CALAMARI FRITTI Lightly fried calamari and zucchini 17

CARPACCIO BUE Thinly sliced beef tenderloin with fresh arugula, shaved Grana and capers 19

FORMAGGI e SALUMI Cured meats, artisanal cheeses, toasted nuts, and fruit senapita 20

FRUTTI di MARE alla GRIGLIA Marinated grilled seafood salad 21

AUTUNNALE Portobellos, butternut squash, grilled artichokes, balsamic, truffle oil and Grana (v) 18

CARPACCIO SALMONE Sliced house cured salmon with fennel, curly endive, and citrus 19

MELANZANE PARMIGIANA Baked eggplant, fresh mozzarella finished with pesto (v) 17

CAPRESE Sliced fresh mozzarella and tomatoes topped with basil and olive oil (v) 18

COZZE e VONGOLE Steamed black mussels and manilla clams, sauteed with a spicy tomato broth 19

TORTINO di RISO Pan fried risotto cake with a marsala mushroom sauce, finished with truffle oil 17

(v) indicates vegetarian dishes.

MINESTRONE GENOVESE Fresh vegetable soup with a touch of basil pesto (v) 12

PASTA e FAGIOLI Traditonal Tuscan Borlotti bean soup (v) 13

ZUPPA del GIORNO Soup of the day 14

(v) indicates vegetarian dishes.

LATTUGHINE Organic baby greens tossed in a lemon-olive oil vinaigrette (v) 12

PAZZA Spinach, caramelized red onions, pine nuts, golden raisins, gorgonzola dolce and balsamic (v) 14

BIETOLE Roasted beets, tossed with an arugula salad, goat cheese and a light lemon vinagrette (V) 15

ROMANA Hearts of romaine in a spicy anchovy dressing with applewood smoked pancetta 13

TRICOLORE Arugula, radicchio, endive, gorgonzola, apples, and carmelized walnuts with balsamic (v) 15

(v) indicates vegetarian dishes.

PATATE ARROSTO Roasted potatoes with garlic and herbs (v) 10

PUREE DI PATATE Parmesan Yukon gold mashed potatoes (v) 10

CANNELLINI alla SALVIA Italian white beans sauteed with fresh sage (v) 10

FUNGHI TRIFOLATI Wild mushroom fricassee with garlic and parsley (v) 10

VEGETALI BOLLITI Assortment of seasonal vegetables (v) 10

(v) indicates vegetarian dishes.

PASTE

CAPELLINI CRUDAIOLA Fresh tomato, arugula, extra-virgin olive oil, and garlic (v) 19

SPAGHETTI BOTTARGA Roasted tomatoes and Sardinian bottarga sautéed with olive oil and red chilis 22

PENNE CAPRESE Fresh mozzarella, basil and baked eggplant sautéed in a light marinara sauce (v) 21

LINGUINE CROSTACEI Assortment of fresh seafood in a spicy tomato sauce 27

RIGATONI MONTANARA Italian sausage in a spicy arrabbiata sauce 20

FETTUCCINE BOLOGNESE Veal, beef, pancetta, and mushrooms in a red wine, tomato sauce 21

RAVIOLI FUNGHI Homemade pasta filled with mushrooms in a light porcini cream sauce (v) 23

PENNE VODKA Prosciutto flambéed with vodka in a light pink sauce 21

LINGUINE POSITANO Shrimp sautéed with white wine, garlic, cherry tomatoes, arugula, and basil 25

MEZZELUNE d’ ASPARAGI Pasta filled with asparagus and goat cheese in a walnut cream sauce (v) 23

FETTUCINE al SALMONE Smoked salomon and asparagus tossed in a pink vodka sauce 22

GNOCCHI SORRENTINA Potato dumplings and burrata cheese tossed in a light tomato sauce (V) 23

RISOTTI

TRE FUNGHI Porcini, shitake and portabello mushrooms finished with truffle oil (v) 24

SCAMPI e ZUCCHINE Sauteed shrimp and zucchini risotto 25

RISOTTO del GIORNO Risotto of the day M.P.

(v) indicates vegetarian dishes.

FILETTO ai FERRI Grilled filet mignon topped with an Italian salsa verde 44

TAGLIATA di MANZO Grilled, sliced New York steak, arugula with balsamic and Grana 43

CACIUCCO Clams, mussels, shrimp and scallops, in a tomato saffron broth 41

POLLO ARROSTO Free range half roasted chicken with fresh herbs 36

SALMONE alla BRACE Grilled salmon with fresh tomatoes, cucumber, and capers 39

VITELLO MILANESE Pounded breaded veal chop topped with arugula and cherry tomatoes 44

AGNELLO al BALSAMICO Grilled Colorado rack of lamb rubbed with herbs and balsamic sauce 46

LOMBATA alla BRACE Grilled pounded veal chop and an Italian herb olive oil 44

OSSOBUCO Braised veal shank and fettucine finished with the tomato braising reduction 42