— LUNCH MENU —

—MEZZOGIORNO—

TUESDAY - FRIDAY 3PM - 5PM

— dinner menu  —

  focaccia

antipasti

— ANTIPASTI platter —

chef’s selection of imported meats & cheeses $24

— meatballs —

pomodoro/ ricotta $15

— ROASTED CARROTS —

fall spices $16

—baked taleggio —

apple/ cranberry/ mixed nuts $18

— calamari —

sausage/ saffron cream $20

— brussels sprouts—

pancetta/ balsamic $15

—pan fried artichokes—

focaccia breadcrumbs/ lemon aioli $18

insalata

—grilled romaine —

focaccia breadcrumbs/ cherry tomato/ parmesan/ caesar $9/$14

— chop —

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

— arugula —

watermelon radish/ persimmon/ apple/ candied pecans/ goat cheese/ cranberry honey vinaigrette $10/$15

pasta & risotto

gluten free pasta available

— ravioli—

Chef’s Daily Preparation MP

— ricotta gnocchi—

veal bolognese $32

— RIGATONI —

vodka sauce/ sausage/ peas $29

—chitarra—

lamb meatballs/ pomodoro/ mint ricotta $30

-gemelli-

roasted fall vegetables/ toasted almond arugula pesto $28

-seafood risotto-

lemon risotto/ crab/ shrimp/ scallop/ lobster $49

pizza

— TALIA PIZZA —

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

— spinach —

caramelized onion/ smoked mozzarella/ feta $20

— carne—

italian cheese/ charcuterie meats/ hot honey $20

piatti grandi & rosticceria

— pork chop —

roasted potatoes/ apple cranberry chutney $36

— BRAISED SHORT RIB—

mashed potatoes/ vegetable medley/ mushroom demi $48

— rotisserie duck —

half duck/ polenta/ carrots/ sweet pecan glaze $40

- rotisserie chicken-

half chicken/ sweet potato mash/ hot honey $36

— executive chef —

Tim Reese