ANTIPASTO

Artichoke | 13

Warm Ricotta, Lemon, Dry Cured Ham, Focaccia

“Caponata” | 12

Roasted Eggplant, Capers, Tomatoes, Olives, Taleggio

Salumi e Formaggi | 28

Salumi, Cheese, Dry Cured Ham, Pickles

Herb Salad | 14

Goat Cheese Panna Cotta, Heirloom Tomatoes, Lemon-Basil Vinaigrette

This Isn’t Caesar Salad | 15

Roasted Broccoli, Lemon, Garbanzo, Romaine, Lemon Vinaigrette

Cianfotta | 12

Autumn Vegetable Soup, Olives, Capers, Artichokes

Burrata | 21

Focaccia, Tomato Jam, EVOO

PIATTI DI CARNE E PESCE

Pappardelle Con Funghi | 26

Porcini, Roasted Mushrooms, Grana Padano Butter Cream, Pistachio, Arugula

Spaghetti | 32

Minted Pistachio Pesto, Prawns, Orange, Salva Cremasco

Polenta | 31

Braised Pork Ragu, Primo Sale, Polenta, Olives

Roast Chicken | 28

Artichokes, Olives, Chilis, Lemon Broth

Cacio E Pepe | 23

Spaghetti, Cauliflower, Black Pepper, Calabrian Chili, Almond Ricotta (VEGAN)

Olive Oil Poached Fish | M.P.

Broccolini, Hummus, Lemon, Basil

Bolognese | 34

Short Rib, Pork Cheek, Osso Bucco Ragu, Hand Made Pasta, San Marzano

Beef Tenderloin | 44

Chimichurri, Charred Broccolini, Red Onion, Chickpeas

DOLCI

Cashew Semifreddo | 12

“Tiramisu”, Cashew Semifreddo, Cocoa

Cherry Pie | 12

Amarena Cherries, Cinnamon, Star Anise, Lime Crème Fraiche

Bonet | 12

Amaretti Crème Caramel, Cocoa, Rum

Lemon Pavlova | 11

Mascarpone, Candied Orange, Pistachio, EVOO

*These items may be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

Kitchen Care and Appreciation

The Kitchen Appreciation Fee is an automatic 3% fee that will be added to the total of the bill before tax. This fee will be split among the kitchen staff only. This is not a tip for your server. We feel strongly it’s our best option given the current realities of the restaurant industry. Most importantly, we hope its impact is evident in the quality of food and overall experience you have when dining with us.

Why we believe it makes for a healthier restaurant

This is the most transparent, honest, and fair way for our guests to show appreciation for the unsung heroes in the kitchen.
It attracts talented, qualified cooks with the desire to become great chefs.
It retains employees which allows for an investment in education and training.
It directly rewards the kitchen staff for the success of the restaurant.
It encourages constant improvement on the quality and consistency of food.
It creates a culture of teamwork and elevates the expectations of the staff.

Thank you so much for dining with us.

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