DINNER

Dial 760 to order
Served daily from 4:00 to 9:00 PM

FIRST COURSE

BREAD SERVICE

Ethos bakery seeded rye, whipped honey butter | 7 (veg)

SALAMI BOARD

Prosciutto di Parma, Speck, Salumi Toscano, Mortadella, Castelvetrano olives, marcona almonds, pickled vegetables | 30

FRITTO MISTO

Fried calamari, sweet peppers, onion, lemon, citrus aioli | 17 (gf)

CHICKEN AND PORK MEATBALLS

Three meatballs, arrabiatta tomato sauce, basil, Parmigiano Reggiano | 18

ROMESCO

Mama Lil’s peppers, marcona almonds, house made pita, and fresh vegetables | 15 (veg)

ARANCINI

Mozzarella stuffed rice cakes, tomato sauce, basil, Parmigiano Reggiano | 18

ARTISANAL CHEESE & CHARCUTERIE BOARD

Three artisanal cheeses, fresh fruit, nuts, rye crisps | 26

RIBOLLITTA SOUP*

Tuscan white bean soup, lacinato kale, cabbage, carrot, parmesan | 14 (gf, veg)

CAESAR SALAD*

Romaine hearts, shaved parmesan, house-made croutons, house- made Caesar dressing | 13

ITALIAN CHOPPED SALAD

Romaine, treviso radicchio, taggiasca olive, salami, fontina, artichoke, peppers, oregano vinaigrette | 14 (gf)

KALE SALAD

Honey lemon vinaigrette, pepitas, ricotta salata, apple | 14 (veg, gf)

SECOND COURSE

Gluten Free Pasta Available

RICOTTA GNOCCI*

Braised pork cheeks, fava beans, Parmigiano Reggiano, thyme | 29

SPAGHETTI ARRABIATTA

San Marzano Tomato Sauce, Basil, Parmesan Reggiano | 24 (add meatballs +9)

SPAGHETTI CARBONARA

Guanciale, pecorino, black pepper, egg yolk, Parmigiono Reggiano, brodo | 28

RIGATONI BOLOGNESE

Pork and beef ragu, tomato, oregano, Parmigiano Reggiano | 29

ENTREES

DENVER STEAK*

Fried potatoes and brussel sprouts, horseradish aioli, salsa verde | 42 (gf)

PORK CHOP MILANESE

Heirloom tomato, herb salad, Parmigiano Reggiano, aged balsamic | 42

PRAWNS AND POLENTA*

Parmesan polenta, tiger prawns, nduja beurre blanc | 32 (gf)

KING SALMON

English pea Soubise, pea vines, radish, pine nuts, lemon | 38

HALF ROASTED CHICKEN

Artichoke hearts, Castelvetrano olives, Calabrian chili | 34

RIBEYE*

Blistered cherry tomato, confit garlic, rosemary, aged balsamic | 72 (gf)