Piccolo Sogno

Wide flat pasta and spiced wild boar ragu.

Roman style long pasta, Pecorino, Parmesan, cracked black pepper

Braised beef short ribs, soft polenta, sautéed greens, redwine, aromatic vegetables

Tomato basil sauce, fior di latte, and prosciutto di parma.

Four cheese ravioli, pine nuts, butter, Marsala glaze, and parmesan curls.

Imported buffalo mozzarella, heirloom tomatoes, basil, extra virgin olive oil

Fresh peaches, arugula, lemon oil, Capriole farm goat cheese

Tuscan kale, radishes, croutons, lemon- Parmesan dressing

Mixed beets, Gorgonzola DOP, citrus, greens, fennel, hazelnuts.

Field greens, cucumbers, carrots, grape tomatoes, and dijon vinaigrette.

Heirloom tomato, cucumber, red & green onion, celery, basil and bread salad

Fried Calamari, shrimp, and lemon.

Hand-stuffed mozzarella, mortadella, pistachios, marinated roasted grapes

Grilled octopus, arugula, citrus, fennel, grape tomatoes

Nineteen month aged Prosciutto di Parma, fresh figs

Wood roasted oyster mushrooms, house-cured pancetta, aged balsamic, radicchio, and spinach.

Crispy fontina stuffed squash blossoms, tomato and olive oil puree

Potato dumplings, wood roasted eggplant, heirloom tomatoes, toasted garlic, ricotta salata

Roman style long pasta, Pecorino, Parmesan, cracked black pepper

“Straw and Hay” green and white ribbon pasta, veal ragu

String cut black spaghetti, mussels, clams, shrimp, calamari, San Marzano tomatoes, and red chili flakes.

Four cheese ravioli, pine nuts, butter, Marsala glaze, and parmesan curls.

Wide flat pasta and spiced wild boar ragu.

Fior di latte, arugula, olive oil, and Reggiano curls.

Tomato basil sauce and fior di latte.

Fiori di latte, artisan salami, roasted peppers, green onion

Tomato basil sauce, fior di latte, and prosciutto di parma.

Fiore di latte, pine nut and basil pesto, tomatoes

Wood roasted, herb crusted pork ribs, frisee, pickled onion, tomato salad, fennel and tomato jam

Whole mediterranean sea bass, sea salt-crusted, asparagus, and citrus caper reduction.

Roasted Alaskan halibut, corn puree, stewed farro, roasted mushrooms, braised leeks

Grilled Loch Duart Salmon, broccolini, heirloom tomato and Mediterranean olive relish

Gluten-free. Flattened cornish hen, rapini, and lemon.

Braised beef short ribs, soft polenta, sautéed greens, redwine, aromatic vegetables

Assorted shellfish and fish stew, garlic rubbed toast

Fennel dusted, grilled swordfish, Sicilian caponata, pine nuts, olive tapenade

A combination of house-made almond and golden raisin biscotti and chocolate hazelnut biscotti.

Crispy pastry dough layered with vanilla and chocolate chip custard.

Egg-less vanilla and lemon custard, blackberry sauce, and mixed berries.

Layers of mascarpone cream and ladyfingers, topped with cocoa.

Mozzarella, fresh herbs, chopped black truffles and mix wi ld mushrooms.

Mozzarella, arugula, olive oil, Reggi ano curls.

Tomato basi l sauce, mozzarella, imported prosciutto di parma.

Tomato sauce, mozzarella, basil.

Capriole farm goat cheese, gorgonzola dop mozzarella, parmesan.

Prosciutto di Parma, fresh melon.

Pugliese, hand-stuffed m ozzarella, artisan style prosciutto.

Winter root vegetables, kale, pancetta, cannellini beans.

Fried calamari served in a paper artichoke.

Chick pea flour fri es with parmesan, rosemary.

Arugula, red wine poach pears, local candied pecans, capriole goat cheese.

Field greens, cucumbers, carrots, house vinaigrette, fennel-flavored grip ssini.

Tuscan kale, radishes, croutons, roasted squash, pomegranate, tossed with lemon parmesan dressing.

Baby spinach, Belgium endive, candied walnuts, gorgonzola dop, balsamic dressing.

Mixed beets, shaved fennel, imported buffalo ricotta, greens, citrus-infused oil.

Oven dri ed tomatoes, basil, extra virgin olive oil, fresh mozzarella.

“Straw and Hay” green and white ribbon noodles, veal ragu.

Traditional lasagna of Bologna with green pasta sheets layered with béchamel and Bolognese sauce.

Four cheese ravioli, pine nuts, butter, marsala glaze, parmesan shavings.

String cut black spaghetti, mussels, clams, shrimp, calamari, San Marzano tomatoes, red pepper flakes.

Rosemary and potato dumplings, oven dried tomatoes, mushroom, leeks, and parmesan.

Wide flat pasta, spiced wild boar ragu.

Parma ham, mozzarella, arugula, roasted peppers.

Shaved roasted roman style pork, arugula, dijon mustard.

Grilled flatbread, pecorino cream, speck, arugula.

Breaded chi cken breast, pretzel bun, mozzarella, parmesan cheese, spicy tomato sauce.

Grilled calamari, shrimp, and octopus tossed with orange, fennel, tomatoes, olives, potatoes, arugula, and lemon oil.

Berkshire pork chop flattened and breaded, baby arugula, mozzarella, and tomato salad.

Flattened veal medallions with Marsala mushroom sauce, sautéed spinach, mashed potatoes.

Grilled Loch Duart Salmon, grain mustard reduction and roasted winter vegetables.

Grilled, flattened chicken breast, mixed greens, grapes, pine nuts, capriole farm goat cheese.

Wood roasted, shredded duck with mushrooms and aged balsamic, tossed with baby spinach.

Roman style braised oxtail, celery, carrots, escarole, soft polenta.