Chef de Cuisine Ian Sullivan

Executive Chef Jeremy Sabo

Gluten-Free Selections

antipasti, freddo

prosciutto di parma & arugula 8
red onion, parmigiano reggiano, lemon & olive oil

cured meats & italian cheeses to share 14
chestnut honey, citrus marmellata, pear mustarda

lamb carpaccio 13
kalamata olive aioli, oven dried tomatoes, arugula

antipasti, caldo

steamed prince edward island mussels 10
roasted tomatoes, garlic, white wine (no bread)

insalate

seasonal insalata 7
roasted beets, sunchokes,
red onion, goat cheese, & lemon vinaigrette

classic caesar 7
romaine hearts, white anchovies,
shaved piave vecchio (no croutons)

vivace caprese 8
oven-roasted tomatoes, fresh mozzarella,
pesto, balsamic syrup

contorni

sauteed rapini 7
garlic and pepper flakes

roasted beets & fingerlings 5
with chestnut honey

brussel sprouts & pancetta 5

primi

scallop risotto 9/18
dried cherries, swiss chard

secondi

pressed chicken breast 16
marinated tomatoes & olives,
arugula, brown butter sauce
(no gnocchi)

pan roasted bay-raised salmon 18
borlotti beans, escarole,
celeriac crema, herb salad

wood grilled hanger steak 19
braised short rib, potato puree,
wilted spinach, red wine reduction

NY strip steak 25
tuscan fingerling potatoes,
grilled red onion, gorgonzola butter
(substitute mashed potatoes)

These selections are altered to accommodate customers on a Celiac diet for gluten intolerance. Any necessary special requests are notated in parenthesis by each item. Please notify your server of your needs and ask any questions you may have regarding the items’ preparation.