Chef & Owner Anna Vogel

                                                                                                Sous Chefs Jeff Tremaine, Christopher Lesonik, and Joshua Goode

 

Dinner

Starters

Grilled lamb tongue I pickled chanterelle mushrooms, roasted heirloom tomatoes,

green chick pea and lemon sauce, arugula, frisee +gf    12

Taleggio fonduta crostini I grilled ciabatta bread, creamy taleggio cheese, prosciutto,

arugula, pickled onions and peppers   12

Ricotta and spinach dumplings I brown butter, sage and parmesan   12

Prosciutto di parma I house made mozzarella, spiced fig jam, basil, fig syrup +gf   13

Beef sirloin carpaccio I mini panzanella, shaved parmesan, basil oil, arugula, capers +gf   13

Charred octopus I spicy tomato oil, potatoes, lemon parsley salad +gf   15

 

Salads

Fall salad I apples, gorgonzola, arugula, frisee, fried shallots,

hazelnuts, honey mustard cider vinaigrette +gf   10

Italia caesar I romaine leaf, lemon caesar dressing, garlic crouton    9

 

Mains

Our pastas are handmade in house

Fresh fish of the day I sustainable catch inspired   market price

Kurobuta pork rib chop I hasselback potato, madeira brussels sprouts,

carrots, chanterelle mushroom and apple cream sauce +gf   33

Squid ink fettucine and spicy wild shrimp I tomato sauce, jalapeno, garlic,

chili flakes, lemon gremolata, basil   28

Roasted quail I sausage stuffed, red wine risotto,

roasted grape moscato sauce, vino cotto, brussels sprouts +gf   32

Butternut squash and ricotta cheese stuffed ravioli I white wine braised rabbit,

pancetta, sage carrot butter, lacinato kale, baby carrots, parmesan  29

Coulotte steak I parmesan potato croquettes, grilled broccoli,

marsala sauce, white truffle and black garlic butter   32

Wild boar I red wine tomato braised boar, cavatelli pasta,

cherry pepper and parsley salad, parmesan   29

Grilled triple lamb chops I chick pea fries, grilled broccoli,

red pepper balsamic fig jam, arugula salsa verde   31

Chestnut gnocchi I chanterelle mushrooms, prosciutto,

roasted butternut squash, lacinato kale, brown butter parmesan sauce   28

Polenta lasagna I cremini mushrooms, spinach, caramelized onions,

 fontina cheese, tomato basil butter sauce +gf  25

Pappardelle lamb ragu I red wine braised lamb, pecorino cheese, fresh mint  27

Spaghetti and meatballs I red sauce, (eggless noodle is not made in house)  22

Italia burger I american kobe beef, gorgonzola aioli or cheddar, 

pepperonata, lettuce, tomato, dijonnaise, house made milk and butter bun, fries or caesar   16

add kansas city bacon  1.50                 add a fried egg  2.50

 

Sides

Roasted cauliflower I toasted hazelnuts, parmesan,

golden raisins, virgin olive oil, parsley +gf  10

Spaghetti I olive oil, parmesan   8

 

Menu subject to daily changes