Cal/500. Grilled ciabatta rubbed with garlic & topped with marinated chopped tomatoes, basil & kalamata olives.

Cal/440. Housemade flat bread topped with goat cheese, mozzarella, tomatoes, red onion, kalamata olives, basil and oregano; baked in the oven.

Cal/830. Baby squid, lightly floured and deep fried, served with spicy marinara.

Housemade meatballs on soft polenta prepared two different ways: with truffle accented mushrooms and with tomato sauce and grana padano. 660 cal.

Cal/210. Thinly sliced raw Certified Piedmontese beef, shaved Grana Padano, capers & wild arugula, drizzled with lemon-olive oil.

Cal/250. Seafood platter with seared ahi tuna, spicy grilled calamari, scallop and shrimp.

Cal/660. A sampling of authentic Italian antipasti including: prosciutto di parma, Italian salame, caprese, bruschetta, grilled artichoke, zucchini and eggplant, roasted bell pepper, grana padano, green and kalamata olives.

Cal/70. Vegan. Seasonal vegetable soup made with vegetable stock.

Cal/300. Mixed greens, garlic croutons and shaved grana padano; house vinaigrette.

Cal/580. Sliced heirloom tomatoes, fresh mozzarella, basil & kalamata olives; drizzled with basil-infused extra-virgin olive oil.

Cal/380. Organic red and gold beets with red wine vinegar, wild arugula, toasted walnuts and Asiago cheese; lemon-olive oil dressing.

Cal/310. Romaine lettuce, grana padano, hardboiled egg and focaccia croutons; house-made Caesar dressing. Caesar salad with chicken is an option!

Cal/590. Wild arugula salad with couscous, avocado, tomatoes, red onions, capers, raisins, lemon and extra-virgin olive oil.

Mixed greens, shredded free-range rotisserie chicken breast, applewood-smoked bacon, shaved grana padano cheese, Rosso bruno tomatoes, focaccia croutons and house vinaigrette. 650 cal.

Cal/860. Mozzarella, tomato sauce, oregano and fresh basil.

Cal/870. Mozzarella, tomato sauce, sliced artichokes, zucchini, eggplant, sliced tomatoes, mushrooms and fresh basil.

Cal/1140. Mozzarella, tomato sauce, Italian sausage, mushrooms, bell peppers, red onions and spicy peperoncino oil.

Cal/1040. Fresh mozzarella, prosciutto, shaved Grana Padano, mushrooms and wild arugula; drizzled with white truffle oil.

Cal/990. Mozzarella, ham, artichokes, mushrooms, kalamata olives, oregano and tomato sauce.

Cal/350/690. Angel hair pasta, chopped tomatoes, garlic, marinara sauce and fresh basil.

Cal/390/780. Pasta ribbons with traditional meat ragu and Grana Padano.

Cal/350/700. Large pasta tubes with bacon, vodka-cream-tomato sauce and grana padano.

Cal/460/920. Shell pasta, chicken breast, broccoli, sun-dried tomatoes, pecorino cheese, roasted garlic and Trebbiano wine.

Spaghetti with housemade meatballs, tomato sauce, mushrooms, peas, parsley and grana padano; topped with pecorino pepato. 1460 cal.

Cal/470/850. Organic spinach ravioli filled with Italian sausage, ricotta, Grana Padano and fennel; topped with fresh tomatoes, spicy tomato sauce with imported peperoncino, pecorino pepato cheese and fresh basil.

Thin flat pasta with clams, mussels, prawns, and scallops; seasoned with tomatoes, crushed red pepper, garlic and trebbiano wine. 890 cal.

Cal/720. Treviso-style tiramisù with ladyfingers soaked in rum and espresso, layered with mascarpone and topped with a dusting of cocoa powder.

Cal/900. Almond hazelnut chocolate cake served warm, topped with caramel-sea salt gelato.

Cal/850. Cannoli filled with sheep’s milk ricotta, candied orange, bittersweet chocolate and pistachios.

Free-range chicken seasoned with rosemary; served with sautéed seasonal vegetables and roasted Yukon gold potatoes. 980 cal.

Thinly-pounded veal sautéed with sliced fresh baby artichokes and lemon; served with roasted Yukon gold potatoes and sautéed seasonal vegetables. 700 cal.

Mixed grill of salmon, seabass, calamari, scallops and prawns, topped with lemon-olive oil sauce; served with roasted Yukon gold potatoes and broccolini. 800 cal.

Beef tenderloin grilled rare, with balsamic vinegar and green peppercorn sauce; served with sautéed organic spinach and roasted Yukon gold potatoes. 930 cal.

Pounded rib-eye steak topped with Tuscan salad, shaved grana padano, and extra-virgin olive oil. 720 cal.

Grilled free-range chicken breast marinated with sage, rosemary, thyme, crushed red pepper, white wine, Dijon mustard, and lemon; served with spicy peperoncino sauce, sautéed organic spinach and roasted Yukon gold potatoes. 720 cal.