RIBOLLITA: Tuscan kale and vegetable soup –/13


CAESAR: romaine, anchovies, croutons and Parmesan cheese, made a la minute – /17

CARCIOFI CRUDI: thinly sliced raw artichokes, avocado, and Parmesan shavings – /19

CAVOLETTI: crispy Brussels sprouts, fresh fennel, arugula and crumbled feta cheese – /19

MELANZINE RIPIENE: eggplant prepared alla minute parmigiana style -/18

MORSO SALAD: radicchio, endive, arugula, cherry tomatoes, red onions and avocado – /19

VERDURE GRIGILATE CON BURRATA: Roasted marinated vegetables with Burrata -/ 18


VITELLO TONNATO, seared veal loin, served over home-made Tuna sauce & caper berries – /22

TUNA TARTARE: with avocado and house-made potato chips – /22

CALAMARI AL FORNO: squid, breaded, spiced and baked, topped with cherry tomatoes – /20

VONGOLE OREGANATE: breaded clams baked in a half shell served with arugula (8 per serving)/18


(House-made & Imported Artisanal pasta)

SPAGHETTI CARBONARA DI VEGETALE DI PRIMAVERA: julienne spring vegetables, pancetta carbonara style-/22

SPAGHETTI RUSTICA: with caramelized onions, tomato sauce and Parmesan cheese – /22

BUCATINI CACIO E PEPE: with Pecorino cheese and black pepper sauce – /24

RIGATONI BUTTERA: with hot & sweet sausage, peas and touch of cream – /24

FETTUCCINE BOLOGNESE: with traditional Bolognese sauce – /24

RIGATONI CON BURRATA: rigatoni in a light tomato sauce with burrata –/22

SPAGHETTI VONGOLE: with manila clams, white wine, garlic and hot pepper – /26

TROFIETTE AL LIMONE: corkscrew pasta, fresh lemon juice, zest and pecorino -/ 22


CONIGLIO ALLA CACCIATORA: braised rabbit, white wine, garlic, herbs with potato gratin – /32

LOMBATA: double cut Berkshire pork chop with Tuscan fries, salsa verde and grainy mustard – /34

ANATRA: vertically roasted L.I. duck, half portion with roasted pears and spinach – /32

AGNELLO ARROSTO: Colorado lamb chops grilled & served with salsa verde and Tuscan fries – /36


POLLO MARTINI: Parmesan encrusted chicken breast, lemon-white wine sauce with string beans and carrots – /28

WAYGU BURGER: 8oz black Angus beef, caramelized onions, bacon, cheese and avocado served with Tuscan fries or baby greens – /20

STRACOTTO: brisket braised in Chianti wine, with mushrooms, served with potato gratin – /28

VITELLA PARMIGIANA: veal Parmesan with sautéed broccoli rabe – /32

BISTECCA ALLA FIORENTINA: rib eye steak, aged, grilled and sliced, seasoned with extra virgin olive oil and herbs, served with roasted potatoes and spinach, served with Tuscan fries and sautéed spinach – /MP


SOGLIOLA: fresh sole, capers, white wine and butter sauce with roasted zucchini – /28

SALMONE ARROSTO: roasted salmon, with fennel, pears and apples in mustard dressing – /28

PESCE DEL GIORNO: fish of the day -/MP

CONTORNI, SIDE ORDERS                          13

(**Sautéed in Garlic & Olive Oil)