Menu
What we're serving
We roll our pasta by hand every afternoon, cook with what's in season and pour wines from small producers we love.
Antipasti
Beef Carpaccio
$15Arugula, capers, Parmigiano and lemon.
Burrata
$15Heirloom tomatoes, basil, aged balsamic and grilled bread.
Focaccia
$7Baked in-house with rosemary and olive oil.
Fritto Misto
$17Crispy calamari, shrimp and lemon with garlic aioli.
Pasta
Cacio e Pepe
$20Tonnarelli, pecorino Romano and plenty of black pepper.
Spaghetti alle Vongole
$27Clams, white wine, garlic and parsley.
Pappardelle
$22Wild mushrooms, thyme and brown butter.
Ricotta Gnudi
$24Sage butter and toasted hazelnuts.
Tagliatelle Bolognese
$24Slow-cooked beef and pork ragù.
Rigatoni alla Vodka
$21Tomato, cream, chili and a splash of vodka.
Secondi
Eggplant Parmigiana
$23Layered with tomato, basil and mozzarella.
Chicken Milanese
$29Crisp cutlet, arugula and lemon.
Whole Branzino
$39Grilled, with salsa verde and charred lemon.
Braised Short Rib
$37Soft polenta and gremolata.
Dolci
Panna Cotta
$10Vanilla bean with seasonal fruit.
Tiramisù
$12Espresso-soaked savoiardi and mascarpone.
Affogato
$8Vanilla gelato drowned in a shot of espresso.
Menu changes with the seasons; some dishes may sell out. Parties of six or more may be subject to an automatic gratuity.