Menu

Inspired by the recipes and techniques passed down through generations of Matteo’s family and perfected by Chef Damiano Carlotto. Every dish is an ode to the rustic, comforting, and soul-warming cuisine of Italy. Buon Appetito!

ANTIPASTO ITALIANO

cured meats, cheeses, accompaniments (for 2 people) GF, V

32

BURRATA

grilled zucchini, focaccia, confit tomatoes (add prosciutto +10) GF, V

16

POLPETTE

meatballs, italian sausage, pomodoro, parmigiano reggiano

18

CARPACCIO

thinly sliced filet, shaved parmigiano reggiano, truffle aioli, walnuts GF

19

WHIPPED BRIE

caramelized brie, walnuts, raisins, focaccia GF, V

17

CANNOLI AL TARTUFO

burrata, white truffle, arugula

21

CRUDO

hamachi, citrus vinegar, microgreens GF

19

ARS ITALICA OSCIETRA IMPERIAL GOLD

1 oz $320

CALVISIUS TRADITION PRESTIGE

0.35 oz $60 | 1 oz $150 | 1.75 oz $250

CAESAR

romaine, focaccia croutons, anchovies, caesar dressing GF, V

12

CONTADINA

mixed greens, pears, shaved almonds, gorgonzola dressing GF, V

12

ROSSA

arugula, beets, goat cheese, walnuts, aceto balsamico dressing GF, V

14

VERDE

mixed greens, aceto balsamico dressing GF, V

6

MINESTRONE

mixed vegetables, vegetable stock, parmigiano reggiano rinds GF, V

12

POMODORO

tomato basil soup GF, V

10

ZUPPA DEL GIORNO

soup of the day, based on availability, PRICE MP

RISOTTO MODENA

aquerello rice, parmigiano reggiano, aceto balsamico del nonno GF, V

32

TAGLIATELLE BOLOGNESE

nonna’s bolognese, parmigiano reggiano

24

LASAGNA AL RAGU

nonna’s bolognese, bechamel, parmigiano reggiano

25

CHITARRA E ARAGOSTA

squared spaghetti, lobster, cherry tomatoes

36

CALAMARATA ALLO SCOGLIO

mussels, clams, shrimp, tomatoes, garlic, pomodoro white wine sauce

30

RAVIOLI AI FUNGHI

mushroom ravioli, brown butter, rosemary, beets coulis, peas puree V

28

GNOCCHI

butternut squash cream, brown butter, goat cheese V

26

FUSILLI AL PESTO

pesto, parmigiano reggiano, toasted pine nuts, confit tomatoes V

22

PUTTANATA

bucatini, nduja, olives, tomatoes, pecorino

25

PACCHERI ALLA CAPRESE

pomodoro, burrata, micro basil V

24

TAGLIATA

ribeye, gremolada, mixed vegetables GF

48

FILETTO

filet mignon, cacio e pepe raviolo, spinach GF

54

BRASATO

braised beef, red wine sauce, celery root puree, carrots GF

32

POLLO

pan seared chicken breast, butter lemon caper sauce, spinach, carrots GF

26

SALMONE

faroe salmon, olive tomato cream sauce, roasted potatoes GF

32

MERLUZZO

black cod, white wine sauce, green vegetables GF

36

Desserts created daily by nonna

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