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
MUSHROOM GARGANELLI
house-made ridged tubular pasta with a ragu of mixed local mushrooms and parmigiano-reggiano 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 and sage 25
secondi
GRILLED SWORDFISH
with cannellini beans, parm broth, charred broccoli, lemon and pine nuts 35
BONE-IN PORK RIB CHOP
with sweet potato puree, fig, balsamic agrodolce, cippolini 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 and charred lemon 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
CHERRY GALETTE
with pecan brittle and brown sugar almond swirl ice cream 10
CARAMEL APPLE PANNA COTTA
with brandied apples, apple butter whipped cream and caramel corn 10
LEMON BLUEBERRY ALMOND TEA CAKE
almond tuile, vanilla poached pineapple, blood orange gel and sorbetto 10
GELATO
vanilla bean, vegan maple-chai, raspberry mint or yuzu & candied orange 3
SORBETTO
passion berry, dark chocolate or peanut butter 3