The meal typically begins with
one or several selections
from our Antipasti section.
The Antipasti (meaning; before pasta) act as the appetizer to get your meal started.

Affettati Misti  16
Selection of Cured Meats

Fritto Misto  6
Summer Squash, Zucchini, Squash Blossoms and White Anchovy Filet battered and deep-fried

Brasato di Polpo  6
Braised Baby Octopus with Heirloom Tomatoes and Red Jalapeños on a Garlic Crostino

Pecorino alla Griglia 5
Pecorino Toscano melted on a grilled piece of Foccacia with Salsa Verde

Supplì  6
Deep-fried Red Wine Risotto with Grana Padana Cheese

Melanzane Arrostito  5
Roasted Eggplant with Vin Cotto and Mint

Olive  4
Marinated Picholine, Niçoise, and Gaeta Olives

Fagioli  5
Green Beans tossed with Red Peppers and toasted Almond Slivers

Animelle  6
Deep-fried Veal Sweetbreads with Vin Cotto and Crisp Greens

Polpette  6
Meatballs made with Beef, Pork and Whole Milk Ricotta

Chef’s Antipasto $35

The Primi, or first courses after Antipasti, consist of fresh pastas
that we make daily.  They are perfectly sized to act as
the prelude for the main course.
We encourage sharing, if you want to try a variety of Primi
with the rest of your table.

Tagliatelle alla Bolognese  10
Flat cut Pasta with a traditional
Meat Sauce

Pappardelle  11
Red Beet Pappardelle Pasta with Golden Beets, Crystal Brook Farm Goat Cheese topped with Toasted Hazelnuts

Gnocchi  12
Potato Gnocchi with Butter, Black Truffles and Pecorino Toscano

Garganelli  11
Hand-rolled Pasta with a fresh Heirloom Tomato Sauce

Ravioli  12
Whole Milk Ricotta Ravioli with Homemade Guanciale and Chanterelles

Risotto  11
Prosecco Risotto with Parmigiano Reggiano and Homemade Lonzino

*Entrée portions of pasta are available.  Please ask server for details.

The Pizze are made to order and are individually sized
but can be shared with the whole table.

Pizza Margherita  11
Bufala Mozzarella, Pomodoro
and fresh Basil

Pizza con Fichi  12
Fresh Figs and Gorgonzola
topped with Fig Vin Cotto

Pizza con Soppresatta  12
Bufala Mozzarella, Spicy Soppresatta and Marinated Hot Peppers

Pizza con Patate  11
Roasted, sliced Potatoes with fresh Rosemary and Red Pepper

The Secondi, or main courses, are served a la carte and we encourage you to order them
with Contorni (side dishes)
or Insalate (salads).
The Contorni or Insalate can be ordered for an individual or to share with the table.

Bistecca*  26
Grilled and Sliced, Grass-fed Steak from Northeast Family Farms with Baby Arugula

Quaglie  27
Grilled Cavendish Farm Quail with braised Morel Mushrooms

Salsicce 22
Grilled Heritage Breed Pork Sausages with Vinegar Peppers

Merluzzo 24
Broiled Cod Filet Topped with Bread Crumbs and served with a Farro Salad

Capesante 27
Grilled Local Sea Scallops with a Compote of Apricots and Homemade Pancetta

Frittata 17
Roasted Potato and Herb Omelet with a Baby Arugula Salad

Vitello 28
Pan-fried Veal with Baby Arugula and shaved Parmigiano Reggiano

We proudly use Local,
Sustainably Raised, and Organically Grown Ingredients whenever possible.

Chef – Justin Melnick

$4 per choice

Scarole
Blanched Escarole sautéed in Garlic Oil

Cavolfiore
Roasted Cauliflower Florets with toasted Pinenuts

Patate alla Salvia
Roasted Potatoes and Sage

Insalata di Carciofi 7
Poached Baby Artichokes and Shaved Fennel tossed with Lemon juice, Fennel Pollen and Parmigiano Reggiano

Panzanella 8
Heirloom Tomatoes, Cucumber, Red Onion, Olives and Toasted Bread

Insalata Verde 6
Baby Arugula, pickled Red Onion, Lemon Vinaigrette and shaved Pecorino Toscano