Bar Snacks/ Starters

Polpettone > classic meatballs, sharp provolone fondue, basil pine nut pesto > 7

Scamorza > fried smoked mozzarella, raisin agro dolce, pickled red onion, tomato sauce > 8

Tuscan Fries > house cut fries, seasonal vegetables, balsamic, garlic aioli > 9

Arancini > prosciutto cotto, broccoli, fontina, red onion mostarda, marinara > 10

Arrosti > twice fried potatoes, parmesan, truffle oil > 9

Wings > italian style wings, marsala, apricot, gorgonzola dolce > 10

Calamari > fried crispy, sweet chili vinaigrette, scallion crema > 12

Rocket > baby arugula, golden raisins, toasted almond, lemon, white truffle oil, pecorino > 7

Noce > market greens, gorgonzola, apple, candied walnut, balsamic vinaigrette > 8

Roasted Beets > mixed roasted beets, goat cheese, balsamic braised fig > 8

Funghi > porcini hazelnut pate, goat cheese, arugula, heirloom tomatoes, truffle honey > 10

Bruschetta > house made mozzarella, blistering tomatoes, saba, on sourdough toast > 9

Crab > avocado salad, breakfast radish, baby arugula, cherry tomato, honey dijon vinaigrette, sourdough toast > 11

Mussels > P.E.I. mussels, red or white, spicy or not, served with grilled sourdough > 15

Pork Belly > crispy fried berkshire belly, grilled calamari, arugula, white bean puree, spicy marmalade > 13


Chicken Piccatta > seared airline chicken breast, white wine, lemon, capers, over spaghetti > 23

Bellisima > crispy pork belly, english peas, sundried tomatoes, roasted apple risotto, citrus au jus > 20

Trout > pan seared, almond brown butter, spinach, artichoke, pickled red onion >19                                                            

Grilled Pork Chop > stuffed w/ sharp provolone, sorpresatta, and sautéed spinach,                                                                                                       pepperonata risotto, calabrian chili romesco > 21



Chicken Sandwich > herb grilled chicken, roasted red peppers, provolone, bacon, garlic aioli > 11

Porchetta > slow roasted pork, broccoli rabe, sharp provolone, pepperoncino >11

Burger of the Week > chef’s weekly selection > M.P.

Build Your Own Burger > grilled 8oz short rib/sirloin blend, LTO, fries or salad >13

*additional toppings > [$1] ea.*

aged cheddar, gorgonzola, sharp provolone, fontina, goat cheese

bacon, sunnyside egg, roasted long hots, balsamic, caramelized onions, pork belly [$3]

[all sandwiches come with fries > upgrade to tuscan fries for $3]


Spaghetti > meatballs, meat sauce, pecorino > 12/18

Orechiette > mussels, sausage, broccoli rabe, spicy wine sauce > 14/19

Pappardelle > fresh wide ribbon pasta, sausage,  zucchini, saffron cream > 14/19

Ravioli > roasted carrot, ricotta, spring onion, lump crab, English peas, crispy pancetta, hazelnut cream, honey > 14/21

Fettuccini > veal+pork+beef bolognese, sunnyside egg > 14/20

4-Course Chef’s Tasting Menu > 30 per person

choice of starter, pasta, entrée, and dessert
[entire table must participate]

*The consumption of raw or undercooked eggs, meat, poultry,
seafood or shellfish may increase your risk of food borne illness.

Chris Ryan – Owner

Ron Carter– Executive Chef

20 % Gratuity will be added to parties of 6 or more
Due to escalating credit card rates, the credit minimum is $10. If splitting checks, we ask that no more than 2 credit cards per party. We are a small business and would like to remain in business for years to come. We thank you for your patronage and understanding.