Below is a sample menu. We update seasonally it’s subject to change.

ANTIPASTI

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

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

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

House Pulled Mozzarella and Heirloom Tomato Caprese Salad
with Local Heirloom Tomatoes, Local Peaches, Special Growers Basil Vinaigrette, Balsamic Syrup and Focaccia Croutons (v)

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

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

Grilled Spanish Octopus
Grilled Spanish Octopus with Cannellini Bean
Puree, Sweet Peppers, Crispy Eggplant Fries,
Salami Vinaigrette and Special Growers Basil (cf)

(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)

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

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

Eggplant Parmesan
Crispy Fried Eggplant and House Pulled Mozzarella with
San Marzano Tomato Sauce and Special Growers Basil (v)(cf)

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

PRIMI PIATTI

Mafalde Pasta with Zucchini alla Nerano, Mushrooms & Pine Nuts
‘Little Queens’ Pasta with Roasted Mushrooms and Zucchini alla Nerano in a Pine Nut and Mushroom Broth with Toasted Pine Nuts (v*)

Seared Hokkaido Sea Scallops with Sweet Corn Risotto
Seared U15 Hokkaido Sea Scallops (5) with Local Corn and Mascarpone Risotto,
Sungold Tomatoes and Summer Herbs  (cf)

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

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

Polenta and Meatballs Pomodoro
Creamy Virginia Mills Polenta with Traditional Meatballs, San Marzano Tomato Sauce and Pecorino Romano

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

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

(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
Verlasso Salmon with Farro Risotto, Preserved Tomatoes, Roasted Sweet Peppers and a Grilled Cucumber and Dill Salad with Smoked Creme Fraiche

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)

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

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

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

SWEETS

Tiramisu
Traditional Preparation, Served in a Cup (v)

Fresh Local Peaches
with Crispy Meringue, Elderflower Pastry Cream and Vanilla Whipped Cream (v)(cf)

Dark Chocolate Sorbetto
with Chocolate-Chocolate Crunch and Amarena Cherries (v*)(cf)

Pistachio Gelato
with Georgia Olive Oil, Pistachio Crumble,
Broken Sugar Cone and Local Fruit Conserva (v)

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