Restaurant Menu

This Italian flatbread is topped with Sicilian sea salt, rosemary, creamy fontina cheese sauce, and spicy Calabrian chili oil.

These traditional Italian-style meatballs are served with crispy, golden-fried polenta sticks.

Crispy fried risotto balls stuffed with short rib and peas, served with a tomato basil sauce.

This dish features house-made burrata cheese served with shaved asparagus, peas, fresh mint, lemon, and crispy prosciutto.

These tender artichokes are braised in a blend of garlic, fresh mint, parsley, and extra-virgin olive oil.

Fried Japanese eggplant slices served in a tomato sauce with parmesan cheese and fresh basil.

Fresh Pemaquid mussels simmered in a white wine and tomato sauce with a touch of Calabrian chili.

This appetizer features sweet Italian sausage and cannellini beans simmered in a savory Calabrese broth, served with a side of focaccia bread.

This appetizer features thinly sliced raw beef topped with arugula, shaved ricotta salata cheese, capers, shallots, and lemon aioli, served with a drizzle of olive oil and crispy focaccia.

A selection of Italian cheeses and cured meats served with savory fried dough and pistachio pesto.

A chopped salad featuring salami, pickled garden vegetables, chickpeas, and aged provolone cheese tossed in an Italian dressing.

A classic salad featuring romaine lettuce, kale, garlic breadcrumbs, shaved Parmigiano cheese, and anchovies.

Large tube pasta served in a slow-simmered tomato sauce, topped with creamy stracciatella cheese, fresh basil, and extra virgin olive oil.

Lumache pasta served in a creamy vodka-based sauce with brandy, shallots, spicy 'Nduja sausage, and topped with ricotta salata cheese.

Thick, hand-rolled pasta tossed in a creamy sauce of Pecorino Romano cheese and cracked black pepper.

This dish features ear-shaped pasta tossed with Italian sausage, a savory broccoli rabe pesto, blistered peppers, and shaved Parmigiano Reggiano cheese.

Square-cut pasta served with sweet clams, garlic, white wine, parsley, and a touch of Calabrian chili.

This dish features ribbon-style pasta tossed in a savory wild mushroom sauce with roasted garlic, fresh herbs, a hint of cream, and Parmesan cheese.

Handmade ravioli filled with tender veal shank and marrow, served in a saffron-veal sauce with pesto, toasted breadcrumbs, aged balsamic vinegar, and Parmigiano Reggiano.

Jumbo shrimp are sautéed in a garlic, white wine, lemon, and butter sauce with chili, served over wavy mafaldine pasta and topped with shaved bottarga for a savory finish.

A crispy breaded chicken cutlet served with a fresh salad of heirloom cherry tomatoes, arugula, radicchio, and endive, topped with shaved Parmigiano cheese and a citrus vinaigrette.

A tender Atlantic cod loin served with roasted tomatoes, sautéed spinach, and gigante beans in a light champagne broth, finished with fresh micro basil.

A bone-in pork chop served with a Marsala wine and mushroom sauce, accompanied by creamy Parmesan polenta and spring vegetables.

Slow-braised beef short rib served over creamy saffron-infused risotto.

This dish features homemade macaroni served with meatballs, sausage, and beef braciole in a savory tomato sauce, topped with whipped ricotta.

A 32-ounce porterhouse steak seasoned with olive oil, rosemary, and flake salt, designed to be shared by two to three people.

A fresh selection of seasonal vegetables served as a side dish.

These Yukon gold potatoes are roasted until crispy and finished with a savory balsamic glaze.

Creamy mashed potatoes prepared with olive oil and served with roasted carrots and a zesty herb sauce.

Fresh spinach sautéed in a rich, creamy sauce finished with grated Parmesan cheese.

Broccoli rabe is a leafy green vegetable with a slightly bitter flavor, typically sautéed with garlic and olive oil.

Freshly sliced potatoes fried until golden and crispy.