Thin pasta with littleneck clams, greenlip mussels, giant sea scallops, and jumbo shrimp in white wine or spicy tomato sauce.
Pappardelle al Telefono $18.00
Wide house-made egg pasta in a rich sauce of tomato and mozzarella cheese that makes "telephone cords" to your fork as you eat.
Fettucine Alba $22.00
House-made fettucine with poached salmon and leeks in a delicate white wine-cream sauce.
Sceriffo $19.00
House-made pappardelle pasta in a hearty ragu of sweet Italian sausage, tomato, and roasted eggplant.
Ravioli di Magro alla Salvia $18.00
Colorful striped cheese ravioli in a toasted pine nut and sage butter. Also available with our signature house-made marinara sauce.
Risotto ai Gamberetti $23.00
A spicy shrimp risotto prepared with tomato and lobster broth.
Polenta ai Funghi Selvatici $25.00
Creamy parmigiano polenta topped with portobello and shiitake mushrooms in a rich porcini-Cognac sauce.
Cinghiale $25.00
Layers of house-made pasta envelopoed in a wild boar ragu, bechamel, and parmigiano.
Aggiunte Add to your dish: Shrimp - $9.00 | Scallops - $10.00 | Chicken - $5.00
Secondi
Parmigiana $18.00
Breaded chicken or batter-coated eggplant and dour own marinara sauce. Served with penne pasta.
Salmone e Fagioli $25.00
Organic farm-raised Scottish salmon served over sage-scented white beans, tomato and Swiss chard.
Filetto Garibaldi $32.00
Beef Wellington, Tuscan-style: Filet mignon wrapped in puff pastry with a Marsala-chicken liver and wild mushroom pate.
Costola dAgnello alle Erbe $34.00
An eight-rib grilled lamb rack rubbed with herbed Parmigiano. Balsamic caramelized onion-pomegranate reduction and garlic mashed potatoes.
Polpettone $23.00
Tuscan meatloaf, braised in Chianti wine and served with a shiitake tomato sauce over garlic mashed potatoes.
Controfiletto Fiorentino $29.00
A grilled sirloin prepared in the Florentine fashion: dredged in olive oil and finished with rosemary-infused sea salt. Served with seasoned Tuscan fries.
Pollo Toscano $21.00
A half chicken on the bone, grilled with olives, rosemary, and garlic. Served with roasted garlic mashed potatoes.
Ossobuco alla Milanese $28.00
A traditional veal shank braised in tomatoes and vegetables and served atop a bed of Parmigiano polenta.
Braciola Ripiena $24.00
Hand-cut pork chop stuffed with Gruyere cheese and Dijon mustard with a Chianti-balsamic beurre rouge. Served over garlic mashed potatoes.
Per la Tavola
Verdura della Stagione
A medley of fresh, in-season vegetables sauteed with olive oil and garlic.
small - $7.00large - $10.00
Puree de Patate al Aglio
Mashed potatoes with garlic and olive oil.
small - $6.00large - $8.00
Patatine Toscane
Tuscan frieds seasoned with fresh herbs and a hint of cayenne and finished with rosemary salt.