Our menu
We offer a variety of dishes, from traditional to modern, that are sure to satisfy your cravings.
Antipasti
Small plates to open the table — meant for sharing.
- Burrata al Tartufo $11.00
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Creamy burrata over grilled sourdough with truffle honey and cracked pepper.
- Polpette della Casa $9.50
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House-rolled beef and pork meatballs simmered in Sunday sauce.
- Carciofi Fritti $8.50
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Crispy fried artichoke hearts with lemon aioli.
- Crostini Trio $9.00
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Whipped ricotta, olive tapenade, and roasted pepper on toasted crostini.
Dolci
Worth saving room — or ordering first.
- Tiramisù della Nonna $8.00
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Our grandmother’s recipe, espresso-soaked and dusted tableside.
- Olive Oil Cake $7.50
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With whipped mascarpone and macerated citrus.
- Budino al Cioccolato $7.50
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Dark chocolate custard, olive oil, flaky salt.
- Affogato al Amaro $6.50
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Vanilla gelato drowned in espresso with a whisper of amaro.
Caffè & Analcolici
From the espresso bar.
- Espresso $3.00
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Pulled short and strong.
- Macchiato $3.50
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Espresso marked with a spoonful of foam.
- Italian Soda $4.00
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House syrups: blood orange, basil-lime, or cherry.
- San Pellegrino $3.50
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Sparkling, for the table.
Vino
A short list we actually drink — by the glass.
- Montepulciano d’Abruzzo $8.00
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Juicy, easy red that loves the ragù.
- Vermentino $9.00
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Coastal white, bright and saline, made for the branzino.
- Lambrusco Secco $8.50
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Chilled, dry, gently fizzy red — trust us.
- Franciacorta $12.00
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Italy’s answer to champagne, by the glass.
Insalate
Bright, seasonal salads dressed just before they reach you.
- Insalata di Finocchio $9.50
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Shaved fennel and orange with castelvetrano olives and pistachio.
- Burrata & Peach $12.00
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Summer peaches, burrata, basil, and aged balsamic.
- Cavolo Nero $10.00
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Tuscan kale, pecorino, toasted breadcrumbs, anchovy vinaigrette.
- Garden Chop $10.50
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Crisp romaine, chickpeas, salami, provolone, red-wine vinaigrette.
Zuppe
Slow-simmered soups from the back of the stove.
- Ribollita $8.00
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Twice-cooked Tuscan bread and bean stew with black kale.
- Stracciatella $7.50
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Roman egg-drop soup in golden chicken brodo with spinach.
- Zuppa di Funghi $8.50
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Roasted mushroom soup finished with mascarpone and thyme.
Primi
Pasta made in-house every morning.
- Tagliatelle al Ragù $16.50
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Hand-cut ribbons under a three-hour beef and pork ragù.
- Cacio e Pepe $14.00
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Tonnarelli, pecorino romano, black pepper — nothing else.
- Ravioli di Zucca $15.50
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Butternut squash ravioli in brown butter and sage.
- Linguine alle Vongole $18.00
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Littleneck clams, white wine, garlic, chili, parsley.
- Rigatoni alla Vodka $15.00
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Blistered tomato-cream sauce with basil and grana padano.
Secondi
Mains from the grill and the wood oven.
- Pollo al Mattone $21.00
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Brick-pressed half chicken with rosemary potatoes and salsa verde.
- Branzino al Forno $26.00
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Whole roasted branzino with charred lemon and fennel.
- Tagliata di Manzo $29.00
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Sliced ribeye over arugula with parmigiano and aged balsamic.
- Melanzane al Forno $17.50
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Wood-oven eggplant layered with smoked mozzarella and basil.
Contorni
For the middle of the table.
- Patate al Rosmarino $6.00
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Crispy smashed potatoes, rosemary salt.
- Broccolini Piccanti $7.00
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Charred broccolini, garlic, calabrian chili.
- Polenta Cremosa $6.50
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Soft polenta with taleggio and black pepper.
- Focaccia della Casa $5.00
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Warm rosemary focaccia with whipped olive-oil butter.
Pizza
Naturally leavened dough, 48-hour ferment, wood fire.
- Rossa $11.00
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Tomato, oregano, garlic, olive oil — no cheese, all flavor.
- Fior di Latte $13.50
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Tomato, fresh mozzarella, basil, sea salt.
- Salsiccia e Friarielli $16.00
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Fennel sausage, broccoli rabe, smoked mozzarella, white pie.
- Funghi e Tartufo $16.50
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Roasted mushrooms, fontina, truffle oil, thyme.
- Calabrese $15.50
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Spicy soppressata, hot honey, fresh mozzarella, chili flake.
Dal Mercato
What the market gave us this week — ask what is on today.
- Risotto del Giorno $19.00
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Carnaroli rice built around the day’s best produce.
- Pesce del Mercato $24.00
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The morning catch, simply grilled with olio nuovo.
- Pappardelle al Cinghiale $21.50
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Wide ribbons with braised wild-boar ragù and juniper.