VALENTINE’S DINNER MENU

BOARDS

  • SOPRESSATA
    Cured pork (Campania, IT)
  • PROSCIUTTO SAN DANIELE
    Aged 16 months (Parma, IT)
  • BEEF SALAMI
    Red wine cured (IT)
  • PEPPERED ITALIAN CHEESE
    Buffalo’s milk, semi-hard (West Haven, CT)
  • BLOOMY RIND CHEESE
    Goat, sheep, cow’s milk, buttery & creamy (NY)
  • MOZZARELLA DI BUFALA
    Fresh & soft (Campania, IT)
  • TRUFFLE PECORINO
    Sheep’s milk, sharp (Sardegna, IT)

Two: $16 | Three: $22 | Five: $34
Served with crostini, apricot marmalade

SALADS

  • ICEBERG WEDGE 15
    Smoked bacon, red onion, cherry tomato, gorgonzola fondue.
  • ROMAINE CAESAR 14
    Wholegrain croutons, grana.
  • CHOP-CHOP 14
    Romaine, red cabbage, avocado, cheese fritter, mustard vinaigrette.
  • FALL HARVEST SALAD 15
    Brussels sprouts, kale, sunchokes, apricots, fried shallots, cider bacon vinaigrette.
  • SPINACH-ENDIVE SALAD 15
    Red onion, in-house mozzarella, spiced walnuts, buttermilk tahini dressing.

Add On:
Chicken 9 | Steak 15 | Salmon 15 | Shrimp 12

STARTERS

  • SEASONAL SOUP 9
  • BURRATA 17
    Wilted kale, butternut squash, hazelnut butter vinaigrette, sage.
  • ARANCINI ALLA NORMA 15
    Eggplant, tomato cream sauce.
  • YELLOW FIN TUNA TARTARE 19
    Ponzu soy marinade, avocado mousse, ginger-wasabi aioli, rice chips.
  • CRISPY WILD CALAMARI 17
    Pomodoro, Calabrian chili.
  • PECAN CRUSTED SCALLOPS 20
    Acorn squash, micro greens, apricot mustard.

SOURDOUGH PIZZA

(Gluten Free Crust $5)

  • ORIGINAL 16
    Mozzarella, San Marzano tomatoes, basil, evoo.
  • HELL 17
    Sopressata, long hots, San Marzano tomatoes, mozzarella.
  • SAUSAGE & PORCHETTA 22
    Creamy broccoli rabe, smoked mozzarella, dried sweet chili, spicy oil.
  • BIANCA 18
    Bufala campana, provolone, fermented tomato, chili-infused pecorino, herbed oil.
  • TARTUFATA 21
    Creamy parmesan truffle, farmed mushrooms, fresh mozzarella.
  • VERDE 17
    Arugula pesto, parmigiano, asparagus, cauliflower, leeks.

PASTA

(Gluten Free/Vegan $4)

  • SPAGHETTI CHITARRA 23
    Black garlic, pomodoro, bufala campana.
  • RIGATONI 24
    Bolognese ragù, parmigiano.
  • CASARECCE 24
    Cacio e pepe, snap peas, crispy prosciutto.
  • LOBSTER & SHRIMP SCAMPI 36
    Spaghetti squash, spinach, garlic chili butter, fish fumet.
  • SPINACH FETTUCCINE 27
    Porchetta, bay scallops, lobster butter, pecorino fondue.

MAIN

  • ROASTED SALMON 30
    Creamy parsnip, organic shiitake, red wine bordelaise.
  • BRANZINO 34
    Basmati rice pilaf, eggplant, uni chive emulsion.
  • SEARED TUNA 34
    Sticky rice cake, bok choy, mandarins, yuzu-soy-aioli.
  • VEAL SCALOPPINI 27
    Spinach cappellini, summer mushrooms, shishito, marsala sauce.
  • PARMESAN CRUSTED CHICKEN 24
    Roasted potatoes, sautéed spinach, shallot-rosemary.
  • SOUS VIDE CHICKEN 26
    Tricolored cauliflower, baby potatoes, aged sherry chimichurri.
  • BONELESS SHORT RIB 35
    Gnocchi, butternut squash, shallots, veal bone sauce.
  • GRASS FED FILET MIGNON ROAST 45
    Root vegetables, Yukon potatoes, baby leek gremolata, bordelaise sauce.
  • NY STEAK 44
    Shishitos, sweet onions, fingerling potatoes, creamy gorgonzola dolce, rosemary oil.

SIDES

  • Truffle fries 8
  • Potatoes & romesco 10
  • Grilled asparagus 11
  • Spinach cappellini 14
  • Creamy parsnip 10

Thoroughly cooked meat, poultry, and seafood will reduce the risk of foodborne illness.