Lunch

Raw Big Eye tuna, Patagonia salmon, jumbo scallops, capers, onions*

Curly kale, Savoy cabbage, almonds, ricotta salata, champagne citrus vin

USDA Prime filet, olives, capers, Dijon, Reggiano, housemade chips*

Fresh baby artichokes, olive aioli, limited availability

With whipped ricotta, roasted garlic, and thyme

Beef, lamb, and pork, tomato gravy, Reggiano, housemade focaccia

Arugula, shaved fennel, lemon, 24 month Reggiano

Old world dressing, bread crumbs*

$14

Jumbo shrimp $12

Fresh burrata cheese with dressed market produce

Seared #1 ahi tuna, Amalfi vinaigrette, citrus, cucumber, arugula, pistachios

Savoy cabbage, almonds, ricotta salata, champagne citrus vin

Jumbo shrimp, farro, cucumbers, tomatoes, Kalamata olives, green goddess

Roasted chicken, golden beets, pancetta, Marcona almonds, goat cheese, honey vin

Salami, provolone, Castelvetrano olives, piquillo peppers, pepperoncini vin

Thinly sliced Italian charcuterie, fresh mozzarella, LTO, cherry pepper spread, oil & vin

House ground chuck, provolone, Calabrian chilies, arugula, fennel, red onions*

Provolone, sundried tomato aioli, pickled onions, dressed arugula and fennel

Bucatini, cracked black pepper, and Pecorino

Gemelli, spicy vodka sauce, basil, and Reggiano

Linguine, jumbo shrimp, lemon, chives, and breadcrumbs

Rigatoni, pancetta, pesto, and French peas

Mafaldine, house-made beef, lamb, and pork ragu, and Reggiano

Crispy eggplant, fresh mozzarella, and our house tomato gravy

Pan roasted, with mint gremolata, paired with broccolini*

Sourced from Patagonia, filleted in house daily, served with cauliflower*

wild caught Nantucket scallops, mixed greens, tomato, corn, Marcona almonds, citrus vin

Lemony chicken, capers, and paired with a kale salad

Served over orzo salad, squash, pine nuts, French feta

Hand-cut USDA Prime, broiled, paired with a Caesar salad*

with goat cheese, walnuts and mint

Marcona almonds and Reggiano

Pistachio, mint, currants, and Reggiano

Whipped ricotta, pistachios

celery, radish, herbs, lemon and olive oil

Roasted squash, sweet peppers, pine nuts and French feta