Main Menu: Focusing on contemporary, rustic Italian cuisine. Served lunch and dinner. Changed seasonally.

Intermezzo: An abbreviated version of our main menu for a lighter weekend lunch. Served Saturday and Sunday from 12am to 2pm.

CARPACCIO - bundle of rare beef filled with arugula, Parmigiano, capers and extra virgin olive oil [11]
CALAMARI - pesto coated deep fried squid served with deep fried lemons and lemon aioli [10}
GAMBERONI- Grilled prawns wrapped in pancetta, served on arugula, with a lemon vinaigrette [10]
FUNGHI ALLA GRIGLIA - grilled portobella mushroom, olive oil, pepper flakes, mustard aioli [9]
SALUMI MISTIselection of cured meats, cannellini beans and oil cured olives [12]
MELANZANE - eggplant "sandwich" filled with proscuitto, provelone and sun dried tomato; with arugula pesto [9]

INSALATA MISTA- salad of mixed greens, gorgonzola cheese, toasted walnuts and vinaigrette [8]
INSALATA VERDE - salad of mixed greens, Parmigiano, scallions, tomatoes and vinaigrette [8]
CESARE - romaine lettuce, anchovy-egg dressing, Parmigiano, croutons and roasted garlic [8/10] with grilled chicken [11/12] with salmon [17]
SPINACI - baby spinach with grilled eggplant, roasted red peppers, basil, warm goat cheese and pine nuts[13]
POLLO CAPRESE- grilled chicken, fresh mozzarella, boutique tomatoes, basil; on butter lettuce [14]
PAZZIA - grilled chicken, pancetta, hard boiled egg, olives, Gorgonzola cheese, tomato & scallions on butter lettuce[14]
ZUPPA DEL GIORNO - special soup - changes daily [5]

PANCETTA - Italian bacon, sweet onion, garlic, sage, tomato sauce and mozzarella cheese [14]
MARGHERITA - classic pizza with tomato sauce, basil and mozzarella cheese [12]
RUSTICA - Italian sausage, mushrooms, sweet onions, oregano, tomato sauce and fontina cheese [14]
SOPRESATA - spicy salami, mozzarella and tomato sauce[12]
BIANCA - mozzarella, Parmigiano, romano, balsamella, and arugula[13]

SPINACI - sauteed spinach with garlic and nutmeg [8]
POLENTA - side of soft polenta [7]
POLENTA E FUNGHI - soft polenta with porcini, Marsala and mascarpone[10]

RISOTTO - slow cooked arborio rice with asparagus, basil and housemade salmon gravlax [15]
LINGUINE ALLE VONGOLE - fresh clams, garlic, white wine, butter, parsley and oregano [16]
CAPPELLINI CON SALSA FRESCA - fresh tomato, basil, mozzarella, olive oil and garlic [13]
LINGUINE CON CALABRESE - Calabrese sausage, roasted sweet pepper, leeks, garlic and Pecorino pepato nero [18]
FETTUCCINE CON POLLO - grilled chicken, roasted tomatoes, pine nuts, oregano, stock and cream [15]
RAVIOLI AL SUGO- ricotta filled pasta with a rich tomato meat sauce [14]
PANSOTTI PRIMAVERA- spring vegetable and ricotta filled pansotti; vegetable stock, sweet butter and basil [16]
RAVIOLI CON ZUCCA - pumpkin filled ravioli with a walnut and sage brown butter[15]
RIGATONI CON AGNELLO- lamb and olive ragu with Pecorino Romano [15]
RIGATONI GIARDINEIRA - fava beans, broccoli rabe, white truffle oil and Parmigiano Regiano [15]
CAPRICCIO - Chef Forrest's suggested pasta - changes daily

VERDURE - oven roasted vegetables on soft polenta with mascarpone cheese [18]
POLLO CON CARCIOFI- chicken breast sautéed with artichokes, roasted garlic and Pinot Grigio; soft polenta [20]
FILETTO - filet of beef served on a portabella mushroom with a rich Barolo wine sauce and deep fried shallots [31]
CONIGLIO - braised spring rabbit with porcini mushrooms, speck, thyme and cream; soft polenta and leek garnish [24]
SALTIMBOCA DI VITELLO - sautéed veal with proscuitto & sage; Marsala deglaze & pistaccio green beans [26]
AGNELLO - sauteed individual baby lamb chops served with a balsamic deglaze and sautéed spinach [28]
OSSOBUCO D'AGNELLO - lamb shank braised with Cerignola olives, sweet onion, toasted fennel seeds and rosemary [22]
MAIALE-grilled pork chop stuffed proscuitto, mortadella, sage and Parmigiano; on sauteed fava beans [22]

All sandwhiches served Monday-Friday, lunch only - all served on focaccia with small salad
PETTO DI POLLO - grilled chicken breast, pesto aioli and tomato [11]
VERDURE - warm sandwich of zucchini, eggplant, mushrooms and artichokes [10]
FUNGHI - grilled portabella mushroom, red onion, butter lettuce and mustard aioli[10]
SALMONE - smoked salmon, red onion, fontina and caper aioli [12]

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