Roasted garlic served with crostini and a variety of accompaniments.
17.95
French Onion Soup
Traditional French onion soup enhanced with shallots and chives, topped with gruyére and finished under the broiler.
12.95
Panzanella
Traditional florentine salad of cucumber, onion, tomato and tuscan-style bread tossed in olive oil and vinegar... with basil, capers and anchovies.
7.95
Veal
Veal scallopini lightly breaded and sautéed with garlic, mushrooms, prosciutto, and sage. Deglazed with marsala and lemon, finished with butter. Served with orzo and asparagus.
49.95
Linguine with Vegetables
Linguine tossed with sautéed asparagus, artichoke hearts, peppers, shiitake mushrooms, sun dried tomatoes, and oregano. Topped with Romano and hand-whipped ricotta.