Our salumiere's selection of meats, cheeses, and accompaniments

Eight different sliced meats topped with olives, artichoke hearts, grilled mushrooms, sundried tomatoes, parmigiano reggiano, taralli crackers & grissini

Assortment of three different Italian cheeses, served with accompaniments

Aged prosciutto di Parma & fresh Mozzarella di Bufala topped with toasted pistachio

Dry-cured beef carpaccio, topped with arugula, tossed in lemon dressing & shaved Parmigiano Reggiano

Fresh burrata, Italian mortadella over pistachio pesto

Marinated anchovies served over roasted peppers, capers, arugula & basil pesto oil

Creamy Ricotta mixed with roasted walnuts, honey, served with peaches over balsamic reduction

Crispy fried artichoke hearts, cacio e pepe cream

Breaded and fried rice balls stuffed with mozzarella di bufala

Local organic market greens tossed in a lemon dressing with shaved parmigiano reggiano

Fresh Mozzarella di Bufala, beefsteak tomatoes, basil, olives, and balsamic onions over mixed greens

Little gem lettuce, butter croutons, crispy pork guanciale, mixed with our signature Caesar dressing and topped with shaved Parmigiano Reggiano

Cannellini Beans, Savoy Cabbage, Kale, And Potatoes Served With Garlic Toast

Mozzarella di bufala, tomato, basil & pesto

Finocchiona IGP, aged pecorino toscano and honey on stirato bread

Prosciutto, mozzarella di buffalo, tomato, & basil

Parmacotto, pepperoncini, asiago, roasted peppers, & arugula

Imported Italian mortadella, strachatella, pistacchio cream, confit tomatoes, basil

Bresaola, arugula, parmigiano reggiano with a balsamic glaze

Tomato sauce, meatballs, parmigiano reggiano on stirato

House-made fennel sausage, cherry and sundried tomatoes, broccoli rabe, butter, Parmigiano Reggiano

House-made spaghetti with Pecorino Romano, Parmigiano Reggiano, and black pepper

Our signature blend of cured meats in a D.O.P. San Marzano tomato sauce and Pecorino Romano

Fresh basil pesto, toasted pine nuts & parmigiano reggiano

Our signature lasagna of a pork and angus beef ragu, Bechamel, topped with Parmigiano Reggiano

Aged carnaroli rice with seasonal mushrooms

Pan seared sea bream over zucchini, basil purée, with sautéed cherry tomatoes & snow peas

Grilled, 5 oz.or 8oz. prime skirt steak served with roasted fingerling potatoes & herb mayonnaise

Organic, panko breaded chicken breast, served with an arugula, cherry tomato & roasted apple salad, topped with spicy honey

Herbed pork loin sandwich with Provolone, pickles & hot calabrese red pepper sauce

Three meatballs made of pork butt and grass fed beef, in a plum tomato sauce topped with parmiggiano reggiano and served with garlic toast

Broccoli rabe sautéed with garlic oil, chili flakes and anchovies, topped with bread crumbs

Sweet and savory Sicilian eggplant relish served cold with red and yellow peppers, onions, olives, capers, celery & herbs

Ricotta cheesecake with fresh whipped cream & mixed berries coulis

Two or three ricotta filled cannoli, dipped in chocolate chips and pistachios

Chocolate mousse with berries

Warm apple cinnamon cake

Traditional Italian custard

Chefs choice

Thinly sliced bresaola, a lean dried salted beef from the Valtellina, a long Alpine valley in the Lombardy region of Northern Italy

Sweet hunter salame, made with juniper berries and red wine

Thinly sliced cured pork shoulder from Northern Italy

Thinly sliced Tuscan salami flavored with fennel seeds

A thinly sliced large Italian sausage or luncheon meat, originating from Bologna

A thinly sliced high-quality Italian ham, from Parma Italy

Rolled pork belly & loin in Mediterranean mixed herbs

Slow-cured spicy hot salami. Named after Calabria, located in Southern Italy

Slow dry-cured soppressata aged for a minimum of 6 weeks resulting in a classic, developed salami flavor

Dry-cured, lightly smoked ham. Produced in South Tyrol, Northern Italy

Italian pasteurized cheese made from cow's milk. Origin: Veneto

A fresh pasteurized Italian cow milk cheese. Origin: Puglia

Region-sardegna savory, spicy

A cow's milk semi-soft cheese which comes only from Val d'Aosta, Italy. Not pasteurized

A soft-ripened cheese made from a blend of sheep's, cow's, and goat's milk. Pasteurized

Italian, raw, pasteurized sheep's milk cheese encrusted with small specks of white and black truffles

Mozzarella is made from the milk of domestic water buffalo

An Italian hard, granular cheese produced from cow's milk

Made throughout Tuscany, it is known for its slightly flaky texture and rich, olivey, and very nutty flavor. Pasteurized

Pasteurized

An Italian soft-ripened cheese of the stracchino family. Made from cow, goat, and sheep milk. Pasteurized

Region-campania delicate, smoky, woody

A semisoft, washed-rind, smear-ripened Italian cheese. The cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang. Pasteurized

mint, rosemary, lime, sprite, and soda

Pineapple, cucumber, lemon, simple, soda

White tea, elderberry and ginger

Gran Centenario Reposado, hibiscus, Dolin Rouge, lime, agave, Isotta Rose

Agricolo Italian Gin, green grapes, simple, lemon, Campari

Agricolo Italian Gin, Cucumber, Dolin Dry

Herradura Blanco, blood orange, Bergamot- to, Campari, peperoncini, chili & lime salt rim

Villa Massa Amaretto, Bulleit Rye, lemon

New Amsterdam Gin, Triple Sec, lime, Prosecco, Aperol

Bourbon, Aperol, Amaro Nonino, Lemon

New Amsterdam gin, Cocchi Americano, Braulio Amaro

Banger mezcal, Campari, Dolin rouge

Bulleit rye, Campari, doulin rouge

limoncello, lemon juice, basil, prosecco, soda

St Germain, Mint, Lime, Simple and Prosecco

Prosecco, Amaro Montenegro, Ginger Beer

Sparkling Rose, Campari, Lemon

Pruno Lambrusco, Cochi Americano, Cardamaro

Milano vodka, signature Bloody Mary mix, spietze forte spices, Calabrian peppers