

Inverno Menu
Antipasti
Appetizer selections for the fall season.

Calamari
$12Black garlic fried calamari, shishito peppers, pickled fresno chiles, aioli, lemon zest
Insalate
Seasonal and local greens and salads

Roasted Beet
$10roasted red and golden beets, toasted hazelnuts, baby spinach, goat cheese, lemon vinaigrette

Funghi
$11marinated trumpet royale mushrooms, bibb lettuce, smoked prosciutto, pecorino toscano, balsamic vinaigrette
Primi
House-made pasta selections from Chef Justin Melnick

Gnocchi
potato gnocchi, sautéed shrimp, grape tomatoes, white wine sauce, basil pestoEntree $20

Bucatini
Amatriciana sauce, house-cured guanciale, san marzano tomatoes, chili peppers, toasted bread crumbs.Entreé $19

Rigatoni
Spicy vodka sauce, sauteed baby spinach, crispy shallots, parmigiano-reggianoEntrée $20
Secondi

Grilled Salmon
$25Grilled scottish salmon filet, charred broccolini, fennel, tomato & saffron broth

Bistecca*
$29grilled & sliced wagyu sirloin steak, trumpet royale mushrooms, baby arugula, shaved parmigiano-reggiano, balsamic glaze
Dolci
House-made dessert options from Chef Emily Melnick
Winter selections from Executive Chef Justin Melnick