
DINNER MENU
subject to change
INSALATA
INSALATA DI ZUCCHINE E ASPARAGI 16
Zucchini, asparagus, mixed greens, shaved parmesan,
macadamia nuts, basil vinaigrette
INSALATA DI FRISEE E FINOCCHIO 16
frisee, fennel, pear, walnuts, mustard vinaigrette and
gorgonzola cream
PANZANELLA CON GAMBERI 18
Florentine bread salad with shrimp, tomatoes, red onions,
cucumber, and basil
ANTIPASTI
OLIVE MISTE 7
mixed olives
PROSCIUTTO E MELONE 17
prosciutto and melon, balsamic reduction
TAGLIERE DI SALUMI 20
a selection of Italian cured meats
TAGLIERE DI FORMAGGI 19
a selection of Italian cheeses
TAGLIERE MISTO 25
mix board of Italian cured meats and cheeses
GNUDI 15
“nude” ravioli - a Florentine spinach ricotta dumpling
with a butter and sage sauce
POLPETTINE DELLA TOSCA 16
beef meatballs in tomato sauce - my nonna’s secret recipe!
BURRATA 19
fresh burrata with roasted tomato and arugula pesto
TARTARE DI TONNO 19
raw tuna with avocado, capers, cucumbers, lemon, chili oil
POLPO E CECI 20
seared octopus over chickpea puree
MELANZANE CON TARTUFO 19
roasted eggplant, miso glaze, parmesan, black summer truffles STRACCETTI DI MANZO 18
thinly sliced beef loin sautéed in white wine with arugula
and shaved parmesan
PASTA
TAGLIATELLE CACIO E PEPE 21
house-made tagliatelle with pecorino and black pepper *GL ADD Black Summer Truffles 12
STRISCE ALLA CHIANTIGIANA 23
house-made pasta “strips” cooked in Chianti wine,
guanciale, red onion, and topped with pecorino toscano
RISOTTO AI FRUTTI DI MARE 28
Arborio risotto (GL) with clams, mussels, squid and shrimp PAPPARDELLE VERDI CON SALSICCIA E CAVOLO ROSSO 24 house-made wide ribbons of green pea pasta with Italian
sausage, gorgonzola cheese and red cabbage *GL
RAVIOLI AL BACCALÀ MANTECATO 27
house-made ravioli filled with “creamed” cod,
green pea sauce, caramelized onions, riobiola cheese
LASAGNA AI CARCIOFI E PORRI 24
house-made fresh pasta lasagna with artichokes, leeks,
and saffron bechamel on a bed of tomato sauce
LINGUINI AL SUGO DI CONIGLIO 27
house-made whole wheat linguini, rabbit ragu,black olives *GL
GNOCCHI DI PATATE CON CAVOLINI E PANCETTA 25 house-made potatoes gnocchi (GL), brussel sprouts,
pancetta and chestnut sauce.
ENTREE
INVOLTINO DI POLLO 29
organic chicken breast rolled with prosciutto cotto, fontina
cheese and sage served with string beans and potato puree
PESCE IN CROSTA DI PATATE 31
market fresh sea bass fillet served with cherry tomato, zucchini,
eggplant and topped with thinly crusted sliced potatoes
PORCHETTA 31
house-made roasted pork served on a bed of cannellini
beans and Tuscan Kale
TAGLIATA DI MANZO ALLA FIORENTINA 32
pastured raised hanger steak served with roasted potatoes,
salsa verde and topped with watercress salad