MAIN MENU - Focusing on contemporary, rustic Italian cuisine. Served lunch and dinner. Changed seasonally.

Antipasti

• CARPACCIO - in the style of Harry’s Bar; mustard sauce and arugula salad [11] 
• CALAMARI - pesto deep fried squid served with deep fried lemons and lemon aioli [10] 
• SPIEDINI ALLA ROMANA- roasted fresh mozzarella, baguette, anchovy and olive oil [9]
• COZZE ARROSTO - oven roasted Prince Edward Island mussels; drawn butter [12]
• SALUMI MISTI - selection of cured meats, cannellini beans and oil cured olives [12]
• POLENTA E FUNGHI - soft polenta with mushrooms, Marsala and mascarpone cheese 10
  
• OLIVA - olive warm mixed olives [5]
  
• BROCCOLI RABE - sauteed broccoli rabe with garlic [6]
  
• FAVE E PECORINO - fava beans with Pecorino Romano [6]
  
• CAPONATA - Sicilian eggplant relish; celery, olives, capers [6]
  
• RAVIOLI - ricotta filled pillows with brown butter and sage [7]
  
• AGNELLO SCOTTADITO - sauteed baby lamb chops with polenta [10]
  

Insalate

• INSALATA MISTA- salad of mixed greens, gorgonzola cheese, toasted walnuts and vinaigrette [8] 
• INSALATA VERDE - salad of mixed greens, Parmigiano, scallions, tomatoes and vinaigrette [8] 
• CESARE - romaine lettuce, anchovy-egg dressing, Parmigiano, croutons and roasted garlic [8/10] with grilled chicken [11/12] with salmon [17] 
• SPINACI - baby spinach with grilled eggplant, roasted red peppers, basil, warm goat cheese and pine nuts [13] 
• POLLO CAPRESE - grilled chicken, fresh mozzarella, boutique tomatoes, basil; on butter lettuce [14] 
• PAZZIA - grilled chicken, pancetta, hard boiled egg, olives, Gorgonzola cheese, tomato & scallions on butter lettuce [14] 
• ZUPPA DEL GIORNO - special soup - changes daily [8]
  

Pizze

• PANCETTA - Italian bacon, sweet onion, garlic, sage, tomato sauce and mozzarella cheese [14] 
• MARGHERITA - classic pizza with tomato sauce, basil and mozzarella cheese [12]
• RUSTICA - Italian sausage, mushrooms, sweet onions, oregano, tomato sauce and fontina cheese [14] 
• BIANCA - mozzarella, Parmigiano, romano, balsamella, and arugula [13] 
• DIAVOLA - sopressatta, broccoli rabe, mozzarella, red pepper flake and tomato sauce [15]
  
• PATATE - golden potatoes, sweet onion, Gorgonzola, rosemary, and olive oil [14 ]
  

Contorni

• SPINACI - sauteed spinach with garlic and nutmeg [6]
• POLENTA - side of soft polenta [6]
• POLENTA E FUNGHI- soft polenta with Marsala and mushrooms [9] 
• BROCCOLI RABE - sautéd broccoli rabe with garlic [6]
  

Primi

• RISOTTO -with sea scallops, saffron, arugula and Pinot Grigio [16]
  
• RISOTTO - with braised veal cheeks, artichokes, Marsala, thyme, and Reggiano [16]
  
• LINGUINE CON PROSCUITTO COTTO - Rovagnati ham, quartered mushrooms, cream and black pepper [15]
• CAPPELLINI CON SALSA FRESCA - tomato, basil, mozzarella, olive oil and garlic [13] 
• LINGUINE ALLE VONGOLE- fresh baby clams, garlic, white wine, butter, parsley and oregano [16]
• PAPARDELLE CON POLLO - grilled chicken, broccoli rabe, roasted tomatoes, pistacchios, stock and sweet butter [15]
• PAPARDELLE BOSCAIOLA- porcini mushroom- Bolognese, herbed ricotta [15]
• RAVIOLI AL SUGO - ricotta filled pasta with a rich tomato meat sauce [14]
  
• RAVIOLI AL BURRO - ricotta filled pillows with sage brown butter [14]
• RIGATONI ALLA CAMPAGNA- lamb sausage, roasted peppers, eggplant, caciocavallo cheese, stock [15]
• RIGATONI CAVOLFIORE- cauliflower, sultanas, capers, pine nuts, sweet onion and pepper flake[15] 

Secondi

• VERDURE-oven roasted vegetables on soft polenta with mascarpone cheese [18]
• POLLO ARROSTO-roasted half chicken with 40 cloves of garlic, rosemary, Vernaccia wine; soft polenta[20]
• FILETTO-fillet of beef served on a portabella mushroom with a rich Barolo wine sauce and deep fried shallots [31]
• VITELLO PAMIGIANO-sauted veal with pomodoro, mozzarella and parmesan; pistacchio green beans  [26]
• AGNELLO-sauteed marinated baby lamb chops served with a balsamic deglaze and sauteed spinach [28]
• OSSOBUCO D'AGNELLO-three hour lamb shank with roasted tomatoes, white beans, Chianti and mint  [22]
• BISTECCA-wood fired dry aged 16 oz. rib-eye on arugula salad; roasted garlic, porcini butter [33]
  
• ANIMELLE-veal sweetbreads, proscuitto cotto, artichokes, Marsala and cavalo nero [21] 
• CIOPPINO-rich seafood stew of prawns, scallops, clams, mussles, crab and shrimp; grilled bruchetta [26]

Panini

All sandwhiches served Monday-Friday, lunch only - all served on focaccia with small salad

• PETTO DI POLLO - grilled chicken salad with dried cranberries, almonds, scallions, rosemary aioli  [12]
• VERDURE - warm sandwich of zucchini, eggplant, mushrooms and artichokes [10]
• POLPETONE- natural Angus burger with Gorgonzola cheese, pancetta; shoestring fries[10]