DRAFT_subject to revision insalata arugula salad. sliced mushrooms, bacon, red onion, hard boiled egg and sundried tomatoes. served with a housemade balsamic vinaigrette. $ annata vineyard salad. mixed greens, crumbled gorgonzola, dried cherries, cucumbers, toasted pine nuts and sliced port wine poached pear. served with a housemade raspberry vinaigrette. $ pan seared prosciutto wrapped shrimp salad. our house salad with shaved parmigianno reggianno. topped with extra virgin olive oil and a balsamic reduction drizzle. $ shaved fennel and citrus salad. thin shaved fennel, mixed with orange and grapefruit segments and red onion. tossed in a housemade citrus vinaigrette. $ formaggio charcuterie choose a sampling of our fine selection create the sliced meat plate of your of artisan cheeses. accompanied with liking with the listing of fine imported pine nuts and an olive tapenade. and domestic offerings. brie prosciutto di parma smoked gouda soppressata parmigianno reggianno dry capicolla fontina swiss mortadella asiago dried sausage van gogh salami gorgonzola aged cheddar monte veronese choice of three cheeses. $ choice of three meats. $ choice of five cheeses. $ choice of five meats. $ zuppe our soup selection changes daily, so please ask your server what the chef has prepared today. DRAFT_subject to revision tappas sausage, arugula, eggplant and fontina swiss cheese eggroll with a creamy tomato bisque sauce. $ pollo annata. medallions of chicken sautéed with mushrooms and capers then topped with a light cream and tarragon sauce. $ filet mignon cheesesteak sliders. three mini buns with lettuce, tomato, crispy onions and gorgonzola cheese or aged cheddar. $ lightly breaded calamari. fried to perfection, then tossed with sliced vinegar cherry peppers. served with your choice of zesty marinara, spicy chipotle mayo or roasted garlic tartar sauce. $ chillean sea bass basilica. sea bass filets in a white wine, tomato and basil broth. $ beef braciole. thin sliced top round of beef filled with hard boiled egg, grated parmegianno reggianno and spices then slow braised in marinara sauce. $ nonna’s risotto. abborrio rice infused with chicken stock, marinara and cloves. a family favorite for nearly a century. $ duo of gnocchi. housemade ricotta gnocchi in a sage brown butter sauce. housemade spinach potato gnocchi in a creamy tomato basil sauce. $ pan seared scallops served over top creamed leaks. finished with white truffle oil. $ pancetta wrapped pork tenderloin. accompanied with roasted garlic whipped potatoes and a burgundy wine espagnole sauce. $ eggplant tower. lightly fried eggplant layered with marinara, ricotta and mozzarella cheeses. $ lobster mac n’ cheese. elbow macaroni in a bacon infused mornay cheese sauce. topped with tender lobster morsels. $ fried risotto. wild mushroom, gorgonzola and saffron risotto balls coated in panko bread crumbs and fried. served with creamy tomato bisque sauce. $ tuna steak annata. grilled ahi tuna served rare over a bed of balsamic sautéed arugula then topped with our bruschetta mix. $ DRAFT_subject to revision dolci warm port wine poached pear served with a scoop of vanilla gelato $ zeppoli. fried sweet dough morsels tossed in honey then sprinkled with powdered sugar and cocoa powder. $ gelato and sorbet assortment. choose from … $ manicotti dolci. delicate crepes filled with sweetened mascarpone cheese. served with a grand manier chocolate truffle sauce. $ tuscan bread pudding, warmed to perfection, accompanied by caramel sauce and crème anglaise. $ .