Garlic and Rosemary
Pears, Walnuts, Talegio and Besciamella
Cured Tuna with Cannellini Beans, Onion, Mint, Lemon and Hot Pepper
Prosciutto, Speck, Mortadella, Salame and Parmigiano
Small Lettuces, Extra Virgin Olive Oil, Aceto Vivo and Shaved Parmigiano Reggiano
Fuyu Persimmons, Pancetta, Sliced Almonds, Yogurt-Honey-Lime Dressing
Butternut Squash, Chick Peas and Pearl Onions, Lemon, Hot Pepper, and Mint
Braised Chicken, Green Apple and Gorgonzola
Filled with Braised Short Ribs, Brown Butter, Sage and Sugo
Filled with Ricotta and Spinach in Pommarola
Clams, Mussels, Prawns, Calamari, Tomato, Herbs and White Wine
Leeks, Chanterelle Mushrooms and Parmigiano
Classic Emilian Meat Sauce
Fall Artichokes, Yukon Gold Potatoes, Corona Beans and Greens Wood Oven Fired in Terra Cotta
Grilled Monterey Calamari, Florida Hopper Prawns, Wild Arugula, Roasted Peppers, Castelvetrano Olives and Fregola
Chicken Breast Stuffed with Prosciutto and Aged Provolone
Marinated Vegetables, Egg, Anchovies, Lemon, Capers and Extra Virgin Olive Oil
Greater Omaha New York Minute Steak Grilled Balsamic Onions, Sugo and Spinach -Fennel-Potato Timballo
From Bologna, Studded with Pistachio
Crafted in Tuscan Style Fra Mani
Pork Salame with Fennel and Cracked Black Pepper
Smoked Prosciutto from Alto Adige
18-month Black Label
Garlic and Rosemary
Armagnac Cured Foie Gras, Duck Breast, Grapes, 15yr old Tradizionale Balsamico
Ahi Tuna with Lime, Hot Pepper, Mint, and Extra Virgin Olive Oil
Clams, Mussels, Prawns and Calamari, with Herbs, Garlic, Tomato and White Wine
Shaved Pecorino, Toasted Pine Nuts, and Lemon
Fuyu Persimmons, Besciamella, Walnuts and Gorgonzola
Wild Arugula, Artichokes, Avocado, Capers, Anchovies and Extra Virgin Olive Oil
Baby Beets, Cucumber and Chickpeas with Citrus, Pecorino Fresco and Tartufato
Small Lettuces, Extra Virgin Olive Oil, Aceto Vivo and Shaved Parmigiano Reggiano
Fuyu Persimmons, Pancetta, Sliced Almonds, Yogurt-Honey-Lime Dressing
Broccoli Rabe, Caggiano Sausage and Pecorino
"Little Torches' Pasta with Butternut Squash, Leeks, Chanterelle Mushrooms and Parmigiano
Tuscan Style Ragu of Wild Boar
Filled with Braised Short Ribs, Brown Butter, Sage and Sugo
Filled with Ricotta and Spinach in Pommarola
Classic Emilian Meat Sauce
Fish Selection of the Day
Fall Artichoke, Yukon Potato, and Corona Bean Stew, Greens and Chantrelles
Boneless Organic Mary's Game Hen, with Olive Oil Potatoes and Arugula Lemon Sauce
Grilled Niman Ranch Pork Rib Chop, Quince Mostarda, Spinach-Fennel-Potato Timballo
Lamb Shank Braised with Tomato, Herbs, Saffron, White Wine, and Fregola
Grilled Greater Omaha New York Steak with Artichokes, Onions, Potatoes, Peppers and Olives
Chicken Liver Crostini, Salumi, Fall Fruit, D.O.P. Pecorino. Wine Pairing: 2013 Fontaleoni Vernaccia di San Gimignano
"Priest Hats"Pasta filled with Butternut Squash and Parmigiano, Brown Butter and Sage. Wine Pairing: 2013 Isole e Olena Chianti Classico
Florentine Style Tuscan Pot Roast, Braised with Red Wine and Herb Soffrito. Wine Pairing: 2010 Pacina IGT Toscana Rosso
Spiced Pear Upside Down Cake, Sea Salt Caramel Gelato. Wine Pairing: 2005 San Felice, Vin Santo, Chianti Classico DOCG
Pecorino Toscano-Sheep's Milk-Tuscany, Italy; Gorgonzola Dolce Latte Cow's Milk Blue Cheese-Lombardia, Italy; Camembert -Cow's Milk - Burgundy, France
Prima's Trifle of Lady fingers, Mascarpone, Espresso, Rum and Cocoa
Spiced Pear Upside Down Cake, Sea Salt Caramel Gelato
A Plate of Assorted House made Cookies
Two Scoops: Vanilla, Chocolate, Coffee Dutch Almond, Sicilian Pistachio, Salted Caramel
Two Scoops: Mango, Lemon or Strawberry
Pastry Layered with Apple-Pineapple Compote, Rum Crema
Meyer Lemon, Raspberries and Pistachio Crema
Garlic and Rosemary
Prosciutto, Speck, Mortadella, Salame and Parmigiano
Classic Emilian Meat Sauce
Plymouth Gin, Carpano Antica Formula, and Campari with a touch of Fresh Orange
Old Scout Bourbon, Lemon Juice, Simple Syrup, Angostura Bitters, Ginger Beer
Sazerac Rye Whisky, Pernod, Peychaud Bitters, Simple Syrup, Lemon Peel
Fidencio Unico Mezcal Joven, Fruitlab Hibiscus Liqueur, Splash of Soda
Rhum Clement VSOP Rhum Agricole, Bitters, Sugar Cane Syrup, Orange, Amerena Cherry
Angels Share Bourbon, Carpano Antica Formula and Whiskey Barrel Aged Bitters
Aperol, Prosecco and a Splash of Soda
Amaro Montenegro, Real Cane Sugar Coca-Cola, Lime Juice
Beefeater Gin, Grapefruit Juice, and Elderflower Liquer
Absolut Vodka shaken with Pomegranate and Lemon Juice, Topped with Prosecco
a lower alcohol alternative to Campari, flavored with orangian, gentian, rhubarb and cinchona
a refreshingly bittersweet infusion to be enjoyed as you would Aperol or Campari
the original cocktail bitters essential for the Negroni, created by Gaspare Campari in 1860
moscato aromatised with a blend of herbs and spices; gentian, cinchona and bitter orange peels
white wine fortified with Italian brandy & more than 50 herbs, spices, roots and seeds
obtained from the marasca, a sour cherry variety, blended with honey and aged in ash wood
one of the most accessible amari, due to its sweeter flavor and caramel laced flavor
flavored with cardoon, this has a low alcohol content for amaro and drinks like vermouth rosso
similair to the cultish but unavailable Amer Picon; darker, heavier, earthier than it's cousins
offers the minty herbaciousness of Fernet with the sweetness of Amaro
sweet and spicy with herbal bitterness from Basilicata
remarkable blend of fruits, herbs, and spices creates a perfectly balanced digestif
one of the lightest and gentlest amari, with orange and rosewater notes
a delicate, artisinal amaro, originating from the eponymous monastery near Florence
infused with rhubarab, cardamom, China fruit and bitter orange peel, delicate with a smokey finish
a unique, cool and refreshing variation on Fernet, blended with mint leaves
saved from extinction by a small distiller, based on chinchona bark, like Grand Marnier and Amaro
based on artichoke and a dozen other flavoring agents, refreshing with fresh orange juice
quality blend of 33 herbs and spices, best drunk pure or with soda water as opposed to cola
a strong bitter traditional fernet without the sweetness of Branca
a cooling liqueur with dominant flavors of sweet menthol and bitter alpine herbs
grape distillate infused with myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron
anise from the clay soils of Ascoli Piceno on the Adriatic Coast east of Rome produce the best Anisette
a clear distillate of chestnut honey
actually deep blue in color, produced by the infusion of witch elder bush and licorice
thick, rich and viscous, similairly flavored to anisette, though less sweet and higher in alcohol
Chef's Selection of Appetizers Served Family Style
with Red Wine vinaigrette and Shaved Parmigiano Reggiano
Braised with Tomatoes, Leeks & White Wine. Served with Yukon Gold Potatoes
Filled with Ricotta & Spinach Baked in Pommarola
with Olives and Rosemary. Served with Seasonal Vegetables
Boneless Short Ribs of Beef Long Simmered with Soffritto and Red Wine. Served with Braised Chard
Classic Trifle of Ladyfingers, Mascarpone, Rum, Espresso and Cocoa
Molten Center Soufflé Cake with Vanilla Gelato
Chef's Selection of Appetizers Served Family Style
with Red Wine Vinaigrette and Shaved Parmigiano Reggiano
Braised with Tomatoes, Leeks & White Wine Served with Yukon Gold Potatoes
Filled with Ricotta & Spinach Baked in Pommarola
Stuffed with Fresh Asiago & Basil, Brown Butter & Almond Sauce, Sautéed Spinach
Classic Trifle of Ladyfingers, Mascarpone, Rum, Espresso and Cocoa
Vanilla Gelato and Brandied Caramel
Braised with Tomatoes, Leeks & White Wine Served with Yukon Gold Potatoes
Filled with Ricotta & Spinach Baked in Pommarola
Stuffed with Fresh Asiago & Basil, Brown Butter & Almond Sauce, Sautéed Spinach
Classic Trifle of Ladyfingers, Mascarpone, Rum, Espresso and Cocoa
Vanilla Gelato and Brandied Caramel
Complimentary Prosecco & Chef's Amusé
with Tarragon Sauce, Small Mixed Lettuces with Vinaigrette
filled with Ricotta, Spinach and Parmigiano
Cooked "Under a Brick" in the Wood Burning Oven. Served with Braised Kale, Carrots and Cipollini Onions
Chanterelle Mushroom Sauce, Sautéed Spinach
with Orange & Rosemary, and Pistachio Gelato
Aromatic Vegetable Sauce with Spices, Wild Arugula with Lemon
with Black Truffle Sauce and Fresh Vinaigrette
with Butternut Squash and Parmigiano Reggiano
with a Ragu of Wild Mushrooms
Rustichella Pasta with Tomato, Onion, Pancetta and Pecorino Romano
with Olives and Rosemary. Served with Seasonal Vegetables
with Natural Roasted Juices, Braised Fennel, Artichokes and Chard
with Salsa Verde. Served with Sauteéd Spinach
Classic Trifle of Ladyfingers, Mascarpone, Espresso and Cocoa
Flourless Chocolate-Almond Cake of Capri with Fresh Whipped Cream
Vanilla Gelato and Brandied Caramel
with Extra Virgin Olive Oil, Aceto Vivo and Shaved Parmigiano Reggiano
with King Trumpet Mushrooms & Parmigiano Reggiano
filled with Ricotta & Spinach Baked in Pommarola
with Classic Emilian Meat Sauce
with Olives and Rosemary. Served with Seasonal Vegetables
with Siena Style Tarragon Sauce Served with Braised Fennel
Boneles Short Ribs of Beef Long Simmered with Soffritto and Red Wine Served with Braised Chard
with Salsa Verde, Served with Sautéed Spinach
Classic Trifle of Ladyfingers, Mascarpone, Rum, Espresso and Cocoa
Molten Center Soufflé Cake with Vanilla Gelato
Chef's Selection of Appetizers Served Family Style
with Red Wine vinaigrette and Shaved Parmigiano Reggiano
Filled with Ricotta & Spinach Baked in Pommarola
with Olives and Rosemary. Served with Seasonal Vegetables
with King Trumpet Mushrooms & Parmigiano Reggiano
Boneless Short Ribs of Beef Long Simmered with Soffritto and Red Wine. Served with Braised Chard
Classic Trifle of Ladyfingers, Mascarpone, Rum, Espresso and Cocoa
Molten Center Soufflé Cake with Vanilla Gelato
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Minimum Order is $10.00 before taxes and fees
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.