Siena Cucina Enoteca

Sweet & savory, aged & salt-cured ham

Air dried beef, salted & thinly sliced

Slow-cured sausage, sweet & peppery

Mild, smoked Italian ham

Hot & spicy, dry-cured sausage

Fresh, clean tasting Sicilian green olives

Seasoned, small, spicy green olives

Full-flavored brown olives

Mild, sweet tasting large red olives

Sharp, buttery & robust blue cheese

Mild & semi-soft, fruity tang flavor

Nutty flavor, sharp & savory

Soft mozzarella & cream

Sheep's milk cheese, mild walnut flavor

Prosciutto di Parma, Parmigiano-Reggiano, Castelvetrano Olives

Salsiccia Secca Piccante, Gorgonzola Piccante, Gaeta Olives

Sopressata, Pecorino Toscano, Cerignola Olives

Cannellini beans in a silky white sauce with prosciutto stock, fresh basil, garlic, Parmigiano-Reggiano cheese & ditalini pasta

(10) littlenecks steamed in a garlic, white wine, butter, and herb sauce. Finished with extra virgin olive oil and served over garlic butter crostini

Crispy, panko-crusted, aged provolone cheese, served with a salsa rosso & grilled Ciabatta crostini

Extra large meatball (sirloin, veal & pork), San Marzano marinara & ricotta cheese. Garnished with ParmigianoReggiano cheese & fresh basil

Calamari rings fried with hot cherry peppers, served with a side of pepperoncini aioli

Breaded risotto dumplings stuffed with shredded braised beef, fontina, and parmesan cheese. Served over veal demi-glace

Neapolitan tomato sauce, basil, fresh mozzarella & parmesan cheese

Mildly spicy pink vodka sauce, chicken, fresh mozzarella, gorgonzola cheese & fried eggplant. Drizzled with hot sauce

Garlic butter base topped Prosciutto di Parma, Medjool dates, mozzarella, gorgonzola cheese, and caramelized onions

Sauteed wild mushrooms, cippolini onions, goat cheese, fresh mozzarella, garlic butter & olive oil

Mixed greens tossed in a red wine vinaigrette with red tomato, olives, red onion, cucumbers & crunchy Tuscan croutons. Topped with Parmigiano-Reggiano cheese

Romaine lettuce tossed in a homemade lemon Caesar dressing with croutons & Parmigiano-Reggiano cheese

Wedge salad made with Baby Romaine lettuce, crispy pancetta, crumbled gorgonzola cheese, tomatoes, sweet pickled shallots, Tuscan crumbs, and a creamy gorgonzola dressing

Mixed greens, baby arugula, radicchio, candied walnuts, gorgonzola cheese, dried dates & cranberries, tossed in a cranberry vinaigrette dressing. Topped with shaved Parmigiano-Reggiano cheese

Roasted red beets, goat cheese, and wild arugula tossed in a lemon & Dijon vinaigrette. Finished with a drizzle of Saba, crispy red quinoa, and crushed pistachios

Mezzi Rigatoni pasta tossed with fresh ground sausage, porcini mushrooms and a brandy cream sauce. Topped with white truffle oil & Parmigiano-Reggiano cheese

Square-cut long pasta tossed with crispy pancetta & sauteed onions in a traditional Carbonara sauce. Finished with fresh herbs, extra virgin olive oil and Parmigiano-Reggiano cheese

Delicate golden noodles tossed with a truly classic Bolognese sauce made with pork, pancetta, sirloin, diced vegetables, tomatoes & a touch of cream. Topped with ParmigianoReggiano cheese

Penne pasta tossed with a spicy (mildly hot) pink vodka sauce. Topped with Parmigiano-Reggiano cheese

Bucatini pasta tossed with crispy Guanciale, sauteed onions, fresh basil, and Calabrian chilis in a Neapolitan pomodoro sauce. Topped with grated Pecorino Romano cheese

Homemade potato and ricotta dumplings baked in terra cotta with a pink pomodoro sauce, Parmigiano-Reggiano, fresh mozzarella & basil

Shrimp, littlenecks, and diced fish, sauteed in a choice of white or red clam sauce. Served over a bed of linguini pasta

Pan roasted center cut swordfish slow cooked in a pomodoro sauce with Sicilian couscous, kalamata olives, pignoli nuts, & sweet Calabrian chili peppers. Offered with the vegetable of the day

Cod fish fillet pan-seared with a potato crust served over a cauliflower "passato" and sauteed Brussel sprouts. Topped with paprika infused olive oil & tiny greens

Four jumbo shrimp sautéed with garlic, vegetable purée & fresh thyme leaves. Served over a bed of creamy Parmigiano-Reggiano risotto

Two semi-boneless chicken breasts marinated with honey, lemon, wine, and garlic, grilled and finished with a honey and lemon glaze. Served over savory butternut squash risotto. Offered with the vegetable of the day

Extra thin chicken cutlets breaded with Tuscan crumbs & pan-fried in olive oil. Topped with a lemon dressed baby arugula & tomato salad with Parmigiano-Reggiano cheese

Grilled 16 oz. veal chop finished with a Crimini mushroom, sherry & veal demi-glace. Offered with the vegetable of the day

12 oz Boneless beef short rib braised with garlic, tomato, vegetables, wine, and stock. Served over Parmesan risotto. Offered with the vegetable of the day

Grilled 12 oz. choice Black Angus sirloin finished with sea salt, extra fine Tuscan olive oil & fresh lemon juice. Served with roasted garlic & a side of warm gorgonzola cream sauce. Offered with the vegetable of the day

8 oz Pork loin marinated in garlic & amaretto, grilled and topped with a pear, almond, brown sugar & amaretto glaze. Offered with the vegetable of the day

Caramelized Brussel sprouts with Prosciutto di Parma

Eggplant Parmigiana. The eggplant is dredged in flour and then fried with an egg, cheese and parsley batter then oven baked with a meatless marinara sauce and Parmigiana-Reggiano cheese

Roasted Yukon Gold potatoes, slow cooked garlic & fresh rosemary

Penne pasta served with San Marzano marinara. Available substitution: aglio e olio or butter

Slow-cooked Arborio rice folded with Parmigiano-Reggiano cheese & cream

Parmesan truffle fries

Miniature fried doughboys dusted with cinnamon sugar. Served with vanilla bean gelato and a side of warm Nutella spread

Chocolate cake layered with a rich chocolate mousse, topped with a chocolate buttercream. Served with sinful chocolate & raspberry sauces

Creamy banana cheesecake baked with a graham cracker crust. Topped with whipped cream, almond biscotti crumbs & chocolate hazelnut sauce

Amaretto-mascarpone cheese layered between espresso-soaked ladyfingers & cocoa

Warm apple bread pudding baked in a vanilla & cinnamon custard. Topped with salted caramel gelato & finished with caramel sauce

Crème brulee baked with an espresso custard & chocolate ganache. Topped with a traditional caramelized sugar crust & served chilled with a white & dark chocolate espresso crunch, whipped cream & mint

Gelato served with fresh whipped cream & a pirouette wafer cookie. Ask server for today's selections

Stoli Salted Karamel Vodka, Frangelico Liqueur & Kahlua. Served with a salted caramel rim

Stoli Salted Karamel, banana liqueur, Rumchata and a touch of milk. Garnished with a caramel drizzle & sprinkle of cinnamon

White Crème de Cacoa, Baileys Irish Cream Liqueur, Butterscotch Schnapps, Smirnoff Whipped Cream Vodka, cinnamon & a touch of cream

Stoli Vanil Vodka, Godiva Chocolate Liqueur, & Dark Crème de Cacao Liqueur. Served with a chocolate rim

Disaronno Amaretto Liqueur, whipped cream, shaved chocolate & fresh coffee

Frangelico Hazelnut Liqueur, whipped cream, shaved chocolate & fresh coffee

Sambuca Romana, Patrón XO Cafe, whipped cream, shaved chocolate & fresh coffee

Served with Homemade Biscotti

Madagascar Vanilla Bean Gelato Topped Off with Fresh Hot Espresso. Served with Chocolate Shavings & Walnut Dust