Grilled eggplant, fresh mozzarella and smoked caciocavallo, tomato sauce
PETTO DI POLLO….29
Parmigiano-Reggiano-crusted Amish chicken breast, lemon, white wine and garlic, fresh herbs, sautéed spinach
COSTOLETTA DI MAIALE*….41
Double Duroc pork chop, roasted red peppers and onions, roasted fingerling potatoes
SALTIMBOCCA DI VITELLO….40
Scaloppine of veal, Prosciutto di Parma, fresh mozzarella, tomato, brandy and sage, sautéed spinach
AGNELLO*….45
Balsamic and rosemary-marinated rack of lamb, charred green beans
FILETTO DI MANZO*….57
9 oz filet of prime beef, bone marrow butter, charred broccolini
BISTECCA TAGLIATA*....61
16 ounce prime aged rib eye, grilled and sliced, extra virgin olive oil, truffled sea salt
SIDES
French green beans, Roma tomatoes, toasted hazelnuts…11
Braised lentils, carrots, celery, baby spinach…10
Grilled broccolini, Calabrese peppers…12
Grilled rapini, sweet peppers, onions…12
Grilled asparagus, charred lemon…12
Roasted fingerling potatoes…10
Sautéed garlic spinach…10
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. SURCHARGE—As a way to offset costs associated with the restaurant (food, beverage, labor, and supplies) we have added a 3% surcharge to all checks. You may request to have this taken off your check, should you choose. 20% gratuity on parties of 6 or more.