We always prioritize our dine-in customers. As such, take-out orders will be taken on a case-by-case basis. During peak season we will generally accept take out orders starting around 4pm to be picked up in the 5pm hour.

Thank you for your understanding and patience!!

*Menu, ingredients, and pricing are subject to change. Please call for more information.

* All pizza and pasta made in house. No gluten free pasta or pizza

SMALL
PLATES

—  Bacon-Wrapped Dates —
baked in our wood-fired oven with arugula, balsamic reduction, gorgonzola
10.

—  Mama’s Salad  —
grapes, almonds, ricotta salata,
citrus-basil vinaigrette
15.

—  Romaine Hearts  —
alici anchovies, tomatoes, pancetta, parmesan, creamy garlic dressing
15.

—  Summer Salad  —
Mixed greens, snap peas, cherry tomatoes, radish, feta, garbanzo beans, fresh herb dressing
18.

—  Hierloom Caprese  —
fresh mozzarella, heirloom tomatoes, cucumbers, Grassi vineyards EVOO, balsamic reduction
20.

—  Melone e Proscuitto  —
Pomegranate molasses
20.

—  Nonna’s Mac & Cheese  —
oven-baked, house-made occhiette noodles, with a kick of paprika
11.

—  Burrata  —
basil, extra virgin olive oil, tomato peach chutney, house focaccia
16.

—  Brussels Sprouts —
bacon, goat cheese
9.

—  Broccolini —
lemon truffle dressing, almonds
9.

—  Fingerling Potates  —
calabrian chili aioli
9.

WOOD-FIRED
PIZZA

—  Diavola  —
house tomato sauce, spicy coppa, caramelized onion, cherry peppers, manchego, house spicy honey
20.

—  Capricciosa  —
House tomato sauce, fresh mozzarella, artichoke hearts, Kalamata olives, mushrooms, prosciutto
20.

—  Sexy Rita  —
Cherry tomatoes, mozzarella, arugula, basil, prosciutto di Parma, house chili oil
20.

—  The Boccatone  —
Calabrian chili- lamb sausage, garlic confit, castelvetrano olives, oven roasted roma tomatoes, burrata
20.

—   Summer Strega  —
house pinenut pesto, prosciutto, peaches, caramelized onions, goat cheese
20.

—  Wine Auction  —
Extra virgin olive oil, grapes, gorgonzola, caramelized onions, arugula, balsamic drizzle
20.

—  Da Enzo  —
Extra virgin olive oil, smokey mozzarella and parmesan, guanciale, tomatoes, summer squash, sage
20.

BIGGER
PLATES

—  Idaho Trout  —
panko–parmesan encrusted with
mixed greens - couscous strawberry salad, slivered almonds, white balsamic vinaigrette
$30

—  Duck Confit Risotto  —
summer squash risotto, marsala raspberry drizzle, pistachios
$32

—  Mary’s Organic Chicken Breast  —
herb polenta cake, tomato - caper lemon sauce, speck, SB farms pea shoots
$35

—  Ode to Florence Fettuccine  —
mascarpone, guanciale, snap peas, freshly cracked pepper
$30

—  Puglia Prawn Linguine  —
mason family squid ink pasta, wild prawns, Spanish chorizo, cioppino broth, bread crumbs
$32

—  Lasagna al Forno  —
boar bolognese, spinach, mushrooms, peppers, lemon ricotta, arugula side salad, horesrdish vinaigrette
$35

—  Asiago-Pesto Meatballs  —
Mason Family Provisions spaghetti alla chitarra , spinach, olive, spicy marinara, parmesan
$34

—  Rack of Lamb  —
potato gratin, port wine reduction, mint hazelnut pesto, wild mushrooms
$48

SWEET
DESSERTS

— Seasonal Fruit Clafoutis —

with vanilla gelato
11.

— Chocolate Budino —

mascarpone whipped cream
11.

— Almond White Chocolate Cake —
11.

— Vanilla bean Panna Cotta  —

summer strawberry compote
11.

— Affogato —

vanilla gelato, double shot of espresso
11.

— Chef’s Whim Biscotti & Port —

three cookies & 10 year tawney
13.

— Assorted Gelato e Sorbetto —

one scoop / two scoops
4/8.