menu

CAPRESE  10

heirloom tomatoes, buffalo mozzarella, fresh mint and basil, mint oil, drizzled with honey balsamic

GOLDEN BEET 10

golden beets, Tuscan kale, pistachio pesto, golden raisins, pancetta tossed with goat cheese dressing & honey white balsamic

PESTO CAESAR 10

romaine lettuce, kale, focaccia croutons, roasted cherry tomatoes and pecorino

AVOCADO 10

spring mix avocado, red onions, red peppers, pine nuts and citrus vinaigrette

Strawberry salad 10

spring mix, shaved fennel, strawberries, red onions, pecans with strawberry vinaigrette, goat cheese crumbles

GREEK BRUSSELS 10

shaved brussels sprouts, plum tomatoes, niçoise olives, roasted corn, cucumbers, walnuts, feta cheese with cucumber vinaigrette dressing

ARANCINI 10

three mozzarella and risotto balls topped with crushed tomatoes & provolone cheese

OVEN ROASTED BRUSSELS SPROUTS 9

pancetta, shallots and sherry vinegar

WHISKED SHEEPS MILK RICOTTA 10

vincotto, extra virgin olive oil and fresh herbs

Roasted Cauliflower 8

breaded cauliflower with red sauce and parmesan

VEAL, BEEF & RICOTTA MEATBALLS  10

SUBSTITUTE CHICKEN MEATBALLS + 1

crushed tomatoes with parmesan

EGGPLANT PARMESAN 9

burrata, parmesan and vodka sauce

SWORDFISH SPIEDINI  16

red & yellow peppers, zucchini, served over cannellini beans and arugula

SPAGHETTI SQUASH 11

shaved carrots, zucchini, fresh aromatic herbs, crushed tomatoes, pecorino

BUFFALO CHICKEN MEATBALLS 10

buffalo sauce, blue cheese, and celery

SAUTEED OCTOPUS 10

fingerling potatoes and salsa verde

BURRATA 9

crostini topped with burrata cheese, caramelized cipollini onions, fresh mint and balsamic reduction

CLASSIC  7

crostini topped with diced plum tomatoes, crushed garlic, basil, olive oil and balsamic vinegar

GNOCCHI 10

creamy cherry tomato sauce and parmesan

RIGATONI 13

rigatoni with pork sauce & burrata cheese

Ziti with salmon 14

Vodka sauce and parmesan

BUCATINI  12

crushed tomatoes, diced pancetta, chili flakes, pecorino & olive oil

CRAB RAVIOLI 13

crab, ricotta & cilantro filled, creamy white

crab sauce with red bell peppers and red onion

CACIO E PEPE WITH TRUFFLE 11

spaghetti black pepper, pecorino romano & truffle oil

PISTACHIO 15

pistachio pesto, mozzarella, parmesan, arugula and pistachio dust

CARNE AMORE 16

bacon, salsiccia, soppressata, crushed tomatoes, and mozzarella

SOPPRESSATA 15

red wine salami, crushed tomatoes, mozzarella, red onions, chili flakes and parmesan

POLPETTA 16

crushed tomatoes, mozzarella, ricotta meatballs, basil and provolone

FUNGHI 15

cremini, shiitake, & oyster mushrooms, caramelized onion, mozzarella and bianca sauce

MARGHERITA 13

crushed tomatoes, mozzarella and basil

PEAR PIZZA 16

caramelized pears, gorgonzola crumbles, fresh thyme, light mozzarella, prosciutto, fig vincotto

UOVO SALSICCIA 16

crushed tomatoes, mozzarella, fennel sausage, egg, long hot pepper pesto parmesan

BABY JESUS 6.5

France | sweet, dry sausage

SOPPRESSATA 6.5

Italy | red wine aged salami

HOT COPPA 6.5

Italy | pork shoulder cut which is salted and hand-rubbed with spice

PROSCIUTTO COTTO 6.5

Italy | dry heat baked ham with

mediterranean herbs

PROSCIUTTO DI PARMA 6.5

Italy | cured pork, aged 10-12 months

VALDEON 6.5

Spain | cow and goat milk, blue veined – bold and sharp, with a little spice and hint of smoke

GOUDA 6.5

Netherlands | traditional semisoft cheese

MERLOT BELLAVITANO 6.5

Wisconsin | rich, creamy, berry plum, cow’s milk

KUNIK 6.5

New York | cow and goat cheese, semisoft, sweet and tangy

ROSEMARY BRIGANTE 6.5

Italy | Sheep’s milk, infused with savory rosemary Herbal, sweet cream flavor, semi soft

ROSEMARY FLATBREAD 5

olive oil, fried rosemary, sea salt

NUTELLA PIZZA 11

oven baked with Nutella, marshmallows and powdered sugar

AFFOGATO 7

LA Colombe espresso over vanilla bean ice cream

TIRAMISU 7

handcrafted recipe with apricot brandy and La Colombe espresso

Chocolate Ganache Cheesecake 7

New York style cheesecake topped with a layer of ganache, sits on a chocolate sponge cake base

DOW’S 10 YEAR TAWNY PORT 13

TERRA D’ORO PORT 9

MOET IMPERIAL | BRUT 95

Subtly vinous aromas of citrus, nut and bread. Soft and fruity

FLEURS DE PRAIRIE | ROSÉ   11 | 44

Provence, France | strawberry, rose petals, and herbs

MOSCATO | PIQUITOS 8 | 32

Valencia, Spain | sweet and refreshingly effervescent with notes of mandarin peel, orange blossom, and honeysuckle

PROSECCO D.O.C. | VILLA SANDI  9 | 36

Veneto, Italy | dry, fresh and fruit driven with citrus and stone fruits

RIESLING | WASHINGTON HILLS 9 | 36

Columbia Valley, Washington | orange peel, dried apricot, ripe pineapple, sweet and tart with a slightly minty finish

PINOT GRIGIO | VILLA POZZI 9 | 36

Sicily, Italy | fruity, and crisp, aromas of lemon, white peach, and pear

PINOT GRIS | HILLERSDEN  9 | 36

Marlborough, New Zealand | poached pear, ripe cantaloupe, white peach, and nectarine passionfruit
and lemon

SAUVIGNON BLANC | ARONA 9 | 36

Marlborough, New Zealand | crisp lemon-lime, fresh and

 zingy with a full finish

SAUVIGNON BLANC | ELIZABETH SPENCER 40

Mendocino, California | white peach, apricot, lemon

 blossoms a mineral driven pallet with great
balancing acidity

CHARDONNAY | CROSS BARN 39

Sonoma County, California | flavors of apricots, lime chiffon pie and white tea

CHARDONNAY   | CAMBRIA   9 | 36

Santa Maria, California | lively fruit and oak spice aromas. Citrus, pineapple, white peach and apple flavors carry through the mid-palate and into the fresh, clean finish

WHITE BLEND | THE CURATOR   9 | 36

Swartland, South Africa | Chenin Blanc, Chardonnay, Viognier blend. hints of honey, apple and citrus. it's rich in the mouth and appealingly dry with peach and lemon-lime finish

PINOT NOIR | SHOOTING STAR  9 |36

California | cherries, dried figs and cocoa. hints of cinnamon and white pepper aged in French and Hungarian oak

PINOT NOIR | SIDURI  12 | 48

Willamette Valley, Oregon| elegant array of spicy raspberry, blueberry, anise and fine-grained, earth-laced tannins

PINOT NOIR | ETUDE 53

Eugene, Oregon | black cherry, spice and fresh fruit core

CHIANTI DOCG | RENZO MASI   10 | 40

Tuscany, Italy | berry, raspberry and floral aromas with medium body and a silky texture

SANGIOVESE | ALVERDI   8 | 32

Emilia-Romagna, Italy | dry red is filled with ripe plums, balanced by light tannins and offers a slightly crisp finish

MERITAGE | SPOKEN BARREL  48

Napa Valley, California | dark notes of leather, black licorice, and deep roasted oak. flavors of bright red fruits, toasty oak, smoke, chocolate, and citrus rind. ample tannins

COTES DU RHONE | ONDINES 11 | 44

Rhone Valley, France | Grenache/Syrah blend,

Bright black berry fruit, cassis, and spice, soft texture

BAROLO | DAMILANO 85

Piedmont, Italy / tobacco and a hint of leather accessible palate offers juicy wild cherry, raspberry, cake spice and star anise accompanied by velvety tannins

NEBBIOLO | PRODUTTORI DELL BARBARESCO 50

Piedmont, Italy | intoxicating black spice and tangy red cherry, elegant, layered and complex

MALBEC | DONA PAULA 9 | 36

Mendoza, Argentina | red fruits and herbs, soft velvety, fresh and well balanced

MALBEC | HESS SELECT   45

Mendoza, Argentina |flavors of cherries, red delicious apples and crabapple are accented with cassis, nutmeg and allspice

MERLOT | KENWOOD  10 | 40

Sonoma, California| ripe cherry, coriander, allspice and raspberry aromas with a velvety texture, smooth tannins and a long finish

TEMPRANILLO | RADIO BOCA 10 | 40

Cariñena, Spain | red cherries, strawberries and mature plums with hints of sweet spice such as cinnamon and vanilla

CABERNET | TOM GORE   10 | 40

Central Coast, California | aromas of currant and plum and hints of mocha and coffee on the palate. fruit forward with medium body

CABERNET | PASO CREEK  11 | 44

Paso Robles, California | layers of black cherry, dried fruit and cigar box. closing notes of spicy fruit and chocolate

CABERNET SAUVIGNON | ARROWOOD   60

Sonoma, California | roasted coffee and allspice appear on the palate, along with supple tannin and a weighty texture

ZINFANDEL | TERRA D’ORO   12 | 48

Amador County, California | aromas of rich, spicy clove and generous fruit with hints of vanilla. abundance of plums and juicy blackberries. round mouthfeel of well-integrated tannins

CORAL CRUSH

Vodka, pomegranate liquor, muddled rosemary, fresh squeezed grapefruit, Grapefruit San Pellegrino, sea salt rim

CORK AND FORK MANHATTAN

Woodford Reserve bourbon, California black mission fig reduction, sweet vermouth, Aztec chocolate bitters

CORPSE REVIVER

Maplewood & smoked cinnamon glass, apple brandy, cognac, Fuji apple, house made aromatic bitters

FRESCA ROSAMARIA

tequila, St. Germain, rosemary, lime, jalapenos, topped with prosecco

GIN & JUICE

gin, blueberry lavender syrup, elderflower, lemon honey, Villa Sandi, rose petal water

MANDARIN ORANGE OLD FASHIONED

Bulleit Rye Whiskey, maple, orange bitters, mandarin orange, cherries

ITALIANO IN AGRODOLCE

Kentucky Bourbon, Amaro Averna, Amaretto di Saronno, Pressed Lemon, Egg White

MEZCAL MULE

Blanco Tequila, Mezcal, Pineapple and Ginger Shrub, Pressed Lime, Ginger Beer

ORANGE CRÈME SODA

Tito’s Vodka, Pressed Lemon, Clementine, Orange Cream Citrate, Carbonated Water

SEASONAL SANGRIA

Pinot Grigio, Cocchi Americano, Genepy, Dry Curacao, Peach Vodka and Macerated Peaches

VIEUX CARRÉ

Woodford Reserve, Cocchi di torino, Cognac, Benedictine, Peychauda, Angostura Bitters

Oaxaca Negroni

Mezcal, Aperol, Italian vermouth, Ancho Chili, Mole, grapefruit zest

CORONA

STELLA ARTOIS

STELLA ARTOIS CIDER

YUENGLING LAGER

MILLER LITE

BLUE MOON

TROEGS PERPETUAL IPA

NEW BELGIUM FAT TIRE

BALLAST POINT GRAPEFRUIT SCULPIN

SEASONAL BEER

PERONI