Black Pepper Crusted Beef Carpaccio with Organic Arugula and Tarragon Dressing   10

extra virgin olive oil

Grilled Baby Octopus with Cannellini Beans and Broccoli Rabe   8

sun-dried tomatoes, garlic-citrus dressing

Pan Sautéed Tiger Shrimp served over a Risotto Cake with Pistachio Pesto   9

extra virgin olive oil, chives

Cinnamon-Orange Braised Wild Boar served on a Crispy Phyllo Cup   9

vanilla-rosemary essence

Potato Gnocchi tossed in a Tomato-Basil Sauce with Gorgonzola Naturale   8

spiced bread crumbs

Organic Risotto folded with Lamb ragu, and Roasted Spring Ramps   8

folded with sweet cream butter and parmesan

Spring Asparagus and Parmesan Riggiano Gratin with Tomato Fonduta   9

balsamic glaze, extravirgin olive oil

Sambuca-Dill House Cured Salmon with Cucumber Carpaccio, Fried Capers   9

creme fraiche

Tuscan Minestrone simmered with Thyme andParmesan   7

matchstick potatoes

San Marzano Tomato-Roasted Garlic Soup   7

basil pesto

Salad of Baby Arugula, with Sweet and Sour Shallots and a Walnut-Kalamata Dressing   8

shaved parmesan

Mixed Italian Field Greens with Cool Shiitake Musrooms with Barbecued Onions   9

basil oil

Tuscan Salad of Fava Beans, Watercress, Pecorino Cheese, 12 year old Balsamic   8

extra virgin olive oil

Housemade Semolina Tagliatelle with Exotic Mushrooms, Herbs and White Truffle Oil   17

shaved parmesan

Linguine tossed with Manila Clams and Botarga, White Wine, Garlic, and Italian Parsley   20

chili flakes

Spaghetti "Alla Arrabbiata" with Rock Shrimp, Garlic, Tomato Sauce, and Chili Flakes   19

finger hot pepper

Housemade Ravioli filled with Pancetta and Caramelized Onions, Baby Arugula   18

butter sauce, bread crumbs

Orecchiette and Diced Chicken Breast with Sweet Peas, Fresh Herbs, and a Touch of Cream    17

sun-dried tomatoes

Hand-Cut Chestnut-Infused Papardelle tossed with Guinea Hen "Ragu"   19

shaved pecorino toscano

Rigatoni tossed with Crumbled Sausage and Sweet Peas   17

Tomato-Cream Sauce

Gorgonzola-Topped Tenderloin of Beef Medallions, Garlic Mashed Potatoes, Braised Red Cabbage   31

chianti sauce

Grilled Pork chop, Butternut Squash Caponata, Organic Fingerling Potatoes   25

white wine-mustard sauce

Long Island Duck Breast, Red Swiss Chard, Caraway-Infused Polenta Cake   28

honey-dijon glaze

Pan-Seared Amish Chicken Breast, Pancetta Braised Cabbage and a Garlic Bread Pudding   25

roasted shallot sauce

Portobello Piccata with Fallen Spinach Soufflé filled with Goat Cheese Artichoke   19

cherry tomatoes, capers

Swordfish with Sauteed Spinach, "Fagioli in Fiasco" with Rosemary Essence   27

tomato-pine nut-lemon sauce

American Lamb Loin, Herbed Tomato-Risotto Cake and Sauteed Ramps   31

black currant sauce

Atlantic Salmon, French Lentils, Tomato "Relish", Grilled Scallions, Arugula   28

balsamic reduction

Herbed-Crusted Sea Scallops, Fennel-Blood Orange Couscous, Brandied Lobster Sauce   31

basil oil

Herbed-Marinated Halibut over Baby Arugula, Saffron Couscous and Red Onion   28

lemon vinaigrette