Antipasti

BRUSCHETTA E FETA | 15
ROASTED BREAD TOPPED WITH DICED TOMATO, HERBS, OLIVE OIL

CHARCUTERIE BOARD | 34 (SERVES 2)
ASSORTMENT OF CURED MEATS, GIARDINIERA, CHEESE, OLIVES

POLPETTINE | 19
GROUND VEAL, TOMATO SAUCE, PARMIGIANO SHAVINGS, TOASTED CROSTINI

BURRATINA | 28
CREAMY BURRATINA, RUBY GRAPEFRUIT, AROMATIC MINT, PISTACHIOS

ARANCINI | 19
PANKO CRUSTED RISOTTO BALLS, BOCCONCINI, TOMATO SAUCE, SHAVED PARMIGIANO

ZUCCHINE FRITTE | 20
TENDER SLICES OF ZUCCHINI FLASH FRIED ON A BASED OF CREAMY AIOL

FAGIOLI E RAPINI | 18
KIDNEY BEANS, SAUTÉED RAPINI, OVEN BAKED

CALAMARI FRITTI | 20 (ADD SHRIMP 10)
SEMOLINA DUSTED CALAMARI, WEDGED LEMON, AIOLI SAUCE

CARCIOFI FRITTI | 19
CRISPY FRIED BABY ARTICHOKES TOSSED IN A BLEND OF PIAVE & PARMIGIANO CHEESE WITH BEET AIOLI

TRUFFLE FRIES | 16
TOSSED IN TRUFFLE OIL, TOPPED WITH PARMESAN AND FRESH HERBS

Insalate

BEET & ARUGULA | 18
ORANGE SEGMENTS, TOASTED ALMONDS, FETA, HONEY-CITRUS VINAIGRETTE

CASTELLO | 17
HERITAGE GREENS, CANDIED WALNUTS, HYDRATED CRANBERRIES, BALSAMIC VINAIGRETTE

CAESAR | 18 [ADD CRISP PROSCIUTTO 5]
CRISP ROMAINE, CROUTONS, PARMIGIANO SHAVINGS, CREAMY DRESSING

ADD ONS:
CHICKEN BREAST 12 | SHRIMP 14

Primi

SPAGHETTI CARBONARA | 26
GUANCIALE, WHISKED EGG YOLKS WITH PARMIGIANO, CRACKED BLACK PEPPER

AGNOLOTTI AI FUNGHI | 28
FIVE CHEESE AGNOLOTTI SERVED WITH SAUTÉED WILD MUSHROOMS IN A TRUFFLE BUTTER SAUCE

RIGATONI ALLA VODKA | 24
SVODAK SAUCE WITH CHILLE FLAKES AND FRESH BASIL

GNOCCHI TRE FORMAGGI | 29
HOMEMADE DUMPLINGS FUSED WITH A SELECTION OF CHEESE, PEA, PROSCIUTTO

PAPPARDELLE BOLOGNESE | 32
SLOW-COOKED BOLOGNESE, TOPPED WITH SHAVED PARMESAN

LINGUINE SCOGLIO | 35
TOSSED WITH A MEDLEY OF TENDER SHRIMP, CALAMARI, CLAMS, MUSSELS IN A LIGHT, TOMATO SAUCE

FETTUCCINE CREMOSA | 30
CHICKEN, ARUGOLA, IN A BRANDY CREAM SAUCE WITH A DASH OF PESTO

Secondi

BISTECCA TAVOLO | 60
CHIMICHURRI RIBEYE AAA 14OZ, TRUFFLE FRIES AND SAUTEED VEGETABLES

POLLO SCOTTATO | 32
GRAIN FED CHICKEN BREAST, SAUTEED MUSHROOM SAUCE, VEGETABLES AND POTATO

VEAL AL LIMONE | 32
TENDER VEAL MEDALLIONS, ZESTY LEMON SAUCE, VEGETABLES AND ROASTED POTATOES

SPIGOLA | 42
GRILLED SPIGOLA WITH VEGETABLES AND ROASTED POTATOES

SALMON GLASSATO D’CERO | 34
PAN SEARED FILLET TOPPED WITH SWEET CHILLI GLAZE SAUCE, VEGETABLES AND POTATOES

Pizza

Our dough is crafted using premium 00 wheat flour imported directly from Naples and naturally leavened with an ancient sourdough recipe that undergoes a slow fermentation process.

Al Pomodoro

REGINELLA | 24
TOMATO SAUCE, MOZZARELLA

JOJO’S | 28
TOMATO SAUCE, MOZZARELLA, SOPPRESSATA, ROASTED PEPPERS, BLACK OLIVES

MARIA’S | 27
TOMATO SAUCE, MOZZARELLA, PEPPERONI, MUSHROOM, ROASTED PEPPERS

ALLA DIAVOLA | 25
TOMATO SAUCE, MOZZARELLA, SPICY SALAMI, SPICY PEPPERS

Bianca

PIZZA MORTAZZA | 28
MORTADELLA, PISTACHIOS, DRIZZLE OF SPICY HONEY ON A FIOR DI LATTE BASE

FUNGHI | 25
MOZZARELLA, PESTO, MUSHROOMS

SAMANTHA’S | 27
MOZZARELLA, ARUGULA, SHAVED PROSCIUTTO, SLIVERS OF PARMIGIANO

“THERE IS NO SINCERER LOVE THAN THE LOVE OF FOOD”