chef’s selection of house-cured salumi and imported cheese with seasonal accompaniments and torta fritta bread

calabrian chili butter, extra virgin olive oil

sea salt & whipped feta

Louisiana Gulf shrimp, calabrian chili butter

butternut squash, honey herb vinaigrette, hazelnuts

polenta, oyster mushrooms, focaccia

little gem & crostini

lemon vinaigrette, stracciatelle, grapes, spiced pecans

tomato, fresh mozzarella, basil

tomato, mozzarella, spicy salami, capers, olives

house ricotta, mozzarella, roasted garlic, basil

tomato, mozzarella, spicy salami, bacon, fennel sausage, Chisesi ham

house-cured pancetta, peaches, honey, onion

squid ink infused pasta with lemon butter, blue crab, & fresh herbs

crema al tartufo, black truffle, Parmigiano Reggiano

house made rigatoni tossed with a spicy tomato sauce & fresh basil - topped with parmigiano reggiano

pear ricotta, brown butter, hazelnut

wild boar ragu’, orange gremolata, grana padano

4 layers of green pasta (pasta verde) layered with bechamel, pork ragu, & topped with mozzarella

spicy tomato sauce, meatballs, & spaghetti

spaghetti with garlic, oil, and Parmigiano Reggiano

broccolini, tonnato, muddica

radicchio, arugula, heirloom tomatoes, creamy fonduta

crispy herbed potatoes & Calabrian chili garlic butter

lady fingers, espresso, mascarpone

banana cake, caramel, peanut brittle

chocolate hazelnut pudding, coconut cream, chocolate bark

apricot coulis, whipped mascarpone