Menu
Variety of traditional Tuscan cuisine with a contemporary flare.
MENU
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Appetizers
14
Melanzane Al Forno
layered eggplant baked with tomato and mozzarella
14
16
Calamari
fresh whole grilled jumbo squid with salsa verde (olive oil, lemon, garlic, parsley)
16
18
Burrata
cream stuffed fresh mozzarella served with grilled vegetables and fresh basil
18
20
Crab Tartare
jumbo lump crab meat, avocado, mango, pickled ginger, and frisée
20
20
Beef Carpaccio
thinly sliced filet mignon topped with arugula and shaved parmesan
20
21
Polpo
grilled Mediterranean baby octopus with cherry tomatoes, asparagus, onions, olives
21
16
Assiette Di Formaggi
chefs assortment of cheeses served with seasonal fruit, honey and walnuts
16
18
/
28
Antipasto
thinly sliced prosciutto crudu, Parmigiano Reggiano cheese, bruschetta, olives
18
/
28
Large Salads
+grilled chicken breast 11 / +avocado 4
14
Rucola
arugula salad with lemon, olive oil, and shaved parmesan cheese
14
14
Pera
mesclun greens, sliced pear, candied walnuts, dried cranberries, fried chévre
14
14
Mediterraneo
chopped tomatoes, peppers, cucumbers, red onions, olives, feta
14
16
Baby Gem
grilled baby gem lettuce topped with gorgonzola cheese, toasted almonds & pomegranate
16
Pizza
+ onions, olives, mushrooms, jalapeño, arugula, anchovies 2 / + pepperoni, sausage, bresaola, prosciutto 3 / + burrata, truffle tartufata 4
17
Margherita
fior di latte, San Marzano tomatoes, basil
17
18
Burrata
burrata, roasted cherry tomatoes, basil
18
18
Vegetariano
with mixed grilled vegetables
18
18
Bianca Al Crudo
white pizza, prosciutto, arugula, shaved parmesan
18
21
Quattro Formaggi
fior di latte, goat cheese, ricotta, gorgonzola, truffle tartufata
21
Pasta
20
Spaghetti “Rustica”
Calabrian chiles, caramelized onions, fresh basil, rosé sauce
20
20
Cavatelli “Contadina”
‘little hollows’ with tomatoes, arugula, garlic, olive oil
20
20
Paccheri “Vegetariana”
with chickpeas, spinach, tomatoes, mushrooms, parmigiano
20
20
Taglierini "Pesto"
with a basil-pine nut pesto sauce
20
20
Rigatoni “Buttera”
with hot & sweet sausage, green peas, tomato-cream sauce
20
20
Ravioli “Funghetto”
our signature ravioli in a blended mushroom cream sauce
20
20
Penne “Rosé Carobonara”
with prosciutto in a tomato-cream sauce
20
20
Pappardelle “Ragu”
wide rag pasta with a roasted veal ragu
20
24
Linguine “Nero”
squid ink pasta, calamari, mussels, shrimp, spicy marinara sauce
24
Main Course
23
Cozze
bistro style pot of steamed mussels with white wine, fennel and thyme
23
26
Pollo “Martini”
chicken breaded with parmesan cheese in a white wine-lemon sauce
26
26
Pollo “Parmigiana”
the classic- served with a side of pasta al pomodoro
26
28
Salmon
pan-seared fillet topped with asparagus, avocado, red onion and tomatoes
28
32
Branzino
mediterranean sea bass fillet baked 'al cartoccio' with seasonal vegetables
32
34
Confit D'Anatra
roasted duck legs with a brandied mushroom medley & cranberry sauce
34
38
Steak Fiorentina
‘Florentine style’ rosemary steak served sliced with fagioli and lemon
38
38
Vitello Capriciossa
rack of veal ‘milanese’ topped with fresh mozzarella, tomatoes, and arugula
38
Sides
10
Verdure
seasonal greens sautéed with olive oil, garlic, and pepperoncino
10
10
Barbabietole
roasted red beets with sea salt and extra virgin olive oil
10
10
Fagioli
cannellini beans braised with fresh tomato and sage
10
10
Pure Di Patate
creamy Yukon Gold mashed potatoes
10
10
Farro
warm tuscan grains, chickpeas, leeks, raisins, fresh herbs
10
Appetizers
16
Melanzane Al Forno
layered eggplant baked with tomato and mozzarella
16
18
Calamari
fresh whole grilled jumbo squid with salsa verde (olive oil, lemon, garlic, parsley)
18
21
Burrata
cream stuffed fresh mozzarella served with grilled vegetables and fresh basil
21
23
Crab Tartare
jumbo lump crab meat, avocado, mango, pickled ginger, and frisée
23
23
Beef Carpaccio
thinly sliced filet mignon topped with arugula and shaved parmesan
23
23
Polpo
grilled Mediterranean baby octopus with cherry tomatoes, asparagus, onions, olives
23
18
Assiette Di Formaggi
chefs assortment of cheeses served with seasonal fruit, honey and walnuts
18
23
/
34
Antipasto
thinly sliced prosciutto crudu, Parmigiano Reggiano cheese, bruschetta, olives
23
/
34
Salads
16
Rucola
arugula salad with lemon, olive oil, and shaved parmesan cheese
16
18
Pera
mesclun greens, sliced pear, candied walnuts, dried cranberries, fried chévre
18
18
Mediterraneo
chopped tomatoes, peppers, cucumbers, red onions, olives, feta
18
Baby Gem
grilled baby gem lettuce topped with gorgonzola cheese, toasted almonds & pomegranate 20
Pizza
+ onions, olives, mushrooms, jalapeño, arugula, anchovies 2 / + pepperoni, sausage, bresaola, prosciutto 3 / + burrata, truffle tartufata 4
21
Margherita
fior di latte, San Marzano tomatoes, basil
21
23
Burrata
burrata, roasted cherry tomatoes, basil
23
23
Vegetariano
with mixed grilled vegetables
23
24
Bianca Al Crudo
white pizza, prosciutto, arugula, shaved parmesan
24
25
Quattro Formaggi
fior di latte, goat cheese, ricotta, gorgonzola, truffle tartufata
25
Pasta
26
Spaghetti “Rustica”
Calabrian chiles, caramelized onions, fresh basil, rosé sauce
26
26
Cavatelli “Contadina”
‘little hollows’ with tomatoes, arugula, garlic, olive oil
26
26
Paccheri “Vegetariana”
with chickpeas, spinach, tomatoes, mushrooms, parmigiano
26
26
Taglierini "Pesto"
with a basil-pine nut pesto sauce
26
27
Rigatoni “Buttera”
with hot & sweet sausage, green peas, tomato-cream sauce
27
27
Ravioli “Funghetto”
our signature ravioli in a blended mushroom cream sauce
27
27
Penne “Rosé Carobonara”
with prosciutto in a tomato-cream sauce
27
28
Pappardelle “Ragu”
wide rag pasta with a roasted veal ragu
28
32
Linguine “Nero”
squid ink pasta, calamari, mussels, shrimp, spicy marinara sauce
32
Main Course
26
Cozze
bistro style pot of steamed mussels with white wine, fennel and thyme
26
30
Pollo “Martini”
chicken breaded with parmesan cheese in a white wine-lemon sauce
30
30
Pollo “Parmigiana”
the classic- served with a side of pasta al pomodoro
30
32
Salmon
pan-seared fillet topped with asparagus, avocado, red onion and tomatoes
32
34
Branzino
mediterranean sea bass fillet baked 'al cartoccio' with summer vegetables
34
36
Confit D'Anatra
roasted duck legs with a brandied mushroom medley & cranberry sauce
36
42
Steak Fiorentina
‘Florentine style’ rosemary steak served sliced with fagioli and lemon
42
44
Vitello Capriciossa
rack of veal ‘milanese’ topped with fresh mozzarella, tomatoes, and arugula
44
Sides
12
Verdure
seasonal greens sautéed with olive oil, garlic, and pepperoncino
12
12
Barbabietole
roasted red beets with sea salt and extra virgin olive oil
12
12
Fagioli
cannellini beans braised with fresh tomato and sage
12
12
Pure Di Patate
creamy Yukon Gold mashed potatoes
12
12
Farro
warm tuscan grains, chickpeas, leeks, raisins, fresh herbs
12
