Dinner Menu

Menus change seasonally. Stay updated by checking back regularly!

Antipasti

Burrata
21
San Daniele prosciutto, grilled seasonal fruit & vincotto
Steamed Clams
19
with spicy nduja’, Sambuca, fennel and preserved orange
Charcuterie
26 | 17
board of cured meats and cheeses "for two" | "for one"
Balsamic Pork Ribs
19
frisee-apple salad, sesame and scallions
Artichoke Soup
15
with crispy prosciutto and parmigiano fritters
Grilled rock shrimp
19
cannellini-rosemary puree, chorizo vinaigrette and paprika oil
Cacio e Pepe Arancini
16
pecorino fonduta & cracked pepper
Grilled Octopus
19
marinated borlotti insalata, pickled red onion & oregano salsa verde
Calabrian Chile Glazed Wings
18
blue cheese crema & scallions
Maryland Crabcake
20
with fennel-apple slaw, roasted garlic aioli and chive oil

Insalate

Fall Harvest Farro Salad
14
butternut squash, pumpkin seeds, walnuts, aged balsamic
Baby Beets
14
field mushrooms, crispy prosciutto, goat cheese and sherry vinaigrette
Arugula Salad
14
with braised fennel, pears and gorgonzola dolce, white balsamic
Insalata Mista
10
Scalini prosecco vinaigrette
Scalini Wedge Salad
15
croutons, pomodorini, gorgonzola and pancetta
Osteria trecolore
15
apple, roasted pinenuts and truffle-balsamic and provolone picante

Pasta

Rigatoni Mezze Carbonara
29
with cracked egg, guanciale and pecorino
Cavatelli
38
shrimp, lobster, calabrian chile, ‘nduja, arugula, reisling, pickled leeks
Carrot & Ricotta Gnudi
30
ramp pesto, peas, fava and pecorino sardo
Spaghetti Siciliana
32
wild fennel sardines, toasted crumbs, currants and pine nuts
Bucatini all’Amatriciana
29
smoked pancetta, onions and pomodoro
Pappardelle
32
with braised pork shoulder sugo
Short Rib Ravioli
33
with cognac sauce, crispy onions and horseradish gremolata

Secondi

Seared Dry Scallops
45
sweet potato, orange-bourbon-fennel salad, cardamom reduction
Crispy Skin Branzino
36
charred tomato & spring onion cous cous, green olive salsetta
Veal Osso Buco
38
pine nut gremolata with fall vegetable & rosemary farrotto
Grilled Skirt Steak
41
with basil chimichurri, tomato, cucumber & fava insalata
Pollo Ripieno
34
con fontina, speck, spinach, wild mushroom sauce with pasta alla gricia
Roasted Duck Leg
39
cherry and sage reduction, roasted polenta and cipollini
Nutella Braised Short Rib
40
roasted baby carrots & asiago mash
Grilled Salmon
33
avocado-mango-roasted pepper salsetta, artichoke-leek quinoa
Double Center Cut Pork Chop
39
vinegar & peppers with apple-rosemary risotto

**Gluten-free pasta available upon request / for food allergies please speak with your server.

Dessert

Torta Della Nonna
14
pignoli custard, vanilla gelato
Housemade Almond Tiramisu
14
Zeppole
13
with creamy ricotta
Crème brûlée
13
with mixed berries
Chef's Housemade Carrot Cake
14
Nutella Mousse Pie
14
Gelato or Sorbetti di Stagione
12
seasonal flavors