|Bruschetta del Scorpione|
A generous grilled slab of our crusty house-baked Pane Pugliese, slathered with Purple Haze goat cheese, piled high with fresh picked lobster meat and roasted red peppers, topped with melted mozzarella di bufala.
Crisp ovals (2) filled with creamy mashed potato, mozzarella, spinach, and Bianco sweet Italian sausage, rolled in breadcrumbs and deep-fried.
Sliced Cured Meats: Speck, Prosciutto crudo, Salami Calabrese, and Mortadella, served with Bibanesi handmade breadsticks.
|Pappardelle al Cinghiale|
Wide ribbon noodles with a sauce of wild boar, aromatic vegetables, and rosemary.
|Gratinata di Gamberi e Radicchio|
Oven-baked gratin of fresh tagliolini pasta, radicchio, shrimp, fresh cream, and Parmigiano Reggiano.
|Lasagna All’ Aretina|
Layers of paper-thin, fresh egg pasta, duck ragu, parmigiano, and bechamel sauce.
|Spaghetti alla Carbonara|
Gragnano Spaghetti Sauced with fresh Allen Farm eggs, Guanciale, Fulvi Pecorino Romano, Olive Oil, Maine Sea Salt and Pepper.
|Tagliatelle al Ragù|
Fresh Ribbons of Egg Pasta, Sauced with Bolognese-Style Meat Sauce and finished with a touch of fresh cream.
|Penne All’ Arrabbiata|
Gragnano Penne pasta tossed in a hot and spicy San Marzano tomato sauce.
|Penne alla Norma|
Penne, diced fried eggplant, tomatoes, fresh basil, fior di latte mozzarella.
|Gemelli con Salsiccia e Cima di Rape|
Setaro Gemelli Pasta with Bianco Sweet Sausage and Broccoli Rabe
|Melanzane alla Parmigiana|
Layers of thinly sliced, fried eggplant slices with tomato-basil sauce and bechamel.
|Pappa al Pomodoro|
Tuscan tomato-bread soup: Rich Chicken broth, San Marzano DOP tomatoes, house-baked Pane Toscano, fresh basil, garlic, pinch of hot pepper flakes.
|Bistecca alla Fiorentina|
Dry-Aged, Prime Porterhouse steak, perfectly seared on our wood-fired grill, served rare to preserve its phenomenal texture and flavor. Accompanied by fagioli al fiasco (slow-simmered white beans with sage, prosciutto, white wine, and olive oil).
|Pollo al Mattone|
Statler chicken breast marinated with Dario Cecchini’s ‘profumo del chianti’ spice mixture and lemon, flattened, and seared on our wood-fired grill. Served with roasted rosemary-garlic potatoes.
|Tagliata di Manzo|
Boneless ribeye steak, grilled over the wood fire and sliced. Served over arugula and topped with slivers of Stravecchio Parmigiano Reggiano cheese.
|Fagioli al Fiasco|
Cannellini beans, sage, garlic, and pancetta, slow-simmered in a water bath for five hours with olive oil and white wine.
|Patate alla Cesare|
Thinly sliced potatoes, layered with Parmigiano Reggiano, oregano, Maine sea salt, and pepper.
Baby Spinach, Grilled Wild Mushrooms, Crumbled Parmigiano Reggiano, Roasted Garlic-Balsamic dressing.
Romaine lettuce, cubes of salami nostrano and mortadella, sliced prosciutto cotto, and Aged Provolone. Tomatoes, red and yellow bell peppers, onion, celery, cucumber, and Kalamata olives. Tossed with red wine vinegar and extra-virgin olive oil.