Below is our current menu offering(subject to change). Limited reservations are available here for the dining room.

ANTIPASTI

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

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

SMOKY SALMON ‘CARNE CRUDA’
Sustainably Farm Raised Atlantic Salmon Tartare with Crispy Fried Asparagus, Basil Crema, Preserved Lemon and Salmon Roe* (cf)
11

House Pulled Buratta
Ricotta Stuffed Mozzarella with Benton’s Prosciutto, Carrot Puree, a Salad of Spring Vegetables, Seasoned Croutons and Mint Vinaigrette
12

 

Young Arugula Salad
with Shaved Fennel, Parmigiano-Reggiano and Truffle and Lemon Citronette (v)(cf)
8

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
15

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

CONTORNI

Roasted Beets with Pistachio Butter
with White Balsamic Vinegar and Toasted Pistachios (v*)(cf)
7

Slow Cooked Carrots
with Savory Crema, Sumac, North African Spicesand Local Honey-White Balsamic Vinaigrette (v
7

Warm Paysan Focaccia
with Housmade Cruze Farm Ricotta, Georgia Olive Oil, Flaky Sea Salt and Fresh Cracked Black Pepper (v)
5

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

(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, Almondand Mushroom Broth with Toasted Pine Nuts
18

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
19

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
20

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

MAINS

Pan Roasted Sustainable Salmon
with Cannellini Bean ‘Puttanesca’ of Fennel,Capers, Grilled Artichoke and Spring Onionand Preserved Lemon Gremolata (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)
22

Traditional Pork ‘Milanese’
Pounded and Fried Pork Loin with Benton’s Bacon-Pomodoro Sauce, Meyer Lemon Aioli, Young Arugula and Parmigiano-Reggiano (cf)
18

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

Tiramisu
Traditional Preparation, Served in a Cup

Vanilla Bean Panna cotta
with Passion Fruit Curd, Citrus Confitura and Crispy Coconut Macaroons

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

Gelato y Sorbetto
Spun Daily to Ensure Perfect Texture and Flavor

Dark Chocolate Sorbetto
with Chocolate-Chocolate Crunch and
Amarena Cherries

Toasted Pistachio Gelato
with Georgia Olive Oil, Pistachio Crumble,
Broken Sugar Cone and Local Peach Preserves

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