Truffled Beef Carpaccio, Crispy Capers, Parmigiano, Crostini, Housemade Pickle
Barbera d’Alba, Cascina Ballarin, Piemonte, IT {3oz}

Roasted Beets, Italian Burrata, Lotus Root, Orange, Balsamic Pearls, Beet Vinaigrette
Rose, Chateau Guillhem, Malpere, FR {3oz}

Chef’s Daily Pasta Feature
Daily Pairing (see server) {3oz}

Spinach, Prosciutto and Provolone “Involtini” Veal Tenderloin, Butternut Squash Puree, Brussel Sprouts, Marsala Sauce
Valpolicella Classico Ripasso, Delibori, Veneto, IT {3oz)

Ricotta Zeppolle ‘Italian Doughnut’, Cinnamon, Hazelnut Creme Anglais, Berries
Prosecco, Negroni, IT {3oz}

Executive Chef: Eric Bucher

Available Sunday – Thursday

5 Courses $70pp

5 Courses with Wine Pairing $120pp