Our homemade bread with fresh mozzarella, fresh basil, olive oil, garlic, and cherry tomato rub.

Prosciutto-wrapped fresh mozzarella grilled and then baked in San Marzano tomato sauce. Topped with Parmigiano and an arugula salad.

Roasted local beef and pork meatballs braised in San Marzano tomato sauce finished with mozzarella and Parmigiano.

Thinly sliced rare beef with Parmigiano shavings, truffled mushrooms, lemon, olive oil, and arugula.

A sweet and sour chili glazed grilled octopus served over roasted rapini and Nduja flavored black chickpeas.

Calamari's elegant cousin! Plancha-cooked cuttlefish served in a light lemon, white wine, and garlic sauce.

Southern-style mussels and clams sauteed in garlic, olive oil, chili flake, lemon juice, cherry tomatoes, and parsley.

A sampling of Marcelli raw sheep milk pecorino or a sampling of house-made charcuterie. Can't decide? Have a little of both!

Mixed lettuces dressed in white wine vinegar, extra virgin olive oil, lemon, and sea salt.

A cream-filled fresh mozzarella orb with a mixture of sun-dried tomatoes, artichokes, house-pickled ramps, pine nuts, and basil on top of yellow tomatoes with crunchy Italian bread planks.

Mixed greens, radish, fennel, cucumber, and cherry tomatoes tossed with white wine vinegar and extra virgin olive oil. Finished with fresh bufala mozzarella.

Romaine, cabbage, and kale tossed in a creamy anchovy dressing with Italian bread crumb and pancetta lardons topped with micro-planed cured egg yolk and white anchovy.

Spring mix in a lemon, olive oil, sea salt, and aged balsamic vinegar dressing tossed with roasted grapes, dried cherries, crispy prosciutto, and gorgonzola cheese. Served with pears and Tuscan pecorino cheese topped with honey and pine nuts.

Fresh sauteed spinach.

Sweet and sour roasted beets.

Crispy, smoked lardo potatoes.

Cream-braised venetian-spiced fennel.

Fresh grated Sartori Parmesan cheese.

San Marzano tomato sauce, fresh mozzarella, fresh basil, and parmigiano.

Pasta stuffed with roasted squash, apples, with Caprino Staginanato raw milk goat cheese in a light cream sauce with walnuts. Finished with 3 years balsamic and saba.

A rich and hearty "Sunday Gravy" from Naples made with local beef, pork and homemade sausage with San Marzano tomatoes. Tossed with pecorino and Parmigiano.

A six meat-stuffed pasta from Bergamo accented with golden raisins and amaretti cookie crumbs. Brown butter sage sauce and Parmigiano.

Fresh cherry tomatoes, basil, and arugula in a light tomato glaze. Topped with Parmigiano and pecorino cheeses.

A saute of cuttlefish, mussels, clams, and shrimp in a light cherry tomato glaze with a touch of cognac.

Grilled 12 oz Niman Ranch ribeye topped with red wine and fig balsamic reduction and a Parmigiano crisp. Served with braised fennel-mashed potatoes and sauteed rapini.

Three U10 scallops seared on the plancha and served with house cured coppa and cauliflower puree with sun-dried tomatoes, and baby artichokes.

Crispy roasted Gander and Goose farm's semi-boneless chicken with black truffle mushroom butter and chicken stock truffle-duxelle pan sauce. Sauteed rapini and smoked lardo potatoes.

2 housemade sausages: lamb or pork Barese and veal saltimbocca. Served with smoked lardo potatoes, roasted fennel, San Marzano tomatoes, and sauteed rapini.

Pan-roasted Strauss veal chop lightly breaded and stuffed with Taleggio cheese, prosciutto, and a truffle mushroom pate. Served with creamy saffron risotto, sauteed spinach, and roasted beets.

Succulent Strauss veal shanks braised in white wine and mixed herb sauce. Served with saffron risotto, roasted beets, and fresh sauteed spinach.