appetizers

The Chef's Soup				10
Toasted Farro Grain Salad with toasted pine nuts, currants, scallions, black olives, red peppers, marinated eggplant, fennel and sweet / sour pomegranate vinaigrette				12
Fried Gorgonzola Fritter steamed in a light tomato, fresh basil broth				12
Sauteed Shrimp wrapped in speck with a salad of fennel, orange, watercress and pickled watermelon radish				16
Marinated Seafood Salad with shrimp, octopus, calamari, crabmeat, scallops with radicchio, endive, scallions and lemon vinaigrette				16
Roasted Red and Yellow Beet Salad with candied walnuts, goat cheese, baby arugula and drizzled with vincotto				13
Homemade Duck Prosciutto with a salad of endive, apple, pear, and apple cider vinaigrette				13
Fresh Tuna Carpaccio with marinated tomato, black olive and arugula salad and basil dressing				15
Warm Polenta with sweet and spicy italian sausage and melted fontina cheese				15
Steamed Clams with spice chorizo sausage with scallions and a light tomato broth				14

pasta

Linguine With Fresh Clams sautéed garlic, olive oil and parsley				21
Mezzi Rigatoni and Vodka in a pink tomato sauce finished in parmesan cheese				19
Homemade Tagliatelli with shrimp, calamari, scallops, clams and chorizo sausage with a light lobster sauce				23
Homemade Ravioli stuffed with duck confit, pear, gorgonzola with pear cider sauce				22
Homemade Chestnut Pappardella with a wild boar ragu, garnished with butternut squash, scallions, and chestnuts				22
Homemade Potato Gnocchi with a sweet and spice italian sausage ragu with smoked mozzarella				21
Trenee Penne with homemade meatballs made with veal, pork and beef served with wild mushroom, scallions and a porchine mushroom infused tomato sauce				22
Risotto Du Jour				23
Baked Homemade Pasta open ravioli stuffed with butternut squash, wild mushrooms and ricotta cheese				19

split pasta add $2 per person

main course

Pan Roasted Tuna wrapped in guanciale style bacon with white beans, red peppers, tomatoes, leeks basil and drizzled with black olive / vincotto sauce				29
Pan Roasted Grouper steamed clams, calamari, shrimp, and chorizo sausage in a light tomato broth				29
Grilled Swordfish with celery root and potato puree with green olive, caper and chopped tomato sauce				29
Grilled Salmon with a sweet and sour glaze, crispy chick-pea pancake, broccoli rabe and mustard / tarragon sauce				27
Herb and Parmesan Crusted Chicken Breast with crushed potatoes glazed carrots and a parmesan and herb broth				26
Grilled Beef Tenderloin with a gorgonzola cheese crust, crushed potatoes, spinach and wild mushrooms a red wine sauce				34
Roasted Lamb Chops with dumpling squash puree and a mint salsa verde and a crispy risotto fritter stuffed with braised lamb				38
Roasted Veal Chop with a sage and crispy pancetta crust served with soft polenta, broccoli robe and truffle sauce				39
Roasted Veal Tenderloin with roasted parsnips, artichokes, fingerling potatoes and porcine mushroom sauce				34
Braised Wild Venison Osso Bucco with farro cooked risotto style, scallions, chestnuts, butternut squash and wild mushrooms				34
Pan Sautéed Pork Tenderloin Medallions stuffed with spicy italian pork sausage, with peppers tomatoes and white beans and lemon / sage sauce				31
Veal Scaloppini with prosciutto and melted fontina cheese served with leeks, mushrooms, fingerling potatoes and lemon / sage sauce				30
Pick Your Own Live Lobster From Our Tank 4 1/2 pounder served fradiavolo style over linguine (recommended for two)				mp

salads

Caesar Salad for two with croutons and fresh grated parmesan				22
Mesculin Green baby lettuce with balsamic vinaigrette				9
Arugula, endive, Radicchio in a balsamic vinaigrette				10

Private Dining Room Available