Dinner

Meat & Cheese

($7 per item, or $30 for 6 items)

Meat

Bresaola
(Air Dried Top Round, Beef)

Cacciatorini
(Spiced Pork & Beef Salami)

Capocollo
(Dry Cured Pork Shoulder)

Proscuitto
(Dry Cured Ham)

Soppressata
(Dried Pork Salami)

Speck
(Spiced Pork Leg)

Cheese

Ashed Goat Cheese
(Soft, Goat)

Gorgonzola
(Soft Blue, Cow)

Parmesan Reggiano
(Hard, Cow)

Pecorino
(Hard, Sheep)

Talegio
(Soft Wash Rind, Cow)

Hot

Southern Succotash,Leeks Cream, Veal Demi-Glace
Risotto Balls, Parmesan,Pecorino, Black Pepper Sauce
Stuffed with Gorgonzola, Wrapped in Speck,Gorgonzola Sauce
Pipian Sauce, Pickled Cabbage,Cannelloni Beans
Beef, Marinara, Pecorino Cheese

Cold

Arugula, Balsamic Reduction, Parmesan Cheese
Boston Lettuce, Honey Mustard,Feta & Sunflower Seeds
Artichoke Spread, Roasted Peppers,Goat Cheese Crumble
Roasted Beets, Five Spiced Yogurt,Crispy Quinoa

Pasta

Homemade Pesto Sauce, Drana Padana
Prosciutto, Creamy Parmesan Sauce, English Peas
Assortment of Mushrooms, Butter Dashi Sauce,Crispy Shallots
Bolognese Sauce, Grana Padana

To Share

Mexican Chimichurri, Cipollini Onions,Roasted Root Vegetables
Available Catch of the Day Cooked with Local Ingredients

Sides

Lemon, Garlic, Chili
Truffle Aioli, Parmesan, Chives

Desserts

Mascarpone, Frangelico, Espresso Caramel
Creme Brulee, Berry Sauce

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness.

Drink

Brut Rose—Pedres, Sardinia ’20   12/49
Prosecco—Adriano Adami, Veneto NV  12/50
Lambrusco—Lini 910, Emilia Romagna ’17 — 52
Barbera—Pico Maccario, Piedmont ’19   11/48
Negroamaro—Leone de Castris, Puglia ’20 12/50
Chardonnay—Tiefenbrunner, Alto Adige ’19   11/48
Oaked Chardonnay—Valravn, Sonoma County ’20   12/50
Gavi—Michele Chiarlo, Piedmont ’20   12/50
Greco Di Tufo—Nativ, Campania ’18   12/52
Moscato—Brandini, Piedmont ’20   10/40
Pecorino—La Valentina, Abruzzo ’19   12/48
Pinot Grigio—Jermann, Friuli ’20   12/49
Sauvignon Blanc—Tramin, Alto Adige ’20   12/55
Vermentino—Lvnae, Liguria ’20   12/50
Barbera—Marziano Abbona, Piedmont ’19 12/54
Cabernet Sauvignon—Donati Family,
Paso Robles ’18   13/58
Chianti—Carpineto,
Tuscany ’19   12/54
Etna Rosso—Masseria Setteporte, Sicily ’18   12/54
Montepulciano—Masciarelli, Abruzzo ’16   13/54
Nebbiolo—Costa Stefanino, Piedmont ’17   12/52
Pinot Noir—Castello Di Neive, Piedmont ’18   13/54
Super Tuscan—Listra, Tuscany ’18   12/52
Valpolicella—Domini Veneti, Veneto ’17   12/54
Dolcetto—San Luigi Dogliani, Piedmont ’19 12/50
Aglianico—Montevetrano, Campania ’18 – 65
Amarone—Monte Zovo, Veneto ’16 – 88
Barbaresco—Michele Chiarlo, Piedmont ‘17 — 75
Brunello Di Montalcino—Camigliano, Tuscany ’17 — 88
Chianti—Fattoria Selvapiana, Tuscany ’17 —76
Negroamaro—Leone De Castris, Puglia ’17 —60
Super Tuscan—Podere Sapaio, Tuscany ’18 — 84
Glera—Adriano Adami, Treviso NV — 68
Pinot Noir— (Rose) Ferghettina, Lombardia ’11 — 78
Chardonnay—Ferghettina, Lombardia NV — 85
Pinot Noir—(Rose) D.G. Vajra, Piedmont NV — 74
Pinot Noir —Henri Doston, Campagne NV — 86
Chardonnay—Tasca D’ Almerita, Sicily, ’14 — 90
Gavi—Villa Sparina, Piedmont ’12 — 76
Greco Di Tufo—Villa Matilda, Campania ’14 — 60
Pinot Grigio—Marco Felluga, Friuli ’14 — 65
Roero Arneis—Cecu Monchiero Carbone, Piedmont ’15 — 78

Cocktails

Prairie Gin, Maraschino Liqueur,Crème De Violette, Lemon
Wheatley Vodka, Mr Black Cold Brew Liquer, Kahlua, Espresso
Corazon Reposado, Gran Gala Liqueur, Agave,Lime
Old Forester Bourbon, Bitters, Demerara
John Bowman Gin, Campari, Vermouth
Chianti, Brandy, Gran Gala Liqueur, Orange
Peychaud's Liqueur, Prosecco, Sparkling Water,Orange
Sazerac Rye, Vermouth, Bitters
John Bowman Gin, Kummel, Cucumber, Mint,Lime, Green Tea (decaffeinated), Szechuan Pepper
Peloton De La Muerte Mezcal, Blood Orange Liqueur, Cocchi Americano, Pineapple, Lime, Hibiscus
Please Ask you Server
Bols Genever, Amaro Cinpatrazzo, Cranberry,Cinnamon

Allergy menu

Beef, Marinara, Pecorino Cheese
Nuts Free, Shellfish Free
Gluten Free, Nuts Free, Shellfish Free
Gluten Free, Dairy Free, Nuts Free, Shellfish Free
Pork Belly  14
Southern Succotash,Leeks Cream, Veal Demi-Glace
Gluten Free, Nuts Free, Shellfish Free
Truffle Arancini   14
Risotto Balls, Parmesan,Pecorino, Black Pepper Sauce
Nuts Free, Shellfish Free
Grilled Octopus   14
Pipian Sauce, Pickled Cabbage,Cannelloni Beans
Dates   14
Stuffed with Gorgonzola, Wrapped in Speck,Gorgonzola Sauce
Meatballs   14
Bruschetta   12
*Beef Carpaccio   14
Artichoke Spread, Roasted Peppers,Goat Cheese Crumble
Arugula, Balsamic Reduction, Parmesan Cheese
Beets Salad 14
Gluten Free, Nuts Free, Shellfish Free
Roasted Beets, Five Spiced Yogurt,Crispy Quinoa
Nuts Free, Gluten Free, Shellfish Free
Pear Salad   14
Boston Lettuce, Honey Mustard,Feta & Sunflower Seeds
Gluten Free, Nuts Free, Shellfish Free
Nuts Free, Shellfish Free
Gnocchi   16
Homemade Pesto Sauce, Grana Padana
Nuts Free, Shellfish Free
Tortellini   15
Prosciutto, Creamy Parmesan Sauce, English Peas
Nuts Free, Shellfish Free
Fettucine   15
Assortment of Mushrooms, Butter Dashi Sauce,Crispy Shallots
Nuts Free, Shellfish Free
Nuts Free, Shellfish Free
Tagliatelle   15
Bolognese Sauce, Grana Padana
*Hanger Steak   24
Mexican Chimichurri, Cipollini Onions,Roasted Root Vegetables
Gluten Free, Dairy Free, Nuts Free, Shellfish Free
Market Fish   24
Available Catch of the Day Cooked with Local Ingredients
See Server
Brussel Sprouts   12
Lemon, Garlic, Chili
Gluten Free, Dairy Free, Nuts Free, Shellfish Free
Cottage Fries   12
Truffle Aioli, Parmesan, Chives
Gluten Free, Nuts Free, Shellfish Free
Tiramisu 10
Mascarpone, Frangelico, Espresso Caramel
Ask Server
Cheesecake 8
Creme Brulee, Berry Sauce
Ask Server
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness.