3 Course Menu
Available Monday-Thursday only
Risotto rice balls stuffed with mozzarella, lightly fried and served on a bed of tomato confit.
Pomodoro e Mozzarella (GF)
Alternating slices of homemade mozzarella & local tomatoes; drizzled with extra virgin olive oil and balsamic reduction.
Caesar Salad (GF)
Whole leaves of baby Romaine tossed in a white truffle infused dressing.
Served with white anchovies and a fried poached egg.
Organic House Salad (GF)
Mixed greens tossed with Asiago, olives, onions, cherry tomatoes and raspberry vinaigrette.
Beet Salad (GF)
Beets marinated in white balsamic and honey served with goat cheese mousse and toasted sliced almonds.
Insalata di Rucola (GF)
Arugula tossed in a balsamic vinaigrette and finished with red onions and grated Parmigiano cheese.
Gluten free pasta available upon request.
Penne alla Puttanesca (GF)
Smothered in a classic sauce of heirloom cherry tomatoes, olives, capers and garlic. Finished with grated Asiago cheese.
Rigatoni Bolognese (GF)
Homemade rigatoni pasta tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine. Topped with shaved Parmigiano Reggiano.
Indian Fusion Masala Ravioli
This homemade Indian – Italian fusion ravioli is stuffed with ricotta cheese, English peas,
ginger and coated in a spicy tomato cream sauce. Finished with a curry leaf pistachio pesto.
Gnocchi Con Funghi (GF)
Homemade potato dumplings with sautéed wild mushrooms and fresh Mozzarella. Accented with white truffle oil.
Panko crusted boneless chicken breast topped with a plum tomato sauce and melted mozzarella di Bufala. Served with a side of Rigatoni pomodoro.
Grilled and served with grilled zucchini and roasted peppers. Finished with a white wine, cherry tomato & caper sauce.
Topped with tomato confit and shaved Parmiggiano; served with a side of rucola salad.
Vanilla Crème Brulee (GF)
Served with fresh berries.