A composed seasonal salad of shaved celery root and crisp green apple in a bright lemon-Dijon vinaigrette, finished with chives, toasted pine nuts, and Parmigiano Reggiano.
Nicoletta
$14
Mixed greens with shaved red onion, cherry mozzarella, and cherry tomatoes in basil balsamic vinaigrette.
Caprese di Bufala
$26
Peak season tomatoes, bufala mozzarella, and basil, finished with cherry wood balsamic and balsamic pearls.
Jumbo Lump Crabmeat
$28
Jumbo lump crabmeat over mixed greens with heirloom tomatoes, blanched green beans, roasted red peppers and avocado, served with house vinaigrette.
Six layers of fresh pasta woven with slow-simmered bolognese, velvety béchamel, Parmigiano Reggiano, and mozzarella — the classic from Bologna.
Gnocchi Prima Luce
$26
Potato gnocchi in warm butter with garlic and fresh parsley, finished with lemon and Parmigiano Reggiano.
Add Jumbo Gulf Shrimp | $22
Gnocchi Piselli e Prosciutto
$29
Potato gnocchi with sweet peas, prosciutto, and shallots in a light cream sauce.
Add Italian sausage | $10
Spaghetti Aglio Olio Peperoncino
$23
Garlic, red pepper flakes, and extra virgin olive oil tossed with spaghetti.
Pumpkin Ravioli
$24
Ravioli filled with pumpkin purée, tossed in caramelized butter and sage.
Nonna Novella’s Bolognese
$29
Kevin’s mother’s cherished family recipe — this Northern Italian ragù begins with traditional soffritto and passata, slow-cooked for depth of flavor and finished with Parmigiano Reggiano and basil chiffonade over fresh fettuccine.
Chef's Specialties
Thoughtfully prepared, in limited quantities each evening.
Porcini e Truffle Ravioli
$31
Ravioli filled with porcini, truffle, and ricotta, tossed in a white wine cream and finished with freshly grated truffle.
Pesto e Scampi
$38
Linguine tossed with house-made basil pesto and sautéed jumbo Gulf shrimp.
Jumbo Lump Crab Penne alla Vodka
$40
Penne folded into a smooth vodka cream sauce with jumbo lump crabmeat.
Parmesan-crusted halibut finished with lemon butter, white wine, and thyme. Served with roasted green beans and toasted walnuts.
Tonno di Liguria
$39
8 oz yellowfin tuna pan-seared to a rare center, paired with a vibrant Ligurian salsa verde, served with ribbons of grilled zucchini and squash.
Chicken Parmigiana
$39
Breaded chicken cutlet, topped with tomato basil sauce, finished with Parmigiano and Asiago, served with linguine in a white wine cream sauce.
Veal Piccata
$44
Breaded veal cutlet sautéed with butter, capers, shallot, and white wine, brightened with lemon and paired with tri-colored peppers, zucchini, summer squash, and garlic cloves.
Center-Cut Filet Mignon
$68
8 oz grilled prime filet, finished with your choice of green peppercorn or Gorgonzola Dolce sauce, served with sautéed spinach and pine nuts.
Add Jumbo Lump Crab | $24
Veal Chop
$78
14 oz bone-in chop, seared and oven-finished with roasted rosemary potatoes and Parmesan-crusted Roma tomatoes.
Chef's Specialties
Thoughtfully prepared, in limited quantities each evening.
Chilean Sea Bass al Cartoccio
$66
Chilean sea bass roasted in parchment with fingerling potatoes, spinach, seasonal vegetables, lemon, cherry tomatoes and white wine.
Veal Osso Buco
$78
Slow-braised and roasted veal shank over soft polenta. One of Northern Italy’s most traditional second courses.
