자코모즈 치보 에 비노

shrimp marinated in homemade harissa (hot pepper sauce) and sauteed with garlic and olive oil, finished with butter and lemon and served with slow dough crusty baguette

diver scallop wrapped in prosciutto, grilled, served over swiss chard polenta with mushroom white wine sauce

grilled radicchio leaves stuffed with mozzarella, roasted sweet pepper, and prosciutto, drizzled with a touch of balsamic vinegar

spicy lamb meatballs with green lentil stew

chicken thigh braised with sweet peppers and onions served over swiss chard polenta

grilled skewered chicken breast and zucchini with homemade green goddess dipping sauce

grilled homemade chicken sausage over frisee and arugula

eggplant rolls stuffed with mozzarella, ricotta, and basil, baked with tomato cream sauce, and parmigiano

fondu of fontina val daosta flavored with truffle oil, served with grilled vegetables and baguette

little fried baguette and mozzarella sandwiches with anchovy caper sauce

egg poached in ratatouille (roast eggplant and zucchini with onions, peppers, tomato, basil), topped with shaved parmigiano reggiano

cured meat and sausage plate

cheese plategorgonzola, pecorino toscano, parmigiano reggiano, fontina

slow dough artisanal baguette and homemade focaccia

cup of hearty vegetable and bean soup

soup of the season

house salad of mixed greens, cherry tomatoes, olives, fennel

mixed greens, roast beets, sauteed goat cheese coated in toasted hazelnuts

mixed greens topped with grilled chicken sausage

entree salad of mixed greens, roast turkey breast, gruyere, pickled carrots, marinated mushrooms artichokes, tomatoes, olives topped with crostini

wide noodles with garlic oil, cherry tomatoes, basil mozzarella

ravioli stuffed with swiss chard, ricotta, and goat cheese in sage butter

porcini potato gnocchi in gorgonzola cream and mushroom sauce

fresh noodles in a rich meat sauce

with parmesan cream sauce, tomato sauce or tomato sauce or tomato cream sauce

thin noodles in a parmesan cream sauce with sauteed vegetable medley and chicken

baked pasta with a five cheese cream sauce with cauliflower

sauce of shrimp, sundried tomato pesto, cherry tomatoes and arugula

sauce of broccoli rabe, garlic and olive oil and spicy lamb meatballs

marinated bone in/skin on chicken breast pan roasted in butter with sage

grilled chicken breast stuffed with prosciutto, mozzarella, tomato, basil, garlic; basil butter sauce

pork loin chop coated in seasoned breadcrumbs, sauteed in butter and topped with frisee, fennel, and olives

slow roasted berkshire pork butt aggressively seasoned with fennel, rosemary, garlic, and pepper and served over cannellini beans stewed with tomato, garlic, extra virgin olive oil, and sage

spicy marinated shrimp marinated sauteed with garlic and olive oil

grilled rainbow trout seasoned with rosemary and lemon

grilled marinated hanger steak

roast berkshire pork on ciabatta

mozzarella, gruyere, cambozola drizzled with truffle oil on ciabatta

marinated pulled chicken gruyere

mozzarella, prosciutto, basil pesto, and tomato

spicy shrimp salad in toasted baguette,

savory goat cheese and onion tart

sauteed with garlic, anchovies olive oil

sauteed vegetable medley

brussel sprouts sauteed with pancetta, garlic, and extra virgin olive oil

cannellini beans stewed with tomato, garlic and sage

roast potatoes and onions with tomatoes, thyme and rosemary

lemon tart

cream yogurt gelatin pudding flavored with vanilla, cinnamon and lemon zest

rich chocolate hazelnut mousse

italian ice cream and sorbet

shaved espresso ice with whipped cream

shrimp marinated in homemade harissa (hot pepper sauce) and sauteed with garlic and olive oil, finished with butter and lemon and served with slow dough crusty baguette

diver scallop wrapped in prosciutto, grilled, & served over swiss chard polenta with mushroom & white wine sauce

grilled radicchio leaves stuffed with mozzarella, roasted sweet pepper, and prosciutto, drizzled with a touch of balsamic vinegar

spicy lamb meatballs with green lentil stew

chicken thigh braised with sweet peppers and onions served over swiss chard polenta

grilled skewered chicken breast and zucchini with homemade green goddess dipping sauce

grilled homemade chicken sausage over frisee and arugula

eggplant rolls stuffed with mozzarella, ricotta, and basil, baked with tomato cream sauce, and parmigiano

fondu of fontina val daosta flavored with truffle oil, served with grilled vegetables and baguette

little fried baguette and mozzarella sandwiches with anchovy caper sauce

egg poached in ratatouille (roast eggplant and zucchini with onions, peppers, tomato, basil), topped with shaved parmigiano reggiano

cured meat and sausage plate

cheese plategorgonzola, pecorino toscano, parmigiano reggiano, fontina

slow dough artisanal baguette and homemade focaccia

cup of hearty vegetable and bean soup

soup of the season

house salad of mixed greens, cherry tomatoes, olives, fennel

mixed greens, roast beets, sauteed goat cheese coated in toasted hazelnuts

mixed greens topped with grilled chicken sausage

entree salad of mixed greens, roast turkey breast, gruyere, pickled carrots, marinated mushrooms & artichokes, tomatoes, olives topped with crostini

wide noodles with garlic & oil, cherry tomatoes, basil & mozzarella

ravioli stuffed with swiss chard, ricotta, and goat cheese in sage butter

porcini potato gnocchi in gorgonzola cream and mushroom sauce

fresh noodles in a rich meat sauce

with parmesan cream sauce, tomato sauce or tomato sauce or tomato cream sauce

thin noodles in a parmesan cream sauce with sauteed vegetable medley and chicken

baked pasta with a five cheese & cream sauce with cauliflower

sauce of shrimp, sundried tomato pesto, cherry tomatoes and arugula

sauce of broccoli rabe, garlic and olive oil and spicy lamb meatballs

marinated bone in/skin on chicken breast pan roasted in butter with sage

grilled chicken breast stuffed with prosciutto, mozzarella, tomato, basil, & garlic; basil butter sauce

pork loin chop coated in seasoned breadcrumbs, sauteed in butter and topped with frisee, fennel, and olives

slow roasted berkshire pork butt aggressively seasoned with fennel, rosemary, garlic, and pepper and served over cannellini beans stewed with tomato, garlic, extra virgin olive oil, and sage

spicy marinated shrimp marinated sauteed with garlic and olive oil

grilled rainbow trout seasoned with rosemary and lemon

grilled marinated hanger steak

roast berkshire pork on ciabatta

mozzarella, gruyere, & cambozola drizzled with truffle oil on ciabatta

marinated pulled chicken & gruyere

mozzarella, prosciutto, basil pesto, and tomato

spicy shrimp salad in toasted baguette,

savory goat cheese and onion tart

sauteed with garlic, anchovies & olive oil

sauteed vegetable medley

brussel sprouts sauteed with pancetta, garlic, and extra virgin olive oil

cannellini beans stewed with tomato, garlic and sage

roast potatoes and onions with tomatoes, thyme and rosemary

lemon tart

cream & yogurt gelatin pudding flavored with vanilla, cinnamon and lemon zest

rich chocolate hazelnut mousse

italian ice cream and sorbet

shaved espresso ice with whipped cream