Lunch Menu

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insalate

caprese alla primavera    10

Oven dried plum tomatoes, mozzarella, basil, and olive oil

insalata di pere    8

Roasted pears, baby arugula, lemon oil, Capriole Farm goat cheese

carpaccio di funghi    8

Shaved raw mushrooms, celery, greens, red wine vinaigrette, shaved pecorino

insalata di barbabietole    9

Mixed beets, shaved fennel, imported buffalo ricotta, local greens, citrus oil

insalata spinaci    7

Baby spinach, crispy house cured pancetta, Belgium endive and gorgonzola

insalata mista     6

Local greens, tomatoes, house vinaigrette, fennel flavored grissini

insalata di carciofi    8

Shaved baby artichokes marinated in lemon, shaved parmesan cheese, lemon oil

antipasti

burrata con culatello    13

Pugliese, hand-stuffed mozzarella, artisan style prosciutto

cecina fritta    8

Chick pea flour fries with parmesan, rosemary

prosciutto di parma    14

Prosciutto di Parma, melon

frittura di calamari    10

Fried calamari served in a paper artichoke

cannelloni di ortica    10

Baked pasta wrapped around spring nettles, buffalo ricotta, béchamel and tomato sauces

cozze con pancetta    9

Mussels cooked with white wine, garlic, parsley, chili flakes, and house cured pancetta, and garlic crostini

paste

(appetizer portions available)

lasagna tipica di bologna    13

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, chilies

ravioli “piccolo sogno”    13

Four cheese ravioli, pine nuts, butter, Marsala glaze, parmesan shavings

stracci di farro    14

Farro flour pasta triangles, mushrooms, asparagus, garlic, truffle oil

gnocchi di spinaci    15

Spinach and potato gnocchi, mushrooms, oven dried tomatoes, toasted garlic

paglia e fieno con vitello    16

“Straw and Hay” green and white ribbon noodles, veal ragu

tortelli alla primavera    15

Baby artichoke and buffalo ricotta filled pasta tossed with spring peas, fava beans and pea sprouts

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

tonno della nonna    13

Tony’s grandmother’s olive oil poached tuna salad with red onion and parsley

porchetta    11

Shaved roasted Roman style pork, arugula, Dijon mustard

speck e asparagi    12

Smoked prosciutto, grilled asparagus, ricotta cheese

pizza

margherita    13

Tomato sauce, mozzarella, basil

bianca con rucula    14

Mozzarella, arugula, olive oil, Reggiano curls

prosciutto    15

Tomato sauce, mozzarella, Italian ham

peperoni e gorgonzola    14

roasted peppers, gorgonzola and mozzarella cheese

calzone    14

Pizza dough stuffed with spinach, mushrooms, mozzarella and prosciutto

secondi

anatra e spinaci    16

Wood roasted, shredded duck with mushrooms, aged balsamic tossed with baby spinach

battuta di pollo    15

Grilled, flattened chicken breast, mixed greens, grapes, pine nuts, Capriole farm goat cheese

salmone con pomodorini    19

Grilled salmon, grape tomato and Mediterranean olive relish, broccolini

griglia mista    18

Grilled calamari, shrimp, octopus, tossed with orange, fennel, tomatoes, olives, potatoes, arugula, lemon oil

coda alla vaccinara    16

Roman style braised oxtail stewed with aromatic vegetables, herbs and polenta

maiale alla milanese    17

Flattened breaded pork loin, arugula and tomato salad

scaloppine di vitello    18

Flattened veal medallions with baby artichokes and white wine, sautéed spinach and roasted fingerling potatoes