Lunch Menu
INSALATA
INSALATA DI SPINACI 9
Young spinach leaves, endive, candied walnuts, gorgonzola cheese
CAPRESE D’ AUTUNNO 13
Oven- dried tomatoes, basil, imported buffalo mozzarella from Campania
INSALATA DI PERE 8
Roasted pears, baby arugula, lemon oil, Capriole Farm goat cheese
INSALATA DI BARBABIETOLE 9
Green Acres Farm beets, shaved fennel, imported ricotta di bufalo, local greens, citrus infused oil
TRE COLORI 8
Treviso, arugula, endive, aged balsamic, parmesan shavings
INSALATA MISTA 7
Field greens, house vinaigrette, fennel flavored grissini
ANTIPASTI
BURRATA CON CULATELLO 13
Pugliese, hand-stuffed mozzarella, artisan style prosciutto
CECINA FRITTA 8
Chick pea flour fries with parmesan
PROSCIUTTO DI PARMA 14
Prosciutto di Parma, sliced cantaloupe
FRITTURA DI CALAMARI 10
Fried calamari served in a paper artichoke
LA RIBOLITTA 7
Twice cooked vegetable and bread soup
PASTE
(APPETIZER PORTIONS AVAILABLE)
LASAGNA TIPICA DI BOLOGNA 15
Traditional lasagna of Bologna with green pasta sheets layered with béchamel and Bolognese sauces
SPAGHETTI NERI CON GAMBERI 14
String-cut black spaghetti, shrimp, zucchini San Marzano tomatoes, green chilies
RAVIOLI “PICCOLO SOGNO” 14
Four cheese ravioli, pine nuts, butter, Marsala glaze, parmesan curls
PENNE INTEGRALI ALL’ ARRABBIATA 12
Quill-shaped whole wheat noodles, spicy tomato sauce, fresh mozzarella
CAPPELLACCI DI ZUCCA 13
Spiced local squash stuffed pasta, brown butter, sage, walnuts
GNOCCHI DI SPINACI 14
Spinach and potato gnocchi, tomato basil sauce
STRACCI DI FARRO 14
Farro flour pasta triangles, asparagus, mushrooms, garlic, truffle oil
PIZZA
MARGHERITA 13
Tomato sauce, mozzarella, basil
BIANCA CON RUCULA 14
Mozzarella, arugula, olive oil, Reggiano curls
PROSCIUTTO 15
Tomato sauce, mozzarella, Italian ham
FUNGHI TARTUFATI 14
Mozzarella, mushrooms, herbs, truffle oil
PANINI
(ALL SANDWICHES ARE MADE WITH HOUSE MADE CIABATTA BREAD AND SERVED WITH PICKLED VEGETABLES AND OLIVES)
PROSCIUTTO E MOZZARELLA 12
Parma ham, mozzarella, arugula, tomatoes
POLLO E FONTINA 11
Grilled chicken breast, imported fontina cheese, marinated peppers
VERDURE 10
Grilled vegetables, mushrooms, balsamic
PORCHETTA 11
Shaved roasted Roman style pork, arugula, Dijon mustard
CONTORNI
OLIVE MISTE 5
POLENTA CON FARRO 5
PATATE AL ROSMARINO 6
ASPARAGI ALLA GRIGLIA 6
RAPINI 6
BROCCOLINI 6
CAPONATA 6
FREGOLA 6