— LUNCH MENU —

—BAR SNACKS—

available in our bar area Tuesday - Friday

2pm - 5pm

— dinner menu  —

  focaccia

antipasti

— zuppa —

daily preparation $8

— ANTIPASTI platter —

chef’s selection of imported meats & cheeses $20

— meatballs —

pomodoro/ ricotta $14

— pork belly —

agrodolce brussels sprouts/ golden raisins $16

—calamari —

sausage/ greens/ pesto/ pine nuts $18

— baked brie —

honey/ caramelized pears & apples/ pecans/ grilled bread $16

— roasted heirloom carrots —

parsnip puree/ pepitas/ sage oil $14

—broccolini—

caesar aioli/ parmesan breadcrumbs/ lemon zest $12

insalata

—kale —

persimmons/ pomegranate/ ricotta salata/ pecans/ red onion/ fenugreek vinaigrette $9/$14

— chop —

sharp provolone/ tomato/ red onion/ cucumber/ prosciutto/ peas/avocado green goddess dressing $8/$12

— arugula —

beets/ fig/ ricotta salata/ almond crackle/ lemon vinaigrette $9/$13

pasta

gluten free pasta available

— ricotta gnocchi—

shrimp/ lobster/ crab/ corn/ roasted red peppers/ lobster reduction $36

— tagliatelle—

braised pork sugo/ ricotta $28

— RIGATONI —

vodka sauce/ sausage/ peas $29

—CANNELLONI—

short rib ragu/ onion/ mushrooms/ horseradish aioli $29

—lumache—

broken meatball/ pancetta/ banana pepper/ pomodoro/ provolone $27

pizza

— TALIA PIZZA —

mozzarella/ sharp provolone/ ricotta/ basil/ pomodoro $16

— duck —

rotisserie duck/ brie/ bacon/ fig jam $18

— sausage & banana pepper—

$17

piatti grandi

— fresh catch —

Chef’s daily preparation of fresh seafood MP

— rotisserie chicken —

calabrian chili & honey butter/ creamy corn bread/ arugula $31

— double cut pork chop —

sweet potato puree/ roasted root vegetables/ sage & apple gastrique $33

— mushroom parmesan —

lion’s mane mushrooms/ tagliatelle/ pomodoro/ pesto/ fresh mozzarella $28

— veal cutlets —

gnocchi sorretino/ smoked mozzarella $35

— executive chef —

Nick Senske