Our Menu

Organic certified Dutch veal shank, braised in white wine and organic root vegetables and fresh herbs, served over Saffron Risotto Milanese.

Farm raised Cornish hen braised in white wine, fresh fennel, imported Italian green olives, scallions, garlic, rosemary and thyme, finished with a touch of Sambucca to enhance the fresh fennel.

Served over roasted spaghetti squash or roasted potatoes.

We brown organic free- range beef tips and onion, then slow cook them with fresh herbs and a touch of red wine. The tender tips and savory gravy are served in a small, freshly baked, open pie crust, Resting on a bed of mushroom, baby spinach, pine nut couscous.

All natural sweet and hot Italian sausage, with organic red and green bell peppers in a San Marzano tomato sauce, served over a homemade cut of pasta known as Calamarata…the pasta resembles large calamari rings hence the name, but its a nice dense pasta, that stands up well to the sausage and peppers.

Boar has a richer, slightly more intense flavor than beef. We slow cook the boar for hours in red wine, organic root vegetables, rosemary, thyme, bay leaf, juniper berries and a touch of red pepper flake. We emulsify the root vegetables, which becomes a savory gray to be served over soft polenta or parmigiana and leek risotto.

Wild catch Yellowtail Snapper delicately poached in a full flavored Puttanesca sauce. A red wine tomato sauce with garlic, capers, black olive, anchovies and a touch of red pepper flakes. Served over a bed of spaghetti finished with a generous sprinkling of our house blend of aged Italian cheeses.

Jumbo wild catch, gulf shrimp, sautéed in Marsala wine, with tomatoes, capers, fennel powder, currants and pine nuts, served over roasted spaghetti squash.

Gulf caught shrimp and Sea scallops, served in a sauce of tomatoes, white wine, saffron, garlic, shallots and a touch of red pepper flake, served over Parmigiano and leek risotto.