Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Garlic and Rosemary
Gorgonzola, Dates, Prosciutto and Caramelized Onions
Oranges with Anchovy, Red Onion, Vinegar, Mint and Hot Pepper
Tuna 'Conserve' with Cannellini Beans, Celery, Tuscan Vinegar and Oregano
Prosciutto, Speck, Mortadella, Salame and Parmigiano
Mista Small Lettuces Extra Virgin Olive Oil, Aceto Vivo and Shaved Parmigiano Reggiano
Spinaci Apples, Crispy Pancetta, Yogurt-Honey Lime Dressing
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Chicken, Pomegranate and Parmigiano
Filled with Braised Short Ribs, Brown Butter, Sage and Sugo
Filled with Ricotta and Spinach in Pommarola
Clams, Mussels, Prawns, Calamari, Tomato, Herbs and White Wine
Caggiano Sausage and Roasted Peppers
Classic Emilian Meat Sauce
Tiella of Spiced Lentils, Roasted Vegetables and Greens
Grilled Monterey Calamari, Florida Hopper Prawns, Wild Arugula, Roasted Peppers, Castelvetrano Olives and Fregola
Pollo Wood Oven Roasted Mary's Chicken Breast with Watercress, Endive and Hazelnut Salad
Marinated Vegetables, Egg, Anchovies, Lemon, Capers and Extra Virgin Olive Oil
Beef Paillards Sauteed with Fresh Mozzarella, Lemon and Tomato
Braised with Tomatoes, Leeks & White Wine. Served with Yukon Gold Potatoes
Filled with Ricotta & Spinach Baked in Pommarola
with Olives and Rosemary. Served with Seasonal Vegetables
Boneless Short Ribs of Beef Long Simmered with Soffritto and Red Wine. Served with Braised Chard
Braised with Tomatoes, Leeks & White Wine Served with Yukon Gold Potatoes
Filled with Ricotta & Spinach Baked in Pommarola
Stuffed with Fresh Asiago & Basil, Brown Butter & Almond Sauce, Sautéed Spinach
From Bologna, Studded with Pistachio
Crafted in Tuscan Style Fra Mani
Smoked Prosciutto from Alto Adige
18-month Black Label
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Garlic and Rosemary
Misto della Casa Marinated Mushrooms, Peppers, Cippoline Onions, Salame, Olives, Fennel
Ahi Tuna with Lime, Hot Pepper, Mint, and Extra Virgin Olive Oil
Gamberi Grilled Hopper Prawns with Pantelleria Style Pesto, Capers, Almonds, Tomato and Basil
Shaved Pecorino, Toasted Pine Nuts, and Lemon
Pizzetta Tomato, Broccolini, Caggiano Sausage, Hot Pepper and Fresh Mozzarella
Rosso Treviso, Beets, Oranges, Olives, Anchovy and Tuscan Red Wine Vinegar
Rucola Wild Arugula, White Mushrooms, Crumbled Goat Cheese, Lemon and Extra Virgin Olive Oil
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Mista Small Lettuces Extra Virgin Olive Oil, Aceto Vivo and Shaved Parmigiano Reggiano
Spinaci Apples, Crispy Pancetta, Yogurt-Honey Lime Dressing
Chef's Selection of Appetizers Served Family Style
with Red Wine Vinaigrette and Shaved Parmigiano Reggiano
Risotto Braised Chicken, Fennel, Chick Peas and Parmigiano
Filled with Braised Short Ribs, Brown Butter, Sage and Sugo
Filled with Ricotta and Spinach in Pommarola
Spaghetti al Tutto Mare Clams, Mussels, Prawns, Calamari, Tomato, Herbs and White Wine
Tuscan Style Ragu of Wild Boar
Classic Emilian Meat Sauce
Cape Sante Wood Oven Scallops Brown Butter, Hazelnuts, Pomegranate with Spinach-Fennel Timballo
Vegetariano Tiella of Spiced Lentils, Roasted Vegetables and Greens
Pollo Ripieno Mary's Chicken Stuffed with Chestnuts, Artichokes, Black Truffle, Thyme Butter
Maiale Grilled Niman Ranch Pork Rib Chop, Orange - Coriander Glaze, Braised Endive and Chard
Slow Simmered Veal Shin - Soffrito, White Wine, Tomato, Gremolata and Sauteed Greens
Costata Grilled Greater Omaha New York Steak Porcini-Potato Gratin, Arugula, Parmigiano Reggiano
Spiedino of Wood Oven Roasted Florida Hopper Prawns - Toasted Farro, Arugula Sauce. Wine Pairing: 2013 Felsina 'I Sistri' Chardonnay, Toscana
Egg Pasta with Artichokes, Porcini, Tomato, and Parmigiano. Wine Pairing: 2013 Ka Mancine Rossese di Dolceacqua, Liguria
Rabbit with Green Olives and Pine Nuts - Braised Greens. Pairing: 2010 Agricola Semplice 'Pacine' IGT Toscana
Toasted Fennel Seed Cake with Strawberries and Mint. Wine Pairing: 2008 Castello Uzzano Vin Santo di Chianti Classico, Toscana
Prima's Trifle of Lady fingers, Mascarpone, Espresso, Rum and Cocoa
Almond Cake, Whipped Cream and Amarena Cherries
Layered Mousse Cake, Dark, Milk and White Chocolate with Pan di Spagna
Warm Apple Tart, Sea Salted Caramel Gelato
Piemontese Chocolate Custard, Rum, Marsala and Amaretti
A Plate of Assorted House made Cookies
Two Scoops: Vanilla, Chocolate, Coffee Dutch Almond, Sicilian Pistachio, Salted Caramel
Two Scoops: Mango, Lemon or Strawberry
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Garlic and Rosemary
Prosciutto, Speck, Mortadella, Salame and Parmigiano
Classic Emilian Meat Sauce
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Plymouth Gin, Carpano Antica Formula, and Campari with a touch of Fresh Orange
Old Scout Bourbon, Lemon Juice, Simple Syrup, Angostura Bitters, Ginger Beer
Sazerac Rye Whisky, Pernod, Peychaud Bitters, Simple Syrup, Lemon Peel
Fidencio Unico Mezcal Joven, Fruitlab Hibiscus Liqueur, Splash of Soda
Rhum Clement VSOP Rhum Agricole, Bitters, Sugar Cane Syrup, Orange, Amerena Cherry
Angels Share Bourbon, Carpano Antica Formula and Whiskey Barrel Aged Bitters
Aperol, Prosecco and a Splash of Soda
Amaro Montenegro, Real Cane Sugar Coca-Cola, Lime Juice
Beefeater Gin, Grapefruit Juice, and Elderflower Liquer
Absolut Vodka shaken with Pomegranate and Lemon Juice, Topped with Prosecco
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a lower alcohol alternative to Campari, flavored with orangian, gentian, rhubarb and cinchona
a refreshingly bittersweet infusion to be enjoyed as you would Aperol or Campari
the original cocktail bitters essential for the Negroni, created by Gaspare Campari in 1860
moscato aromatised with a blend of herbs and spices; gentian, cinchona and bitter orange peels
white wine fortified with Italian brandy & more than 50 herbs, spices, roots and seeds
obtained from the marasca, a sour cherry variety, blended with honey and aged in ash wood
one of the most accessible amari, due to its sweeter flavor and caramel laced flavor
flavored with cardoon, this has a low alcohol content for amaro and drinks like vermouth rosso
similair to the cultish but unavailable Amer Picon; darker, heavier, earthier than it's cousins
offers the minty herbaciousness of Fernet with the sweetness of Amaro
sweet and spicy with herbal bitterness from Basilicata
remarkable blend of fruits, herbs, and spices creates a perfectly balanced digestif
one of the lightest and gentlest amari, with orange and rosewater notes
a delicate, artisinal amaro, originating from the eponymous monastery near Florence
infused with rhubarab, cardamom, China fruit and bitter orange peel, delicate with a smokey finish
a unique, cool and refreshing variation on Fernet, blended with mint leaves
saved from extinction by a small distiller, based on chinchona bark, like Grand Marnier and Amaro
based on artichoke and a dozen other flavoring agents, refreshing with fresh orange juice
quality blend of 33 herbs and spices, best drunk pure or with soda water as opposed to cola
a strong bitter traditional fernet without the sweetness of Branca
a cooling liqueur with dominant flavors of sweet menthol and bitter alpine herbs
grape distillate infused with myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron
anise from the clay soils of Ascoli Piceno on the Adriatic Coast east of Rome produce the best Anisette
a clear distillate of chestnut honey
actually deep blue in color, produced by the infusion of witch elder bush and licorice
thick, rich and viscous, similairly flavored to anisette, though less sweet and higher in alcohol
Chef's Selection of Appetizers Served Family Style
No description available
with Red Wine vinaigrette and Shaved Parmigiano Reggiano
Chef's Selection of Appetizers Served Family Style
No description available
with Red Wine vinaigrette and Shaved Parmigiano Reggiano
Classic Trifle of Ladyfingers, Mascarpone, Rum, Espresso and Cocoa
Molten Center Soufflé Cake with Vanilla Gelato
Classic Trifle of Ladyfingers, Mascarpone, Rum, Espresso and Cocoa
Vanilla Gelato and Brandied Caramel
with Orange and Rosemary
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Classic Trifle of Ladyfingers, Mascarpone, Rum, Espresso and Cocoa
Flourless Chocolate-Almond Cake of Capri, Fresh Whipped Cream
Vanilla Gelato and Brandied Caramel
Classic Trifle of Ladyfingers, Mascarpone, Rum, Espresso and Cocoa
Molten Center Souffle-Cake with Vanilla Gelato
with Tarragon Sauce
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Filled with Ricotta, Spinach and Parmigiano
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Cooked "Under A Brick" in the Wood Burning Oven, Served with Braised Kale, Carrots and Cipolline Onions
Chanterelle Mushroom Sauce-Sauteed Spinach
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Aromatic Vegetable Sauce with Spices-Wild Arugula with Lemon
with Black Truffle Sauce and Fresh Viniagrette
with Butternut Squash and Parmigiano Reggiano
with a Ragu of Wild Mushrooms
Rustichella Pasta with Tomato, Onion, Pancetta and Pecorino Romano
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with Olives and Rosemary. Served with Seasonal Vegetables
with Natural Roast Juices, Braised Fennel, Artichokes and Chard
with Salsa Verde. Served with Sauteed Spinach
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Filled with Ricotta and Spinach Baked In Pommarola
With Olives and Rosemary. Served with Seasonal Vegetables
with King Trumpet Mushrooms & Parmigiano Reggiano
Boneless Short Ribs. Long Simmered with Soffritto and Red Wine, Served with Braised Chard
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.