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Insalata Mista
Mixed seasonal greens with mint, shaved fennel, red onions and a red wine vinaigrette. 6		 Seafood Salad
Poached calamari, shrimp, and scallops tossed with arugula in a lemon vinaigrette. 6		 Gnocchi e Maiale
Gnocchi with wild mushroom marsala sauce and grilled peppercorn encrusted pork tenderloin. 24		 Tagliatta
Grilled hanger steak dry rubbed with garlic, sage and rosemary. Served with Tuscan potatoes and grilled zucchini. 19
Beet Salad
Organic beets, baby watercress and fresh goat cheese in a balsamic
vinaigrette. 7		 Finocchio Avocado
Chopped salad with romaine, fennel, avocado, and pecorino in a red wine vinaigrette. 8		 Pollo Crocante
Crispy fried half chicken with rosemary salt and sautéed spinach. 14		 Lamb Chops
Grilled and served with an aged fontina and polenta timbale and spinach sauteed with raisins and pine nuts. 26
House Caesar
Anchovies upon request. 9 (Serves Two)		 Soup
Please ask your server. 4/6
Margherita
Fresh mozzarella and basil. 10		 La Parma
Arugula, parma prosciutto, and mozzarella. 14		 Seafood Risotto
Arborio rice simmered with clams, shrimp, calamari, scallops, white wine, and garlic. 19		 Basilico e Mozzarella
Simple sauce of tomato, basil and mozzarella served over penne. 14
Sopressata
Salami, calamata olives, red onions, and mozzarella. 13		 Vegetarian
Artichoke hearts, calamata olives, mushrooms, red onions, zucchini and goat cheese. 14		 Spaghetti alle Vongole
Fresh clams, white wine, garlic, and parsley tossed with spaghetti. 17		 Uncle Vittorio’s Ragout
An Umbrian ragout. Braised baby back ribs served in a tomato sauce over rigatoni. 15
Pepperoni
Pepperoni, mozzarella. 11		 Brasato Ravioli
House made ravioli stuffed with red wine braised beef and served with a light cream sauce. 16
 Malfatti con Sugo
Traditional meat sauce with garden vegetables, bay leaf, cinnamon, and clove over house made pasta. 16
Sides
Tuscan fried potatoes. 5
Sautéed spinach. 5
Grilled zucchini. 5
Grilled polenta. 5
Red onion rings. 5		 Grilled Vegetable Platter
Mushrooms, polenta, and seasonal vegetables topped with smoked mozzarella. 15		 Ciuppin
The original cioppino from the Ligurian coast made with seasonal seafood served with garlic crostini. 19		 Fish Special – Please ask your server.
Antipasti di Terra
A selection of house-cured meats with cheese and olives. 13		 Calamari alla Griglia
Grilled Pacific calamari dry rubbed with oregano over a bed of beluga lentils. 7		 Grilled Octopus
Served with arugula, potato, olive oil, and lemon. 9
Carpaccio
Thinly sliced Angus sirloin dressed with arugula and pecorino. 7		 Mussels
Sauteed with thyme, saffron, garlic and a touch of cream. 10		 Cheese Plate
Selection varies. Please ask your server.
Nebbiolo d’Alba, “Marghe,” Damilano 2009
100% Nebbiolo, this rich wine has texture and character with a delicate nose and an expressive finish rounded with soft tannins. 10/38		 Chianti Classico “Ceppeto,” Mannucci Droandi 2009
The Droandi family is known for exceptional Chianti. This organic Chianti Classico has integrated fruit, subtle oak, and a long finish. 10.50/39		 Montefalco Rosso, Arnaldo-Caprai 2009
A blend of Sangiovese, Sagrantino, and Merlot from Umbria. Full-bodied, rustic, and a fabulous value! 10/38		 Barbera D’Asti,
Prunotto Fiulot 2011
Typical of the Barbera variety, this wine offers red fruit, bight character, and soft tannins. Well structured with a hink of oak balanced with good acidity, a wine to be enjoyed young. 9.50/37
Librandi, Ciro Rosso Classico 2010
From Clabria and 100% Gaglioppo, this youthful wine is vibrant with spice, cranberries, plums, and firm tannins. 8.50/34		 House Red
7/26
Verdicchio, Garofoli 2011
Alluring and refined with savory notes and crisp acidity. Excellent with seafood. 9/36		 Pinot Grigio “Prendo,” Wilhelm Walch 2011
Fresh, lively, and clean with notes of apple, pear, and citrus fruit. 8.50/34		 Chardonnay, Alois Lageder
2011
Made with sustainable and holistic methods, this medium bodied Chardonnay offers vivacious acidity and pronounced tropical fruit. 9.50/37		 House White
7/26
Tintero, Langhe Arneis 2010
Arneis, in Italian, translates to “the little rascal” due to its temperamental nature. This wine is dry, crisp, and textured. Great with seafood. 9.50/37		 ROSE – Punta Crena Pettirosso, “Allegro” 2011
A delicious Ligurian frizzante perfectly paired with spring. 10/38		 SPARKLING - Prosecco Superiore di Valdobbiadene, Athea
Dry, crisp and effervescent.9/36
Lollobrigida
Plymouth Gin, Rose Lillet, and a splash of grapefruit served up. 10		 Caffè Bastas
A frothy martini of Caffé Umbria espresso, vodka, Kahlua and Tia Maria shaken and served up. (decaf also available). 9		 Bella Noche
Gin, St. Germain, prosecco, and rhubarb bitters. 9		 The Aphrodisiac
Tanqueray, St. Germain, Chartreuse, lemon and bitters served up. 10
Horsefeather
Old Overholt, ginger ale, lemon, and Angostura bitters on the rocks. 7		 Bitter Monk
Fernet and Chartruese shaken with and orange peel served on the rock. Remarkably beguiling. 10		 Cassis Lemon Drop
Absolute Mandarin, Absolute Citron, pressed lemon, and cassis. Served up. 10		 The Big Chuck
Makers Mark, Campari, and Antica served up. 9
Moretti
Lager, Italy. 5		 Good Life
‘Sweet As’ Pale Ale, OR. 6		 Ninkasi
Tricerahops Imperial IPA, OR. 6		 Fort George
Cavatica Imperial Stout, OR. 6
Anthem
Dry Hop Cider, OR. 6		 Rotating Tap
Please ask your server.