Dinner

LUMACHE ….. $15
Helix escargot in traditional garlic-parsley and sherry sauce

RAVIOLO* ….. $16
Soft organic egg yolk raviolo, spinach, ricotta, parmigiano and nutmeg, fresh black truffle peelings with brown truffle butter

STUFFED ARTICHOKES ….. $15
Artichoke bottoms stuffed with Maryland crab meat in a dill dijon and champagne cream sauce

ROASTED GOAT CHEESE ….. $14
Roasted peppers, roasted eggplant, grilled zucchini and egg infused goat cheese with fresh herbs over mixed greens, drizzled with balsamic reduction

CANNELLINI BEAN SOUP ….. $9
Tuscan cannellini bean soup with garlic, onions, fresh basil, prosciutto di parma and san marzano tomato

MISTA ….. $10
Mixed greens, carrot ribbons, cherry tomatoes, balsamic vinaigrette, shaved parmigiano

BIBB ….. $10
Hydroponic butter lettuce with anjou pear, prosciutto di parma, ricotta salata, ricotta and orange crema

CAPRESE ….. $11
Vine ripe tomatoes, fresh mozarella, roasted peppers, EVOO, balsamic reduction, fresh basil

BOLOGNESE ….. $23
Rigatoni pasta, pork and veal shank ragu with bone marrow in a san marzano tomato sauce, topped with mascarpone cheese and orange zest

PENNE L’INCANTO ….. $21
Penne pasta with mushroom medley, fennel sausage, san marzano tomato sauce

CAPELLINI & SHRIMP ….. $23
Capellini pasta with shrimp and arugula in a san marzano tomato sauce

SALMON ….. $25
Atlantic salmon, dijon and pine nut encrusted, chablis and diced tomato sauce with fresh basil

GAMBERETTO ….. $23
Pancetta wrapped prawns over butter braised leeks, green peppercorns and emulsified porcini mushroom, sherry and shallot sauce, melted fontina

PORK CHOP TOSCANA ….. $25
Parmigiano encrusted bone-in rib chop thinly pounded, topped with baby arugula, roma tomatoes and parmigiano in a cognac, lemon and veal stock

SNAPPER PICATTA ….. $28
Red snapper fillet, mascarpone mashed potato, lemon white wine and caper sauce

VITELLO KRISTI ….. $24
Veal scallopini topped with eggplant, prosciutto di parma, fresh tomatoes and Danish fontina in a marsala wine, sage and shallot sauce, served over Peruvian asparagus