SPRING MENU

Prosciutto, soppressata, capicola, mixed Italian aged cheeses, and Mediterranean olives

Mixed Mediterranean olives, Italian aged cheeses, and warm crusted bread

Wild mushrooms, cranberries, and parsley with our shallot tempanade

Weekly selection wood-fired, blended with ricotta and Italian cheeses

Cavatelli pasta with a creamy pancetta and sage sauce, topped with Reggiano cheese and finished in the oven.

Red wine and nutmeg ground filet ragu over our weekly pasta selection, topped with Pecorino cheese and dried parsley.

Tender duck breast blackend and wood-fired

Grass fed New York strip flame grilled, topped with herbed goat cheese and finished with balsamic reduction

Atlantic salmon, wood fired and topped with a walnut and goat cheese crust. Finished with brown butter.

Chicken cutlets lightly breaded and fried, finished with homemade mushroom and grape marsala sauce.

Wood-fired romaine with prosciutto, tomatoes, croutons & homemade dressing

Fresh spring mix, tomatoes, shaved parmesan & house balsamic vinaigrette.

Fresh spring mix, pears, crumbled gorgonzola, red onions, & walnuts. Pan seared portobello mushrooms & balsamic dressing.

Stuffed with sweet sausage and melted provolone

House marinara, mozzarella and provolone

San Marzano tomatoes, buffalo mozzarella and Pecorino Romano, fresh basil and extra-virgin.

Romano & mozzarella cheeses, bread crumbs, garlic, extra-virgin olive oil and chopped tomatoes

San Marzano tomatoes, buffalo mozzarella, sweet sauteed onions and oregano

House marinara, banana peppers, fresh ricotta, peperoni and mozzarella cheese.

Traditional or seasonal selection

Daily selection

With pecorino romano on cinnamon toast drizzled with honey

With daily selection of fresh ricotta filling