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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

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

 

ARCTIC CHAR EN PAPILLOTE

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

dinner
HOURS
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