Crispy crepe topped with paper thin slices of truffle-scented dry cured beef, shaved Parmigiano-Reggiano and wild arugula dressed with virgin olive oil, sea salt and balsamic vinegar

Wilted greens, grilled radicchio drizzled with honey and balsamic, and tender white beans.

Cream, fresh mint, Ciacci Tuscan olive oil.

Olio Verde, sea salt, wild arugula.

Buffalo mozzarella on a bed of Prosciutto di Parma with fire-roasted red bell peppers, rocket, aged balsamic and Tuscan olive oil.

Lemon, honey, fresh coriander, cherry tomatoes, red onions.

With grilled garlic crouton. Pasteurized egg, lemon, Tuscan olive oil, wine vinegar, pecorino romano, and black pepper.

Baby romaine in an avocado & citrus vinaigrette with shaved Parmigiano-Reggiano, sweet sugar snap peas, baby red radish, red onion & celery.

With choice of dressing below.

local strawberries, crumbled feta & roasted walnuts in a red wine and honey vinaigrette

Truffled sea salt, shaved Parmigiano-Reggiano, micro celery, lemon, Tuscan olive oil.

Fresh lemon juice, virgin olive oil, fresh coriander, cherry tomatoes, celery, red onion

Tomato, basil, and two cheeses. Serves two to four people. Due to the thinness of our wood-grilled pizza, you may prefer to preheat your oven so that you may re-heat upon its arrival. For this reason, we do not automatically cut the pizza to allow the guest to easily slide the pizza on onto a sheet pan to re-heat. If you prefer the pizza cut, please message this in and we will gladly cut for you.

Pizza margherita with Daniele spicy soppressata.

Spicy San Marzano tomato pomodoro, two cheeses, and fresh parsley. Serves two to four people. Due to the thinness of our wood-grilled pizza, you may prefer to preheat your oven so that you may re-heat upon its arrival. For this reason, we do not automatically cut the pizza to allow the guest to easily slide the pizza on onto a sheet pan to re-heat. If you prefer the pizza cut, please message this in and we will gladly cut for you.

Goat’s milk cheese, fresh rosemary, caramelized onion, hot pepper.

Speck, spicy soppressata, buffalo Mozzarella, caciocavallo silano D O P, Castelvetrano olives, roasted peppers agro-dolce, Sicilian eggplant caponata, cornichons, roasted nuts with honey, and assorted jams (serves two people).

An assortment of the chef’s selection to include Rhode Island’s own Danielle company’s finnocchiona, hot salami casalingo with mostarda fruits, new England charcuterie wild boar salame, mole salame, tartufo salame, bacaro’s country-style pork pate, bacaro’s chicken liver pate, assorted homemade picklings, and crostini. Serves two people.

Prosciutto di Parma, finocchiona, taggiasca olives, Parmigiano-Reggiano, Gorgonzola dolce, marinated mushrooms, white anchovies cornichons, roasted nuts with honey, and assorted jams. Serves two people.

Assortment of the chef’s selection served with homemade jams, assorted spiced nuts, dried fruit and toasted breads. Serves two-four people.

Smoked pancetta, mascarpone, Parmigiano-Reggiano, sweet peas, fresh rosemary, cracked black pepper & poached egg.

Parmigiano-Reggiano and San Marzano tomatoes.

Cream, taleggio, fresh cracked black pepper, Ciacci Tuscan olive oil.

Fresh egg tagliatelle in rich European-style butter with Parmigiano-Reggiano, white truffle-scented egg, mushroom duxelles, and crushed red pepper.

fresh burrata, lemon zest, black pepper & parsley filled crepes baked in a San Marzano tomato Pomodoro with Parmigiano-Reggiano

Cream, Parmigiano-Reggiano, Mozzarella, Ricotta, Fontina, Gorgonzola, tomato, fresh parsley.

Fish of the day, fresh thyme, garlic, hot pepper, Tuscan olive oil, toasted bread crumbs, and lemony aioli.

Spring pea crema, local mushrooms, risotto, fresh mint, Ciacci Tuscan olive oil, pea tendrils

Delicate Italian braise of scallops, littlenecks, squid, shrimp and pesci in San Marzano tomato pomodoro with Tuscan olive oil, grilled bruschetta, and fresh herbs.

San Marzano tomatoes, fresh oregano, Taggiasca olives, capers, sweet onions, Tuscan olive oil and aromatic jasmine rice.

Wild arugla and parsley salad sweet pink grapefruit segment salad drizzled with aged balsamic vinegar and ciacci olive oil

Orange zest, fresh parsley, peppery arugula in a citrus vinaigrette

Roasted westport turnip and butternut squash, sweet and spicy pan drippings, fresh rosemary, Tuscan olive oil, mixed organic greens

Roasted San Marzano tomatoes and sweet garlic with roasted potatoes, mixed organic greens from Baby Greens Farm, olive oil, sea salt

Buttered noodles, Parmigiano-Reggiano, fresh herbs and Tuscan olive oil.

Young kale, toasted pignolis, golden raisins, fresh mint, feta cheese, quinoa, lemon-honey vinaigrette

Wild arugula, shaved fennel, roasted potatoes.

Buttered noodles, San Marzano Tomatoes, fresh parsley.

Roasted Stone Fruits, bing cherries, tree-ripened peaches, plums, nectarines, peppery arugula & mashed potatoes

Composed vegetable salads and homemade picklings.

Grated orange zest and pistachios.

Thinly sliced roasted suckling pig flavored with rosemary and garlic. Served with fresh bread and cornichons.

Italian salami. Served with fresh bread and cornichons.

Rich and salt-cured ham from San Daniele Italy. Served with fresh bread and cornichons.

Spicy. Italian salami. Served with fresh bread and cornichons.

Sweet and salt-cured ham from Parma Italy. Served with fresh bread and cornichons.

Mild and smoked Italian salami. Served with fresh bread and cornichons.

Mild air-dried pork shoulder cured with paprika and spices. Served with fresh bread and cornichons.

Air-dried spicy salami. Served with fresh bread and cornichons.

Air-dried, seasoned beef drizzled with Tuscan olive oil, fresh lemon, and black pepper. Served with fresh bread.

Mild and smooth sausage inspired from Bologna, Italy. Served with fresh bread and cornichons.

Sweet salumi scented with fennel. Served with fresh bread and cornichons.

fatback cured with sea salt and rosemary served on wood-grilled crostini.

The most simplistic style of salumi, this home-style sausage boasts flavors of pepper and sea salt. Served with fresh bread and cornichons.

Italian salami in the style of Friuli. Served with fresh bread and cornichons.

Served with fresh bread and cornichons.

Italian salami in the style of Friuli. Served with fresh bread and cornichons.

Served with fresh bread and cornichons.

Pasteurized cow's milk, soft, marbled Bleu cheese from Piedmont. Served with spiced nuts and house made jams.

Pasteurized cow's milk, sharp, aged 18 months, and cow’s milk from Cremona. Served with spiced nuts and house made jams.

Unpasteurized, 24 month old cow’s milk cheese from parma. Served with spiced nuts and house made jams. Cow’s milk cheeses.

Pasteurized cow’s milk cheese, aged from the Veneto. Served with spiced nuts and house made jams.

Pasteurized cow's milk, soft, mountain version, and spicy marbled Bleu cheese from Lombardy. Served with spiced nuts and house made jams.

Pasteurized cow's milk and from Campania. Served with spiced nuts and house made jams.

Pasteurized cow’s milk, nutty, semi-soft, and from Lombardy. Served with spiced nuts and house made jams. Cow’s milk cheeses.

Unpasteurized cow’s milk cheese noted for its earthy and woody notes. Served with spiced nuts and house made jams.

Pasteurized, semi-soft cow’s milk cheese from the Veneto.

Pasteurized cow’s milk cheese from Molise aged over 90 days. Served with spiced nuts and house made jams.

Unpasteurized sheep’s milk, from Tuscany, semi-hard. Served with spiced nuts and house made jams.

Pasteurized, aged sheep’s milk cheese covered in chestnut peels from the Tuscan hills of Garafagnana.

Pasteurized sheep’s milk cheese from Tuscany with white and black truffles. Served with spiced nuts and house made jams.

Pasteurized Tuscan sheep’s milk cheese wrapped in straw and hay.

Unpasteurized, sheep’s milk cheese from Sicily with saffron, and black peppercorn. Served with spiced nuts and house made jams.

Pasteurized sheep and cow’s milk cheese from Sardinia. Sharp, firm, slightly pungent taste with a round finish. Served with spiced nuts and house-made jams.

Pasteurized cow and sheep's milk cheese, soft, ripened from Piedmonte. Served with spiced nuts and house-made jams.

Pasteurized cow's milk, cream-filled Mozzarella from Vermont made in the traditional Italian style. Served with spiced nuts and house-made jams.

Drizzled with aged balsamic vinegar, capezzana olive oil, and rocket. Served with spiced nuts and house-made jams.

Semi-firm unpasteurized organic cow’s milk cheese. Alpine style cheese with buttery, grassy, and nutty notes from Thistle Hill Farm in Vermont. Served with spiced nuts and house-made jams.

Pasteurized cows milk from Burgundy, France. Triple creme, buttery, and rich. Served with spiced nuts and house-made jams.

potato croquette with spring peas, fresh mint, lemon zest

Dates stuffed with gorgonzola Picante, wrapped in smoked pancetta and roasted

With sweet pea pesto, crème fraiche, fresh mint & ciacci olive oil

Battered and pan-fried sandwiches of Italian Taleggio cheese.

Grilled flatbread with chickpea puree, Jerusalem artichoke chips, smoked capsicum, lemon, crispy parsley, and Tuscan olive oil.

Stuffed fried olives.

Breaded and lightly fried burrata cheese with San Marzano Pomodoro.

With spicy mustard, grain mustard, and freshly grated horseradish

Fresh rosemary, sea salt, Tuscan olive oil.

Breaded and fried risotto stuffed with mozzarella.

Small, griddled sandwiches of prosciutto di San Daniele and Taleggio cheese and rocket.

Sweet and spicy glazed with fresh rosemary.

Soar-slow cooked onions with wine vinegar and bay leaf.

Grilled purses of mortadella stuffed with Taleggio cheese and served with mostarda fruits.

Drizzled with horseradish crema and chives.

Garlic rubbed grilled bread with virgin olive oil and salt.

Buffalo Mozzarella, roasted red peppers agro dolce, and wild rocket

Drizzled with local wildflower honey.

Eggplant salad with olives, onions, capers, garlic, and tomato. Served with fresh bread.

Buffalo Mozzarella wrapped in smoked prosciutto with fresh rosemary, Tuscan olive oil, and cracked black pepper.

Sweet and sour onions braised in vinegar and red wine. Served with fresh bread.

Served with fresh bread.

Served with fresh bread.

Served with fresh bread.

Whole-grain and dijon mustard, cornichons, honeyed onions, toasted crostini.

Marinated in virgin olive oil, basil, thyme, and garlic. Served with fresh bread.

With fresh lemon, Tuscan olive oil. Served with fresh bread.

Rustic tart with Moscato grapes, Moscato custard & vanilla crème anglaise

Chocolate pastry filled with dulce de leche, topped with dark chocolate ganache, and Malden sea salt.

Rustic tart of seasonal stone fruit with vanilla crème anglaise.

Little warm doughnuts filled with hazelnut-scented chocolate pastry cream, dusted with powdered sugar.

Rustic tart with vanilla crème anglaise.

Warm mix of local apples and quince topped with toasted oats and cardamom-scented ice cream.

Fresh local strawberries, unsweetened whipped cream & fresh cream

Rustic tart of sliced lemons & lemon curd under a sweet meringue with vanilla crème anglaise.

Creame fraiche cake with Bing cherries topped with almond-scented mascarpone