Our chef's homemade creation

sauteed in garlic and olive oil with fresh basil, finished with zesty pomodoro sauce or white wine sauce

an array of cured meats and artisan cheeses with olives, house-cured pickled vegetables and Tuscan flat bread

seared beef tenderloin with cabrales cheese, oven roasted tomatoes and charred spring onions, finished with sweet paprika oil

spring mix tossed with pomegranate seeds and orange segments, finished with aged sherry vinaigrette

romaine heart with crispy pancetta, hard cooked egg and grape tomatoes, with Gorgonzola vinaigrette

lightly breaded and crispy, with garlic & anchovy aioli and zesty pomodoro sauce

mashed chickpeas and cannellini beans, with diced tomatoes, garlic and olives

tossed with pomodoro sauce and fresh basil

with sauteed Tuscan kale in garlic and olive oil, finished with toasted seasoned breadcrumbs

with house made asiago crema

tossed in a rich tomato and vodka cream sauce

sauteed in garlic and olive oil with fresh thyme,tossed with linguine, finished with anisette tomato broth.

over asparagus risotto and finished with house made pickled red onions

atop chickpea and spinach ragout, in saffron and paprika broth

atop smashed potatoes, with chargrilled asparagus, finished with fresh apricot and cherry mostarda

atop saffron couscous, with roasted eggplant and tomato

served with root vegetables and cabrales smashed potatoes

with Tuscan kale couscous and roasted pepper aioli

shrimp, scallops, mussels, clams, cod and calamari, served with linguine

slow simmered Long Island duck with tomatoes and herbs, tossed with fresh papardelle

served with risotto and spinach, finished with roasted tomatoes and capers in a garlic white wine sauce

with smashed potatoes, chargrilled asparagus, finished with romesco sauce

please ask your server for details about chef david's soup of the day

today's soup served with any salad from our menu

today's soup with 1/2 of any sandwich from our menu

chef david's daily inspiration, served with a side salad of spring mix greens

with house made asiago crema

mashed chickpeas and cannellini beans, with diced tomatoes garlic and olives

lightly breaded and crispy, with garlic & anchovy aioli

an array of cured meats and artisan cheeses with olives, house-cured pickled vegetables and Tuscan flat bread

spring mix tossed with pomegranate seeds and orange segments, finished with aged sherry vinaigrette

romaine heart with crispy pancetta, hard cooked egg and grape tomatoes, with Gorgonzola vinaigrette

with tomato and asiago cheese, served with house made chips and a creamy tomato soup shooter

with romesco sauce, served with house made chips

with cabrales cheese and grilled onions on ciabatta bread, served with house made chips

chargrilled eggplant, squash, zucchini, red onion and basil aioli on a seeded roll, served with house made potato chips

with sauteed tuscan kale in garlic and olive oil, finished with toasted seasoned breadcrumbs

tossed with pomodoro sauce and fresh basil

tossed in a rich tomato and vodka cream sauce

chargrilled sausage, cannellini beans and tuscan kale sauteed in garlic and olive oil with fresh thyme, finished with anisette tomato broth.

with sauteed tuscan kale

with spring mix greens and house made pickled vegetables, extra virgin olive oil dressing

chargrilled pork chop atop mashed potatoes with grilled asparagus and finished with an apricot and cherry mostarda

tender milk fed veal sauteed with wild mushrooms in a marsala demi glaze with mashed potatoes and chefs choice of vegetable

tender milk fed veal sauteed with shallots and capers in a lemon white wine sauce with mashed potatoes and chefs choice of vegetable

sauteed boneless breast of chicken topped with prosciutto, sage and fresh mozzarella in marsala demi glaze with mashed potatoes and chefs choice of vegetable

boneless breast of chicken egg dipped and sauteed atop mashed potatoes and chefs vegetable of the day finished with a lemon butter caper sauce

atop asparagus risotto and finished with pickled red onion

sauteed jumbo in garlic and oil with white wine and lemon sauce tossed with linguine