La Caesar for Two 18
Traditionally made with romaine lettuce and croutons, the salad is tossed in a dressing of lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese and black pepper. While our Caesar is served with a similar homemade dressing, our presentation is remarkably different. We take a whole, locally grown head of romaine and finish it with our dressing and croutons.
Caprese Primavera 16
A delicious combination of sweet and savory. Homemade mozzarella, fresh mango and ripe heirloom tomatoes. Drizzled with balsamic and evoo.
Dolci Sapori 15
Fennel, onion, black olives and green apples.
Cozze e Vongole 15
A soup of clams and mussels with a splash of cherry tomatoes and garlic. Paired with a glass of Pinot Grigio, this dish is as authentic Italian as it gets. As you sip and savor, let the flavors transport you to a countryside in Sicily.
Antipasto Pizza Gourmet
Pomodoro sauce, oregano, evoo and served with a gorgonzola sauce and truffles.
Pizza & Tartufo 35
Pomodoro sauce, whole mozzarella, evoo and fresh shaved black truffles.
Pizza Speck 20
Asiago cream sauce, speck, pears and pistachios
Figs & Prosciutto 15
A delicious combination that epitomizes spring, fresh figs and 24 months aged Prosciutto di Parma, with a drizzle of fig reduction. Served with focaccia croconate.
Melenzana ca Muddicca 20
This dish holds a special place in his heart, as he quite literally, took a page from his Mamma Pina's recipes book. He starts with a whole eggplant and stuffs it with ham, tomatoes, raisins, breadcrumbs and mozzarella. It is finished, baked in an oven, slowly for hours.
Gnocchi Fritti & Alpino al Forno 25
"Fried" gnocchi is a traditional staple and while it is not what we have come to know as gnocchi, it is pure decadence. These "fried" gnocchi are not actually pasta, and there is neary a potato to be found. Instead they are delicate pastries that true Italians call Gnocchi Fitti. They are served with prosciutto and a baked Alpino cheese.
Polipo & Arancia 18
An all time Sicilian favorite, Spanish octopus alla griglia (grilled octopus) served in a spicy, balanced paprika sauce. Served with cous cous, blood oranges and potatoes finished with a crunchy pistachio pesto.
Piatto della Trattoria 40
This appetizer is meant to be an experience, not just an appetizer. We have put together a sampling of cured meats and cheeses that are served in individual servings. Each is a tasting meant to savor and explore.
Selection may vary base on availability. Ask your server.
San Daniele aged 24 months
Polenta Fritta & Speck 14
This is a must have, Northern Italian dish. It's fried polenta stuffed with fresh mozzarella and topped with provolone, speck and porcini mushrooms. Served with a delicate, savory fig sauce.
Primi Di Pasta Fresca
Pappardelle al Ragu Napoletano 25
This dish brings us back home to Italy. Chef Francesco spent his childhood eating homemade Pappardelle pasta. Our pasta is made just as Nonna made it, with locally sourced eggs, and served in a bolognese sauce from Napoli, with a mix of pork, beef and sausage that has been slow roasted in a tomato sauce and red wine.
Pappardelle all Tartufo
black truffles 50 | white truffles 90
This dish may be simple but the flavor is anything but simple. Homemade pappardelle pasta tossed in a sauce of locally sourced eggs butter and Parmesan, topped with fresh shaved truffles of your choosing.
Spaghetti Cozze e Vongole 29
A squid ink spaghetti in a garlic white wine sauce with clams and mussels.
Gnocchi alla Norma 25
Homemade gnocchi in a tomato sauce with sautéed eggplant and salted ricotta.
La Fettuccine Parmigiana e Burro 30
Named after Alfredo di Lelio, who featured this dish at his restaurant in Rome in the early-
to mid-20th century, popularized the art of preparing dishes like these table-side. We believe in honoring the master and will continue the tradition of finishing our fettuccine at your table.
Gnocchi Gamberi 38
Homemade gnocchi in a lobster cream sauce, served with shrimp and Italian scampi.
Pasta di Francesco
Ravioli don Francesco 30
Homemade ravioli filled with butternut squash, prosciutto and parmigiano. Served in a butter sage sauce.
Spaghetti don Francesco 36
A squid ink spaghetti cooked in tomato water. Served with sautéed grapes, breadcrumbs and a ceviche style Sicilian shrimp.
Il Pesce del Giorno MP
This is a whole fish, grilled and finished in butter while baking in a wood oven. Fish is delivered daily and our selection will vary to only provide the freshest selection available. This dish is for the seafood lover in all of us.
Veal Saltimbocca 30
Lightly pounded veal, cooked in butter and topped with prosciutto. Served in a white wine and sage sauce.
Anatra alla Pera 33
This dish will have duck connoisseurs raving. Duck breast cooked medium rare and served in delicate gorgonzola sauce finished with a pear glaze.
Pollo Wellington 38
A rolled chicken breast with prosciutto, mushrooms and provolone, baked inside a delicate puff pastry. Served with a truffle asiago cream sauce and asparagus.
Costa di Vitello is a dish meant to be shared and enjoyed while reminiscing with others. Our Tomahawk is served with sea salt, pepper and an emulation of Sicilian chimichurri and a fig reduction. Chef recommends a medium rare temperature.
Bistecca alla Toscana 60
A delicate ribeye steak served with shaved parmiginao, arugula and sotto olio mushrooms.
Filetto Aglio Nero 60
Locally sourced and cooked to perfection. Our filet mignon is grilled and finished in butter that is served with a whole portobello mushroom in a black garlic sauce.
Fiorentine Steak 190
Fiorentina steak is a dish we love! Fiorentina is not only a beautiful place in Italy, but produces a blood line from Piemonte that is unmatched in quality. Fiorentina is a locally sourced T-bone steak, including both a ribeye and filet. Our Chefs believe in maintaining the integrity of the beef's natural flavors, serving it with sea salt and pepper on the side and an emulation of a Sicilian style chimichurri. This is definitely a dish that is meant to be shared.