Antipasti Burrata Cheese, Frescobaldi Olive Oil, Sea Salt and Crostini 9
Warm Organic Figs, Gorganzola Cheese and Prosciutto 8
Arancini - Fried Risotto with Mozzarella and Prosciutto 6
Grilled Baby Octopus, Calabrese Salame and Potatoes 8
Wood Oven Roasted Eggplant Parmigiana 8
Warm Marinated Olives - Taggiasca, Cerignola, Castelvetrano, Oil Cured Gaeta 6
Oven Roasted Black Mussels, Garlic, White Wine and Parsley 8
Salsicce - Housemade Fennel Sausage, Polenta and Spinach 8
Caprese - Organic Heirloom Tomatoes, Mozzarella and Basil 9
Artisan and House Made Salume
Prosciutto (San Daniele, Italy) - Speck (Suditrol, Italy) Mortadella (Bologna, Italy) - Toscano (cured on premises)
Salametto (Fra’Mani, Berkeley) - Coppa (cured on premises)
Finocchiona (cured on premises) - Salame Cotto (cured on premises)
each 7/selection 22
Soup and Salads Zuppa del Giorno 7
Tricolore - Bitter Greens, Green Apple, Gorgonzola, Walnuts and Honey Vinaigrette 10
Baby Romaine - Grated Egg, Bagna Caôda Dressing and Shaved Parmesan Cheese 8
Wild Arugula - Roasted Beets, Toasted Hazelnuts, Oranges and Red Wine Vinaigrette 9
Insalata Mista - Bitter Greens, Shaved Ricotta Salada Cheese and Balsamic Vinaigrette 7
Pizza Margherita - San Marzano Tomato, Mozzarella Cheese and Basil 13
Funghi - Mixed Mushrooms, Caramelized Onion and Fontina Cheese 15
Bianca - Mozzarella Cheese, Provola Cheese, Potatoes and Sage 14
Salumi - San Marzano Tomato, Peperone, Salame Cotto and Ricotta Cheese 15
Cornetto - Mozzarella Cheese, Fontina Cheese, Prosciutto, Rucola and Shaved Parmesan 16 Additions: Roasted Garlic, Housemade Peperone, Sicilian Anchovies, Fennel Sausage 3
Housemade Pasta and Risotto Ravioli al Pomodoro - Ricotta, Parmesan & Pecorino Filling, San Marzano Tomato Sauce 15
Fettucine Nero - Sweet Shrimp, Garlic, Olive Oil and Chili 17
Tagliolini - Broccoli, Housemade Sausage, Chickpeas and Pecorino Cheese 16
Spaghetti - Manila Clams, Tomato, Garlic and White Wine 16
Pappardelle alla Bolognese 16
Risotto - Chanterelle Mushrooms and Parmesan Cheese 18
Meat and Fish
Filetto di Costata al Pepe - Pepper Crusted Rib Eye Filet, Spinach and Mixed Mushrooms 32
Arrosto di Pollo - Rosemary-Lemon Roasted Chicken Half 22/ Whole 42
Bistecca alla Fiorentina - 24 oz. Prime T-Bone Steak, Sea Salt, Tuscan Olive Oil 60
Stinco d’Agnello - Braised Colorado Lamb Shank,Taggiasca Olives and Rosemary 26
Grilled Whole Local Rockfish, Melted Fennel and Lemon Oil 26
Spigola - Pan Roasted Local Seabass, Castelvetrano Olives, Capers and Roasted Tomatoes 32
Grilled King Prawns, Spagna Beans, Roasted Peppers and Salsa Verde 2 pcs. 11 / 4 pcs. 22 Sides
Anson Mills Polenta Rustica 5
Broccolini, Chili Flakes, Pine Nuts and Raisins 6
Garlic Roasted Red Potatoes 5
Sautéed Bloomsdale Spinach 6
General Manager - Giuseppe Panzuto • Executive Chef - Jason Balestrieri
October 17, 2009
18% Service Charge will be added to each check
Dinner: Sunday-Thursday from 5:00 to 9:30, Friday-Saturday from 5:00 to 10:00
Lunch: Friday-Sunday from 11:30-2:30 | Antipasti e Vino: Monday-Thursday from 5:00-6:00
Bar Menu: Friday-Sunday from 2:30-5:00 | Bar Hours: Monday-Thursday from 5:00-Close, Friday-Sunday from 11:30-Close