Dinner

Antipasti

Cozze Prince Edward Island mussels steamed, garlic, tomatoes, saffron infused wine broth. Served with grilled garlic bread 8.50
Assortimente local artisan -cured assorted salami and Italian artisan cheeses-Fontina Val d’Aosta, Pecorino Grand Cru, Taleggio and Umbriaco, with house-made toast points 7.50
Caprino goat cheese, walnuts, assorted olives, tomatoes, artichokes, and mesclun mix6.50
Pere Bosc pears wood-fire grilled and tossed with Gorgonzola Dolce Latte and pistachio nuts and served over mixed greens with a pear vinaigrette 6.95
Insalata di Paradiso Terrestre radicchio and mesclun mix with shaved Parmigiano Reggiano cheese, olives, fresh croutons, pine nuts, and sun dried tomato dressing 6.50
Verde mesclun mix, homemade croutons, balsamic vinegar, and extra virgin olive oil 5.25
Zuppa di Cozze Prince Edward Island mussels in seafood broth thickened with tomato, leeks, carrots and cream 6.50

Primi
Dishes below may be split for two or more to enjoy as a first course

Pizze
Thin crusted from the wood-fired oven

Salsiccia house-made spicy sausage, Italian sweet sausage, and roasted shallots over a sweet and spicy red pepper sauce on a crust accented with black pepper 12.50
Copanata fire roasted eggplant, sweet peppers, caramelized onions, green olives, pine nuts, capers and Parmigiano Reggiano on a light tomato sauce 11.25
Rucola e Pere arugula, roasted pears, pecans and Gorganzola cheese finished with balsamic mascarpone  11.95
Quattro Formaggio Fontina, gorgonzola, house-made mozzarella, and Parmigiano Reggiano on a roasted garlic crust  10.95

Pasta
All pasta house made with fresh eggs and semolina flour and rolled daily

Capelli d’Angelo con Frutte di Mare Capelli d’Angelo con Frutte di Mare 18.50

Rotoletti spinach pasta rolled with herbs, ricotta, and mozzarella cheeses, and baked with a pesto of sun-dried tomatoes, basil, garlic and pine nuts 		14.50
Linguine "Caterina" shrimp, artichoke, bacon, raisins, pine nuts, pimentos, red pepper flakes, and garlic15.50
Linguine con Pesto di Pistacchio e Mandorla ground pistachio andalmond pesto tossed with grilled asparagus and shiitake mushrooms 15.75
Linguine “Donnelle” roasted winter squash, sweet Marsala wine-soaked raisins, gorgonzola cheese and cream served over linguine and finished with toasted pumpkin seeds 15.50
Paglia e Fieno spinach and egg fettuccine interlaced with shredded prosciuttoham, fresh mushrooms, shallots, and baby peas in a Parisians Reggiano cream sauce15.75
Ravioli agli Spinaci con Pancetta spinach pasta filled with chicken, pancetta, and sage. Served with a rosemary cream sauce with mushrooms and a dollop of tomato sauce 15.95
Lasagne con Salsiccia fresh spinach pasta, spicy Italian sausage, Parmesan, mozzarella, and ricotta cheeses, fresh basil, tomato sauce14.95

Secondi

Salmonefresh organic Norwegian salmon wood-grilled, served over saffron risotto and finished with a basil pistachio compound butter. Served with wood-grilled asparagus 19.95
Trota fresh NC rainbow trout pan broiled in olive oil with tomato, black olives, sweet red pepper and crisp potato slivers and served with haricot vertes 17.50
Petti di Pollo breast of Chatham County free-range chicken pan seared and topped with Prosciutto di Parma, Fontina, and sage. Served in a lemon caper and wine sauce with braised fennel17.50
Agnello marinated lamb, wood-fire grilled and served with garlic flavored lamb bordelaise. Served with a mashed butternut squash and cannellini bean accented with sage 20.95
Anatra red wine and ginger marinated breast of duck, wood-fire grilled, and topped with a chianti and dried cranberry sauce. Served with grilled vegetables.18.50

Contorni

Asparagi sautéed organic asparagus tossed with Prosciutto di Parma, garlic and black pepper5.50
Fagiolini Verde baby green beans with roasted garlic and shallots4.95
Cavolini di Bruxelles garlic roasted brussels sprouts with crispy pancetta 5.95
Verdure della Stagione Seasonal vegetables wood-fire grilled 4.95
Verde Misti braised organic field greens4.50