Dinner is served from 5:00 – 9:00 p.m. Reservations are suggested and walk-ins are welcome. 

Try our tasting menu (prices are per person):
3 courses for $45 | 4 courses for $55 | 5 courses for $60

Pizzette (4-6pm)

Pizza al Prosciutto | 9
prosciutto, parmigiano reggiano, baby arugula

Pizza alla Pancetta | 9
house pancetta, pickled pepper

Pizza Margherita  | 9
mozzarella, house-made tomato sauce, basil (V)

Insalate | Zuppa

Zuppa di Zucca – Autumn Squash Soup | 6
kabocha squash, Gorgonzola (V, GF)

Insalata di Cavulo – Kale Salad | 9
baby kale, smoked almonds, pickled squash,
carrot and ginger vinaigrette (V, GF)

Insalata Mista – Autumn Salad | 9
Four Oaks Farms Hydro spring mix, baby beets, candied walnuts, Gorgonzola vinaigrette (V, GF)



Calamari Fritti – Fried Calamari | 10
semolina breaded calamari, green goddess dressing, baby arugula

Peperoni di Shishito – Shishito Peppers | 9
flash fried shishito peppers, balsamic reduction, ponzu sauce (V, GF)

Cocktail di Gamberi – Shrimp Cocktail |  9
shrimp cocktail with sauce Louis and pea tendrils (GF)


Gluten-free pasta may be substituted for any pasta for additional $2

Tagliatelle ai Funghi – Mushroom Pasta | 15
house tagliatelle, chanterelle mushrooms (V)

Gnocchi con Ragu – Sausage Gnocchi | 13
Autumn Olive Farms sausage, sage, house pancetta, house gnocchi, Parmigiano Reggiano

L’Orzotto – Barley Risotto | 11
barley, Autumn Olive Farms pork belly, parsley root purée

Eggplant Parmigiana | 13
grilled eggplant served with fresh tomatoes, mozzarella, and tomato sauce. (V)

Pasta Pomodoro – Tomato Pasta | 12
spring onion, heirloom tomatoes, tomato sauce, house tagliatelle (V)

La Carbonara a Modo Mio | 14
Carbonara my way with house-made pancetta, spaghetti, black pepper, and traditional egg sauce


Petto D’anatra – Duck Breast | 29
Hudson Valley duck breast, root vegetables, cranberry and shallot chutney, sage (GF)

Guancia di Manzo – Wagyu Beef Cheek | 27
Wagyu beef cheek, chickpea purée, onion, lemon and thyme gremolata, fried sunchokes (GF)

La Spigola – Rockfish | 23
Virginia rockfish, parsley root purée, roasted
sunchokes, chanterelle mushrooms (GF)

Braciola di Maiale – Pork Chop | 24
Autumn Olive Farms pork chop, baby sweet
potato, mushroom purée, shallot gastrique (GF)

Chicken Piccata | 20
Chicken breast cutlet served with a rice and sweet pea pilaf in a white wine, caper and butter sauce


Mousse di Cioccolato | 8
chocolate mousse, poached pear (GF)

Tiramisu | 8

Cocottina di Creme | 8
pumpkin pots de creme with candied ginger

Formaggi – Cheese Plate | 13
selection of Italian cheeses from “Cheese To You” (GF)


Roasted Baby Carrots | 5
Roasted Fingerlings | 5
Fingerling Sweet Potato | 5
Sunchokes 5Sweet Peas | 5

Disclaimer: Prices and menu offerings are subject to change. 


(V) Vegetarian, (GF) Gluten-free