— LUNCH MENU —

—BAR SNACKS—

available in our bar area Tuesday - Friday

2pm - 5pm

— dinner menu  —

  focaccia

antipasti

— zuppa —

daily preparation $7

— ANTIPASTI platter —

chef’s selection of imported meats & cheeses $20

— meatballs —

pomodoro/ ricotta $13

— crab cake —

avocado aioli/ radish & pepper salad/ brioche $17

—asparagus risotto —

goat cheese croquette/ pea shoots $14

— baked brie —

honey/ caramelized pears & apples/ pecans/ grilled bread $14

— beets —

ricotta salata/ pistachios/ goat yogurt/ lemon oil $12

—broccolini—

caesar aioli/ parmesan breadcrumbs/ lemon zest $11

insalata

— romaine wedge —

crisp pancetta/ roasted tomatoes & onions/ gorgonzola dolce $8/$12

— chop —

sharp provolone/ tomato/ red onion/ cucumber/ prosciutto/ peas/avocado green goddess dressing $7/$11

— arugula —

strawberries/ pickled rhubarb & red onion/ ricotta salata/ almond crackle/ strawberry balsamic $8/$12

pasta

gluten free pasta available

— ricotta gnocchi—

shrimp/ lobster/ crab/ roasted red peppers/ lobster reduction $36

— fettuccine—

stuffed banana pepper/ rotisserie chicken/ smoked mozzarella/ calabrian chili/ pomodoro $25

— RIGATONI —

vodka sauce/ sausage/ peas $27

—MUSHROOM CANNELLONI—

robiolina & fontina fonduta/ lion’s mane mushrooms/ pea shoots/ sundried tomatoes $26

—lumache—

peas/ Bounty Beneath mushrooms/ fava beans/ roasted tomatoes/ artichokes/ ramp pesto $28

pizza

— TALIA PIZZA —

mozzarella/ sharp provolone/ ricotta/ basil/ pomodoro $15

— classic pepperoni —

$16

— sicilian—

porchetta/ giardiniera relish/ pomodoro $17

piatti grandi

— frutte di mare —

shrimp/ scallop/ salmon/ linguini/ arugula/ lemon caper butter $35

— 1/2 rotisserie chicken —

goodness grows chicken/ calabrian chili butter/ peanut potatoes/ asparagus $27

— duck breast —

honey lavender glaze/ creamy cornbread/ verts $29

— halibut —

prosciutto wrapped/ spring pea risotto/ asparagus/ sundried tomato cream $34

— maialata —

frankie’s sausage/ pork shank/ meatball/ risotto/ arugula $32

— executive chef —

Nick Senske

— SOUS CHEF —

Jesse Tautkus