Tuesday, March 31th – Saturday, April 4th

(subject to change upon availability)


Antipasti di Salami Misti

Salami of Sopressa, Finocchiona, Barollo and Humboldt Fog goat cheese

Burrata con Prosciutto

Burrata with prosciutto, grilled pears, aged balsamic and extra virgin olive oil

Soup & Salads

La Zuppa del Giorno

House made soup of the day

Foglie di Lattuga Tenera

Little Gem lettuce, dried apples, pine nuts in a creamy Gorgonzola dressing

Insalata di Barbabietole

Roasted beet salad with mixed greens, fennel, pistachios and a red wine vinaigrette


La Pasta Ripiena del Giorno

House made ravioli stuffed with artichoke with a light cream sauce, garlic and topped with crispy prosciutto

Gnocchi del Giorno

House made ricotta gnocchi with a sauce of butter, sauteed prawns, roasted tomatoes, arugula and Calabrian chili oil

Spaghetti alla Carbonara

Spaghetti with crisp smoked pancetta, pasteurized eggs, Parmigiano-Reggiano and crushed black pepper

Tagliatelle al Ragu di Agnello

House made spinach tagliatelle with slowly simmered lamb ragu

Lasagne Verdi alla Bolognese
(limited Saturday)

Ten layers of house made pasta with Bolognese meat ragu and creamy Bechamel sauce


Ippoglosso Scottato

Pan seared Alaskan Halibut with a butter caper sauce, seasonal vegetables and roasted potatoes

Pollo al Mattone

Marinated grilled half a chicken cooked under a brick served with seasonal vegetables and tomatoes and a balsamic reduction

Cotolette di Vitello alla Milanese

Breaded crisp veal cutlets, Parmigiano mashed potatoes and Swiss chard


Zuccoto Fiorentino

Chocolate coated, dome shaped, rum scented pound cake filled with whipped cream, chocolate, almonds, hazelnuts and chocolate sauce

Torta di Ricotta di Limone

Lemon curd cheesecake, graham cracker crust and blood orange sauce