ANTIPASTI

Warm Castelvetrano Olives
with Calabrian Chile, Garlic and Thyme (v*)(cf)
4

Artichoke Fritti
Baby Artichoke Fritters with Lemon and Caper Aioli* (v)
8

Young Arugula Salad
with Shaved Fennel, Parmigiano-Reggiano and Truffle and Lemon Citronette (v)(cf)
11

House Pulled Mozzarella
with Sage-Brown Butter Croutons, Benton’s Tennessee ‘Prosciutto’, Hazelnut Gremolata and Local Apples
14

Grilled Romaine Heart 
with Parmigiano-Reggiano, Oil Cured Olive and Herbed Bread Crumbs and Traditional Caesar Dressing*
9

Steamed PEI Mussels
with Fennel, Garlic, White Wine, Chiles and Grilled Rustic Paysan Bread
16

Grilled Spanish Octopus
Pepperoni, Cannellini Bean Puree, Lemon and Dressed Arugula (cf)
16

(v) vegetarian     (v*) vegan     (cf) celiac friendly

CONTORNI

Warm Paysan Focaccia
with Housmade Cruze Farm Ricotta, Georgia Olive Oil, Flaky Sea Salt and Fresh Cracked Black Pepper (v)
6

Grilled Broccolini
with Preserved Lemon, Garlic and Calabrian Chile (v*)(cf)
7

Roasted Beets with Pistachio Butter
with White Balsamic Vinegar and Toasted Pistachios (v*)(cf)
8

Roasted Brussels sprouts
Crispy Roasted Brussels Sprouts with Benton’s Bacon-Honey Butter, Toasted Hazelnuts and Balsamic Syrup (cf)
8

(v) vegetarian     (v*) vegan     (cf) celiac friendly

HOUSE-MADE PASTAS

Campanelle con Funghi y Pinoli
‘Little Bells’ Pasta with Roasted Mushrooms and Broccolini in a Creamy Pine Nut, Almond and Mushroom Broth with Toasted Pine Nuts (v*)
20

Duck Confit Risotto
Aged Arborio Risotto with Pulled Duck Confit, Local Autumn Squash Puree, Local Pears, Toasted Pepitas and Sage Crema (cf)
26

Cavatelli ai Frutti di Mare
Prince Edward Island Mussels, Jumbo Shrimp and Market Fish in a Genovese Style Brodo of San Marzano Tomatoes with ‘Little Caves’ Pasta and Herbed Bread Crumbs
32

Fusilli Carbonara
Corkscrew Pasta with Benton’s Bacon, Pecorino
Romano, a Poached Windy Acres Farm Egg*
and Parmigiano-Reggiano
21

Polenta and Meatballs Pomodoro
Creamy Shelton Farm Polenta with Traditional Meatballs,
San Marzano Tomato Sauce and Pecorino Romano
19

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
22

Gnocchi Amatriciana
Hand Rolled Potato Dumplings with Traditional Amatriciana Sauce of House Cured Pork Jowl, Garlic, Chiles, San Marzano Tomatoes and Pecorino Romano
19

(v) vegetarian     (v*) vegan     (cf) celiac friendly

Any pasta dish can be made Celiac Friendly with gluten free penne pasta

SECONDI

Pan Roasted Sustainable Salmon

Sustainably Farm Raised Salmon with a Cannellini Bean ‘Puttanesca’, Local Sweet Potatoes, Lacinato Kale and Fennel Marmellata (cf)
26

Pollo ‘Al Mattone’
Half Springer Mountain Farms Chicken Cooked ‘under a brick’ with a Castelvetrano Olive and Oregano Pan Sauce, Crispy
Fingerling Potatoes and Salsa Verde (cf)
24

Pork ‘Milanese’
Thinly Pounded and Fried Pork Loin with Silky Pomodoro Sauce, Young Arugula, Parmigiano-Reggiano and Horseradish-Parsley Gremolata (cf)
21

Mitchell Family Farm Market Steak
Grass Fed and Grain Finished Beef from Blaine, TN with Seasonal Sides and Rich Beef Jus
MP

(v) vegetarian     (v*) vegan     (cf) celiac friendly

SWEETS

Fior di Latte Panna Cotta
Cruze Farm Vanilla Custard with Citrus Confitura,
Coconut Macaroons and Amaro Montenegro (v)(cf)

Tiramisu
Traditional Preparation, Served in a Cup (v)

Coconut Semifreddo
Frozen Coconut and Passionfruit Mousse with
Passionfruit Curd, Coconut Cake and Crispy Meringue (v)(cf)

Dark Chocolate Torte
with Chocolate-Hazelnut Crunch and
Cocoa Whipped Cream (v)(cf)

Butterscotch Budino
Creamy Butterscotch Pudding with Salted Caramel,
Whipped Cream and Pine Nut Crumble (v)(cf)

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, but is really delicious!