menu
Our rotating seasonal menu features local ingredients. Due to local availability, menu items may be substituted or not available.
Carryout available by calling 608-312-2991
antipasti
SALUMI & FORMAGGIO
artisan meats and cheeses, crostini, pickles, mostarda, roasted rosemary almonds and fruit
19
PERONI STEAMED MUSSELS
with tomatoes, butter and herbs served with spicy sausage and pan d' epi
16
ITALIAN WEDDING SOUP
fregola, pork meatballs and fried baby kale
12
BRUSCHETTA
grilled scallion pesto on grilled focaccia with roasted tomatoes, fresh mozzarella, basil and ricotta salata
10
CAESAR SALAD
romaine, baby kale and kohlrabi with white anchovy, parmigiano-reggiano, egg and crispy garlic breadcrumbs
12
APPLE SALAD
with frisee, kale, radicchio, fennel, dates, red onion, gorgonzola, candied pecans and maple-mustard vinaigrette
13
BURRATA & CRUMPETS
with sour honey vinaigrette, treviso, romanesco, aged cherry balsamic and fried chicken rinds
16
ARTICHOKE FRITTI & TRUFFLE SOCCA FRIES
with taleggio fonduta, giardiniera and endive
14
primi
SPAGHETTI & MEATBALLS
house-made spaghetti with classic marinara, pickled spicy fresno peppers and parmigiano-reggiano
22
ORECCHIETTE WITH SAUSAGE & PEPPERS
house-made pasta “ears” with spicy house sausage, roasted peppers and rapini
26
WHOLE WHEAT PAPPARDELLE & BEEF BOLOGNESE
house-made wide whole wheat egg noodles with beef ragu and parmigiano-reggiano
27
PESTO GARGANELLI
house-made ridged tubular pasta with a ramp pesto, red peppers, asparagus, peas, pickled ramps
24
OSSO BUCO CARAMELLE
house-made caramelle with pork osso buco, white wine cream reduction, tomatoes, braised cabbage, fried parsnips, rosemary streusel and balsamic vinegar
26
VEGAN CACIO E PEPE
house-made bucatini with a creamy sauce of cashews, nooch, miso and cracked pepper
22
RICOTTA GNOCCHI WITH CHICKEN THIGH
house-made ricotta gnocchi with turnips, pickled apple, hazelnuts and sage
25
secondi
with baby kale, red onion, fennel, farro, romesco and citrus chive butter
35
BONE-IN PORK RIB CHOP
with sweet potato puree, fig and balsamic agrodolce, cipollini onions and arugula
36
BONE MARROW BEEF TENDERLOIN
with mushroom demi, 'bloody butcher' polenta, seasonal vegetables and parmesan tuile
58
SEARED SCALLOP & BOTTARGA
with bucatini aglio e olio, fresh spinach, charred lemon and red pepper flakes
38
dolci
CHOCOLATE TIRAMISU
with hazelnut-cocoa nib cookies and mocha gelato
10
VEGAN CHOCOLATE TART
with candied pistachio and ginger, luxardo cherries, black pepper meringue and sour cherry sorbetto
10
STRAWBERRY GALETTE
with pecan brittle and brown sugar almond swirl gelato
10
HONEY CHAMOMILE PANNA COTTA
with macerated mixed berries, strawberry whip, honey meringue and honey tuile
10
LEMON BLUEBERRY ALMOND TEA CAKE
with vanilla poached pineapple, almond tuile, blood orange gel and sorbetto
10
GELATO
blueberry & candied ginger, vanilla bean, vegan maple-chai or raspberry mint
3
SORBETTO
passion berry, dark chocolate or peanut butter
3