Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Rigatoni with portabella. Broccoli, garlic and goat cheese.
Pancetta, fresh beaten egg, caramelized onion, parsley, red pepper flakes, parimigiano-reggiano.
Handmade little ear pasta, sauteed rapini, tomatoes, salt cured anchovies, and garlic.
Penne, escarole, caramelized onions, anchovies
Orzo sauteed with slow roasted tomatoes, lump crab meat, fresh oregano, and garlic.
Mixed olives with parsley, pepper flakes, and oil.
Grilled calamari and baby octopus, tossed in a parsely pesto witth roasted red pepper oil.
Fresh raw oysters with fresh parsley, lemon juice, olive oil, red wine vinegar and red onion.
Fried eggplant and pecorino fritters.
Black musscles steamed with white wine, garlic, orange, lemon and herbs.
Fresh calamari, smlet filets, and sardines, lightly breaded, fried and served with salt and lemon,
Fresh baby greens, tossed in balsamic vinaigrette with shaved parimigiano-reggiano.
Grilled radicchio and endive, gorgonzala, drizzled with red wine viaigrette.
Romaine lettuce, anchovies, lemon and parimigiano reggiano.
Boston lettuce, goat cheese, grapefruit, honey, and chopped hazelnuts.
Fresh house made soup of the day.
Whole grilled sardines, topped with olive oil and lemon.
Whole grilled bronzino stuffed with fennel and orange.
Roasted red grouper with roma tomatoes, potatoes and celery.
Pan seared scallops, with caramelized fennel and onions, sambuca.
Semolina crusted flounder, with a bacala gremolata.
Roasted corvina, white balsamic and garlic braised swiss chard.
Todays fresh fish.
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Slow cooked fava bean puree with chicory.
Grilled marinated portobello mushroom.
Roasted new potatoes with garlic and rosemary.
Sauteed rapini with garlic and olive oil.
Sauteed cauliflower dusted with parimigiano reggiano.
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Fresh mozzarella made with water buffalo milk.
Beautifully creamy, vibrant but mild taste.
Beautiful creamy texture, rich, excellent.
Raw cow' milk, delicate, young, but piquant.
Aged, thick, earthy, meaty, spicy.
Sweet, buttery, very young, semi soft.
Tangy, hereby, milky, semi soft.
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Semi soft, creamy, waxy, fruity, with a nutty finish.
Dense, alightly sweet & very nutty.
Firm aroma of brown butter, grainy, sweet.
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Semi soft rich cheese with black truffles.
Mild, sweet, buttery.
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Very creamy, a little piquant, smoky finish very rare cheese.
Tangy, sour, aroma of grass and hay.
Stinky, smooth, yeasty, stinky.
Creamy, slightly tangy, earthy, musky.
Rubbed with olive oil, firm, flaky.
Soft, creamy, earthy, mushroom flavor.
Rubbed with olive oil, flaky, firm.
Rubbed with honey & wrapped in hay.
Slightly smiky, hard, crumbly, aged in caves.
Delicate, mild flavor, semi soft.
Very young, tangy, soft, brie like.
Mild tasting cheese, slightly firm with whole peppercorns.
Aged, hard, salty, tangy, nutty.
Semi-soft, black sheep, nutty, sharp, herby, almost buttery.
Semi soft, creamy with a little bite.
Earthy, dense flavor.
Creamy, piquant, aged in wicker baskets tastes like a cross between pecorino romano & parimigiano.
Soft, intense aroma, sour and sweet, creamy.
Torte filled with banana mascarpone zabaglione gelato, served with chocolate drizzle with sirocco moscato.
Vanila zabaglione gelato with italian gingerbread, orange, and caramel with vin santo.
Flourless dark chocolate olive oil cake with a chilled fresh strawberry sauce, balsamic reduction and swetened crema with brachetto d acquit.
Grapefruit segements drizzled with a campari reduction and crystallized sugar with prosecco.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.