Dinner Menu

ANTIPASTI

BURRATA CHEESE – Crostini, Frescobaldi Estate Olive Oil - 9
WARM MARINATED OLIVES - Taggiasca, Cerignola, Castelvetrano, Oil Cured Gaeta - 6
ARANCINI - Fried Risotto with Mozzarella & Prosciutto - 6
EGGPLANT PARMIGIANA– Wood Oven Roasted - 8
COZZE AL FORNO - Oven Roasted Black Mussels, Garlic, White Wine and Parsley - 12
POLIPO – Grilled Octopus, Potatoes, Calabrese Salame - 8
SALSICCE - Housemade Boar Sausage, Bloomsdale Spinach, Soft Polenta - 8
PROSCIUTTO DI PARMA – Organic Figs, Sliced Melon - 12

ARTISAN AND HOUSEMADE SALUME

PROSCIUTTO (San Daniele, Italy)                  NOSTRANO SALAME (Fra’Mani)
SPICY SOPPRESSATA SALAME*                      GENOVESE SALAME*
SPECK (Sudtirol, Italy)                                  MORTADELLA (Bologna, Italy)
COPPA (Molinari, San Francisco)                   SALAME COTTO*
*cured on premises

each 8 /selection 24

INSALATE e ZUPPA

ZUPPA DEL GIORNO - 7
TRICOLORE – Bitter Greens, Green Apple Gorgonzola, Walnuts and Honey Vinaigrette - 10
WILD ARUGULA – Roasted Beets, Persimmon Aged Goat Cheese, Pomegranate Vinaigrette - 9
INSALATA MISTA - Field Greens, Shaved Ricotta Salada Cheese,Balsamic Vinaigrette - 7

PIZZA

MARCHERITA- San Marzano Tomato, Mozzarella and Basil - 13
FUNGHI – Roasted Crimini Mushrooms, Panna Red Onion, Gorgonzola, Spinach - 16
BROCCOLINI - Tomato, Broccolini, Fennel Sausage, Mozzarella - 16
SALUMI – San Marzano Tomato, Peperone Salame Cotto and Ricotta -15
CORNETTO – Mozzarella, Fontina, Prosciutto, Rucola and Shaved Parmesan - 16
GUANCIALE – Melted Leeks, Panna, Asiago, Potatoes and Guanciale - 15

ADDITIONS – Roasted Garlic, Housemade Peperone, Sicilian Anchovies, Fennel Sausage - 3

Pasta e Risotto

MEZZANINI ALL'AMATRICIANA - Housemade Pancetta, Shallots, White Wine, Tomato - 16
CHESTNUT RIGATONE - Wild Boar Sausage, Porcini Mushrooms, Beet Greens
     Cipollini Onions, Red Wine - 17
SQUID INK SPAGHETTI – Local Calamari, Manilla Clams, Calabrian Chili - 18
PAPPARDELLE ALLA BOLOGNESE - 16
PUMPKIN RAVIOLI – Prosciutto & Sage Brodo,Toasted Breadcrumbs and Saba - 16
RISOTTO – Local White Corn, Chanterelle Mushrooms, Piave Vecchio Cheese -18

CARNE e PESCE

BISTECCA FIORENTIA – Grilled 24 oz. Angus T-Bone, Balsamic Vinegar, Tuscan Olive Oil - 52
ARROSTO DI POLLO- Rosemary-Lemon Roasted Chicken - Half 22 / Whole 42
BRAISED COLORADO LAMB SHANK- Taggiasca Olives and Rosemary - 28
ROASTED MARKET FISH- Stewed Tomatoes, Braised Fennel, Capers - 28
GRILLED KING PRAWNS– Spagna Beans, Roasted Peppers and Salsa Verde - 2 pcs. 12/4 pcs. 25
GRILLED ANGUS SKIRT STEAK - Red Onion Agro Dolce, Local Green Beans - 26

CONTORNI - 6

ANSON MILLS POLENTA RUSTICA
SAUTEED BROCCOLINI– Chili Flakes, Pine Nuts and Raisins
GARLIC ROASTED RED POTATOES
ROASTED CAULIFLOWER – Currents, Almonds
SAUTEED BLOOMSDALE SPINACH

18% Service Charge will be added to parties of six or larger

Executive Chef/Partner Jason Balestrieri General Manager Emanuele Bartolini

November 15, 2025