Cena (Dinner)


Bruschetta Campagnolo
A generous grilled slab of our crusty house-baked Pane Pugliese, slathered with diced tomato, garlic, and basil, topped with melted mozzarella di bufala.
Torre di Caprese
‘Tower’ of fresh slices of fior di latte Mozzarella, layered with sliced tomatoes, fresh basil, garlic, and extra-virgin olive oil.
Affettato Misto
Sliced Cured Meats: Speck, Prosciutto crudo, Salami Calabrese, and Mortadella, served with Bibanesi handmade breadsticks.

Primi Piatti

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 coi Carciofi e Fungli
Artichoke and wild mushroom lasagna with layers of spinach pasta, bechamel sauce, and Grana Padano cheese.
Spaghetti alla Carbonara
Gragnano Spaghetti Sauced with fresh Allen Farm eggs, Guanciale, Fulvi Pecorino Romano, Olive Oil, Maine Sea Salt and Pepper.
Tagliatelle ai Porri
Fresh Ribbons of Talgiatelle Egg Pasta, sauced with Leek, Rosemary and San MarzanoTomatoes.
Pesto alle Briciole

Fresh Tagliolini pasta, sauced with smooth and creamy house-made Pesto with Basil, Parsley, Mint, Grana Padano, homemade breadcrumbs.

Penne alla Norma
Penne, diced fried eggplant, tomatoes, fresh basil, fior di latte mozzarella.
Scampi all Busara
Traditional Venetian-style shrimp with Gragnano Spaghetti in a spicy tomato sauce.
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.


Costata di Manzo alla Griglia
16 oz. Wood Grilled Angus Ribeye, served with oven roasted potatoes and sautéed spinach.
Pollo al Mattone
Free-Range 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.
Classic Florentine-style meatloaf; beef, pork, onion, thyme, fresh breadcrumbs, Grana Padano and Pecorino Romano cheeses, glazed with red pepper mostarda.


Spinaci Saltati
Baby spinach sautéed with garlic and olive oil.
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.