— LUNCH MENU —

—MEZZOGIORNO—

TUESDAY - FRIDAY 3PM - 5PM

— dinner menu  —

  focaccia

antipasti

— ANTIPASTI platter —

chef’s selection of imported meats & cheeses $26

— meatballs —

pomodoro/ ricotta $14

— seafood ceviche —

citrus/ garlic/ herbs/ calabrian chili/ crostini $24

—prosciutto & melon —

cantaloupe/ olive oil $16

— baked feta —

spinach/ tomato/ crostini $18

— stuffed peppers—

banana peppers/ sausage/ pomodoro/ italian cheese $18

—broccolini—

caesar/ breadcrumbs/ parmesan $14

—pan fried artichokes—

focaccia breadcrumbs/ lemon aioli $18

insalata

—butterhead —

peaches/ pears/ roasted grape dressing $9/$14

— chop —

sharp provolone/ tomato/ red onion/ cucumber/ prosciutto/ peas/avocado green goddess dressing $9/$14

— arugula —

strawberries/ feta/ toasted almonds/ white balsamic vinaigrette $10/$15

pasta

gluten free pasta available

— ravioli—

Chef’s Daily Preparation MP

— pappardelle—

pork belly sugo/ ricotta $34

— RIGATONI —

vodka sauce/ sausage/ peas $29

—orecchiette—

split pea cream/ mushroom medley $29

-tagliatelle-

rotisserie chicken/ red onion/ pomodoro/ stuffed banana pepper $33

pizza

— TALIA PIZZA —

mozzarella/ sharp provolone/ ricotta/ basil/ pomodoro $18

— pesto —

cheese/ broccolini/ red onion/ sweetie drop peppers $19

— carne—

pomodoro/ soppressata/ ‘nduja/ prosciutto/ hot honey $20

piatti grandi

— seafood risotto —

lemon risotto/ shrimp/ scallops/ crab/ herb oil $42

— pork chop milanese —

arugula & roasted red pepper salad $35

— veal scarpariello —

sausage/ white wine/ shallot/ pickled peppers/ pepper brine/ garlic/ rosemary $36

rosticceria

-chicken-

half chicken/ hot honey/ roasted potatoes $34

-duck-

half duck/ garlic honey & orange sauce/ marsala reduction/ polenta $38

-lamb braciole-

prosciutto/ focaccia breadcrumbs/ mint/ roasted potatoes/ broccolini/ sunday sauce $38

— executive chef —

Nick Senske