All great chefs believe that the best food starts with quality ingredients. The finest ingredients are the strength of our cuisine we proudly call Authentic Italian.

Buon Apetito,
Tony May & Marisa May
Chef Matteo Bergamini

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DINNER MENU

Salumeria

Prosciutto San Daniele (Friuli) 13

Speck, cured and smoked pork (Alto Adige) 12

Bresaola, air cured beef, oil & lemon (Lombardy) 12

Mortadella, Pistachio Studded (Emilia Romagna) 9

Salamini, peppery, laced with freshly ground sea salt 9

Finocchiona, ground pork laced with fennel & garlic 12

Guanciale, cured pork cheeks 11

Selection of 3 26
Selection of 5 39

 

Formaggeria

Robiola (Lombardy) cow’s milk 7

Provolone Piccante (Lombardy) cow’s milk 6

Gorgonzola (Lombardy) soft blue cheese, cow’s milk 7

Parmigiano Reggiano (Emilia Romagna) aged 18 mo. 8

Pecorino Toscano Fresco (Toscana) sheep’s milk 6

Asiago (Veneto) cow’s milk 7

Pantaleo (Sardinia) goat’s milk 7

Selection of 3 16
Selection of 5 23


Salads

Arugula & Endive Salad, Lemon Dressing 12

Bibb Lettuce, Olive Oil & Spiced Sea Salt 12

Romaine Hearts, Pecorino Romano, Toasted Walnuts 12


Starters

Sautéed Local Calamari, Semi-Dried Piennolo Tomato, 14
Peperoncino & Parsley

Grilled Baby Octopus over, Fennel Orange, 19
Rosemary Sundried Tomato Gremolata

Buffala Mozzarella, Bell Pepper Salad, Capers Salmoriglio 16

Prosciutto Wrapped Veal Sweetbread, Farrotto with Peas & 18
Mushrooms, Veal Jus

Wild Mushrooms Toast with Robiola & Herb Salad 14

Big Eye Tuna Carpaccio, Spinosini Pasta Salad, Chives, 21
Trout Caviar & Lemon Zest

Sicilian Caponata, Eggplant, Pine Nuts & Fried Chickpeas, 12

Spring Salad
Vignarola, Spring Vegetable Soup, Shaved Pecorino 16

 

Pasta
Gluten Free Pasta Available Upon Request

“Chitarra” Homemade Spaghetti with Pomodoro del 14/22
Vesuvio, Garlic & Peperoncino

“Uovo” in Raviolo– Soft Egg Filled Raviolo with Truffled 23
Butter Emulsion, Morelles & Asparagus

Gragnano Spaghetti, Manila Clams & Parsley, 15/24
Smoked with Applewood

Rigatoni Genovese, Braised Beef Shank & Caramelized 14/22
Onions

Fettuccine with Lamb Ragu, Mint & Ricotta Salata 15/24

Ravioli des Plin, veal filled ravioli, Butter & Sage 14/22

Riso Carnaroli “Acquerello”, Tomoato Broth & 24
Lemon Scented Shrimps

 

Meat & Fish

Wild Striped Bass all’Acquapazza with Fregola Sarda, 34
Zucchini & Peperoncino

Seared Diver Sea Scallops, Fingerling Potatoes, Ramps 36
& Prosciutto Crisps

Duo of Codfish: Baccala’ Mantecato and Grilled Loin, 28
Candied Tomatoes and Parsley Puree

Grilled Swordfish, Baby Spinach Salad, Melon, 36
Salted Almonds & Mustard Vinaigrette

Arctic Char a la Plancha, Red Quinoa, Zucchini Scapece 28
& Basil Pesto

Braised Beef Cheeks “Alla Vaccinara” 32
served with Polenta Taragna

Crisp Skinned Organic Amish Chicken, Swiss Chard, 23
Carrots & Cipolline Agrodolce

Boneless Roasted Rabbit, Ricotta Gnocchi, 32
Fava Beans & Castelvetrano Olives

Slow Roasted Baby Goat 38
Rosemary Roasted Potatoes & Braised Artichokes

La Fiorentina, Double Rib-Eye Steak for Two 58 pp
with Roasted Potatoes


Vegetables

Grilled Vegetables with Parsley Sauce 12

Grilled Asparagus, Parmigiano 12

Sautéed Spinach with Butter & Lemon 10

Broccoli Rapa, Olive Oil & Peperoncino 10