Lunch Menu

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insalata

caprese primavera    10

Oven dried tomatoes, basil, mozzarella

insalata di pere    7

Chianti poached pears, baby arugula, lemon oil, Capriole Farm goat cheese

insalata di barbabietole    8

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

fave e pecorino    10

Fava beans, pecorino cheese, arugula, olive oil

insalata di carciofini    8

Shaved baby artichokes, lemon oil, shaved parmesan and arugula

insalata mista    6

Local greens, tomatoes, 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, rosemary

prosciutto di parma    15

Prosciutto di Parma, melon

frittura di calamari    9

Fried calamari served in a paper artichoke

cozze alla primavera    11

Prince Edward Island mussels stewed with spring onions, leeks, peas, white wine and thyme, garlic crostini

cannelloni d’ ortica    8

Spring nettle, mushroom and ricotta stuffed pasta rolls, wood fired with bechamel and tomato sauces

paste

(appetizer portions available)

tortelli di carciofi    15

Artichoke and buffalo milk ricotta stuffed pasta, fava beans,. peas, parsley

lasagna tipica di bologna    14

Traditional lasagna of Bologna with green pasta sheets layered with béchamel and Bolognese sauces

spaghetti neri “frutti di mare”     17

String cut black spaghetti, mussels, clams, shrimp, calamari, San Marzano tomatoes,
red pepper flakes

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, herbs

paglia e fieno con vitello    14

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

fettucine con polpettine    16

Ribbon pasta, ragu of roasted peppers, spring onions and eggplant, lamb meatballs with pine nuts and golden raisins

pizza

margherita    13

Tomato sauce, mozzarella, basil

bianca con rucula    14

Mozzarella, arugula, olive oil, Reggiano curls

prosciutto    16

Tomato sauce, mozzarella, Italian ham

funghi misti    14

Mixed mushrooms, herbs, fresh mozzarella, truffle oil

calzone    14

Pizza dough stuffed with spinach, mushrooms, mozzarella and prosciutto

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

verdure    12

Grilled eggplant, zucchini, yellow squsah, onion, rosted peppers, balsamic reduction

porchetta    11

Shaved roasted Roman style pork, arugula, Dijon mustard

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 Loch Duart 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

agnello    17

Braised lamb stew with artichokes, olives and bell peppers over soft polenta

scaloppine di vitello    19

Flattened veal medallions with mushrooms and Marsala, sautéed spinach and roasted potatoes

maiale alla milanese    17

Breaded pork loin, arugula salad with tomatoes and mozzarella