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Panini: $10.

Coppa:
Coppa, asparagus, fontina cheese and truffle oil.

Wild mushroom:
Wild mushrooms and fontina cheese with a sun dried tomato pesto.

Bresaola:
Bresaola, shaved parmesan, roasted peppers and arugala.

Prosciutto:
Prosciutto, fresh mozzarella, roasted tomatoes and fresh basil.

Coppa:
Coppa, bra cheese, roasted peppers and fresh basil.

Soppressata:
Soppressata and taleggio cheese with a balsamic mustard.

Chicken:
Lemon-rosemary chicken, asiago cheese, roasted peppers and arugala.

Prosciutto:
Prosciutto and bra cheese with a fig jam spread.

Broccoli:
Seasoned broccoli-rabe, roasted peppers, asiago cheese and olive tapenade.

Bresaola:
Bresaola and goat cheese with truffle oil.

Soppressata:
Soppressata, roasted onions, fresh mozzarella and mint oil.

Two cheese:
Fresh mozzarella, fontina cheese, oven roasted tomatoes and basil oil.

Shrimp:
Shrimp, oven roasted tomatoes, fresh sparagus and mint oil.

IL Panino Antipasti.

Assorted cured meats.

Cheese board.

Bruschettas: $3/or $6
Red pepper ricotta.

Wild mushroom and taleggio.

Fresh mozzarella roasted peppers and basil oil.

Traditional fresh tomato and onion.

Roasted beet w/ goat cheese and fennel oil.

Roasted onions and Gorgonzola.

Asparagus, truffle oil and shaved Parmesan.

Broccoli- rabe with shaved pecorino.

Butternut squash, toasted walnuts and asiago.

Eggplant Caponata.

Salad: $7.
Arugula and fennel with fuji apples, shaved parmesan and a Lemon-rosemary vinaigrette.

Baby greens with roasted peppers, prosciutto twirls and a balsamic vinaigrette, topped with a black olive crostini.

Vine ripe tomatoes and fresh Mozzarella.

Pasta:
Fettuccine with local corn and gorgonzola.

Penne Puttanesca with olive oil poached tuna.

Pappardelle with lamb ragu and olives.

Orecchiette with balsamic glazed gulf shrimp,
fresh tomato and basil.

Classic Tagliatelle Bolognese.

Bucatini Carbonara (in the style of Rome).

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Entrée:
Seared Yellowfin Tuna, lemon spaetzle, tomato-fennel broth.*

Prosciutto wraped Salmon, braised escarole and fingerling potatoes, red wine reduction.

Sicilian style stuffed Calamari in a spicy tomato sauce with olives, pine nuts and couscous.

Organic Chicken, Panzanella salad (Cucumbers, tomato, red onion and Italian Croutons).

Tuscan Marinated Flank Steak, grilled onions, Italian potato salad.

Braised Jamison Organic Lamb shank, garlic mashed potatoes.

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