Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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Romaine hearts, Caesar dressing and ciabatta crutons.
Field greens, carrot and celery root ribbons and pear with balsamic vinaigrette.
With kumato tomatoes, oregano. basil, aged balsamic and olive oil.
Ciabatta with tomato, fennel , radish, radicchio and red wine vinaigrette
Baby arugula, radish, pear, toasted pine nuts and aged provolone.
Stuffed with sausage, fennel and green olive braised in spicy roasted tomato sauce.
Artichoke marinated with garlic and herb rub over shaved fennel.
Fried artichoke with fennel and lemon. \n
Cannellini beans, tomato, carrot, celery root, onion and garlic soup with fresh herbs and ditalini pasta. \n
Pancetta, egg, pecorino romano and parmigiano reggiano.
Pancetta and tomato sauce, red pepper flakes and pecorino romano.
Bay scallops, roasted garlic, oregano and toasted bread crumbs.
Fettuccini toasted roasted tomato basil and oregano.
Pancetta, crimini mushrooms, sweet onion, roasted garlic, oregano, parsley and Parmigiano.
Lemon juice and zest, olive oil and Parmigiano Reggiano.
With roasted mushrooms and artichoke.
Pasta tubes filled with ricotta and Parmigiano baked with tomato sauce.
Cream sauce with nutmeg and Parmigiano Reggiano.
Filled with eggplant, pepper, olive and cheese in roasted garlic herb sauce.
Tomato sauce, basil and oregano.
With cannellini bean ragu.
Half chicken braised with tomato, onion, mushrooms, celery root, carrot, oregano and rosemary.
With lemon and rosemary over shaved fennel, radish, fresh herbs and tomato vinaigrette.
With artichoke and fennel braised in white wine and olive oil.
Coriander glazed. roasted pear and rosemary potato. \n
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With roasted mushrooms.
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Romaine hearts, Caesar hearts and ciabatta croutons.
Field greens, carrots and celery root ribbons and pear with balsamic vinaigrette.
With kumato tomatoes, oregano, basil, aged balsamic and red wine vinaigrette.
Baby arugula, radish, pear, toasted pine nuts and aged provolone.
Artichoke marinated with garlic and herb rub over shaved fennel.
Fried artichoke with fennel and lemon.
Cannellini beans, tomato, carrot, celery root, onion and garlic soup with fresh herbs and ditalini pasta.
Pancetta, egg, Pecorino Romano and Parmigiano Reggiano.
Pancetta and tomato sauce, red peppers flakes and pecorino romano.
Bay scallops, roasted garlic, oregano and toasted bread crumbs.
Fettuccine tossed with kumato tomaotes and basil oregano.
Pancetta, crimini mushrooms, sweet onions, roasted garlic, oregano, parsley and Parmigiano.
Lemon juice and zest and olive oil Parmigiano Reggiano.
With roasted mushrooms and artichoke.
Pasta tubes filled with ricotta, parmigiano and bakes with marinara sauce.
Cream sauce with nutmeg and Parmigiano Reggiano.
Filled with eggplant, pepper, olive and cheese in roasted garlic herb sauce.
Tomato sauce, basil and oregano.
With artichoke and fennel braised in white wine and olive oil.
Classic roman style pear cake with whipped cream.
Ricotta cake with vanilla and a touch of lemon.
Flourless dark chocolate cake with whipped cream.
Pistachio gelato, melted chocolate and waffle in Swiss meringue.
Baci all natural.
Baci all natural.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.