Menu

Antipasti

Assaggio d’Olio
A tasting of premier estate bottled olive oils

Antipasto Misto
Assorted Italian meats and cheeses, olives, mushrooms

Bresaola di Tonno
House cured sashimi tuna, radishes, arugula, olio verde

Pepata di Cozze
Mussels, lemon, olive oil, black pepper

Cape Sante
Seared Jumbo Sea Scallops, cannellini beans, arugula, tomatoes, truffle oil

Vongole
Clams, white wine, garlic, mint, Calabrese peppers

Carpaccio di Manzo
Brasstown Beef tenderloin carpaccio, Parmigiano, capers, lemon, olive oil

Bufala e Peperoni
Bufala mozzarella, roasted bell peppers, anchovies, capers

Bresaola Della Valtellina
Bresaola, arugula, celery, Parmigiano, lemon, olive oil

Insalata

Insalata Mista
Assorted greens, tomatoes, balsamic vinegar, olive oil

Caesar Salad
Romaine hearts, classic Caesar dressing, shaved Parmigiano Reggiano

Fave e Pecorino
Local Raw Fava Beans, pecorino fresco, Tuscan olive oil, black pepper

Farro
Tuscan farro, spring vegetables, sherry vinegar,  olive oil

Tricolore
Arugula, Belgian endive, radicchio Trevigiano, lemon, olive oil

Bietole e Rucola
Roasted beets, arugula, pistachios, Gorgonzola, lemon, olive oil

Risotti

available in a “first course” size
vegetarian option available

Risotto Mantecato
Carnaroli rice, caramelized onions, 12yr balsamic, Parmigiano

Risotto agli Asparagi
Carnaroli rice, asparagus, Reggiano

Risotto ai Funghi
Carnaroli rice, wild mushrooms, Reggiano

Risotto ai Frutti di Mare
Carnaroli rice, mixed seafood

Paste

available in a “first course” size

Spaghetti del Pescatore
Mixed seafood, lightly spicy shrimp broth

Spaghetti alle Vongole
Clams, tomatoes, Calabrese peppers, garlic, olive oil

Tortelli di Michelangelo Buonarotti
A 16th century recipe from his letters: veal, chicken and pork ravioli, butter/sage sauce

Bucatini all’ Amatriciana
Guanciale, tomato, onions, Pecorino Romano, peperoncino

Tortelloni ai Carciof e Mascarpone
Large tortelli with fresh artichokes and mascarpone, butter sauce

Cacio, Pepe, e Pancetta
Bucatini, pancetta, black pepper, pecorino romano

Pappardelle al Sugo d’ Anatra
Fresh pappardelle, braised duck ragu

Spaghetti alla Bottarga
Sardinian mullet roe, onions, lemon, parsley

Tagliatelle alle Tre P
Fresh English peas, cotto ham, cream

Ravioli Nudi (Naked Ravioli)
Spinach and ricotta gnocchi

Strozzapreti alla Salsiccia
Hand made “Priest Strangler”, sweet sausage ragu

Lasagnette alla Bolognese
Baked Lasagnette, Bolognese, béchamel

Tagliatelle ai Funghi
Wild mushrooms, garlic, cream

Secondi

Tonno e Fagioli
Seared line-caught Hawaiian tuna, Bianchi di Spagna beans, arugula, tomatoes, cucumber, onions, olive oil

Costoletta di Vitello
Oak roasted tuscan style veal chop, wild mushrooms, natural jus

Polletto al Limone
Wood roasted free range all natural lemon chicken, potatoes, spinach

Salmone Arrosto
Pan seared Scottish salmon, Riso di Venere, arugula, seasonal vegetables

Tagliata di Manzo
Pasture raised 100% natural ribeye, sliced, arugula, potatoes

Pesce Arrosto
Wood roasted whole fish, roasted potatoes, garlic spinach

Halibut Acqua Pazza
Tomatoes, wine, garlic, pantelleria capers, peperoncino, wild oregano


For private events:

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Menu items and prices are subject to change.
The majority of our produce, meat, and dairy comes from local farms.
Your server has all the details.

Consuming raw or undercooked meats, poultry, seafood, shellfsh, or eggs increase your risk of food-borne illness.
Ask your server about our Gluten free options.