“nude” ravioli - a Florentine spinach ricotta dumpling with a butter and sage sauce

Italian burrata with roasted tomatoes and arugula pesto

seared octopus over chickpea puree

beef meatballs in tomato sauce - my nonna’s secret recipe!

thinly sliced beef loin sautéed in white wine with arugula and shaved parmesan

Tuna tartare with avocado, capers, cucumbers, lemon, chili oil

frisee, fennel, pear, walnuts, mustard vinaigrette and gorganzola cream

Zucchini, asparagus, baby spinach, shaved parmesan, macadamia nuts, basil vinaigrette

Florentine bread salad with tomato, red onion, cucumber, basil

Frisee, fennel, pear, walnuts, mustard vinaigrette and gorganzola cream

a selection of Italian cheeses

a selection of Italian cured meats

mix board of Italian cured meats and cheeses

house-made fresh pasta lasagna with artichokes, leeks, and saffron bechamel on a bed of tomato sauce

our signature house-made pasta “strips” cooked in Chianti wine, guanciale, red onion, and topped with pecorino toscano

house-made tagliatelle, pecorino cheese and black pepper

house-made potatoes gnocchi (GL), brussel sprouts, pancetta and chesnut sauce

Arborio risotto with clams, mussels, squid and shrimp

house-made wide ribbons of green pea pasta with Italian sausage, gorgonzola cheese and red cabbage

organic chicken breast rolled with prosciutto cotto, fontina cheese and sage served with string beans and potato puree

striped bass fillet served with cherry tomato, zucchini, eggplant and topped with thinly crusted sliced potatoes

house-made roasted pork served on a bed of cannellini beans and topped with Tuscan Kale