Our menu

Pork and beef ragù with mezzi rigati pasta.

Memo red sauce with fresh spaghetti.

Vodka tomato Parmesan cream with mezzi rigati pasta.

Garlic Parmesan cream sauce with penne pasta.

Fresh spaghetti with pancetta and bacon, cracked pepper, and pecorino in a skillet sauce.

Penne pasta with heirloom tomatoes, fresh basil, and a burrata ball in a creamy Parmesan tomato sauce.

Blackened chicken with pancetta and bacon, blistered tomatoes, sautéed peppers and onions, and Parmesan cream.

Calamari, shrimp, mussels, clams, and scallops with linguini in a white wine tomato sauce.

Tuscan wine-braised beef with three-cheese tortellini in a mushroom truffle cream sauce.

Pork and beef ragù with mozzarella, Parmesan, and ricotta rolled in sheets of pasta.

Rolled pasta stuffed with spinach, chicken, and ricotta, with a zucchini-tomato sauté and Parmesan cream sauce.

Rolled potato pasta served with choice of toppings and sauces

Crispy pork chop Milanese served with a shaved fennel and arugula salad and parmesan, finished with lemon butter.

Herb-crusted parmigiana with pomodoro and provolone cheese.

Sautéed in a Marsala mixed mushroom sauce.

Sautéed with capers, artichokes, and white.

Rosemary, garlic, and thyme-basted steak served with roasted potatoes and a balsamic shallot Marsala demi.

Prosciutto and sage chicken in a white wine sage butter sauce, served with asparagus.

Herb-crusted salmon served with vegetable gnocchi and sautéed spinach, finished with lemon butter sauce.

Cedar-plank roasted salmon with a grain mustard and honey glaze, served with grilled eggplant, zucchini, and roasted vegetables.

Grilled scallops served with sautéed spinach and parmesan risotto, finished with a sundried tomato beurre blanc.

Red sauce base topped with mozzarella, pepperoni, and a touch of char for a bold, classic pepperoni pizza with a lightly smoky finish.

Red sauce base topped with Prosciutto di Parma and creamy burrata, finished with fresh arugula and shaved Parmesan for a bright, savory-salty bite.

Fresh mozzarella, tomato sauce, and basil on a classic red base.

Red sauce with fresh mozzarella, soppressata, and Peppadew peppers, finished with hot honey.

White pie with garlic confit, pesto ricotta, and a blend of mozzarella, Parmesan, and blue cheese.

Start with red sauce and mozzarella, or swap the base for pesto or garlic butter.

Vodka sauce base topped with sliced meatballs, mozzarella, Parmesan, and fresh basil.

Red sauce pie with fennel sausage, garlic broccolini and spinach, ricotta, and a balsamic reduction.

White pie with wild mushrooms, truffle oil, whipped herb cheese, mozzarella, and grated Romano.

Chocolate frozen bomb.

Served with vanilla bean gelato.

Served with caramel and chocolate sauces.

Classic Italian tiramisu layered with espresso-soaked ladyfingers and creamy mascarpone.

Sautéed broccolini and spinach with roasted garlic.

Eggplant, squash, and tomatoes prepared as a vegetable side.

Baby potatoes roasted with rosemary.

Brussels sprouts tossed with truffle and Parmesan.

Creamy risotto with mushrooms and truffle.

Asparagus finished with Parmesan.

Beef tenderloin with arugula and truffle aioli.

Mussels simmered in Calabrian pepper tomato sauce or scampi style, served with focaccia toast.

Fried calamari with peppadews and pomodoro.

Fried zucchini and Parmesan with pomodoro and garlic-chive crème.

Burrata and mozzarella potato pillows with tomato passata sauce.

Meatballs in marinara with pesto ricotta.

Wings tossed in Calabrian sweet and spicy pepper honey garlic sauce.

Baby iceberg with heirloom tomatoes and creamy gorgonzola sauce.

Romaine gems with classic dressing and Parmesan croutons.

Mixed greens with house vinaigrette, baby tomatoes, pickled onions, mozzarella, and croutons.

Chopped salad with piccante and Genoa salami, prosciutto crisps, sweet peppers, Kalamata olives, artichokes, provolone, and house vinaigrette.

Prosciutto di Parma with burrata cheese.

Fresh mozzarella with tomato, basil, aged balsamic, and basil pesto.

Chef's selection of 3 cured meats with mixed cheeses and burrata, served with bruschetta ricotta with truffle honey and pizza bread.

Artisan grilled bread topped with toasted almonds, truffle honey, and ricotta.

Artisan grilled bread topped with fresh mozzarella, tomato confit, avocado, and a balsamic drizzle.

Sweet ham with poached eggs on an English muffin, finished with hollandaise.

Poached eggs with smoked salmon and cream cheese on an English muffin, with capers, onion, and hollandaise.

Crushed avocado with hard-boiled eggs, oven-roasted tomato, and arugula greens.

Two eggs with your choice of bacon or sausage, served with breakfast potatoes and a croissant.

Waffles topped with crispy chicken, served with hot honey or maple syrup and honey butter.

Eggs with fontina cheese and your choice of ham, bacon, or sausage, with roasted tomatoes and arugula.

Vanilla-battered brioche with caramel sauce, whipped cream, and maple syrup.

Lemon ricotta pancakes with blueberries, whipped cream, honey butter, and maple syrup.

Pan-roasted gnocchi with braised beef in a creamy mushroom burgundy sauce, topped with mozzarella.

Three whipped eggs with prosciutto di Parma and buffalo mozzarella, served with oven-roasted tomato and arugula.

Wilted spinach with oven-dried tomatoes, goat cheese, and bacon, served with hollandaise sauce.

Three whipped eggs with roasted bacon, sausage, ham, and fontina cheese.

Potato pasta with house meatballs, fried eggs, and tomato-parmesan cream sauce.

Grilled 10 oz ribeye steak with roasted Yukon potatoes, burgundy mushroom gravy, and fried eggs.

Beef patties with caramelized onions, bacon, fried egg, and fontina cheese served with french fries.