgin olive oil, garlic, and basil on toasted bread.

2 tender braised short rib sliders topped with fontina cheese and lettuce.

2 large meatballs, spicy Marzano tomato sauce, and a scoop of ricotta.

Thinly sliced beef tenderloin topped with arugula, sliced mushrooms, Parmigiano shavings, and truffled lemon extra-virgin olive oil.

Served with garlic bread with your choice of preparation.

Fried saffron risotto balls, stuffed with ham and fontina cheese. Served with marinara sauce.

Buffalo mozzarella filled with mozzarella cream. Served with Prosciutto di Parma, basil, and balsamic glaze.

Mini homemade ravioli filled with veal served in a truffle demi-glace.

A bowl of traditional, Italian vegetable soup in a chicken base broth.

Hearts of romaine, parmesan, croutons, and caesar dressing.

Parmigiano shavings, grape tomatoes, and balsamic vinaigrette.

An ancient grain, rich in protein and fiber. Served with baby kale, tomato, red onion, cucumber, gorgonzola crumbles, glazed walnuts, golden raisins, and drizzled with chianti red wine vinaigrette.

Mixed greens, chickpeas, cucumber, carrots, kalamata olives, grape tomato, and balsamic vinaigrette.

Radicchio, romaine, radishes, ripe tomatoes, golden raisins, toasted pine nuts, and white wine balsamic vinaigrette.

Ripe tomato, buffalo mozzarella, basil, extra-virgin olive oil, and sea salt.

Chicken with melted mozzarella, tomato sauce, and grated parmesan on homemade ciabatta bread.

Meatball with tomato sauce, mozzarella, and parmesan cheese on home-made ciabatta bread.

Marinated grilled chicken breast, frisee, grilled bell peppers, provolone cheese, and arugula pesto.

10 oz. beef blend of short ribs, brisket, and chuck. Served with lettuce, tomato, pickle chips, provolone, and grilled portobello mushroom on a brioche roll.

Jumbo lump crab cake, sriracha mayo, arugula, sliced tomato, and zucchini chips.

An assorted platter of the following cured meats, Soppressata, Cacciatorino, Prosciutto di Parma, speck, and Salame Felino. Served with toasted bread and spicy pickled vegetables.

An assorted platter of the following Italian cheeses, Parmigiano Reggiano, Pecorino Toscano, Fontina, Robiola Due Latti, and Gorgonzola drizzled with Virginia honey. Served with Chef Marzano's famous fig jam and hazelnuts.

A mix of olives from Italy, Greece, and France.

Penne pasta sauteed with smoked salmon, and a pink vodka cream sauce.

Bucatini with pancetta, onion, spicy tomato sauce, and pecorino cheese.

Linguine with littleneck clams and garlic in a white wine or marinara sauce.

Home-made pasta with pancetta, white wine, and egg yolk. Topped with a poached egg.

Homemade agnolotti filled with spinach, and ricotta in a walnut cream sauce.

Homemade fettuccine pasta sauteed in a veal and pancetta bolognese sauce.

Homemade spaghetti with shrimp, zucchini, and capers in a spicy tomato sauce.

Fettuccine pasta with a cream and Parmiagiano sauce.

Homemade tagliolini with sauteed mushrooms in a cream, and Parmigiano sauce.

Homemade ravioli filled with braised short rib in a porcini mushroom sauce.

Layered pasta with bolognese sauce, besciamella, ricotta, and Parmigiano.

Spaghetti in our OM tomato sauce. Served with our famous large meatball.

Orecchiette pasta baked in a 3-cheese sauce, bits of bacon inside, and topped with a large strip of candied bacon.

Grilled Atlantic salmon sushi grade with sauteed broccolini, fingerling potatoes, and salmoriglio.

Cold fried in olive oil with zucchini chips and Italian fries. Served with homemade aioli and spicy tomato sauce.

8 oz. yellowfin tuna, cajun seasoned, and seared. Served over homemade tagliolini pasta sauteed with cherry tomatoes, garlic, and extra olive oil. Topped with chef's exquisite lemon-butter sauce.

A 14 oz. Berkshire Kurobuta, organic pork chop. Grilled and served with tricolored peppers, white wine sauce, fingerling potatoes, and grape tomatoes.

One of the 3 ways, Parmigiana, Marsala or Piccata. All served with a side of pasta and vegetable all day.

Grilled hanger steak, served with hand-cut Italian fries and a red wine demi-glace.

Braised short rib with red wine, polenta, and sauteed mushrooms.

One of the 3 ways, Parmigiana, Marsala, or Piccata. All served with a side of pasta, and vegetable of the day.

San Marzano tomato sauce, grape tomatoes, buffalo mozzarella, fresh basil, and extra-virgin olive oil.

Shiitake, cremini, and button mushrooms, mozzarella, fontina, and grated parmesan.

Italian bacon, home fries, mozzarella, and a fried egg.

Pepperoni, home-made Italian sausage, fresh mozzarella, and grated Parmesan.

Homemade sausage, green peppers, kalamata olives, and onion.

Virginia ham, pineapple, jalapeno, mozzarella, and grated Parmesan.

Mozzarella, pecorino, extra-virgin olive oil, Prosciutto di Parma, and arugula.

Coffee and liquor-soaked layers of ladyfinger cookies, alternating with mascarpone cheese, and chocolate.

A rich vanilla bean custard with a hard brown sugar blue topping.

To share, Nutella, pistachio, whipped mascarpone, and baby marshmallows. Best enjoyed with Dow Port 12.

Filled with homemade ricotta cream, chocolate chips, and pistachio. Best enjoyed with Grappa Moletto.

Chocolate layered cake with raspberry sauce. Best enjoyed with Amaretto di Saronno liqueur.

Served with strawberry sauce and fresh strawberries. Best enjoyed with a glass of rose.

Mixed berries served with very light custard sauce. Best enjoyed with St. Germain liqueur.

A shot of Illy espresso poured over top vanilla gelato. Best enjoyed with Kahlua liqueur.

A scoop of vanilla, pistachio, and chocolate gelato.

Chocolate amaretto custard with caramel sauce. Best enjoyed with Glenmorangie whiskey.

Lemmon sorbet served in a hollowed Sicilian lemon.

Parmigiano Reggiano shavings, grape tomatoes, and balsamic vinaigrette.

Radicchio, romaine, radishes, ripe tomatoes, golden raisins, toasted pine nuts, and white wine balsamic vinaigrette.

Hearts of romaine, parmesan, croutons, and caesar dressing.

Mixed greens, chickpeas, cucumber, carrots, kalamata olives, grape tomatoes, and balsamic vinaigrette.

Dry-cured ham with salt and spices.

Juniper flavored ham.

Dry pork salami.

Wine cured dry salami.

Dry pork salami with garlic.

Soppressata, cacciatorino, prosciutto di parma, speck, and salame felino.

Emilia Romagna cow's milk, piquant with a sweet rich finish.

Toscana slightly acidic, piquant, and deep taste of sheep milk with a nutty finish.

Valle d'Aosta semi-soft cow milk cheese, melting smooth.

Lombardia. Delicate soft cow's milk cheese, subtly sweet with grassy undertones.

Piemonte. Delicate, soft cow, and goat cheese with a sweet and yielding taste.

Parmigiano Reggiano, Pecorino Toscano, Fontina, Gorgonzola, and Robiola Due Latti.

Mixed of olives from Italy, Greece, and France.

Vegetable soup with chicken base.

Served crispy with marinara sauce, and fresh lemon.

Served with garlic bread with choice of preparation below, white wine, garlic, and parsley tomato, oregano, and shaved parmesan pancetta, spring onion, and ginger cream sauce.

Ripe tomato, buffalo mozzarella, basil, extra virgin olive oil, and sea salt.

Ahi tuna carpaccio with pink peppercorn, lemon-infused extra-virgin olive oil, red onion, parsley, and Marzano potato chips.

2 large meatballs, spicy Marzano tomato sauce, and a scoop of ricotta.

Asparagus topped with a fried egg, and fontina cheese.

Thinly sliced roasted veal, frisee, and a tuna, and caper sauce.

Homemade agnolotti filled with spinach and ricotta in a walnut cream sauce.

Penne pasta with smoked salmon sautéed in a pink vodka sauce.

Homemade ravioli filled with braised short rib in a porcini mushroom sauce.

Homemade mezze lune stuffed with butternut squash, Parmigiano, and amaretto cookies in a sage butter sauce.

Homemade fettuccine pasta sautéed in a veal, and pancetta bolognese sauce.

Homemade pappardelle pasta sauteed in a duck ragu.

Homemade tagliolini with sautéed mushrooms in cream, and Parmigiano sauce.

Homemade spaghetti with shrimp, zucchini, and capers in a spicy tomato sauce.

Linguine with little neck clams and garlic in a white wine or marinara sauce.

Spaghetti with tomato and basil sauce.

Bucatini with pancetta, onion, spicy tomato sauce, and pecorino cheese.

Angel hair with diced Roma tomato and Marzano tomato sauce.

Fettuccine pasta with cream, and Parmigiano sauce.

Layered pasta with bolognese sauce, besciamella, ricotta, and Parmigiano.

Grilled Mediterranean sea bass with lemon caper sauce, angel hair pasta, and grilled broccoli rabe.

8 oz. seared tuna over vegetarian risotto with a puttanesca sauce.

Grilled Atlantic salmon with broccolini sautéed with garlic, fingerling potatoes, and salmoriglio.

Clams, mussels, shrimp, scallops, and calamari in a spicy tomato broth. Served with a side of penne arrabbiata.

Grilled orata with fingerling potatoes, roasted tomatoes, and a lemon caper sauce.

Parmigiana, Marsala, or Piccata. All with a side of pasta and vegetable of the day.

Braised veal shank in a white wine tomato sauce with vegetables, and saffron risotto.

Grilled Berkshire kurobuta organic pork chop with yellow, red, and green peppers in a white wine sauce, fingerling potatoes, and grape tomatoes.

Grilled veal chop with grilled mushrooms, broccoli rabe, and a red wine demi-glace.

Breaded veal chop, lightly fried, and topped with fresh diced tomatoes, arugula, and mozzarella cheese.

Braised short rib with red wine, polenta mantecata, and sautéed mushrooms.

Garlic mashed potatoes, broccolini, and a red wine demi-glace.

One of 3 ways, Parmigiana, Marsala, or Piccata. All with a side of pasta and vegetable of the day.