— LUNCH MENU —

—BAR SNACKS—

available in our bar area Tuesday - Friday

2pm - 5pm

— dinner menu  —

  focaccia

antipasti

— zuppa —

daily preparation $8

— ANTIPASTI platter —

chef’s selection of imported meats & cheeses $22

— meatballs —

pomodoro/ ricotta $14

— scallops —

figs/ hazelnut gastrique/ arugula/ polenta $20

—calamari —

sausage/ greens/ pesto/ pine nuts $18

— baked brie —

honey/ caramelized pears & apples/ pecans/ grilled bread $16

— escargot—

tarragon/ shallot/ carrots/ mushrooms/ white wine/ cream/ grilled bread $18

—broccolini—

caesar aioli/ parmesan breadcrumbs/ lemon zest $12

insalata

—BUTTERHEAD BIBB —

snap peas/ artichokes/ roasted red peppers/ olives/ ricotta salata/ sundried tomato vinaigrette $9/$14

— chop —

sharp provolone/ tomato/ red onion/ cucumber/ prosciutto/ peas/avocado green goddess dressing $8/$12

— WEDGE —

gorgonzola dolce/ pancetta/ roasted tomatoes & onions/ breadcrumbs $9/$13

pasta

gluten free pasta available

— ricotta gnocchi—

chicken/ local mushrooms/ sundried tomato/ arugula/ cream $30

— tagliatelle—

braised pork sugo/ ricotta $29

— RIGATONI —

vodka sauce/ sausage/ peas $29

—fettuccine—

shrimp/ crab/ corn/ roasted tomatoes/ garlic/ herb oil $36

pizza

— TALIA PIZZA —

mozzarella/ sharp provolone/ ricotta/ basil/ pomodoro $17

— vegetable —

pesto/ broccolini/ cherry tomato/ onion/ arugula/ balsamic drizzle $19

— soppressata calabrese—

$18

piatti grandi

— fresh catch —

Chef’s daily preparation of fresh seafood MP

— rotisserie chicken —

calabrian chili & honey butter/ creamy corn bread/ arugula $32

— double cut pork chop —

porcini bbq/ carrots/ caramelized onions/ chive whipped potatoes $35

— mushroom parmesan —

lion’s mane mushrooms/ tagliatelle/ pomodoro/ pesto/ fresh mozzarella $30

— ROTISSERIE DUCK —

lavender glaze/ farrotto/ pea shoots $34

— cedar plank salmon—

sunchoke puree/ broccoli puffs/ sundried tomato pesto $37

— executive chef —

Nick Senske