STARTERS

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Chef Rob’s meatballs

in a bright San Marzano tomato sauce, burrata cheese and a housemade crostini 22

 

Pillows and blankets

consisting of aged Parmigiano lightly fried to gold with a coordinating blanket of aged prosciutto and a drizzle of aged balsamic 22

 

Mediterranean grilled octopus

over a smoky roasted eggplant and white bean hummus finished with a sprinkle of toasted panko crumbs and drizzle of bright red spicy fermented Fresno pepper and ginger coulis 22

 

Bright gem salad

with leafy greens, blood orange segments, Gaeta olives, cherry tomatoes, pickled shallots, radish and Parmigiano cheese shavings all drizzled lightly with a citronette 20

 

The most delicious Caesar salad

with crunchy lettuces, hard-boiled egg, fennel, white anchovies and crostini 20

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ENTREES

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Local pan-roasted halibut

with ribbons of marinated yellow squash and zucchini, Yukon mashed potatoes and a drizzle of cherry tomato confit 48

 

Grilled east coast swordfish

roasted potatoes, sautéed spinach topped with red pepper and onion agrodolce sauce with pear, pine nuts and golden raisins 48

 

Tuscan red wine braised and grilled boneless beef shortrib

fontina potato puree, grilled lettuce, pickled red onion and crunchy fried tomato 48

 

Mediterranean herb roasted lamb chops

with Yukon mashed potatoes and a healthy Serbian salad of grated beets, carrots, red cabbage, fennel, walnuts and seeds in a mustard vinaigrette, topped with feta cheese crumbles 48

 

Grilled bone-in veal chop

Dani’s gateau di patate Napolitano, garlicky sauteed spinach, all drizzled with a Montepulciano reduction 55

 

Pasta a la Genovese but really Napolitano

beautifully browned beef and a literal ton of onions slow cooked to render a tender sauce that is then tossed with pasta and finished with Parmigiano Reggiano and black pepper 46

 

Bucatini Amatriciana

with bright San Marzano tomatoes, crispy guanciale pork cheek, a touch of white wine, chili flakes and pecorino Romano cheese 48

 

Roman black truffle cacio e pepe

a hint of porcini mushrooms, toasted black peppercorns, pecorino cheese and spaghetti 46

 

Chef Rob’s traditional long-cooking ragu Bolognese

over handmade fresh long pasta, a hint of cream and Parmigiano 46

 

Local dayboat seafood catch tossed with pasta

described tableside by your server and changes daily MP

                                                                      

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SWEETS​

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Lemon poppyseed cheesecake

fluffy, housemade with a speculoos cookie crust inspired by the fields of bright red poppies in Puglia and the terraces of lemons of Amalfi

 

Salted caramel brioche bread pudding

warm and sweet with a generous scoop of decadent vanilla gelato

 

Chocolate dessert of the day

described tableside by your server

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Please alert us of any allergies or special dietary restrictions.

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Gift certificates are available for purchase and make a wonderful present!

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Any cancellations with less than one week notice are subject to a $50 per person fee.

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Parties over six guests are subject to a 20% gratuity out of respect for the efforts of our serving staff.

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