– Menu –


Friday, April 19 2019

risotto: carnaroli rice with goat cheese, asparagus & spicy hazelnut pesto 18

pasta: saffron stringozzi with grouper, Kalamata olives, roasted cherry tomatoes & fennel seed 20



house marinated olives & rosemary spiced almonds      8.5

FRIED olives

sausage stuffed Sicilian olives, breaded & fried      6.5

beet cured salmon

red, golden & chioggia beets, horseradish, goat cheese, hazelnuts, bulls blood 13


shallot, garlic, grilled lemon, butter, white wine, herbs, toasted villagio 12

antipasti plate

prosciutto di Parma, robiola, giardiniera, whole grain mustard, Villa Manodori balsamic vinegar 12

Vitello tonnato

chilled sliced veal, tuna, caper berries, agrumato 14


sweet peas, spinach, mascarpone, mint, Parmigiano Reggiano, Pecorino Romano 11

caesar salad

romaine, lemon, focaccia croutons, grana Padano      9

seasonal salad

watercress, arugula, fennel, radicchio, orange supreme, Pecorino Romano, toasted pistachios, orange balsamic vinagrette 9

pasta e risotto

  1. risotto

carnaroli rice with house-smoked mozzarella, roasted tomatoes, Parmigiano Reggiano, basil 18

2. stringozzi alla Spoletina

eggless pasta, tomato, olive oil, garlic      16

3. pappardelle with lamb Ragu

egg pasta, lamb & eggplant ragu, Kalamata olives, goat cheese 20

4. paccheri with braised short rib

pancetta, red wine, tomato, gremolata      22

5. goat cheese RAVIOLI

saffron pasta, nutmeg, fennel pollen, orange, rosemary, Parmigiano Reggiano 20

6. fettuccine with crab

tomatoes, white wine, citrus gremolata, ginger-garlic breadcrumbs 20

7. linguine with clams

red onion, pancetta, chilies, white wine      20

8.  fettuccine with Shrimp

spinach & egg pasta, chickpeas, kale, red onion, dill, feta      19

9. Linguine with pesto alla genovese 17

green beans, potatoes, basil pesto, pine nuts

10. rigatoni with spicy sausage

onion, tomato, bell peppers      18

11. quadrucci with roasted chicken (a.k.a. #11)

field greens, prosciutto di Parma, sliced almonds, asparagus, balsamic vinegar, mascarpone      20

12. GNOCCHI with beef tenderloin

ricotta gnocchi, mushrooms, zucchini, leeks, truffle cream, Parmigiano Reggiano 22

13. fettuccine alla Bolognese

beef, pork, tomato & nutmeg ragu      17

egg pasta, pancetta, tomatoes, rosemary, Parmigiano Reggiano 20

15. stringozzi with salmon

eggless pasta, speck, oyster mushrooms, roasted cherry tomatoes, dill cream, sorrel 20

16. cACIO E PEPE 19

bucatini, Pecorino Romano, black pepper

 17. spaghetti with meatballs

tomato, herbs, Parmigiano Reggiano      18

18. tagliarini

egg yolk pasta, prosciutto di Parma, truffle cream      20

 a 3% employee health and benefits charger will be added to all guest checks, this is not a gratuity

— date night menu —


Sunday - Thursday | 8 - 9.30


marinated olives, caesAr or seasonal salad, 1/2 bottle of house red or white wine & 2 pastas:


penne puttanesca

tomato, crushed red pepper, anchovy, olives, capers

spaghetti carbonara

pancetta, Parmigiano, pecorino Romano, egg, cream

stringozzi alla Spoletina

 eggless pasta, tomato, olive oil, garlic


rosemary, chilies, tomato, cream

beef, pork, tomato & nutmeg ragu

fettucCine D'ALFREDO

lemon-infused Alfredo butter, cream, parsley

cacio e pepe

bucatini, pecorino Romano, black pepper

penne rosa

rosemary, chilies, tomato, cream

risotto with chicken

lemon, mint, basil

please, no modifications. dine in only. 

a 3% employee health and benefits charger will be added to all guest checks, this is not a gratuity

—  DOLCI —


honey panna cotta

blackberry-lavender compote, almond florentine      6.5

pistachio cheesecake

lemon curd, candied pistachios      7.5

bestia nera

flourless chocolate cake, vanilla whipped mascarpone, seasonal fruit      8


pastry shells, salted caramel ice cream, chocolate sauce  8


mascarpone, Marsala, ladyfingers, espresso   8.5

chocolate truffle OR ALMOND BISCOTTI   2.25


ice cream & sorbet

selections from Sonny’s Ice Cream  6.5

a 3% employee health and benefits charger will be added to all guest checks, this is not a gratuity

—  kit's MENU —

Kit Broder, first grandchild of the Broder family, is an avid pasta eater and Italian food enthusiast! Kit was born with Down syndrome. In celebration of her bright future and the vibrant community of people with Down syndrome, 10% of all Kit's menu sales will be donated to the Down Syndrome Association of Minnesota & Jack's  Basket. 


kid's caesar salad      3

Kid's warm mixed veggies      3


Spaghetti with Tomato Sauce      6

spaghetti with meatballs      6




PENNE WITH PESTO & Romano      6


a 3% employee health and benefits charger will be added to all guest checks, this is not a gratuity