Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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Served with red onion confit and crostini.
Tomatoes, raisins & toasted almonds and crostini.
Served with heirloom tomatoes and pesto.
With forest mushrooms and fresh peas.
Chilies and lemon.
Fennel, chives, capers and lemon oil.
Call restaurant for soup of the day.
Tomatoes, basil and shaved Parmigiano.
Clover honey, mint and crustini.
Traditional meatballs cooked in pomodoro sauce and garlic toast.
With currants and almonds.
With spicy marinara sauce.
Capers, cornichons and chives.
With choice of pomodoro or white wine sauce.
24 months old.
Served with chorizo, green onions, toasted garlic and fresh parsley.
With Chianti vinaigrette. Salad dressing is served on the side.
Cherry tomatoes, red onions, radish and Parmigiano. Salad dressing is served on the side.
With ciabatta croutons and anchovies. Salad dressing is served on the side.
Shrimp, calamari and mussels with arugula, cherry tomatoes and Kalamata olives. Salad dressing is served on the side.
Fresh mozzarella, San Marzano tomatoes and basil.
Goat cheese, caramelized onions, spicy coppa and fig marmalade.
Sausage, broccoli rabe pesto, cherry peppers, smoked mozzarella and tomatoes.
Roasted forest mushrooms, charred green onions, Italian fontina and truffle oil.
Eggs, butter and grana Padano.
Basil, pistachios, cherry tomatoes, English peas and Parmesan.
Lobster, leeks and tomatoes in a lobster grappa cream.
San Marzano tomatoes, basil and garlic.
Eggplant, caramelized onions, mozzarella and tomatoes.
The classic meat sauce of Bologna.
Served with calamari, shrimp, mussels, littleneck clams & San Marzano tomatoes.
Pancetta, caramelized onions, pecorino and egg.
Served with littleneck & chopped clams, garlic, parsley, white wine.
Black linguine, shrimp and arugula in a spicy tomato sauce.
Shallots, cream, Parmesan cheese, pepper vodka and San Marzano tomatoes.
Spinach and potatoes with a caper white wine sauce.
With a spring vegetable fregula and lemon ocean butter.
Topped with cauliflower, currant, almond condiment, English peas, porcini farro and brown butter vinaigrette.
Artichokes, Kalamata olives, lemon, rosemary and broccoli rabe.
Seared and served with eggplant caponata.
Basil, San Marzano tomatoes, four cheese blend and linguine pomodoro.
With saffron risotto.
16 oz. steak with balsamic onion confit and garlic sauce.
Served with summer squash, oven roasted tomatoes, green onions and basil, served with lemon butter.
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