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] 
• GAMBERONI - grilled prawns wrapped in pancetta, on fava beans with a red pepper “Macchiato” [11]
• COZZE ARROSTO - oven roasted Prince Edward Island mussels; drawn butter [12]
• SALUMI MISTI - selection of cured meats, cannellini beans and oil cured olives [12]
• TELEFONO - deep fried balls of saffron risotto, filled with mozzarella [9] 
• POLENTA E FUNGHI - soft polenta with mushrooms, Marsala and mascarpone cheese 10
  
• OLIVA - olive warm mixed olives [5]
  
• BROCCOLI RABE - sauteèd 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 - sautéed spinach with garlic and nutmeg [6]
• POLENTA - side of soft polenta [6]
• POLENTA E FUNGHI- soft polenta with Marsala and mushrooms [9] 
• BROCCOLI RABE - sautéed broccoli rabe with garlic [6]
  

Primi

• RISOTTO -with asparagus, prawns, Pinot Grigio, and opal basil [16]
  
• RISOTTO - with braised veal cheeks, artichokes, Marsala, thyme, and Reggiano [16]
  
• LINGUINE ARABIATTA - pomodoro, sweet onion, pancetta, hot peppers, garlic and red wine [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, roasted tomatoes, pine nuts, oregano, stock and cream [15]
• PAPARDELLE CON PISELLI- peas, pancetta, sweet onion, white wine, cream [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]
• RAVIOLI  BASILICO - basil pesto and mozzarella ravioli; vegetable stock and sweet butter [15]
• RIGATONI CON AGNELLO- lamb and olive ragu with Pecorino Romano [15]
• RIGATONI GIARDINIERA- fava beans, broccoli rabe, white truffle oil and Parmigiano Reggiano  [15] 

Secondi

• VERDURE - oven roasted vegetables on soft polenta with mascarpone cheese [18]
• POLLO CON CARCIOFI - chicken breast with artichokes, roasted garlic, sweet onion, Pinot Grigio; soft polenta[20]
• FILETTO - filet of beef served on a portabella mushroom with a rich Barolo wine sauce and deep fried shallots [31]
• SALTIMBOCCA DI VITELLO - sauteèd veal with prosciutto and sage; Marsala deglaze; pistachio green beans  [26]
• AGNELLO - sauteèd marinated baby lamb chops served with a balsamic deglaze and sauteed spinach [28]
• OSSOBUCO D'AGNELLO - three hour lamb shank with roasted shallots , green olives and rosemary  [22]
• BISTECCA - wood fired dry aged 16 oz. rib-eye on arugula salad; roasted garlic, porcini butter [33]
  
• MAIALE - pork chop with roasted sweet peppers, pancetta, fennel seed and Chianti; with polenta [21] 
• CIOPPINO - rich seafood stew of prawns, scallops, clams, mussles, crab and shrimp; 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]