Thursday, December 4th

Fried Calamari, lemon and fennel with aioli  10, 15

Assorted Antipasto Platter 15.5
Vegetarian  15.5

Housemade potato chips with reggiano
and white truffle oil  7

Baked Gnocchi with chestnut cream 
and peppercress sprouts  9

***

Soup of the Day  5

House Salad   3, 6.5

Caesar Salad   5, 9 
with grilled chicken  13 or fish of the day  17

Gorgonzola Salad with chopped romaine, radicchio, gorgonzola, walnuts and fuji apple
in a walnut oil vinaigrette  5, 9

Arugula Salad with grilled prawns, avocado,
grapefruit and lemon oil  9.5 

***

Fantos Pork Meatballs on linguine
with a spicy tomato sauce  11, 15

Spaghetti Carbonara with bacon, egg, chili flakes,
black pepper and reggiano  14.5

Housemade Ravioli with pecorino, ricotta, goat cheese, spinach and zucchini, served with a choice of marinara, pesto or alfredo sauce  15

Malfatti hand cut pasta with porcini and crimini mushrooms, roasted tomato, vermouth and cream 16.5

Linguine Carciofi with chicken breast, artichoke hearts,
zucchini, carrots, asiago cheese
and extra virgin olive oil  16.5

Linguine Rustica with spicy Italian sausage,
roasted eggplant, peppers and tomato  16.5

Cannelloni baked crepes filled with roasted chicken,
fontina and sage in a tomato garlic cream  12, 16.5

Linguine Gamberoni grilled wild prawns
on spinach linguine with garlic, extra virgin olive oil
and chili flakes  20

*Linguine Puttanesca with tomato, olives, hot pepper, anchovies, capers and garlic  13.5
with goat cheese  15.5

*check for availability

***

Arugula Pappardelle with chanterelle mushrooms, madeira, white truffle oil and shaved reggiano  19

Pan-seared St. Peter's Fish with lobster cognac cream, escarole and pearl cous cous  22

Milk Braised Lamb Ragu on arugula pappardelle
with toma cheese and lemon zest  19

Roasted Chicken Breast with balsamic reduction,
roasted garlic, spinach and roasted potatoes  19

Veal Osso Buco with pickled cherry peppers,
pumpkin polenta, cipolline onions and demi glace  21

Grilled Piemontese Top Sirloin Steak
with artichoke pecorino butter, 
russet potato gratin and haricots verts  14, 22

18% GRATUITY ADDED FOR PARTIES OF 6 OR MORE

SORRY, NO SEPARATE CHECKS

WE ACCEPT MASTER CARD / VISA / AMEX / DISCOVER

To substitute spinach for pasta (in most dishes) add $3.00.

To add chicken to pasta (in most pasta dishes) add $3.50.