DINNER

INSALATE

INSALATA MISTA   |  13
tender mesclun mix with cherry tomatoes and a creamy whipped balsamic dressing

BEET SALAD  |  18
baby arugula, beets, toasted pistachio, goat cheese, tomatoes & drizzle of lemon and oil

INSALATA PISTICCI  |  17
baby spinach tossed with crispy potatoes and pancetta lardons, drizzled with an aged balsamic reduction

SHAVED FENNEL SALAD  |   18
fennel, string beans, black olives, bell pepper and gorngonzola, with extra virgin oil and fresh lemon

ANTIPASTI

ROASTED GARLIC BREAD  |  10
whole cloves roasted until sweet, spread over ciabatta
+ add warm goat cheese  |  4

MINESTRONE   |  11
clear tomato & al dente veggies like Nonna makes
+ make it a filling meal portion  |  4

STEAMED ARTICHOKE   |  16
served with a velvety dip of lemon  & extra virgin olive oil

ASPARAGI GRIGLIATI  |  17
grilled asparagus, roasted red pepper, & homemade mozzarella drizzled with a balsamic reduction

BURRATA CAPRESE  |  19
imported burrata with marinated tomatoes and homemade pesto

FRESH STEAMING MUSSELS  |  19
a generous portion of juicy mussels in our spicy tomato basil broth

LA BUONA PASTA

SPAGHETTI AL POMODORO  |  14
our classic tomato sauce cooked to perfection with molto TLC
+ add house meatballs  |  8
+ add plant based meatballs  |  9

CAVATELLI BROCCOLI E PORTOBELLO | 22
fresh pasta, broccoli florets, and sliced portobello mushrooms in a white wine shallot reduction

PROSCIUTTO E SPINACI  |  20
spaghetti tossed with prosciutto  & baby spinach in garlic & oil

PENNE PISTICCI  |  21
in a yellow and red vine tomato  sauce with chunks of homemade  mozzarella and basil chiffonade

RIGATONI ALLA VODKA  | 22
vodka, light cream, tomato, aged parmigiano, and the perfect bite of spice

FETTUCCINE AI FUNGHI  |  21
homemade fettucine tossed with a trio of warm, earthy mushrooms 
+ add truffle oil  |  4

PAPPARDELLE ALLA BOLOGNESE |   23
flat ribbon pasta cut in house just for our famous bolognese sauce
+ make it vegan  |  4

ARTICHOKE RAVIOLI  |  21
silky white sauce with sweet onion and fresh mint
+ add spicy italian sausage  |  7

MALTAGLIATI WITH RICOTTA,  SPINACH AND LAMB | 24
slow cooked lamb ragu over flat noodles with baby spinach and a dollop of ricotta to keep it light

SECONDI PIATTI

MEATBALLS AND POLENTA |   19
flat ribbon pasta cut in house just for our famous bolognese sauce
+ make it vegan  |  4

CHICKEN IN SAGE  |  26
citrus marinated chicken paillard, grilled with sage and served under a bed
of baby arugula and chopped plum tomatoes

GRILLED SALMON FILET  |   29
served medium rare with oven roasted potatoes & tomatoes & broccoli rabe

BLACK ANGUS SKIRT STEAK  |   32
seared on the grill with a mixed farm salad & rosemary potatoes

CONTORNI

SAUTEED GREENS  |  8
BROCCOLI RABE  |  9
IMPORTED ITALIAN SAUSAGE | 9
ROASTED POTATOES | 8

all prices are for cash payment and a 2.35% fee will be passed on to card transactions

all dishes and prices are subject to change. please consult the takeout menu for our current offering

WEEKday lUNCH

Mon THRU fri 12-3

INSALATE

INSALATA MISTA   |  10
tender mesclun mix with cherry tomatoes and a creamy whipped balsamic dressing

HOUSE CAESER SALAD  |  14
chopped hearts of romaine tossed in a classic anchovy-based dressing, served with baked parmesan crisps and a hard-boiled egg

INSALATA PISTICCI  |  16
baby spinach tossed with crispy potatoes and pancetta lardons, drizzled with an aged balsamic reduction

BEET SALAD | 17
sliced beets, toasted pistachio, goat cheese, over baby arugula

ROASTED PUMPKIN SALAD  |   16
roasted pumpkin caramelized until slightly sweet, shiitake mushroom, feta, pignoli nuts, and a light honey balsamic dressing over baby spinach

ADD A PROTEIN TO YOUR SALAD:

Chicken Paillard | + 8 Grilled Salmon Fillet | + 11 Marinated Steak Slices | + 11 Entire Sliced Portobello Cap | + 8

Zuppa

MINESTRONE   |  9
clear tomato & al dente veggies like Nonna makes
+ make it a filling meal portion  |  4

pasta piccola

PENNE PISTICCI  |  14
in a yellow and red vine tomato sauce with chunks of homemade mozzarella & fresh basil

PROSCIUTTO E SPINACI  |  15
spaghetti tossed with prosciutto  & baby spinach in garlic & oil

RIGATONI ALLA VODKA  | 16
vodka, light cream, tomato, aged parmigiano, and the perfect bite of spice

FETTUCCINE MUSHROOM  |  17
fresh fettucine with a trio of portobello, shiitake, & cremini mushrooms in a light wine sauce

PANINI

ON ITALIAN CIABATTA WITH A SIDE OF GREENS

PROSCIUTTO MOZZARELLA |   14
imported prosciutto and mozzarella fatta in casa with fresh basil leaves & pomodoro

TUNA ARRABIATA  |  14
imported italian tuna (makes all the difference), special spices, thin sliced jalapeno and tomato

POLLO PERFECTO  |   14
citrus marinated chicken breast, baby arugula, tomato & basil aioli

GARDEN GOODNESS  |   14
portobello mushroom caps, sliced avocado, red onion, tomato & melted provolone

all prices are for cash payment and a 2.35% fee will be passed on to card transactions

all dishes and prices are subject to change. please consult the takeout menu for our current offering

WEEKEND BRUNCH

SAT & SUN 11-3

BRUNCH CLASSICs

LEMON RICOTTA PANCAKES | 17
the legend lives on, possibly the best pancakes you will ever have

CHALLAH FRENCH TOAST | 17
with, italian mascarpone, seasonal fruit, and organic maple syrup

BACON EGG AND CHEESE | 15
on a freshly baked croissant with thick cut bacon and roasted potatoes on the side

AVOCADO TOASTS | 15
avocado and chickpea mash, with Maldon sea salt flakes and Calabrian chili

SPINACH FETA OMELETTE | 16
baby spinach, feta crumbles, and three eggs with greens and potatoes on the side

UOVA CONTADINE | 17
two poached eggs with a rich peperonata sauce over ciabatta crostini with greens and potatoes

Steak and Eggs  | 24
black angus hanger steak with soft scrambled eggs & a side salad

HEALTHY VS. HEARTY

BEET SALAD | 18
sliced beets, toasted pistachio, goat cheese, over baby arugula

ROASTED PUMPKIN SALAD | 17
roast pumpking caramelized until slightly sweet, with shiitake mushroom slivers, feta crumbles,
pignoli nuts, and a honey balsamic dressing over baby spinach

GRILLED SALMON SALAD | 24
served medium rare, with a bed of farm greens with whipped balsamic

FETTUCCINE CARBONARA | 19
fresh ribbon pasta tossed with pancetta, eggs & cream

SPAGHETTI AL POMODORO  |  14
our classic tomato sauce cooked to perfection with molto TLC
+ add house meatballs  |  8
+ add plant based meatballs  |  9

RIGATONI ALLA VODKA  | 22
vodka, light cream, tomato, aged parmigiano, and the perfect bite of spice

SIDES

Thick Cut Bacon | 8 Smoke Salmon | 9 Sausage | 9 Potatoes | 7 

all prices are for cash payment and a 2.35% fee will be passed on to card transactions

all dishes and prices are subject to change. please consult the takeout menu for our current offering