Dinner Menu

Antipasti e Insalate

Seared Scallops “Agrodolce” with parsnip puree and crisp pancetta 15
Tuscan Kale Caesar finely sliced kale, parmesan and housemade croutons 10
Carciofo al Forno wood oven roasted artichoke heart with white bean puree and cremini mushrooms 10
Prosciutto di San Daniele with figs and balsamic vinegar, topped with arugula and parmigiano 12
Insalata Mista baby arugula, lola rossa, shaved asiago with roasted garlic vinaigrette 8
Zuppa di Cozze pan roasted mussels in a tomato and basil broth 11
Octopus Carpaccio with fresh lemon juice, xvoo, chives and ppeperoncini 14

Pizzette from the wood burning oven

Margherita tomato sauce, mozzarella cheese and fresh basil 15
Pizzetta del Bosco roasted wild mushrooms, fontina and white truffle oil 15


Fedelini Fini with toasted garlic and rustic tomato sauce 15
Rigatoni with sweet fennel and spicy sausage, peas and tomato cream 17
Fresh Pappardelle with braised rabbit, fresh thyme and Moroccan olives 20
Homemade Sweet Pea Ravioli in parmesan cream and fresh mint 18


Roasted Baby Rack of Lamb with corona beans, broccoli rabe and rosemary jus 35
Whole Wood Oven Roasted Fish For 2 served flambee with sauteed spinach and grape tomato relish M/P
Pan Seared Monkfish with roasted portabello mushrooms, baby artichokes and a green olive vinaigrette 21
Pan Seared Atlantic Cod Fish with baby carrots, fingerling potatoes, cippolini onions in a light red wine reduction 23
Roast Pork Chop with braised swiss chard, bacon, borlotti beans and pickled red onions 23
Steak Lavagna marinated beef tenderloin, with seasonal vegetables,, yukon mash and classic au poivre sauce 32


Grilled Asparagus 7
Yukon Gold Mash 6
Sauteed Spinach 7
Broccoli Rabe 7


6:00-7:00pm Nightly and 5:00-7:00pm Sunday
A Choice of Appetizer, Entree and Dessert for

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