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


Shishito Peppers | 9
with balsamic glaze and ponzu dipping sauce (V)

Pepata di Cozze | 11
spicy mussels in tomato sauce (GF)

Rolle di Melanzane | 8
grilled eggplant rolled with Parmigiano and arugula (V)

Calamari Fritti | 10
fried calamari with green goddess dressing and baby arugula

Insalata di Polpo | 10
grilled baby octopus, olives, red onion relish, capers, potato, lemon vinaigrette

Cheese Plate | 13
a selection of Italian cheeses from Cheese to You


Summer Salad | 9
fresh roasted local tomatoes, cucumbers, basil, Sorghum berries, goat cheese, lemon vinaigrette

Beet Salad | 9
local Chioggia beets, shaved fennel, pea tendrils and orange vinaigrette (V)

Mixed Greens Salad | 9
Four Oaks Hydro greens, gorgonzola, red onion relish, candied walnuts, white balsamic vinaigrette

Caesar Salad | 9
local hydro romaine,  croutons, Parmigiano, Caesar dressing

salad additions:
grilled chicken breast 6 | grilled salmon 7 | grilled shrimp 7


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

Prosciutto and Arugula | 10
prosciutto, Parmigiano, baby arugula (GF)

Mushroom and Cipollini Onion | 9
oyster mushrooms, Cipollini onions, Parmigiano, mozzarella

Four Cheese | 10
goat cheese, gorgonzola, Parmigiano, mozzarella (V)


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

Spaghetti al Nero di Seppia | 15
cuttlefish ink spaghetti, roasted squid, heirloom tomatoes, crema di broccoli

Tagliatelle ai Funghi Chanterelle and Sorrelli | 18
tagliatelle pasta, chanterelle mushrooms, fresh sorrel

Spaghetti con Salsa Pomodoro | 13
spaghetti with tomato sauce and fresh basil

Gnocchi al Ragu di Salsiccia | 14
hand-made potato gnocchi, Autumn Olive Farms pork sausage, fresh sage, Parmigiano

Spaghetti alla Carbonara a Modo Mio | 15
egg yolk sauce, house pancetta, spaghetti

Lasagna | 13
ask about our lasagna of the month

from the sea

Catch of the Day | market
served with potato provencal, flat beans, parsley coulis

Frutti di Mare | 23
white wine, saffron and tomato sauce based seafood stew with mussels, squid, baby octopus, shrimp and monkfish

Chilean Salmon | 20
served with parsnip puree, local beans and Cipollini onions

from the land

Pork Chop | 25
Autumn Olive Farms pork chop, honey glazed shallots, flat beans, parsnip puree

Rack of Lamb | 30
Colorado lamb, sorghum berry fattoush, mixed cabbage salad, raita

Wagyu Flank Steak | 27
American Wagyu beef, potato provencal, oyster mushrooms, parsley coulis

Pollo alla Milanese | 18
6oz chicken breast breaded and pan fried, mixed cabbage salad, potato provencal


Potato Provencal | 5
Sorghum Fattoush | 5
Flat Beans with Cipollini Onions | 5
Mixed Cabbage Salad | 5
Sauteed Oyster Mushrooms | 5
French Fries | 3

Please ask your server for this week’s fresh sides.



Chocolate Mousse | 8

Lavender Infused Crème Brulee | 8

Chocolate Cake | 9
with local peach puree and caramel ice cream

Cheese Plate | 13
assorted artisanal Italian cheese selection from Cheese to You

(V) Vegetarian, (GF) Gluten-free
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Disclaimer: Prices and menu offerings are subject to change.
Split Fee: $3
Parties of 6 or more charged automatic 20% gratuity.