menus

A polished Italian dinner menu built around handmade pasta, wood-fired meats, seasonal vegetables, and composed antipasti.

Sparkling

Available by the glass or bottle.
  • Prosecco Superiore, Valdobbiadene 15 / 60

    Bright citrus, green apple, fine bubbles

  • Franciacorta Brut, Lombardia 22 / 88

    Toasted brioche, pear, almond finish

White

Crisp, mineral-driven selections.
  • Pinot Grigio, Alto Adige 16 / 64

    Mineral-driven, crisp pear, clean acidity

  • Vermentino, Sardegna 17 / 68

    Sea salt, lemon zest, white flowers

  • Etna Bianco, Sicilia 19 / 76

    Volcanic minerality, citrus peel, herbs

Red

Structured Italian classics.
  • Chianti Classico, Toscana 18 / 72

    Sour cherry, leather, dried herbs

  • Barolo, Piemonte 34 / 136

    Rose petal, tar, red fruit, firm tannin

  • Brunello di Montalcino, Toscana 38 / 152

    Dark cherry, tobacco, cedar, long finish

Antipasti

Ideal for sharing.
  • Burrata al Tartufo 24

    Creamy burrata, black truffle honey, grilled ciabatta, Sicilian pistachio

  • Carpaccio di Manzo 27

    Prime beef, arugula, capers, shaved parmigiano, lemon olive oil

  • Polpo alla Brace 29

    Charred octopus, fingerling potatoes, smoked paprika aioli, salsa verde

Pasta

House made daily.
  • Tagliatelle al Ragu 32

    Slow-braised veal and beef ragu, tomato, parmigiano reggiano

  • Cacio e Pepe Ravioli 30

    Pecorino-filled ravioli, cracked black pepper, brown butter

  • Linguine all Aragosta 42

    Maine lobster, Calabrian chili, San Marzano tomato, basil

Secondi

Served after pasta.
  • Branzino Mediterraneo 44

    Whole roasted branzino, fennel, citrus, Castelvetrano olives

  • Bistecca Fiorentina 78

    Dry-aged porterhouse, rosemary sea salt, roasted garlic, salsa verde

  • Pollo al Limone 36

    Organic half chicken, lemon jus, crispy potatoes, broccolini

Antipasti Platters

Serves 8 to 10 guests.
  • Imported Salumi & Formaggi 135

    Prosciutto, soppressata, aged provolone, parmigiano, olives, crostini

  • Caprese Platter 95

    Fresh mozzarella, heirloom tomatoes, basil, aged balsamic, extra virgin olive oil

  • Grilled Vegetable Antipasti 110

    Seasonal vegetables, marinated artichokes, roasted peppers, whipped ricotta

Pasta Trays

Half tray serves 8 to 10. Full tray serves 16 to 20.
  • Rigatoni alla Vodka 95 / 175

    Tomato cream sauce, Calabrian chili, parmigiano

  • Baked Ziti al Forno 90 / 165

    Mozzarella, ricotta, tomato sugo, basil

  • Penne Primavera 85 / 155

    Seasonal vegetables, garlic, olive oil, herbs

Entrees

Large-format Italian classics for catered events.
  • Chicken Piccata 120 / 220

    Lemon caper white wine sauce, parsley, roasted garlic

  • Eggplant Parmigiana 105 / 195

    Layered eggplant, tomato sugo, mozzarella, basil

  • Braised Short Rib Sugo 155 / 285

    Slow-braised beef, rosemary, tomato, red wine reduction

Antipasti

Ideal for sharing.
  • Burrata al Tartufo 24

    Creamy burrata, black truffle honey, grilled ciabatta, Sicilian pistachio

  • Carpaccio di Manzo 27

    Prime beef, arugula, capers, shaved parmigiano, lemon olive oil

  • Polpo alla Brace 29

    Charred octopus, fingerling potatoes, smoked paprika aioli, salsa verde

Pasta

House made daily.
  • Branzino Mediterraneo 44

    Whole roasted branzino, fennel, citrus, Castelvetrano olives

  • Bistecca Fiorentina 78

    Dry-aged porterhouse, rosemary sea salt, roasted garlic, salsa verde

  • Pollo al Limone 36

    Organic half chicken, lemon jus, crispy potatoes, broccolini

Secondi

Served after pasta.
  • Tagliatelle al Ragu 32

    Slow-braised veal and beef ragu, tomato, parmigiano reggiano

  • Cacio e Pepe Ravioli 30

    Pecorino-filled ravioli, cracked black pepper, brown butter

  • Linguine all Aragosta 42

    Maine lobster, Calabrian chili, San Marzano tomato, basil

Sparkling

Available by the glass or bottle.
  • Prosecco Superiore, Valdobbiadene 15 / 60

    Bright citrus, green apple, fine bubbles

  • Franciacorta Brut, Lombardia 22 / 88

    Toasted brioche, pear, almond finish

White

Crisp, mineral-driven selections.
  • Pinot Grigio, Alto Adige 16 / 64

    Mineral-driven, crisp pear, clean acidity

  • Vermentino, Sardegna 17 / 68

    Sea salt, lemon zest, white flowers

  • Etna Bianco, Sicilia 19 / 76

    Volcanic minerality, citrus peel, herbs

Red

Structured Italian classics.
  • Chianti Classico, Toscana 18 / 72

    Sour cherry, leather, dried herbs

  • Barolo, Piemonte 34 / 136

    Rose petal, tar, red fruit, firm tannin

  • Brunello di Montalcino, Toscana 38 / 152

    Dark cherry, tobacco, cedar, long finish

Antipasti Platters

Serves 8 to 10 guests.
  • Imported Salumi & Formaggi 135

    Prosciutto, soppressata, aged provolone, parmigiano, olives, crostini

  • Caprese Platter 95

    Fresh mozzarella, heirloom tomatoes, basil, aged balsamic, extra virgin olive oil

  • Grilled Vegetable Antipasti 110

    Seasonal vegetables, marinated artichokes, roasted peppers, whipped ricotta

Pasta Trays

Half tray serves 8 to 10. Full tray serves 16 to 20.
  • Rigatoni alla Vodka 95 / 175

    Tomato cream sauce, Calabrian chili, parmigiano

  • Baked Ziti al Forno 90 / 165

    Mozzarella, ricotta, tomato sugo, basil

  • Penne Primavera 85 / 155

    Seasonal vegetables, garlic, olive oil, herbs

Entrees

Large-format Italian classics for catered events.
  • Chicken Piccata 120 / 220

    Lemon caper white wine sauce, parsley, roasted garlic

  • Eggplant Parmigiana 105 / 195

    Layered eggplant, tomato sugo, mozzarella, basil

  • Braised Short Rib Sugo 155 / 285

    Slow-braised beef, rosemary, tomato, red wine reduction

Please inform your server of any allergies or dietary restrictions. Consuming raw or undercooked foods may increase risk of foodborne illness.