DINNER

Linguine Tartufo is back for the Winter!

Linguine tossed in truffle oil and cheese topped with fresh truffle shavings. Served with a glass of wine for only $25.

  • 20

ANTIPASTI

Portobello Tartufato

Baked portobello mushrooms with prosciutto di parma and fontina cheese. Topped with Italian parsley and truffle oil.

  • 16.00

Fritto Misto

Fried calamari and veggies tossed with sea salt and fresh leeks.

  • 17.50

Involtini di Melanzane

House made rolled eggplant stuffed with ricotta and goat cheese in a fresh sun-dried tomato sauce.

  • 16.5

Carpaccio di Manzo

Thin slices of raw beef tenderloin marinated with lemon and EVOO. Topped with baby arugula and pecorino romano.

  • 18

INSALATE

Insalata di Finocchio

Shaved fennel, orange segments, walnuts, and goat cheese, with a truffle lemon oil

  • 12.50

Insalata Tricolore

Organic baby arugula, radicchio, and frisee, tossed with dried cranberries, walnuts and dry ricotta cheese, in a pomegranate vinaigrette.

  • 12

Insalata di Pere

Organic baby arugula with green pear, gorgonzola, prosciutto crisps, tossed in white balsamic olive oil.

  • 12.50

Insalata Invernale

Organic baby arugula tossed with red beets, red onion, toasted almonds, and goat cheese, in a honey, balsamic dressing.

  • 12.50

PRIMI PIATTI

Spaghetti ai Gamberi e Caffe

Spaghetti pasta sautéed with shrimp, bay scallops, roasted tomatoes, sun-dried tomatoes, in a white wine sauce, finished with ground Illy coffee.

  • 21.50

Gnocchi alla Birra

Potato dumplings sautéed with speck, wild mushrooms, and parmesan, in a Moretti beer sauce.

  • 22.50

Pasta di Zucchine, plant based^

Strips of zucchini, sautéed with mix bell pepper, mini heirloom tomatoes, carrots, green onions and basil in garlic olive

  • 19

Bucatini alla Carbonara

Bucatini pasta sautéed with Guanciale, cream and egg yolk (^), topped with all-natural pecorino

  • 21.5

Linguine ai Frutti di Mare

Linguine pasta with mussels, clams, shrimp, calamari, and scallops in a light, spicy, tomato sauce.

  • 24.5

Linguine Luci Johnson^

Wild caught shrimp, cherry tomatoes, mixed mushrooms, organic arugula, and crushed red pepper flakes in a garlic olive oil sauce

  • 22.5

SECONDI PIATTI

Vitello al Porcini

Veal scaloppini, sautéed with porcini mushrooms, in a brandy sauce.

  • 30.50

Tagliata di Manzo

Grilled beef prime loin steak crusted with black and pink peppercorn, served with sautéed wild mushrooms in a black currant reduction and truffle oil.

  • 31.5

Pollo alla Valdostana

Roasted chicken breast filled with ham and fontina cheese, sautéed in a brandy cream sauce. Served alongside sautéed spinach.

  • 25.00

Veal Ossobucco

Bone-in veal shank braised in vegetable, tomato, Barolo sauce. Served with saffron risotto.

  • 30.50

Cacciucco

Traditional Italian seafood stew with clams, mussels, shrimp, calamari, fish, and sea scallops, in a light spicy tomato, white wine broth. Served with grilled Andiamo bread.

  • 29.5

CONTORNI