Our Menu

Warm artisan focaccia served with herbed olive oil

Handcrafted veal, pork, and beef blend in savory marinara topped with whipped ricotta

(4) Chilled colossal shrimp served with classic cocktail sauce

Hot sausage and spinach topped with fresh mozzarella

Roasted with honey, topped with whipped ricotta, pistachios, and herbs

Garlic-braised escarole and cannellini beansadd banana peppers +2, sausage +4, or polenta +4

In a spicy tomato broth with sausage, onions, and peppers topped with gorgonzola

Selection of cured meats, cheeses, fruits, spreads, pickles, crackers, and bread

Selection of artisan cheeses with seasonal fruits, spreads, pickles, crackers and bread

Creamy blend of spinach and artichokes topped with parmesan, served with pita

Romaine, shaved parmesan, parm crisps and Caesar dressing

Mixed greens, shaved parmesan, pickled red onions, tomatoes, cucumbers, dried cranberries, and sautéed mushrooms with house vinaigrette

Beets, pickled red onions, gorgonzola, and herbs over spinach and arugula

Heirloom cherry tomatoes, red onion, and burrata cheese over fresh arugula topped with an herb blend, olive oil, and balsamic glaze

Mixed greens, pickled red onions, pancetta, gorgonzola, cherry tomatoes, and hard-boiled egg served with house-made ranch dressing

Chicken - 8 | Salmon - 11 | Shrimp - 13

Pasta in a creamy pistachio pesto sauce with parmesan and parsley

Spinach, sun-dried tomatoes, and artichokes in a cream sauce over tagliatelle noodles, topped with parmesan and parsley

Wide ribbon pasta in a mushroom cream sauce with pancetta, topped with parmesan

Veal & Spinach Filled In Our Signature Tomato Sauce

Sautéed shrimp, sausage, and cherry tomatoes tossed in garlic Cajun Alfredo with imported cavatappi noodles

Tender braised short rib and pancetta tossed in a rich garlic cream sauce, finished with aged parmesan

Chicken - 8 | Salmon - 11 | Shrimp - 13

Marsala wine mushroom sauce over herb rice, served with parmesan green beans

Topped with pistachio pesto, tomatoes, fresh mozzarella, and balsamic glaze over rice, served with sautéed spinach, mushrooms, and tomatoes

Cajun-seasoned, served with garlic buttered potatoes, asparagus, and heirloom tomatoes with an herb blend

Spinach and cherry tomatoes in a cream sauce topped with toasted breadcrumbs and garlic buttered potatoes

Demi-glazed, served with garlic buttered broccoli and mac ’n’ cheese

Center-cut filet with gorgonzola and pancetta cream sauce, topped with crispy onion straws, served with au gratin potatoes and asparagus

Veal and Angus beef blend in a mushroom broth over creamy polenta