Pasta
S PAG H E T T I & M E AT BA L L S classic red sauce, parmesan 13
L ASAG N A buttermilk-ricotta béchamel, house bolognese, parmesan 14
CAVAT E L L I house-made italian sausage, fennel pollen, lemon, garlic, white wine 14
S H R I M P GA R GA N E L L I white wine, fresno chili, basil, evoo, almond crumble 16
TO R T E L LO N I swiss chard, chèvre, roasted garlic, spiced hazelnuts, rosemary 14
G E M E L L I ham, peas, boschetto tartufo, sun-dried tomato, cream 14
Oysters
s e e s e r ve r fo r d a i l y fre s h s e l e ct i o n s
F R ES H champagne mignonette, lemon, horseradish, cocktail sauce M. P.
WO O D G R I L L E D fresh herbs, garlic, evoo, parmesan 16.5
Pizza
g l u te n fre e c r u st a va i l a b l e u p o n re q u e st
pair with one of our specially selected “oyster wines”
T E M E N T SAU V I G N O N B L A N C Austria 13 4 8
DO M A I N E D E M E N A R D Gascogne, France 8 28
G E N D E L A L M A J I J I J I CH E N I N B L A N C Argentina 11
DO N A R U T R O CAVA Spain 9 32
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B U R R ATA h eirloom tomato, broccoli pesto, lemon, evoo 13
WO O D R OAST E D O L I V ES 6
M E AT BA L L S red sauce, parmesan 12
PASTA CR O Q U E T T ES trofi pasta, pesto, triple creme 9
SAU SAG E & PE PPE R S house-made Italian sausage, peppers, creamy polenta 10
BA R N U TS spiced hazelnut 5
Rabbit Food
A R U G U L A evoo, lemon, parmesan 10
G R A I N SA L A D farro, rutabaga, pine nuts, fresh herbs, crème fraiche, lemon vinaigrette 12
M I X E D G R E E N S poached egg, spiced hazelnuts, fennel pollen, cherry vinaigrette 10
I TA L I A N CH O PPE D chickpea, artichoke, chicken, salami, ham, peppadew, kalamata,
provolone, olive vinaigrette 12
CA ESA R traditional – croutons, shaved parmesan, white anchovies 10
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ADD WOOD- GRILLED
CHICK EN 2.5
Wood Grilled Plates
STE AK 4.5
SALMON 4.5
TO AN Y RABBIT FOOD
CH I CK E N PA R M ESA N red sauce, fontina, parmesan, lemon 18
R OAST E D CAU L I F LOW E R turmeric, pistachio mousse, rosemary, black olive oil 16
SA L M O N lemon-dill compound butter, grain salad 23
ite ms a va i l a b l e g l ute n fre e u p o n re qu est
S PI CY SA L A M I red sauce, chilies, ricotta, mozzarella, parmesan, chili honey 13
H O U S E SAU SAG E red sauce, mozzarella, pecorino, scallions, shaved fenne l 14
O L D WO R L D M A R G H E R I TA red sauce, fresh mozzarella, basil 10
Y U KO N GO L D rosemary oil, yukon gold shreds, pancetta, red onion, fontina, runny egg 13
CH O PPE D red sauce, chicken, ham, salami, olives, artichokes, pickled peppers, greens 13
N E W WO R L D M A R G H E R I TA red sauce, burrata, basil 10
M U S H R O O M garlic-cream sauce, marsala mushrooms, mozzarella, chèvre, lemon 12
P,B & J red sauce, pineapple, bacon, jalapeno, mozzarella 12
CH E ES E red sauce, mozzarella, fontina, parmesan 9
A D D U P TO 3 TO P P I N G S:
spicy salami 3 house made Italian sausage 3 bacon 3
white anchovies 3
red onion 1
calabrian chiles 1
arugula 2 marsala mushrooms 2
kalamata olives 2
jalapeno 1
Sandwiches
A H I T U N A SA L A D calabrian tuna salad, bibb lettuce, tomato, wuollet’s white bread 13
SO U T H J E R S E Y S U B mortadella, salami, pepperoni, iceberg, red onion, italian vinaigrette, provolone 12
M E AT BA L L H OAG I E house-made meatballs, parmesan, red sauce, wuollet’s hoagie 13
G R I L L E D CH I CK E N marinated chicken breast, broccoli pesto, roasted tomato, arugula,
pancetta, italian white bread 12.5
DA I LY SO U P 4.5
Desserts
ST I CK Y TO F F E E CA K E s alted caramel, candied orange, sour cream 7
PA N N A COT TA blueberry, lychee granita 6
CH OCO L AT E B U D I N O amarena cherries, hazelnut 8
A F FO GATO espresso
house limoncello
amaro 5
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C o n s u m i n g ra w o r u n d e rc o o ke d m e a t s, p o u l t r y, s e a f o o d, s h e l l f i s h, o r e g g s m a y i n c re a s e y o u r r i s k o f f o o d b o r n e i l l n e s s e s, e s p e c i a l l y i f y o u h v e a m e d i c a l c o n d i t i o n .