Chef de Cuisine Ian Sullivan

Executive Chef Jeremy Sabo

Meatless Options

antipasti, freddo

bruschetta 8
cauliflower puree, radicchio,
golden raisins, vin cotto

italian cheeses to share 14
chestnut honey, citrus marmellata, pear mustarda
(no meats, extra cheeses)

antipasti, caldo

steamed prince edward island mussels 10
roasted tomatoes, garlic, white wine

calamari fritti 9
spicy tomato aioli

house made potato gnocchi 7
shaved brussel sprouts, fried parsnips (no bacon)

zuppa & insalate

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

classic caesar 7
romaine hearts, white anchovies,
shaved piave vecchio, 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 5
(no pancetta)

butternut squash & radicchio farrotto 5

polenta 5
parmigiano reggiano

pizzas
10” rustic, thin crust, wood oven pizzas

margarita 10

four cheese 10
caramelized onions & portobello mushrooms

roasted potato and goat cheese 11
caramelized onions, arugula, besciamella, lemon zest

primi
pastas are made in-house

four cheese ravioli 14
wilted spinach, roasted garlic, tomato sauce

spaghetti 13
tomato sauce (no meatballs)

creamy pappardelle 13
sun-dried tomatoes, spinach, wild mushrooms,
roasted garlic cream

buccitini all amatriciana con gamerbo 8/17
shrimp, tomato, red onion & chiles, (no guanciale)

secondi

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

These selections from the menu will accommodate most vegetarians and/or pescatarians. Please notify your server of your needs and any special requests (necessary alterations are listed in parenthesis beside the item descriptions).