Menu
Variety of traditional Tuscan cuisine with a contemporary flare.
MENU
—
Appetizers
12
Melanzane Al Forno
layered eggplant baked with tomato and mozzarella
12
16
Calamari
fresh whole grilled jumbo squid with salsa verde (olive oil, lemon, garlic, parsley)
16
16
Burrata
cream stuffed fresh mozzarella served with grilled vegetables and fresh basil
16
18
Crab Tartare
jumbo lump crab meat, avocado, mango, pickled ginger, and frisée
18
18
Beef Carpaccio
thinly sliced filet mignon topped with arugula and shaved parmesan
18
20
Polpo
grilled Mediterranean baby octopus with cherry tomatoes, asparagus, onions, olives
20
14
Assiette Di Formaggi
chefs assortment of cheeses served with seasonal fruit, honey and walnuts
14
16
/
24
Antipasto
thinly sliced prosciutto crudu, Parmigiano Reggiano cheese, bruschetta, olives
16
/
24
Large Salads
+grilled chicken breast 10 / +avocado 4
12
Rucola
arugula salad with lemon, olive oil, and shaved parmesan cheese
12
12
Pera
mesclun greens, sliced pear, candied walnuts, dried cranberries, fried chévre
12
14
Mediterraneo
chopped tomatoes, peppers, cucumbers, red onions, olives, feta
14
16
Baby Gem
grilled baby gem lettuce topped with gorgonzola cheese, toasted almonds & pomegranate
16
Pizza
+ onions, olives, mushrooms, jalapeño, arugula, anchovies 2 / + pepperoni, sausage, bresaola, prosciutto 3 / + burrata, truffle tartufata 4
15
Margherita
fior di latte, San Marzano tomatoes, basil
15
16
Burrata
burrata, roasted cherry tomatoes, basil
16
16
Vegetariano
with mixed grilled vegetables
16
18
Bianca Al Crudo
white pizza, prosciutto, arugula, shaved parmesan
18
19
Quattro Formaggi
fior di latte, goat cheese, ricotta, gorgonzola, truffle tartufata
19
Pasta
17
Spaghetti “Rustica”
Calabrian chiles, caramelized onions, fresh basil, rosé sauce
17
17
Cavatelli “Contadina”
‘little hollows’ with tomatoes, arugula, garlic, olive oil
17
17
Paccheri “Vegetariana”
with chickpeas, spinach, tomatoes, mushrooms, parmigiano
17
17
Taglierini "Pesto"
with a basil-pine nut pesto sauce
17
19
Rigatoni “Buttera”
with hot & sweet sausage, green peas, tomato-cream sauce
19
19
Ravioli “Funghetto”
our signature ravioli in a blended mushroom cream sauce
19
19
Penne “Rosé Carobonara”
with prosciutto in a tomato-cream sauce
19
19
Pappardelle “Ragu”
wide rag pasta with a roasted veal ragu
19
23
Linguine “Nero”
squid ink pasta, calamari, mussels, shrimp, spicy marinara sauce
23
Main Course
21
Cozze
bistro style pot of steamed mussels with white wine, fennel and thyme
21
23
Pollo “Martini”
chicken breaded with parmesan cheese in a white wine-lemon sauce
23
23
Pollo “Parmigiana”
the classic- served with a side of pasta al pomodoro
23
26
Salmon
pan-seared fillet topped with asparagus, avocado, red onion and tomatoes
26
28
Branzino
mediterranean sea bass fillet baked 'al cartoccio' with seasonal vegetables
28
30
Confit D'Anatra
roasted duck legs with a brandied mushroom medley & cranberry sauce
30
34
Steak Fiorentina
‘Florentine style’ rosemary steak served sliced with fagioli and lemon
34
36
Vitello Capriciossa
rack of veal ‘milanese’ topped with fresh mozzarella, tomatoes, and arugula
36
Sides
9
Verdure
seasonal greens sautéed with olive oil, garlic, and pepperoncino
9
9
Barbabietole
roasted red beets with sea salt and extra virgin olive oil
9
9
Fagioli
cannellini beans braised with fresh tomato and sage
9
9
Pure Di Patate
creamy Yukon Gold mashed potatoes
9
9
Farro
warm tuscan grains, chickpeas, leeks, raisins, fresh herbs
9
Appetizers
14
Melanzane Al Forno
layered eggplant baked with tomato and mozzarella
14
16
Calamari
fresh whole grilled jumbo squid with salsa verde (olive oil, lemon, garlic, parsley)
16
18
Burrata
cream stuffed fresh mozzarella served with grilled vegetables and fresh basil
18
20
Crab Tartare
jumbo lump crab meat, avocado, mango, pickled ginger, and frisée
20
20
Beef Carpaccio
thinly sliced filet mignon topped with arugula and shaved parmesan
20
22
Polpo
grilled Mediterranean baby octopus with cherry tomatoes, asparagus, onions, olives
22
16
Assiette Di Formaggi
chefs assortment of cheeses served with seasonal fruit, honey and walnuts
16
18
/
28
Antipasto
thinly sliced prosciutto crudu, Parmigiano Reggiano cheese, bruschetta, olives
18
/
28
Salads
14
Rucola
arugula salad with lemon, olive oil, and shaved parmesan cheese
14
14
Pera
mesclun greens, sliced pear, candied walnuts, dried cranberries, fried chévre
14
16
Mediterraneo
chopped tomatoes, peppers, cucumbers, red onions, olives, feta
16
Baby Gem
grilled baby gem lettuce topped with gorgonzola cheese, toasted almonds & pomegranate 18
Pizza
+ onions, olives, mushrooms, jalapeño, arugula, anchovies 2 / + pepperoni, sausage, bresaola, prosciutto 3 / + burrata, truffle tartufata 4
17
Margherita
fior di latte, San Marzano tomatoes, basil
17
18
Burrata
burrata, roasted cherry tomatoes, basil
18
18
Vegetariano
with mixed grilled vegetables
18
20
Bianca Al Crudo
white pizza, prosciutto, arugula, shaved parmesan
20
22
Quattro Formaggi
fior di latte, goat cheese, ricotta, gorgonzola, truffle tartufata
22
Pasta
23
Spaghetti “Rustica”
Calabrian chiles, caramelized onions, fresh basil, rosé sauce
23
23
Cavatelli “Contadina”
‘little hollows’ with tomatoes, arugula, garlic, olive oil
23
23
Paccheri “Vegetariana”
with chickpeas, spinach, tomatoes, mushrooms, parmigiano
23
23
Taglierini "Pesto"
with a basil-pine nut pesto sauce
23
25
Rigatoni “Buttera”
with hot & sweet sausage, green peas, tomato-cream sauce
25
25
Ravioli “Funghetto”
our signature ravioli in a blended mushroom cream sauce
25
25
Penne “Rosé Carobonara”
with prosciutto in a tomato-cream sauce
25
25
Pappardelle “Ragu”
wide rag pasta with a roasted veal ragu
25
28
Linguine “Nero”
squid ink pasta, calamari, mussels, shrimp, spicy marinara sauce
28
Main Course
23
Cozze
bistro style pot of steamed mussels with white wine, fennel and thyme
23
26
Pollo “Martini”
chicken breaded with parmesan cheese in a white wine-lemon sauce
26
26
Pollo “Parmigiana”
the classic- served with a side of pasta al pomodoro
26
29
Salmon
pan-seared fillet topped with asparagus, avocado, red onion and tomatoes
29
30
Branzino
mediterranean sea bass fillet baked 'al cartoccio' with summer vegetables
30
34
Confit D'Anatra
roasted duck legs with a brandied mushroom medley & cranberry sauce
34
40
Steak Fiorentina
‘Florentine style’ rosemary steak served sliced with fagioli and lemon
40
42
Vitello Capriciossa
rack of veal ‘milanese’ topped with fresh mozzarella, tomatoes, and arugula
42
Sides
10
Verdure
seasonal greens sautéed with olive oil, garlic, and pepperoncino
10
10
Barbabietole
roasted red beets with sea salt and extra virgin olive oil
10
10
Fagioli
cannellini beans braised with fresh tomato and sage
10
10
Pure Di Patate
creamy Yukon Gold mashed potatoes
10
10
Farro
warm tuscan grains, chickpeas, leeks, raisins, fresh herbs
10
