Below is our current menu offerings. Ordering is available online with curbside pickup. We continually assess the current news and environment regarding Covid-19 and hope to have the dining room open to the public in the near future.

ANTIPASTI

Warm Castelvetrano Olives
with Calabrian Chile, Garlic and Thyme (v*)(cf)
3

House Pulled Mozzarella
Ricotta Stuffed Mozzarella with Roasted Local Sweet Potatoes, Tender Kale, Hazelnuts and Imported Italian Farro in a Smoked Balsamic Vinaigrette
12

Grilled Romaine Salad
with Parmigiano-Reggiano, Oil Cured Olive and Herbed Bread Crumbs and Traditional Caesar Dressing*
7

Roasted Beets with Pistachio Butter
with White Balsamic Vinegar and Toasted Pistachios
7

Roasted Brussels sprouts
with Benton’s Crispy ‘Prosciutto’ and Balsamic Vinaigrette
6

Warm Paysan Focaccia
with Housmade Cruze Farm Ricotta, Georgia Olive Oil, Flaky Sea Salt and Fresh Cracked Black Pepper
3

Young Arugula Salad
with Shaved Fennel, Parmigiano-Reggiano and Truffle and Lemon Citronette
8

Artichoke Fritti
Crispy Artichoke Fritters with Lemon and Caper Aioli
8

Grilled Broccolini
with Preserved Lemon, Garlic and Calabrian Chiles
7

Arancini
Wagyu Beef and Gorgonzola Arancini with Spicy Pomodoro Sauce
8

PASTAS AND MAINS

Fusilli Carbonara
Corkscrew Pasta with Benton’s Bacon, Pecorino Romano, a Poached Windy Acres Farm Egg and Parmigiano-Reggiano
17

Orecchiette with Ragu alla Bolognese
‘Little Ears’ Pasta with a Traditional Bolognese Sauce of Mitchell Farm Beef, Heritage Farm Pork and Strauss Veal with San Marzano Tomatoes and Pecorino Romano
18

Vegan Pasta 
Fusilli Noodles with Roasted Oyster Mushrooms, Broccolini, Toasted Pine Nuts in a Creamy Pine Nut Butter and Mushroom Sauce
17

Pan Roasted Sustainable Salmon
with a Panzanella Salad of Focaccia Croutons, Spring Vegetables and White Balsamic Vinaigrette
(cooked medium unless otherwise requested)
24

Polenta and Meastballs Pomodoro
Creamy Shelton Farm Polenta with Traditional Meatballs, San Marzano Tomato Sauce and Pecorino Romano
17

Bucatini Amatriciana
Long Tube Pasta with Traditional Amatriciana Sauce of House Cured Pork Jowl, Garlic, Chiles, San Marzano Tomatoes and Pecorino Romano
17

Pollo ‘al Mattone’
Half Springer Mountain Farms Chicken Coked ‘under a brick’ with a Castelvetrano Olive and Oregano Pan Sauce, Crispy Fingerling Potatoes and Salsa Verde
18

 

SWEETS

Tiramisu
Traditional Preparation of Espresso and Rum Soaked Sponge Cake, Sweetened Mascarpone Cheese and Cocoa
8

Vanilla Bean Panna Cotta
Creamy Sweet Milk Custard with Mascerated Southern Strawberries
8

Butterscotch Budino 
Creamy Butterscotch Pudding with Salted Caramel, Whipped Cream and Pine Nut Crumble
8