with sundried tomatoes dressed with balsamic-pistachio vinaigrette
in a citrus dressing topped with a ligurian olive and roasted pepper tapanade
with prosciutto di parma and ricotta salata finished with roasted spanish almonds
with grilled leeks served along side a warm mushroom and black truffle napoleon
in a roma tomato, mustard and basil reduction with honeydew melon, prosciutto and buffalo mozzarella
with pecorino raviolini, calabrian chili oil, parmigiano
with mushrooms and petit peas from provence with crispy zucchini
with a porcini and black truffle cream sauce
with mushrooms, black olives and minced spanish anchovy in a spicy tomato and basil sauce
with escarole, sausage and anchovy finished with caramelized pecorino
wild mushrooms and toasted fennel seeds in a tomato sauce
in an arugula and sundried tomato sauce finished with grated goat cheese
onions and pepperoncini in a light tomato and basil sauce finshed with mascarpone
filled with spinach and ricotta topped with parmigiano and melted truffle butter
with minced cherry pepper and a hint of italian mascarpone
leeks and pepperoncini in a prosecco broth
with marsala wine
topped with sheeps milk ricotta
with a sage brown butter, amaretti and buffalo mozzarella
picholine and calamata olive sauce with a roma tomato and fennel confit
with artichokes and fennel over savoy cabbage in a pancetta and leek sauce
sautéed in a sherry wine and garlic sauce over a pecorino and sweet pea puree surrounded by crispy fried eggplant
peppers, onions and currants with a wine, lemon and basil sauce
in a spicy garlic and white wine sauce over broccoli, roasted pepper and cauliflower $10 supp
over sautéed wild mushrooms in a red wine (barbaresco) reduction and roasted beets
with a madeira wine and black olive sauce over haricot vert and roasted fingerling potatoes $10 supp
with prosciutto and porcini mushrooms in a spicy tomato infused wine sauce
with an arugula, cherry tomato and bocconcini mozzarella salad
with a potato puree and caramelized endive
with a porcini-dijon sauce served with braised vegetables $8 supp
with a cherry pepper and natural glaze, fennel-apple puree
with italian sausage served over broccoli di rapa and ricotta gnocchi in a rosemary and garlic sauce
with a prosciutto and tricolor salad in a garlic and sage jus
topped with prosciutto, fontina and eggplant in a wine sauce accompanied with hearts of broccoli (aglio e olio)
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.