House blended and marinated olives-red Cerignola, niçoise, and Castelvetrano

House made mozzarella, rolled in risotto, battered and lightly fried over marinara

House ravioli pasta filled with Brooklyn style bolognese, ricotta, and herbs. Lightly fried with marinara

A ball of creamy mozzarella served over blistered heirloom cherry tomatoes with basil and garlic crostini

American beef Wagyu, pounded thin and served over horseradish cream, topped with arugula dressed in herbed lemon vinaigrette & parmesan

House marinara, chili flake, and sheep's milk feta cheese broiled and served with garlic crostini

Battered and fried calamari, lemon wheels, bell peppers, and market fish trimmings

Select three curated antipasti for your first course

Select five curated antipasti for your first course

Apple & Bacon Bistro Salad Mixed greens dressed with mustard vinaigrette & topped with sliced apples, goat cheese & bacon

Spring mix lettuce tossed in chianti vinaigrette, dressed with shaved radish, cherry tomato, & pecorino romano

Chopped romaine hearts, house caesar dressing, grana padano cheese, focaccia crouton

Baby arugula tossed in aged balsamic, dressed with shaved ricotta salata and cherry tomato

Pumpkin Bolognese Ground beef & pork w/ creamy butternut squash and pumpkin puree tossed with Mezzi rigatoni noodle

Rigatoni noodles tossed in mildly spiced arrabbiata sauce, sweet fennel sausage, goat cheese

House made ravioli filled with shiitake and cremini mushrooms blended with ricotta cheese and served with porcini cream sauce

Orecchiette 'little ear' pasta tossed into brooklyn style Bolognese sauce (beef, veal, pork, guanciale) topped with parmesan cheese and parsley

Classic arborio rice risotto with roasted butternut squash served with four seared scallops and balsamic reduction

Ricotta Cavatelli pasta, cauliflower, root vegetables, pancetta & sage brown butter

Fontina, Mozzarella, Bechamel, tossed with Penne pasta, baked and topped with Pecorino Romano ***CANNOT BE MADE GLUTEN FREE***

Seared polenta cake, served with middle neck clams and Bottega sauce

Layers of house pasta (spinach and regular), bechamel, bolognese sauce, mozzarella, and ricotta cheese ***CANNOT BE MADE GLUTEN FREE***

Pappardelle pasta tossed in alfredo, served with Gulf shrimp

Vegan pasta dish featuring seasonal menu items

classic Brooklyn style bolognese (veal, pork, beef, guanciale, cream) served over roasted spaghetti squash *gluten free

Orecchiette 'little ear' pasta tossed into brooklyn style Bolognese sauce (beef, veal, pork, guanciale) and topped with grana padano and parsley

***CANNOT BE MADE GLUTEN FREE***Fontina, Mozzarella, Bechamel, and Pecorino Romano cheeses tossed with Penne pasta and baked*cannot be made gluten free

Faroe Island Salmon, seared and served with dill cream sauce

Lightly breaded chicken breast, pan fried and served with lemon beurre blanc and capers

Lightly breaded chicken breast, pan fried and served with Marsala wine and mushroom sauce

***CANNOT BE MADE GLUTEN FREE 8oz (aged Cheshire) Pork Tenderloin from Niman Ranch pounded flat and dredged in an egg-wash with flour and Italian breadcrumbs. Finished with beurre blanc and capers.

***CANNOT BE MADE GLUTEN FREE Our iconic (2) 6oz Dry-aged meatballs made from dry-aged beef, veal, pancetta, and ground pork, topped with Sunday Sauce, shredded parmesan, and parsley.

8oz center-cut filet from Buckhead Beef served with a veal demi-glaze and roasted garlic.

***CANNOT BE MADE GLUTEN FREE Our iconic 6oz Dry-aged meatball (1) made from dry-aged beef, veal, pancetta, and ground pork, topped with Sunday Sauce, shredded parmesan, and parsley.

Spaghetti noodles tossed in house marinara

Butternut Squash, Rosemary, Balsamic

finely ground corn meal, cooked slowly with cream, butter, pecorino romano

Veg and More Squash, thyme, evoo, salt and pepper

broccoli, olive oil, garlic, salt and pepper garnished with grana padano

Collard Greens slow cooked with crispy pancetta, ham hock, brodo, julienne onion, vinegar

Spaghetti noodles tossed in house marinara

Butternut Squash, Rosemary, Balsamic

finely ground corn meal, cooked slowly with cream, butter, pecorino romano

broccoli, olive oil, garlic, salt and pepper garnished with grana padano

Collard Greens slow cooked with crispy pancetta, ham hock, brodo, julienne onion, vinegar

Spring mix lettuce tossed in chianti vinaigrette, dressed with shaved radish, cherry tomato, & pecorino romano

Chopped romaine hearts, house caesar dressing, grana padano cheese, focaccia crouton

Baby arugula tossed in aged balsamic, dressed with shaved ricotta salata and cherry tomato

spaghetti noodles tossed in brooklyn style bolognese sauce

spaghetti squash tossed in brooklyn style bolognese sauce

House ladyfingers, espresso liquer, whipped cream, cocoa

Luxardo and Marachino, ricotta, cocoa, filled into classic cannoli shells

An Italian rendering of Key Lime Pie on amaretto crust with house limoncello