INSALATE/SOUP
- Beet salad with baby greens, bermuda onions and a red wine vinaigrette topped with goat cheese 12
- Escarole and white bean soup 6
ANTIPASTO
- Sauteed shrimp, cherry tomatoes, extra virgin olive oil and basil topped with feta cheese served over garlic toast 14
- Lightly fried calamari with sliced chorizo and sauteed cherry peppers drizzled with a balsamic glaze 14
PIZZE
- Grilled chicken, ricotta, broccoli, sun dried tomatoes, mozzarella 18
- Pancetta, gorgonzola cheese, baby arugula, pepperoncini topped with a lemon olive oil 18
- Shiitake mushrooms, porcini mushrooms, fontina cheese, roasted garlic drizzled with truffle oil 18
ENTREES
- Cavatelli, broccoli, wood fired sausage with garlic and extra virgin olive oil topped with shredded asiago 17
- Pappardelle, shiitake mushrooms and radicchio in a porcini mushroom cream sauce topped with parmesan reggiano 18
*gluten free pasta and pizza available upon request