— 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

— graffiti eggplant —

pomodoro/ ricotta/ pesto/ breadcrumbs/ chili $15

—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 $37

— tagliatelle—

braised pork sugo/ ricotta $29

— RIGATONI —

vodka sauce/ sausage/ peas $29

—lumache—

rotisserie chicken/ mushrooms/ leeks/ lemon zest/ garlic/ olive oil/ parmesan $28

pizza

— TALIA PIZZA —

mozzarella/ sharp provolone/ ricotta/ basil/ pomodoro $17

— shrimp —

garlic cream/ tomato/ chili/ mozzarella $19

— sausage & banana pepper—

$18

piatti grandi

— fresh catch —

Chef’s daily preparation of fresh seafood MP

— rotisserie chicken —

calabrian chili & honey butter/ creamy corn bread/ arugula $32

— double cut pork chop —

porcini bbq/ cider braised cabbage/ chive whipped potatoes $34

— mushroom parmesan —

lion’s mane mushrooms/ tagliatelle/ pomodoro/ pesto/ fresh mozzarella $29

— veal & peppers —

veal cutlets/ trio peppers/ demi/ risotto/ broccolini $36

— braised short rib—

fettuccine/ whipped burrata/ natural reduction $39

— executive chef —

Nick Senske