Blue sky bibb lettuce and radicchio, crispy ricotta polpette.

Arugula, parmigiano, and truffle essence.

Served with arugula, roasted red peppers, asparagus, and aged balsamic.

Quince and stracchino cheese, bruschette.

Dry roasted with ginger and jalapeno crust, purple potato, and string bean salad.

Leek and potato puree, maple niman ranch guanciale.

Vine-ripe tomatoes and basil pesto.

Steamed with garlic, caper berries, and crostini.

Stuffed with truffled ricotta cheese, tempura grilled vegetables.

Red onion, arugula, fennel salad, and spicy tarragon aioli.

Selection of wild mushrooms and sausage ragu truffle essence.

Calamari, scallops, shrimp, pickled jalapeno, fried onion strings, and tartar dip.

On half shell with cocktail sauce and champagne mignonette.

Lemon zen alive and sung Baykal petino Toscano.

Layered and bufala mozzarella, tomato coulis, and eggplant bon bons.

Spice encrusted and seared rare, farro crackers, and a trio of dips.

Seared with lemon, cherry tomatoes, and sformatino di patate.

Passion fruit puree, roasted pears, Parmigiano cheese crostini, and spicy pecans.

Crispy pancetta, crostino di parmigiano.

Boston's best from certified Angus beef served with fresh ricotta and crostini.

Dressed with truffle butter, wild mushrooms, and gnudi di ricotta garnish.

Wild boar braised in red wine with porcini mushrooms.

Braised veal and beef stuffing with ricotta, spinach, and truffle sauce.

Niman ranch pancetta, spicy colino tomato, and pecorino romano.

Amaretti and honey, sage butter, root vegetables, and ricotta salata.

Drum-shaped stuffed pasta, classic meatballs, and braised meat ragu.

Baked with Buffalo mozzarella, tomatoes, and basil.

Lobster meat, fava beans, pancetta, black truffle, and lobster fume.

7-spice marinated half chicken roasted under the brick, swiss chard timbale stuffed with potato puree, prosciutto, and roasted red peppers.

Roasted fennel and shallots, white beans puree.

Baby bok choy, herbed potato galette, and carrot fondue.

Confit leg, seared breast, roasted yams, spicy mango, and frisee greens, sweet and sour soy sauce.

Traditional saffron risotto, sauteed spinach.

Boneless, wood fired with roasted potatoes, spinach, carrots, and pinzimonio.

Niman ranch smoked maple bacon wrapped jumbo asparagus stuffed smoked mozzarella, butternut squash veloute, fresh peach, and granny smith apples, wild mushroom demi glaze.

Half lobster, shrimp, swordfish, monkfish, calamari, Wellfleet clams, and mussels, colino tomatoes, fish fumet, grilled asparagus, and bruschetta.

Black and white sesame seed encrusted, Japanese eggplant marinated with white wine vinaigrette, roasted red peppers, snow peas, spinach, black olives, and ginger soy dip.

Fontina and pancetta stuffed veal chop, yukon gold potato twice baked with oyster mushrooms.

Braised with spice and red wine, minestra of flageolet beans with sage and tomatoes.

Creamy parmigiano polenta, roasted chestnuts, red wine reduction, and sweet Italian glaze.

Choice of Fra Diavolo, grilled or steamed, and served with drawn butter.

12 oz. 21-day aged - gentle, and luxurious flavor. A la carte and served with herb butter.

22 oz. 35-day dry aged - bold, rich, and nutty flavor. A la carte and served with herb butter.

24 oz. 35-day aged - tender bite, and rich flavor. A la carte and served with herb butter.

8 oz. Snake river farms - buttery, and vibrant intensity. A la carte and served with herb butter.

36 oz. Serves two. 35 day dry aged - tender bite, and rich flavor. A la carte and served with herb butter.

Marcho farms, grass-fed. A la carte and served with herb butter.

Marcho Farms, pasture raised. A la carte and served with herb butter.

8 oz prime sirloin, boiled 1 1/4 lb lobster. A la carte and served with herb butter.

Vanilla bean bread pudding, caramelized banana, and vanilla gelato.

Marsala cream, caramelized rice crispies, and macoron cookies.

Warm chocolate cake with a molten center and hazelnut gelato.

Pan di stelle cookies.

Ricotta pie.

Sponge cake soaked in coffee liquor, mascarpone cream.

Trio of flavors. lemon, mango, and passion fruit.

Crostini, fig preserves.

Amaretto, kahlua, coffee, and whipped cream.

Sambuca, coffee, and whipped cream.

Amaretto, coffee, and whipped cream.

Hazelnut, coffee, and whipped cream.

Blue sky bibb lettuce, radicchio, and crispy ricotta polpette.

Passion fruit puree, roasted pears, parmigiano cheese crostini, and spicy pecans.

Layered and Buffalo mozzarella, tomato coulis, and eggplant bonbons.

Steamed with garlic, caper berries, and chickpea frittelle.

Calamari, scallops, shrimp, pickled jalapeño, fried onion strings, and tartar dip.

Quice and stracchino chesse and bruschette.

Vine- ripe tomatoes and basil pesto.

Arugula, parmesan, and truffle essence

Seared with lemon, cherry tomatoes, and sformato di patate.

Dry roasted with ginger, jalapeno crust, purple potato, and string bean salad.

Stuffed with truffled ricotta cheese and tempura grilled vegetable.

Premium san marzano tomatoes, bufala mozzarella, and basil.

King oyster, shitake, cremini, and seasonal forest mushrooms trifolati.

San Daniele prosciutto, san marzano tomatoes, and mozzarella.

Spicy Italian sausages, broccoli rabe, and mozzarella.