Menu

Gorgonzola, pancetta, golden raisins and balsamic reduction

St. Louis style pork ribs braised in beer and glazed to order with a San Marzano and balsamic vinegar bbq sauce. Served with a salad of arugula, tomatoes, parmigiano and red onion.

1 pound of mussels in a broth with nduja, white wine, herbs and tomatoes. Served with crostini

A whole artichoke braised in pinot grigio and stuffed with seasoned breadcrumbs, parmigiano and pancetta and a side of lemon zest aioli

Tempura battered zucchini, summer squash and artichoke hearts with a side of lemon zest aioli.

Fried risotto balls with beef, peas, tomato sauce, parmesan

Fried pizza dough balls topped with honey and a side of prosciutto crudo and stracchino cheese.

Grilled corn on the cob medallions smothered in a basil aioli, ricotta salata and calabrian chili pepperoncino powder.

Ear shaped semolina pasta in a garlic parmigiano sauce with broccolini, Italian sausage, chilis and oven roasted
tomatoes.

Red wine infused rigatoni pasta in a creamy tomato sauce with pepperoncino powder, Italian sausage and cremini 
mushrooms.

Semolina pasta in a lemon brown butter sauce with asparagus, walnuts, pecorino romano and balsamic reduction

Creste di Gallo pasta in a parmigiano cream sauce with peas and crispy prosciutto.

Bucatini pasta with marinara, pancetta, onions and chili flakes.

Squid ink infused bucatini pasta in a white wine tomato sauce with nduja, mussels, shrimp, calamari, parsley and 
confit cherry tomatoes.

Campanelle pasta in a basil pesto sauce with roasted corn, confit grape tomatoes and pine nuts.