Boston lettuce, baby arugula, radicchio, toasted hazelnuts, Manchego cheese finished with hazelnut vinaigrette.

Buffalo mozzarella with organic heirloom tomatoes, cucumber, and red onion salad, finished with extra virgin olive oil.

Baby boston salad with garlic, anchovies, and pine nuts; finished with sherry vinaigrette.

Zucchini flowers with sheep's milk ricotta cheese on a bed of tomato coulis.

Traditional eggplant Parmigiana.

Grilled octopus with fingerling potato puree, braised radicchio, buffalo mozzarella, and aged balsamic vinaigrette.

Sautéed calamari salad with mixed seasonal vegetables, cipollini onions and mushrooms.

Beef carpaccio with pickled onions, capers and arugula.

Prosciutto with burrata, black mission figs and aged port vinaigrette.

Cesar salad with shrimps, heirloom tomatoes, pine nuts and shaved parmigiano reggiano cheese.

frisee salad, bacon, poached egg and mustard vinaigrette

with whipped sheep's milk ricotta, fennel pollen, nepitella and grain mustard dressing

with guacomole, black radish, jalapeno and grain mustard citrus dressing

Fettuccine with seasonal vegetables, fresh tomatoes, garlic, oil.

Spaghetti carbonara made with quail eggs and bacon.

Paccheri with cherry tomatoes and fresh basil.

Potato gnocchi with fresh tomato sauce, smoked mozzarella, fresh basil and oregano.

Pappardelle pasta with homemade veal ragu, peas and mushrooms.

Linguine with white clam sauce.

Bucatini amatriciana.

with broccoli rabe, anchovies, bottarga and garlic

Risotto with Italian mountain herbs and goat cheese.

Grilled Montana rainbow trout with baby watercress, garlic chips, fresh horseradish and lemon vinaigrette.

Prince Edward Island mussels with garlic and fresh tomato sauce.

Branzino flavored with rosemary, thyme, garlic and parsley: served with a broccoli puree and grapefruit sauce.

with sauteed spinach

with grilled ramps and light citrus emulsion

Chicken Milanese with arugula and tomato salad.

Veal scaloppini in lemon sauce with wild mushrooms.

Thin sliced cold Veal with tuna sauce, shaved cornichon, capers, finished with extra virgin olive oil.