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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

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 frisée, kale, radicchio, fennel, dates, red onion, gorgonzola, candied pecans and maple-mustard vinaigrette

13

BLUEBERRY CITRUS SALAD

with local cucumbers, blueberries, spinach, feta, grapefruit vinaigrette and sunflower seeds 

12

BURRATA

with local cherry and beefsteak tomatoes, compressed cantaloupe, crème brulee shallots, 
fermented honey and cashew granola 

16

TEMPURA FRIED ZUCCHINI

with swiss chard, spicy xo aioli and preserved lemon mayo

14

primi

SPAGHETTI & MEATBALLS

house-made spaghetti with classic marinara, pickled spicy fresno peppers and parmigiano-reggiano

23

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 corn and cashew pesto, cherry tomatoes, zucchini and pickled carrots

24

PEAS & CARROTS LASAGNA

house-made lasagna filled with garlic scape pea puree, carrot ricotta, pea shoots and carrot chips with
choice of bolognese sauce or sugar snap pea marinara

28

RATATOUILLE CRESTE DI GALLO

house-made ruffle edged pasta with local eggplant, red peppers, tomatoes, red potatoes and zucchini

26

secondi

 

ARCTIC CHAR EN PAPILLOTE

with baby kale, red onion, fennel, farro, romesco and citrus chive butter

35

ROASTED HALF CHICKEN

with creamy brie polenta, seasonal vegetables, caperberries, chicken wine sauce and chive oil

38

BARBECUE SHORT RIBS

with black garlic and date barbecue, cauliflower puree, green beans and lemon zest

42

STEAK TAGLIATA

with potato pavé, brown bread panzanella and stained-glass potato flowers

52

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, ginger, luxardo cherries, black pepper meringue and sour cherry sorbetto

10

PEAR COBBLER

orange, almond caramel and roasted pears served with blood orange sorbetto

10

HONEY CHAMOMILE PANNA COTTA

with macerated mixed berries, strawberry whip, honey meringue and honey tuile

10

LEMON BLUEBERRY ALMOND TEA CAKE

with almond tuille, vanilla poached pineapple, blood orange gel and sorbetto

10 

GELATO

blueberry & candied ginger | vanilla bean | vegan maple-chai | strawberry basil

3

SORBETTO

passion berry | dark chocolate | peanut butter

3

dinner
HOURS
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