Wednesday through Saturday 5pm to 9pm
Hours subject to change ~ Please call to confirm

DINNER

a n t i p a s t i

burrata  |  14
beets & ruby red grapefruit, micro greens, balsamic & evo* 
add prosciutto di parma +3
crostini  |  13
charred rapini, ricotta cheddar, evo*
stuffed meatball  |  11
meatball stuffed with mortadella, taleggio & english peas
tomato sauce
shrimp  |  15
 sriracha, italian long hots, honey & garlic
squid  |  13
 parmesan cornmeal flour encrusted, hot cherry peppers, lemon & evo, spicy lemon basil aioli

p r i m i

gnocchi |  22
asparagus, garlic, lemon,  black pepper & pecorino
add duck confit +5
pappardelle  |  24
lamb bolognese, ricotta & mint, evo* 
squid ink linguine    |  26
jumbo shrimp, crab claw meat, garlic, chile, basil, tomato & wine
spinach fettuccine   |  23
english peas & goat cheese, arugula basil pesto, frizzled prosciutto di parma & pecorino
 

i n s a l a t a

bitter greens   |  13
speck, english peas, dried cherries, pine nuts & parmesan, lemon mustard vinaigrette
romaine  |  12
garlic cheese croutons, white anchovies & pecorino, caesar dressing
arugula  |  12
shaved fennel, heirloom tomato, olives & asiago, lemon evo *

 

s e c o n d i

branzino |  market
roasted Italian sea bass filet, lemon, olives, honey, slivered potatoes & orange fennel slaw
chop  |  27
14oz bone-in pork chop, chile bourbon bbq, hassleback potato & chef select vegetable
chicken diavolo  |  26
frenched chicken breast, spicy chile tomato sauce
duck confit & broccoli rabe, lemon
ribeye   |  30
thick cut ribeye, herb butter, confit of hot peppers asparagus & herb parmesan French fries
ahi cake   |  market
ahi tuna, soy remoulade, black rice & sugar snap peas

c o n t o r n i

herb parmesan fries |  8
truffle fries *  |  8
spicy broccoli rabe  |  6
pasta & sauce  |  6

* Complemented with quality oils & vinegars from Olive Oil Etcetera in Doylestown

Please no substitutions All meals are made to order
Our menus are seasonal and ingredients may change

Gluten Free Bread  | + 1.50