EXECUTIVE CHEF
ELISE WIGGINS
LUNCH
ANTIPASTI
Calamari Fritti Crispy calamari, spicy Italian chili aioli 8.75
Gamberi all’ Arrabbiata Sautéed shrimp, spicy garlic and basil white wine sauce, crostini 13.00
Antipasti Daily charcuturie, almond and gorgonzola stuffed dates, roasted garlic, seasonal Italian olives, Haystack Mountain
goat cheese, red pepper pesto, basil pesto, crostini 16.00
Anitra Cigari Crispy duck confit and Hazel Dell mushroom cigars with a local dried cherry chutney 10.00
Formaggi e Salumi Primaverili Three seasonal cheeses, Italian salumi, roasted red peppers,
arugula and olives 10.00
MINESTRE E INSALATE
Zuppa di Giorno Seasonal soup of the day 7.00
Insalata Mista Mixed hand picked organic greens, sherry vinaigrette 6.50 with gorgonzola 8.50
Spinaci coi Mirtilli Spinach, dried cranberries, Marcona almonds and creamy feta cheese, lavender - citrus
vinaigrette 9.50
Caesar Griglia Grilled hearts of romaine, anchovies, garlic, parmesan, croutons 9.50 with chicken paillard 13.50
Caesar Hearts of romaine, anchovies, garlic, parmesan, croutons, crispy capers 7.50 with chicken paillard 11.50
Bistecca con Rucola e Gorgonzola Coleman skirt steak, over a salad of baby arugula, gorgonzola
cheese with basil pesto 20.00
Insalata di Gamberi Fritte Crispy shrimp, arugula, radicchio, Belgian endive, crumbled gorgonzola,
dried cranberries, fried
prosciutto over dijon aioli 21.00
PIZZE E PANINI
Funghi Seasonal mushrooms, thyme, garlic, olive oil, provolone, white truffle oil 14.00
Salsiccia Italian sausage, pepperoni, bocconcino provolone, scamorza cheese, pomodoro sauce 14.00
Quattro Stagioni Provolone, artichoke hearts, pepperoni, sautéed seasonal mushrooms, white truffle oil 14.00
Piadina con Crescenza Grilled flat bread, crescenza cheese, prosciutto, white truffle oil, balsamic reduction
14.00
Panino con Mozzarella e Pomodori secchi Fresh basil, lemon aioli, balsamic
marinated sundried tomatoes and fresh mozzarella served with french fries 12.00
Panino con Tacchino Roasted turkey, bocconcino provolone, sliced tomato, roasted red pepper mayonnaise,
focaccia bread served
with french fries 12.50
Hamburger alla Panzano On a house-made rosemary bun with french fries 9.00 With gorgonzola, provolone
or fontina cheese 10.75
PASTA
Gamberi alla Carbonara Fettuccini, sautéed shrimp, pancetta cream sauce, topped with a fried egg 21.00
Ravioli ripieni di Salsiccia e Ricotta Italian sausage, ricotta, parmesan, caramelized
fennel-filled ravioli, rosemary pancetta pomodoro sauce 18.50
Fettuccini al Ragu Slow braised veal, pork and beef over fettuccini finished with shaved Grana Padano 19.00
Capesante Pan seared leek wrapped Sea Scallops over saffron risotto, and basil leek nage, finished with tobiko 23.00
SECONDI
Burrida Genovese stew of calamari, shrimp, and fresh seasonal seafood prepared in a lobster tomato broth 22.00
Melanzane Fritte Lightly breaded eggplant , rustic pomodoro sauce, fresh basil, marinated Haystack Mountain goat
cheese,
balsamic reduction 19.00
Scalloppini di Vitello Scallopine of veal, lemon, capers, sun-dried tomatoes, Yukon gold mashed
potatoes 20.00
Pesce con Patate Pan seared market fish, over a potato cake, topped with seasonal greens, and a roasted red
pepper nage A.Q.
Piatto Vegetariano Eggplant and Goat Cheese Strata, roasted red pepper and artichoke stuffed Cannelloni, with
Hazel Dell
An 18% gratuity will be added to all parties of five or more.
“Mushroom Parmesan” 19.00
Pollo Val d’osta Breaded scallopine of chicken, layered with proscuitto and fontina cheese, over Yukon Gold
mashed potatoes,
seasonal mushroom pan jus 21.00
We are proud that the majority of our ingredients are
local, organically grown and naturally raised
An 18% gratuity will be added to parties of 6 or more
An 18% gratuity will be added to all parties of five or more.
