Butter lettuce, carrots, tomatoes and cucumbers with extra-virgin olive oil and red wine vinegar.
Heirloom tomatoes, cucumbers, radishes, red onions and ciabatta croutons with red wine herb vinaigrette, basil.
Romaine hearts, croutons, alici, Parmigiano, cherry tomatoes, prosciutto and house made caesar dressing.
Three different locally grown beets served with gorgonzola spuma and watercress salad.
Heirloom tomatoes with imported buffalo mozzarella.
Traditional Tuscan re-boiled soup with bread, cannellini beans, kale, potatoes, cabbage, and carrots.
Beef carpaccio, watercress greens, truffle sea salt, fresh lemon, DOP extra virgin olive oil.
Tasting plate of three mozzarelle: burrata, fiordilatte and mozzarella di bufala.
Flash fried calamari, shrimp, artichokes, asparagus, zucchini and baby carrots with spicy aioli.
Flash fried pizza dough with prosciutto crudo and stracchino.
A variety of cured meats, olives, cheese and crostini accompanied by seasonal spreads.
Grilled octopus tentacle served with potato, green beans, garlic, parsley and EVOO.
Linguine tossed in white wine garlic sauce with oak fire roasted tomatoes, clams and lobster tail.
Traditional recipe from Mugello (north-east of Florence): homemade tortelli filled with potato, pancetta and ricotta tossed with ragu bolognese.
House made pappardelle tossed with wild boar, tomatoes, vegetables and fresh herb sauce.
House made ravioli filled with lobster, shrimp, red bell pepper and herbs tossed in a rich lobster brandy cream with basil oil.
Rigatoni tossed with slow cooked beef tenderloin in Chianti wine and tomato sauce.
House made ravioli filled with red beets and caprino fresco tossed in a brown butter sauce finished with Parmigiano Reggiano.
Risotto tossed with prosciutto di Parma, and robiola cheese.
Slow-roasted herbed pork served with verdi e bianchi.
Breaded and pan fried veal scaloppine served with risotto alla milanese with peas, saffron and Parmigiano.
Wood-fire-grilled then braised pork ribs with olives, soffritto and tomatoes served with white verdi e bianchi.
Stuffed chicken with mortadella, fontina, eggs and spinach served with grilled vegetables.
Braised wild boar served with polenta and topped with raisins, pine nuts and shaved chocolate.
Livorno-style seafood soup with lobster and scallops in tomato broth.
Wood-fire-grilled salmon with grilled asparagus and arugula.
Wood fire grilled 14oz Certified Piedmontese NY steak served with grilled vegetables.
Wood fire grilled 22oz Certified Piedmontese bone-in rib-eye steak served with grilled vegetables.
Wood-fire grilled assorted meats and seafood with vegetables.
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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.
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