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Valentine's Specials

ANTIPASTI

  • CARNE ALLA TARTARA

    Beef tartare, homemade vegetable giardiniera, lemon aioli

    $35

PRIMI PIATTI

  • TROFIETTE AL PESTO E STRACCIATELLA

    Basil pesto, burrata stracciatella, toasted almonds

    $38

SECONDI

  • FILETTO, GORGONZOLA E FICHI

    Beef filet, figs, gorgonzola sauce, thyme

    $49

DESSERT

  • AMORE

    Valrhona milk chocolate mousse,
    raspberry, speculoos crumble

    $17

As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. This charge is not a gratuity paid to staff and is not a payment for services rendered.

You may request to have this taken off your check.

*These items are served raw, undercooked or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Restaurant Week $35 Brunch

JAN 19 - FEB 08

SATURDAY - SUNDAY 10 AM - 4 PM

STARTERS

  • BURRATA, MELE, RADICCHIO E MELOGRANO

    Sautéed apple, roasted radicchio, endives,
    pomegranate seeds, balsamic, crostini

  • BRUSCHETTA AL POMODORO

    Bruschetta, burrata and ricotta cream, tomato,
    EVOO, Taggiasca olives, basil, microgreens

  • INSALATA DI SPINACI

    Baby spinach, confit pears, crumble Castelrosso, pickled cranberries,
    toasted almonds, Champagne vinegar dressing

MAIN COURSE

  • ORECCHIETTE AI BROCCOLI E SALSICCIA

    Orecchiette, broccoli, Italian sausage,
    cherry tomatoes, chili flakes, garlic

  • PICCATA LIMONE E SALVIA

    Chicken scaloppa, lemon, sage,
    marble potatoes, sautéed vegetables

  • TAGLIERE NAPOLI

    Focaccia bread, tomato sauce, basil leaves, mozzarella

DESSERT

  • CROSTATA DI PERA E MANDORLA

    Poached pears, almond cream, vanilla crème légère

  • PISTACHIO PANNACOTTA

    Blackcurrant sauce, caramelized pistachio

As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. This charge is not a gratuity paid to staff and is not a payment for services rendered. You may request to have this taken off your check.

*These items are served raw, undercooked or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Restaurant Week $35 Lunch

JAN 19 - FEB 08

MONDAY - FRIDAY 11 AM - 4 PM

STARTERS

  • BURRATA, MELE, RADICCHIO E MELOGRANO

    Sautéed apple, roasted radicchio, endives,
    pomegranate seeds, balsamic, crostini

  • BRUSCHETTA AL POMODORO

    Bruschetta, burrata and ricotta cream, tomato,
    EVOO, Taggiasca olives, basil, microgreens

  • INSALATA DI SPINACI

    Baby spinach, confit pears, crumble Castelrosso, pickled cranberries,
    toasted almonds, Champagne vinegar dressing

MAIN COURSE

  • ORECCHIETTE AI BROCCOLI E SALSICCIA

    Orecchiette, broccoli, Italian sausage,
    cherry tomatoes, chili flakes, garlic

  • PICCATA LIMONE E SALVIA

    Chicken scaloppa, lemon, sage,
    marble potatoes, sautéed vegetables

  • TAGLIERE NAPOLI

    Focaccia bread, tomato sauce, basil leaves, mozzarella

DESSERT

  • CROSTATA DI PERA E MANDORLA

    Poached pears, almond cream, vanilla crème légère

  • PISTACHIO PANNACOTTA

    Blackcurrant sauce, caramelized pistachio

As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. This charge is not a gratuity paid to staff and is not a payment for services rendered. You may request to have this taken off your check.

*These items are served raw, undercooked or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Restaurant Week $55 Dinner

JAN 19 - FEB 08

MONDAY - SUNDAY 5 PM - 11 PM

STARTERS

  • BURRATA, MELE, RADICCHIO E MELOGRANO

    Sautéed apple, roasted radicchio, endives,
    pomegranate seeds, balsamic, crostini

  • BRUSCHETTA AL POMODORO

    Bruschetta, burrata and ricotta cream, tomato,
    EVOO, Taggiasca olives, basil, microgreens

  • INSALATA DI SPINACI

    Baby spinach, confit pears, crumble Castelrosso, pickled cranberries,
    toasted almonds, Champagne vinegar dressing

MAIN COURSE

  • ORECCHIETTE AI BROCCOLI E SALSICCIA

    Orecchiette, broccoli, Italian sausage,
    cherry tomatoes, chili flakes, garlic

  • PICCATA LIMONE E SALVIA

    Chicken scaloppa, lemon, sage,
    marble potatoes, sautéed vegetables

  • *SALMONE CROCCANTE ALLA MEDITERRANEA

    Atlantic salmon, olive tapenade, basil,
    crispy herbed breadcrumb, sautéed vegetables

DESSERT

  • CROSTATA DI PERA E MANDORLA

    Poached pears, almond cream, vanilla crème légère

  • PISTACHIO PANNACOTTA

    Blackcurrant sauce, caramelized pistachio

As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. This charge is not a gratuity paid to staff and is not a payment for services rendered. You may request to have this taken off your check.

*These items are served raw, undercooked or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Bubbles & Brunch

$30 pp*

  • LIMITLESS ITALIAN MIMOSA

    with a choice:
    Orange, Cranberry, Grapefruit, Pineapple

    Supplement Bellini $2/each
    Supplement Aperol $10/each

  • Champagne available by the bottle

  • Henriot

    Brut Souverain, NV

    $120

  • ALLA CARTA:

  • MIMOSA

    $12

  • BLOODY MARY

    $12

  • BELLINI

    $13

  • APEROL SPRITZ

    $14

*The experience is up to 90 minutes to allow other guests to indulge

As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. This charge is not a gratuity paid to staff and is not a payment for services rendered. You may request to have this taken off your check.

Brunch

EXECUTIVE CHEF DANILO GALATI & TEAM

CARNE E FORMAGGIO

Served with homemade focaccia, honey, dry tomato cocktail, onions, olives, citrus zest, EVOO
1 FOR $9 | 3 FOR $26 | 5 FOR $42

  • MORTADELLA

  • SALAME FINOCCHIONA

  • SALAME NAPOLI

  • PROSCIUTTO DI PARMA 18 MONTH

  • PECORINO SARDO

  • GORGONZOLA DOLCE

  • PECORINO TOSCANO

  • TALEGGIO DOP

INSALATE

  • OLIO CAESAR

    Romaine, Parmigiano, Caesar dressing, croutons

    $16

  • BURRATA, MELE, RADICCHIO E MELOGRANO

    Sautéed apple, roasted radicchio, endives,
    pomegranate seeds, balsamic, crostini

    $24

  • INSALATA DI SPINACI

    Baby spinach, crumbled Castelrosso, shaved almond,
    diced pears, Champagne dressing

    $18

ANTIPASTI

  • BRUSCHETTA AL POMODORO

    Bread crostone, burrata cream, tomato, garlic, basil

    $16

  • CAPONATINA SICILIANA

    Fried eggplant, celery, olives, capers, vinegar, sugar

    $21

  • FRITTO PRIMAVERA

    Calamari, shrimp, zucchini, carrots, tartare aioli

    $27

  • VITELLO TONNATO

    Roasted veal eye round, tonnato sauce,
    crispy capers

    $23

  • POLPO IN CASSETTA

    Boiled red octopus, dried tomato pesto,
    capers, preserved lemon, cucumber, chive oil

    $27

DOLCE

  • YOGURT, GRANOLA E FRUTTI DI BOSCO

    Organic yogurt, granola, mixed berries

    $15

  • TOAST FRANCESE

    Mixed berries, vanilla mascarpone cream, maple syrup

    $19

UOVA

  • UOVA ALL’ORTOLANA

    Poached eggs, vegetable ratatouille, cheese fondue

    $24

  • CROSTONE ALL’AVOCADO

    Mashed avocado, diced tomatoes, basil, pickled red onions,
    shaved eggs, lemon zest, chili flakes, filone bread

    $19

  • OMELETTE POSILLIPO

    Diced tomatoes, mozzarella, basil pesto

    $23

  • UOVO, PROSCIUTTO E PATATE

    Poached eggs, roasted potatoes,
    prosciutto di Parma, garlic-paprika aioli

    $21

  • UOVO BENEDETTO

    Focaccia bread, crispy bacon, fondue

    $24

As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. This charge is not a gratuity paid to staff and is not a payment for services rendered. You may request to have this taken off your check.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

FOCACCE

  • TAGLIERE TOSCANA

    Focaccia bread, burrata cream, mortadella, arugula

    $19

  • TAGLIERE TRENTINO

    Focaccia bread, fontina cream, arugula, speck

    $19

  • TAGLIERE NAPOLI

    Focaccia bread, tomato sauce, basil, mozzarella

    $19

PANINI

  • PANINO CAPRESE

    Ciabatta, tomatoes, mozzarella,
    salame felino, basil pesto

    $23

  • OLIO BURGER

    Burger bun, 8 oz beef burger, pickled onions, scallion aioli,
    tomatoes, romaine, crispy prosciutto, provolone

    $25

  • PANINO CAMOGLI

    Ciabatta, chicken Milanese,
    tomatoes, lettuce, burrata cream

    $22

  • OLIO CLUB SANDWICH

    Focaccia, romaine, grilled chicken, mozzarella,
    tomatoes, garlic-paprika aioli, prosciutto

    $23

PRIMI PIATTI

  • SPAGHETTI ALLA CARBONARA

    Italian guanciale-pancetta, egg yolk,
    Parmigiano, butter, parsley, chili flakes

    $24

  • FUSILLI CINGHIALE E FUNGHI

    Pork-wild boar ragù,
    mixed mushrooms, tomato sauce

    $25

  • TROFIETTE AL PESTO E FAGIOLINI

    Fresh trofiette, basil pesto sauce, chopped haricots

    $25

  • RAVIOLI DI SHORT RIBS AL RAGÙ

    Short ribs stuffed ravioli, butter sage, bolognese sauce

    $30

SECONDI PIATTI

  • PICCATA LIMONE E SALVIA

    Chicken scaloppa, lemon, sage,
    marble potatoes, sautéed vegetables

    $31

  • BRANZINO ALLA PANTESCA

    Branzino fillet, pantesca sauce (capers, parsley, dill, preserved lemon, sun-dried tomatoes)

    $43

  • *SALMONE CROCCANTE ALLA MEDITERRANEA

    Atlantic salmon, olive tapenade, basil,
    crispy herbed breadcrumb, sautéed vegetables

    $41

Bubbles & Brunch

$30 pp*

  • LIMITLESS ITALIAN MIMOSA with a choice:

  • Orange, Cranberry, Grapefruit, Pineapple

    Supplement Bellini $2/each
    Supplement Aperol $10/each

  • Champagne available by the bottle

    Henriot, Brut Souverain, NV $120

  • ALLA CARTA

    MIMOSA $12

    BLOODY MARY $12

    BELLINI $13

    APEROL SPRITZ $14

    *The experience is up to 90 minutes to allow other guests to indulge

CONTORNI

$13

  • PATATE NOVELLE AL ROSMARINO

    Sautéed mixed marble potatoes, garlic, oil, thyme

  • BROCCOLINI SALTATI

    Sautéed broccolini, garlic, salt, pepper

Lunch

EXECUTIVE CHEF DANILO GALATI & TEAM

Carne E Formaggio

Served with homemade focaccia, honey, dry tomato cocktail, onions, olives, citrus zest, EVOO
1 FOR $9 | 3 FOR $26 | 5 FOR $42

  • MORTADELLA

  • SALAME FINOCCHIONA

  • SALAME NAPOLI

  • PROSCIUTTO DI PARMA 18 MONTH

  • PECORINO SARDO

  • GORGONZOLA DOLCE

  • PECORINO TOSCANO

  • TALEGGIO DOP

CRUDO BAR

  • *CRUDO DI TONNO

    Tuna loin grade A, avocado purée, pickled mango

    $23

  • *CRUDO DI SALMONE

    Faroe Island salmon, blood orange segments,
    pickled cucumber, salmon roe

    $23

  • *CRUDO DI HAMACHI

    Hamachi tuna, ginger oil, pesto trapanese

    $23

INSALATE

  • OLIO CAESAR

    Romaine, Parmigiano, Caesar dressing, croutons

    $16

  • INSALATA DI SPINACI

    Baby spinach, crumbled Castelrosso,
    shaved almond, diced pears, Champagne dressing

    $18

  • INSALATA SICILIANA

    Shaved fennel, sliced orange, pickled onions,
    black olives, Italian frisée, Champagne dressing

    $18

  • INSALATA DI BARBABIETOLE

    Roasted beets, beet purée, crumbled Castelrosso,
    toasted pistachio

    $20

  • CONDIGLIONE ALLA LIGURE

    Tomatoes, red onions, olives, yellow pepper, boiled potatoes,
    cucumber, basil leaves, hard-boiled eggs, Champagne dressing

    $21

  • BURRATA, MELE, RADICCHIO E MELOGRANO

    Sautéed apple, roasted radicchio, endives,
    pomegranate seeds, balsamic, crostini

    $24

ANTIPASTI

  • BRUSCHETTA AL POMODORO

    Bread crostone, burrata cream,
    tomato, garlic, basil

    $16

  • CAPONATINA SICILIANA

    Fried eggplant, celery, olives,
    capers, vinegar, sugar

    $19

  • FRITTO PRIMAVERA

    Calamari, shrimp, zucchini,
    carrots, tartare aioli

    $27

  • VITELLO TONNATO

    Roasted veal eye round, tonnato sauce,
    crispy capers

    $23

  • POLPO IN CASSETTA

    Boiled red octopus, dried tomato pesto,
    capers, preserved lemon, cucumber, chive oil

    $27

PANINI

  • PANINO CAPRESE

    Ciabatta, tomatoes, mozzarella,
    salame felino, basil pesto

    $23

  • PANINO CAMOGLI

    Ciabatta, chicken Milanese, tomatoes,
    lettuce, burrata cream

    $22

  • OLIO CLUB SANDWICH

    Focaccia, romaine, grilled chicken, mozzarella,
    tomatoes, garlic-paprika aioli, prosciutto

    $23

  • OLIO BURGER

    Burger bun, 8 oz beef burger, pickled onions, scallion aioli,
    tomatoes, romaine, crispy prosciutto, provolone

    $25

FOCACCE

  • TAGLIERE TOSCANA

    Focaccia bread, burrata cream, mortadella, arugula

    $19

  • TAGLIERE TRENTINO

    Focaccia bread, fontina cream, arugula, speck

    $19

  • TAGLIERE NAPOLI

    Focaccia bread, tomato sauce, basil, mozzarella

    $19

ZUPPE

  • ZUPPA DEL GIORNO

    Soup of the day

    $15

PRIMI PIATTI

  • SPAGHETTI ALLA CARBONARA

    Italian guanciale-pancetta, egg yolk,
    Parmigiano, butter, parsley, chili flakes

    $24

  • TAGLIATELLE DI BOSCO

    Tagliatelle, mixed mushrooms sauce
    with porcini, garlic, onions

    $25

  • FUSILLI CINGHIALE E FUNGHI

    Pork-wild boar ragù, mixed mushrooms, tomato sauce

    $25

  • TROFIETTE AL PESTO E FAGIOLINI

    Fresh trofiette, basil pesto sauce, chopped haricots

    $25

  • RAVIOLI DI SHORT RIBS AL RAGÙ

    Short ribs stuffed ravioli, butter sage, bolognese sauce

    $30

  • GNOCCHI CASTELMAGNO E TARTUFO

    Potato gnocchi, Castelmagno fondue,
    white truffle butter, sliced black truffle

    $36

SECONDI PIATTI

  • PICCATA LIMONE E SALVIA

    Chicken scaloppa, lemon, sage,
    marble potatoes, sautéed vegetables

    $31

  • BRANZINO ALLA PANTESCA

    Branzino fillet, pantesca sauce (capers, parsley, dill, preserved lemon, sun-dried tomatoes)

    $43

  • *SALMONE CROCCANTE ALLA MEDITERRANEA

    Atlantic salmon, olive tapenade, basil,
    crispy herbed breadcrumb, sautéed vegetables

    $41

  • *TAGLIATA E VERDURE

    Beef ribeye (13 oz), oven-baked mixed vegetables
    (zucchini, fennel, tomatoes, onions)

    $55

CONTORNI

$13

  • PATATE NOVELLE AL ROSMARINO

    Sautéed mixed marble potatoes, garlic, oil, thyme

  • BROCCOLINI SALTATI

    Sautéed broccolini, garlic, salt, pepper

LUNCH DRINKS

$12

  • WINE

    Sparkling, White Wine, Red Wine, Rose

  • Cocktails

  • ESPRESSO MARTINI

    Absolut Vodka, Lucano Caffe, Espresso

  • APEROL SPRITZ

    Aperol, Club Soda, Prosecco

  • MARGARITA

    El Tequileno, Mathilde XO Orange, Lime

  • OLD FASHIONED

    Wild Turkey Rye, Demerara, Angostura

  • NEGRONI

    Citadelle, Cinzano Rosso 1757, Campari

As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. This charge is not a gratuity paid to staff and is not a payment for services rendered. You may request to have this taken off your check.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Dinner

EXECUTIVE CHEF DANILO GALATI & TEAM

CARNE E FORMAGGIO

Served with homemade focaccia, honey, dry tomato cocktail, onions, olives, citrus zest, EVOO
1 FOR $9 | 3 FOR $26 | 5 FOR $42

  • MORTADELLA

  • SALAME FINOCCHIONA

  • SALAME NAPOLI

  • PROSCIUTTO DI PARMA 18 MONTH

  • PECORINO SARDO

  • GORGONZOLA DOLCE

  • PECORINO TOSCANO

  • TALEGGIO DOP

CRUDO BAR

  • *CRUDO DI TONNO

    Tuna loin grade A, avocado purée, pickled mango

    $23

  • *CRUDO DI SALMONE

    Faroe Island salmon, blood orange segments,
    pickled cucumber, salmon roe

    $23

  • *CRUDO DI HAMACHI

    Hamachi tuna, ginger oil, pesto trapanese

    $23

INSALATE

  • OLIO CAESAR

    Romaine, Parmigiano, Caesar dressing, croutons

    $17

  • INSALATA DI SPINACI

    Baby spinach, crumbled Castelrosso,
    shaved almond, diced pears, Champagne dressing

    $18

  • INSALATA SICILIANA

    Shaved fennel, sliced orange, pickled onions,
    black olives, Italian frisée, Champagne dressing

    $18

  • INSALATA DI BARBABIETOLE

    Roasted beets, beet purée, crumbled Castelrosso,
    toasted pistachio

    $20

  • CONDIGLIONE ALLA LIGURE

    Tomatoes, red onions, olives, yellow pepper, boiled potatoes,
    cucumber, basil leaves, hard-boiled eggs, Champagne dressing

    $21

  • BURRATA, MELE, RADICCHIO E MELOGRANO

    Sautéed apple, roasted radicchio, endives,
    pomegranate seeds, balsamic, crostini

    $24

ANTIPASTI

  • BRUSCHETTA AL POMODORO

    Bread crostone, burrata cream,
    tomato, garlic, basil

    $17

  • CAPONATINA SICILIANA

    Fried eggplant, celery, olives, capers, vinegar, sugar

    $22

  • FRITTO PRIMAVERA

    Calamari, shrimp, zucchini, carrots, tartare aioli

    $27

  • VITELLO TONNATO

    Roasted veal eye round, tonnato sauce,
    crispy capers

    $23

  • PARMIGIANA DI MELANZANE

    Eggplant, tomato sauce,
    smoked scamorza, Parmigiano, basil

    $24

  • POLPO IN CASSETTA

    Boiled red octopus, dried tomato pesto, capers,
    preserved lemon, cucumber, chive oil

    $27

  • CARPACCIO ALBESE

    Beef filet, sliced black truffle, celery,
    arugula, shaved Parmigiano

    $25

FOCACCE

  • TAGLIERE TOSCANA

    Focaccia bread, burrata cream, mortadella, arugula

    $19

  • TAGLIERE TRENTINO

    Focaccia bread, fontina cream, arugula, speck

    $19

  • TAGLIERE NAPOLI

    Focaccia bread, tomato sauce, basil, mozzarella

    $19

ZUPPE

  • ZUPPA DEL GIORNO

    Soup of the day

    $15

PRIMI PIATTI

  • SPAGHETTI ALLA CARBONARA

    Italian guanciale-pancetta, egg yolk,
    Parmigiano, butter, parsley, chili flakes

    $25

  • TAGLIATELLE DI BOSCO

    Tagliatelle, mixed mushrooms sauce
    with porcini, garlic, onions

    $25

  • FUSILLI CINGHIALE E FUNGHI

    Pork-wild boar ragù, mixed mushrooms, tomato sauce

    $26

  • TROFIETTE AL PESTO E FAGIOLINI

    Fresh trofiette, basil pesto sauce, chopped haricots

    $25

  • ORECCHIETTE AI BROCCOLI E SALSICCIA

    Orecchiette, broccoli, Italian sausage,
    cherry tomatoes, chili flakes, garlic

    $27

  • SPAGHETTI CACIO E PEPE

    PREPARED TABLESIDE (INDOOR ONLY)
    Pecorino Romano, Parmigiano, milk, butter, black pepper

    $29

  • RAVIOLI DI SHORT RIBS AL RAGÙ

    Short ribs stuffed ravioli,
    butter sage, bolognese sauce

    $30

  • GNOCCHI CASTELMAGNO E TARTUFO

    Potato gnocchi, Castelmagno fondue,
    white truffle butter, sliced black truffle

    $36

SECONDI PIATTI

  • PICCATA LIMONE E SALVIA

    Chicken scaloppa, lemon, sage,
    marble potatoes, sautéed vegetables

    $31

  • BRANZINO ALLA PANTESCA

    Branzino fillet, pantesca sauce (capers, parsley, dill, preserved lemon, sun-dried tomatoes)

    $43

  • *SALMONE CROCCANTE ALLA MEDITERRANEA

    Atlantic salmon, olive tapenade, basil,
    crispy herbed breadcrumb, sautéed vegetables

    $41

  • *TAGLIATA E VERDURE

    Beef ribeye (13 oz), oven-baked mixed vegetables
    (zucchini, fennel, tomatoes, onions)

    $55

  • *FILETTO AL PEPE ROSA E TIMO

    Beef filet (8 oz), vegetable ratatouille,
    pink pepper-thyme sauce

    $49

CONTORNI

$13

  • PATATE NOVELLE AL ROSMARINO

    Sautéed mixed marble potatoes, garlic, oil, thyme

  • BROCCOLINI SALTATI

    Sautéed broccolini, garlic, salt, pepper

As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. This charge is not a gratuity paid to staff and is not a payment for services rendered. You may request to have this taken off your check.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Desserts

EXECUTIVE PASTRY CHEF JEAN-BAPTISTE SCORDEL AND TEAM

  • OLIO E PIÙ TIRAMISU

    Mascarpone mousse, ladyfingers,
    light espresso syrup with a touch of amaretto

    $15

  • PANNA COTTA AL PISTACCHIO

    Blackcurrant sauce, caramelized pistachios

    $15

  • OLIVE OIL CAKE

    Chestnut cream, tangerine confit,
    fresh tangerine, candied chestnut

    $16

  • MOUSSE AL CIOCCOLATO/EVOO

    Valrhona 62% dark chocolate mousse,
    cocoa nibs, EVOO

    $15

GELATO / SORBETO

  • THREE SCOOPS

    Vanilla/Chocolate/Raspberry/Lemon

    $13

As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. This charge is not a gratuity paid to staff and is not a payment for services rendered. You may request to have this taken off your check.

Aperitivo Hour

Monday-Sunday

2 - 7pm

*Available at the bar and patio

HOUSE WINE $10

  • Sparkling, White, Red, Rose

BEER $7

  • Peroni Nastro Azuuro Lager

COCKTAILS $12

  • OLD FASHIONED

    Old Overholt Rye, Demerara, Angostura

  • NEGRONI

    Citadelle, Cinzano Rosso 1757, Campari

  • APEROL SPRITZ

    Aperol, Club Soda, Prosecco

  • MARGARITA

    El Tequileno, Mathilde XO Orange, Lime

  • ESPRESSO MARTINI

    Absolut Vodka, Lucano Caffe, Espresso

  • CAPONATINA

    Sicilian eggplant caponatina with garlic crostini
    (fried eggplant, green olives, capers, celery, tomato paste, basil)

    $12

  • BRUSCHETTINA AL POMODORO

    Toasted bread, chopped tomatoes,
    basil, garlic, burrata spread

    $12

  • FOCACCINA NAPOLI

    Flatbread, tomato sauce, mozzarella, basil

    $12

  • FRITTO PRIMAVERA

    Fritto misto, zucchini, carrots, tartara aioli

    $12

As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. This charge is not a gratuity paid to staff and is not a payment for services rendered. You may request to have this taken off your check. 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


Drinks

HOUSE COCKTAILS

  • FARFALLA ROSSA

    Absolut, Cinzano 1757, Prosecco, Giffard Lychee, Cranberry

    $17

  • BEE BREEZE

    Poli Chamomilla, Honey,
    Limoncello, Lemon, Grapefruit

    $17

  • RACOCOLTO SPRITZ

    Malfy Lemon Gin, Hazelnut Liqueur,
    Lemon, Sparkling Wine

    $18

  • FENICE

    Del Maguey Mezcal, Lime,
    Cholula, Grapefruit Soda

    $17

  • ALITALIA

    Cinnamon Infused Laird’s Apple Brandy, Aperol,
    Amaro Nonino, Rocky’s Botanical, Lemon

    $19

  • PROSERPINE

    Citadelle Gin, Campari,
    Persimmon Liqueur, Lemon Juice

    $18

  • MOCHA ESPRESSO MARTINI

    Copalli Cacao Rum, All Spice Dram,
    Cruzan Black Strap Rum,
    Lucano Caffé, Espresso

    $17

  • SOPHIA

    El Tequileño Reposado Tequila, Orange Blossom Water,
    Chocolate Bitters, White Vermouth

    $18

  • OLIO’S OLD FASHIONED

    Wild Turkey, Lavender,
    Olmeca Altos Añejo, Plum

    $18

NON-ALCOHOLIC

$13

  • PINAMENTA

    Pineapple, Mint, Lemon, Lavender, Club Soda

  • NON IL FARFALLA ROSA

    Lychee, Cranberry, Lemon, Non-Alcoholic Prosecco

  • PASSEGGIATA

    House Fig Syrup, Banyuls Vinegar, Ginger Beer

Bubbles & Brunch

$30 pp*

  • LIMITLESS ITALIAN MIMOSA with a choice:

  • Orange, Cranberry, Grapefruit, Pineapple

    Supplement Bellini $2/each
    Supplement Aperol $10/each

  • Champagne available by the bottle

    Henriot, Brut Souverain, NV $120

  • BRUNCH DRINKS

    MIMOSA $12

    BELLINI $13

    BLOODY MARY $12

    APEROL SPRITZ $14

    *The experience is up to 90 minutes to allow other guests to indulge.

DRAFT BEERS

$9

  • LAGER

    Peroni, Nastro Azzurro, Rome

  • IPA

    DC Brau, The Corruption, District of Columbia

  • ANXO

    Happy Trees Cider, District of Columbia

As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. This charge is not a gratuity paid to staff and is not a payment for services rendered. You may request to have this taken off your check.

Vino

BY THE GLASS

SPUMANTI

  • Lambrusco

    Medici Ermete, Reggiano Concerto, Emilia-Romagna, ‘24

    GL $14

    BTL $56

  • Prosecco

    Capasaldo, Veneto, NV

    GL $15

    BTL $60

  • Pinot Noir Rose

    Le Contesse, Veneto, NV

    GL $15

    BTL $60

  • Rose Prosecco

    Rech Simone, Amadio, Asolo, NV

    GL $17

    BTL $68

BIANCHI

  • Pinot Grigio

    La Vis, Trentino- Alto Adige, ‘24

    GL $14

    BTL $48

  • Pecorino

    Velenosi, Marche, ‘23

    GL $15

    BTL $60

  • Chardonnay

    Tenuta San Jacopo, Tuscany, ‘24

    GL $16

    BTL $64

  • Sauvignon Blanc

    La Tunella, Friuli-Venezia Giulia, ‘24

    GL $17

    BTL $68

  • Cortese

    La Smilla Guido, Matteo snc di D. Guido & C., Gavi Di Gavi, Piedmont, ‘24

    GL $16

    BTL $64

ROSATI

  • Nero D’Avola

    Feudo Maccari, Sicily, ‘24

    GL $14

    BTL $56

ROSSI

  • Montepulciano

    Monti Guidi, Abruzzo, ‘20

    GL $14

    BTL $56

  • Barbera D’Alba

    Villadoria, Tardoc, Piedmont, ‘23

    GL $15

    BTL $60

  • Chianti Superiore

    Tenuta San Jacopo, Tuscany, ‘22

    GL $15

    BTL $60

  • Pinot Nero

    St. Michael-Eppan, Alto Adige, ‘24

    GL $18

    BTL $72

  • Barolo

    Tenute Neirano, Piedmont, ‘21

    GL $24

    BTL $96

  • Dolcetto d’Alba

    Massolino, Piedmont, ‘22

    GL $20

    BTL $80

  • Super Tuscan

    Insoglio del Cinghiale, Tenuta di Biserno, Tuscany, ‘23

    GL $19

    BTL $76

BY THE BOTTLE

SPUMANTI

  • #10 Franciacorta

    Ca’del Bosco, Cuvée Prestige, Extra Brut, Lombardy, NV

    $120

  • #12 Champagne

    Henriot, Brut Souverain, NV

    $130

BIANCHI

  • #21 Vermentino/Bosco

    Terrezuola, Cinqueterre, Liguria, ‘23

    $115

  • #22 Etna Bianco

    Monteleone, Sicily, ‘22

    $96

  • #23 Timarosso

    Mura Mura, Baetrice, Piedmont, ‘22

    $105

  • #24 Amalfi Blend

    Marisa Cuomo, Fiorduva, Campania, ‘22

    $234

  • #26 Ribolla Gialla

    Ronchi di Cialla, Friuli-Venezia Giulia, ‘23

    $72

  • #28 Falanghina

    Feudi di San Gregorio, Campania, ‘22

    $74

  • #30 Petite Arvine

    Les Cretes, Valle d’Aosta, ‘24

    $82

RAMATO

  • #40 Nosiola

    Foradori, Alto Adige, ‘23

    $138

  • #44 Zibibbo

    COS, In Pithos, Sicily, ‘22

    $104

ROSSI

  • #52 Nerello Mascalese

    Pietradolce, Archineri Vigna Barbagalli, Sicily, ‘19

    $265

  • #54 Nerello Mascalese

    Donnafugata, Sul Volcano, Etna Rosso, Sicily, ‘22

    $104

  • #56 Corvina/Rondinella

    Paolo Cottini, Valpolicella Ripasso, Veneto, ‘21

    $78

  • #58 Chianti Classico

    Fontodi, Tuscany, ‘21

    $180

  • #59 Chianti Classico Riserva

    Querciavalle, ‘20

    $100

  • #60 Sangiovese Riserva

    Tenuta Margaritelli, Torgiano, ‘19

    $108

  • #62 Rosso di Montelcino

    Argiano, Tuscany, ‘23

    $95

  • #66 Brunello di Montelcino

    Altesino, Tuscany, ‘20

    $180

  • #68 Super Tuscan

    Tenuta di Arcanum “Il Fauno”, Tuscany, ‘22

    $114

  • #70 Teroldego

    Foradori, Alto Adige, ‘22

    $102

  • #72 Super Tuscan

    Flaccianello della Pieve, Tuscany, ‘14

    $650

  • #74 Nebbiolo

    Travagalini, Gattinara, Piedmont, ‘21

    $112

  • #76 Barberesco

    Adriano Marco e Vittorio, Basarin, Piedmont, ‘21

    $98

  • #78 Barberesco

    Marchesi di Gresy, Martinenga, Piedmont, ‘20

    $180

  • #80 Barolo

    G.D. Vajra, Albe, Piedmont, ‘21

    $122

  • #82 Aglianico

    Mastroberardino, Irpinia, Redimore, Campania, ‘22

    $78

  • #83 Nero di Troia

    Tenuta del Pajaru, Picuraru, Puglia, ‘21

    $124

  • #84 Schioppettino

    Ronchi di Cialla, Friuli-Venezia Giulia, ‘18

    $148

  • #85 Super Tuscan

    Tenuta San Guido, Guidalberto, ‘23

    $185

  • #86 Super Tuscan

    Tignanello, Tuscany, ‘22

    $325

  • #87 Super Tuscan

    Sassicaia, Tuscany, ‘22

    $650

  • #88 Amarone

    Bertani, Verona, ‘15

    $330

  • #89 Amarone

    Giarola, ‘18

    $196

  • #90 Brunello di Montalcino

    Biondi Santi DOCG, Tuscany, ‘17

    $525

TUESDAYS
NO CORKAGE NIGHT

Join us for dinner and enjoy favorites from your own collection.
Up to two 750ml bottles or one Magnum, per reservation

As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. This charge is not a gratuity paid to staff and is not a payment for services rendered. You may request to have this taken off your check.

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