Jumbo lump crabmeat over mixed greens with heirloom tomatoes, roasted red peppers and avocado, served with house vinaigrette.
Tagliata di Filetto - Piccolo
$36
Prime filet sliced over arugula with shaved Parmigiano Reggiano and lemon-infused olive oil.
Tagliata di Filetto - Grande
$68
Prime filet sliced over arugula with shaved Parmigiano Reggiano and lemon-infused olive oil.
Primi Piatti
Seasonal pastas — the heart of the Italian table. Many guests enjoy one for the table before their second course.
House Favorite
Lasagna alla Bolognese
$29
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 | $18
Gnocchi Piselli e Prosciutto
$29
Potato gnocchi with sweet peas, prosciutto, and shallots in a light cream sauce, finished with Parmigiano Reggiano.
Add Italian sausage | $8
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.
Penne all’Arrabbiata
$26
A Roman classic — penne in a fiery tomato sauce with Italian sausage.
Nonna Novella’s Bolognese
$29
A cherished family recipe from Kevin’s mother — 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 Specials
Porcini e Truffle Ravioli
$31
Ravioli filled with porcini, truffle, and ricotta, tossed in a white wine cream and finished with fresh-grated black truffle.
Pesto e Scampi
$36
Linguine tossed in house-made basil pesto with sautéed jumbo Gulf shrimp.
Jumbo Lump Crab Penne alla Vodka
$39
Penne folded into a smooth vodka cream sauce with jumbo lump crabmeat.
Secondi Piatti
The main course Enjoy after pasta.
House Favorite
Veal Osso Buco
$65
Slow-braised and roasted veal shank over soft polenta. One of Northern Italy’s most traditional second courses.
Chicken Parmigiana
$36
Breaded chicken cutlet with Parmigiano and Asiago, finished in tomato sauce and served with linguine.
Tonno di Liguria
$39
8oz pan seared yellow fin tuna seared to a rare center, paired with a vibrant Ligurian salsa verde, served with ribbons of grilled zucchini and squash.
Chilean Sea Bass al Cartoccio
$68
Chilean sea bass roasted in parchment with fingerling potatoes, spinach, seasonal vegetables, lemon, cherry tomatoes and white wine.
Veal Piccata
$42
Breaded veal cutlet sautéed with butter, capers, shallot, and white wine, brightened with lemon and paired with sautéed peppers, onions, and garlic cloves.
Veal Chop
$69
14 oz bone-in chop, seared and oven-finished with roasted rosemary potatoes and Parmesan-crusted Roma tomatoes.
Center-Cut Filet Mignon
$68
8 oz grilled prime filet, finished with your choice of green peppercorn or Dolce Gorgonzola sauce, served with sautéed spinach and pine nuts.
Add Jumbo Lump Crab | $24
