Specialties from the Land

  • Mushroom Ravioli

    • $22.00

    Fresh Sage and Shallots in a Brown Butter Sauce

  • Chicken Fiorentina

    • $21.00

    Layered with Prosciutto di Parma, Fresh Sautéed Spinach, and aged Provolone in a Lemon Butter Chardonnay Sauce over Linguine

  • Veal Saltimbocca

    • $21.00

    “Jumps in the Mouth!” Layered with Prosciutto and aged Provolone, Sautéed with Fresh Shallots and Sage in a Brandy and Butter Reduction over Linguine

  • Pork Ossobucco

    • $32.00 (weekends only, unless otherwise featured)

    Slow-Roasted Pork Shank, “Fall off the bone tender.” Served on Fettucine

  • Signature Ribeyes and Filets

    • $Market Priced
    • Substitute Potato with Mushroom Risotto - add $8.00

    Market Priced

    “Certified Black Angus” 24 oz Ribeyes or 8-10 oz Filets, Cracked Pepper and Himalayan Salt Crusted, Skillet Seared. Served on a cutting board with vegetable and potato del giorno.