antipasti

  • (v) FOCACCIA all’OLIO di OLIVA 10

    extra virgin olive oil focaccia served with balsamic vinegar and extra virgin olive oil

  • (v) BRUSCHETTA al POMODORO 18

    classic Italian bruschetta with Manitoba cherry tomatoes, fresh basil, and extra virgin olive oil, served on garlic toast

  • GNOCCO FRITTO con LARDO 16

    traditional fried bread from Emilia-Romagna, served with house cured Lardo

  • (gf) ANTIPASTO all’ITALIANO 24 small | 32 large

    selection of Italian cured meats & artisanal cheeses, served with seasonal preserves

  • (gf) SALMONE CRUDO al FINOCCHIO 24

    Ōra King salmon, fennel, Calabrian chilies, shallot, citrus, extra virgin olive oil, parsley, chives

  • (gf) POLPO MEDITERRANEO con PURÈ di FAGIOLI CANNELLINI 30

    Mediterranean octopus, cannellini bean purée, red onion, lemon, parsley, crispy capers

  • BURRATA con PORRI BRASATI 32

    Murgella burrata from Puglia, chicken stock braised leek, mustard crumb

  • CALAMARI e GAMBERI 32

    fried Rhode Island calamari and prawns served with lemon aioli

  • (gf) CARPACCIO di MANZO con SALSA CIPRIANI 32

    thinly sliced seared beef tenderloin, classic Cipriani dressing, arugula, caper berries, Parmigiano Reggiano DOP

  • (veg) La PIZZA al CONTRARIO 32

    buffalo mozzarella DOP, San Marzano DOP tomatoes, basil pesto, crostini, extra virgin olive oil

INsalatE

  • 16 | 24
  • (gf, veg) INSALATA AGRODOLCE

    radicchio and endive salad, orange-honey vinaigrette, pomegranate, blood orange, toasted almonds, Primo Sale Romano ricotta

  • CESARE a MODO NOSTRO

    frisée, arugula, romaine, radicchio, endive, garlic and extra virgin olive oil croutons, hard-boiled eggs and lemon cauliflower crumble and Parmigiano Reggiano DOP

Primi

  • (v) SPAGHETTI al POMODORO 28

    artisanal spaghetti, San Marzano DOP tomato sauce, confit tomatoes, basil

  • PACCHERI alla VODKA 30

    artisanal paccheri, vodka tomato cream, double smoked bacon, jalapeño peppers

  • (veg) GNOCCHI alla SORRENTINA 32

    handmade yellow potato gnocchi, San Marzano DOP tomato sauce, basil, Parmigiano Reggiano DOP, Pecorino Romano DOP with Murgella burrata from Puglia

  • (veg) CAPPELLACCI RICOTTA e SPINACI 32

    handmade spinach cappellacci, stuffed with ricotta, served with Parmigiano Reggiano DOP cream and confit tomatoes

  • ZITI TAGLIATI LISCI alla GENOVESE 34

    artisanal ziti, braised beef brisket, caramelized onions, Pecorino Romano DOP, extra virgin olive oil

  • LASAGNA VIDA 36

    classic lasagna from Emilia-Romagna, Italy – spinach, handmade noodles, traditional beef and pork Bolognese ragù and bechamel sauce

  • (veg) FETTUCCINE al BURRO e TARTUFO NERO 36

    handmade fettuccine, black truffle butter, Parmigiano Reggiano DOP, chive

  • BUCATINI all’ASTICE 58

    artisanal bucatini, Canadian lobster, shellfish bisque, Manitoba cherry tomato, extra virgin olive oil

Secondi

  • POLLO RIPIENO alla CACCIATORA 39

    prosciutto-wrapped chicken stuffed with roasted red peppers, served with cacciatora sauce and crispy potato gratin

  • (gf) BRANZINO al FORNO 48

    butterflied whole Branzino, blistered cherry tomatoes, Cerignola olives, fennel, extra virgin olive oil

  • (gf) STRACOTTO di MANZO 52

    braised beef brisket, red wine reduction, thyme, roasted radishes

  • COSTOLETTE di AGNELLO MILANESE 60

    breaded lamb chops, roasted lemon, sour cherry, mint, arugula, Parmigiano Reggiano DOP

  • GALLINELLA ARROSTO con FREGOLA SARDA 75

    stuffed Cornish hen with fregola, green peas, cicoria, pickled ramps

  • (gf) BISTECCA alla FIORENTINA 135

    28oz dry-aged Florentine steak, salsa verde, arugula

CoNtorni

  • 15
  • (v, gf) RUCOLA al LIMONE

    arugula, lemon, extra virgin olive oil

  • (veg, gf)) CAROTINE

    carrots, grass- fed butter, honey and dill

  • (v, gf) RAPINI RIPASSATI

    rapini seared in garlic, chili and extra virgin olive oil

  • (veg, gf) PATATE ARROSTO a FIORE

    roasted Yukon Gold potatoes, grass-fed butter, Parmigiano Reggiano DOP

dolci

  • (veg) TIRAMISÙ in TAZZA 16

    Savoiardi cookies, mascarpone egg cream, coffee liqueur, cocoa, served in an espresso cup

  • ZUCOTTO alle FRAGOLE 16

    strawberry mousse, lady finger sponge, macerated strawberry, basil, strawberry glaze

  • (veg) SEMIFREDDO al PISTACCHIO e AMARENE 16

    pistachio semifreddo, Amarena cherry compote, pistachio crumble

  • (veg) CROSTATA al BUDINO di CIOCCOLATO 16

    chocolate butter crust, salted dark chocolate budino, olive oil crumb, Aperol gelato

  • BABÀ con PERE al VINO ROSSO 16

    yeast cake, red wine poached pear, pastry cream

  • (v) LIMONCELLO GELATO 16

(veg) vegetarian  (v) vegan  (gf) No gluten in this dish but may come into contact with traces of gluten.

Consuming raw seafood or shellfish may increase your risk of foodborne illness. Our kitchen is not a nut-free facility.
We use IGP extra virgin olive oil and vinegar – from the Italian region where the olives and grapes are produced, processed and prepared.

DOP (Denominazione d’Origine Protetta): Protected Designation of Origin guarantees that the item is produced,
processed and packaged in a specific geographical zone and according to tradition