Menus
gf = gluten friendly preparation as is
mgf = can be prepared gluten friendly with modification.
Antipasti
Olives rosemary, chili, orange zest gf 6
Focaccia sea salt, olive oil, seasonal fare gf 6
Burrata heirloom tomato carpaccio, peach mostarda, pine nut gremolata, balsamic gf 16
Salumi board house-cured and artisanal meats, pickled vegetables - gf 15
add cheese 18
Veal meatballs marinara, polenta, parmigiano 10
Crudo gaeta olive aioli, toasted pistachio, orange gf 15
Calamari charred focaccia panzanella, tomato caper vinaigrette mgf 16
Caesar salad romaine, garlic crouton, parmigiano mgf 10
Local greens sugar snap peas, heirloom tomato, pecorino, green tomato citronette gf 12
Primi
Pastas are available in appetizer portions for 5 less than entrée price
Casarecce nduja, guanciale, charred tomato, red onion, pecorino 21
Spaghetti marinara, basil 13
w/ veal meatballs 18
Tagliolini mushroom ragu, truffle oil, pecorino romano 18
Squid ink spaghetti calamari, calabrian chilies, garlic, thai basil pesto 20
Tagliatelle bolognese, classic beef, veal and pork ragu 20
Manti roasted local squash, preserved cherry tomato, pesto trapanese 21
Risotto risotto maine lobster, oven dried tomato, tarragon, tomato-lobster brodo gf 26
Secondi
Bistecca farro-goat cheese stuffed tomato, balsamic bone marrow emulsion 38 38
Roasted chicken roasted cauliflower, capers, raisins, pine nuts gf 22 22
Zuppa di pesce clams, shrimp, fin fish, calamari, spicy tomato-shrimp brodetto mgf 24
Saltimbocca alla romana veal, prosciutto, fingerling potato, anchovy vinaigrette mgf 26
Market fish fregola, caramelized fennel, mirepoix, procini redux mgf MP
Diver Scallops maisotto, roasted wild mushrooms, pancetta vinaigrette gf 32 32
Contorni
fingerling potatoes roasted garlic, thyme gf 6
Heirloom tomatoes chive, sea salt, ligurian oil gf 8
Pole beans tomato, thyme, pecorino toscano gf 7
Cannellini beans salsa cruda, ricotta salata gf 6
Dessert
Celebrating and want to bring your own dessert? No problem! We charge a flat, $20 service fee that includes cake cutting and serving to your guests.
Boccone dolce brown sugar meringue, ricotta gelato, ginger gastrique, local peaches gf 8
Tiramisu hazelnut-praline crunch, mascarpone mousse, espresso granita 8
Chocolate tart blood orange caramel, olive oil shortbread, vanilla whipped cream 9
Cannoli ricotta and candied orange peel, grated dark chocolate 8
Gelato Voga Italian Gelato, seasonal accompaniments 3/6
Sorbetto Voga Italian Gelato, seasonal accompaniments 3/6
Cheese tasting two with seasonal accompaniments - gf 13
gf=gluten friendly preparation as is
mgf= can be prepared gluten friendly with modification
Antipasti
Muffins seasonal fruit, streusel 6
Smoked salmon crostini pickled red onion, marinated olive, chive mascarpone - mgf 9/12
Salumi board house-cured and artisanal meats, pickled vegetables - gf 14
Caesar romaine hearts, garlic croutons, parmigiano - mgf 9
Local greens sugar snap peas, yoder’s tomatoes, pecorino, green tomato citronette gf 12
Burrata burrata heirloom carpaccio, peach mostarda, pine nut gremolata, 10 year balsamic gf 14
Brunch
Semolina gnocchi poached eggs, prosciutto, chard, parmigiano fonduta - mgf 10
Frittata of the day roasted potatoes, mixed lettuces - gf M/P
Two eggs applewood-smoked bacon, polenta rustica, fresh fruit - gf 10
with fontina 10.50
Eggs al forno spicy marinara, parmigiano, bread crumb, basil, fresh fruit - mgf 10
Pork milanese mushroom gravy, arugula, radish, poached eggs 14
French toast fruit conserva, whipped ricotta 10
Flank steak two poached eggs, roasted potatoes, caramelized onions, salsa verde - gf 15
Georgia shrimp polenta rustica, tomato sugo, pancetta, sicilian oregano - gf 16
Sausage hash scrambled eggs, fennel, onion, smashed potato, aleppo pepper - gf 14
Pasta & Panino
Spaghetti tomatoes, basil 9
with veal meatballs 13
Tagliatelle bolognese classic beef, veal and pork ragu 14
Spaghetti carbonara housemade guanciale, black pepper, egg yolk 12
Tagliolini mushroom ragu, truffle oil, fulvi pecorino romano 13
Mortadella panino fried egg, fontina, arugula, roasted potatoes 12
Sides
Anson Mills polenta - gf
Pork sausage - gf 5
Olives, rosemary, chili, orange zest - gf 6
Applewood-smoked bacon - gf 5
Seasonal fruit - gf 5
Roasted potatoes and onions - gf 5
Brunch Cocktails
Afternoon On The Piazza old fourth ward gin, housemade grapefruit soda 6
The Gondolier cocchi americano vermouth, club soda, lemon peel 6
A Room With A View cappelletti, orange juice 6
Bellini benvolio prosecco, blood orange puree 6
Beer
Sweetwater 420 pale ale draft 6
Peroni larger draft 6
Scofflaw hooligan ipa draft 8
Menabrea bionda 7
Red Hare gem city light 6
Atlanta Hard Cider crisp apple, cider 6
Creature Comforts tropicalia ipa 6
Moretti la rossa doppelbock
Champagne & Sparkling
Banfi Rosa Regale, Brachetto D’Acqui, Piedmont (187 ml) 12
Marchesi Di Gresy Moscato D’Asti, (375 ml) Piedmont ‘14 23
Bisol Jeio, Prosecco, Veneto Nv 9/45
Col De Salice Brut Rosé, Valdobbiadene, Nv 9/45
Nin Franco Brut Rosé, Valdobbiadene, Nv 12/60
Qustave Lorentz Cremant D’Alsace, FR nv 60
Laurent Perrier Brut Champagne (375 ml), FR Nv 48
Aubry Brut Champagne (375 ml), FR Nv 17/85
Lighter-Bodied Whites
Mylonas Savatiano, Attica, GR ‘14 10/40
Bottega Vinaia Savatiano, Attica, GR ‘14 10/40
Arnaldo-Caprai “Grecante”, Grechetto, Colli Martani, Umbria ‘13 10/40
Argiolas “Grecante”, Grechetto, Colli Martani, Umbria ‘13 42
Le Rose Di Regaleali Di Sicilia Nerello Mascalese, Sicily ‘15 9/36
Elena Walch Pinot Bianco, Alto Adige ‘14 12/48
Cardedu “Nuo”, Vermentino, Sardinia ‘14 49
Tenuta Guado Al Tasso Rose, Scalabrone, Bolgheri ‘14 45
Medium-Bodied Whites
Available Rose, Scalabrone, Bolgheri ‘14 38
Pio Cesare Cortese di Gavi, Piedmont ‘13 56
Hartford Court Rose of Pinot Noir, Russian River Valley CA ‘14 55
Lieu Rose of Pinot Noir, Russian River Valley CA ‘14 52
G.D. Vajra Riesling, Piedmont ‘13 45
Donna Olimpia Vermentino, Bolgheri, Tuscany ‘14 44
Laurenz Und Sophie “Singing”, Gruner Veltliner, A‘14 35
Zenato “Lugana”, Trebbiano, Lombardy ‘14 10/40
Hawkes “Home Ranch”, Chardonnay, Alexander Valley, CA ‘13 48
Lieu Dit “Home Ranch”, Chardonnay, Alexander Valley, CA ‘13 62
Antinori “Conte Della Vipera”, Sauvignon Blanc, Umbria ‘13 65
Chehalem “Inox”, Chardonnay, Willamette Valley, OR ‘13 12/48
Masseria Le Veli “Inox”, Chardonnay, Willamette Valley, OR ‘13 46
Tasca D'almertia “Leone D’Almertia”, Terre Siciliane, Sicily ‘13 12/48
Cascina Bongiovanni Arneis, Lange ‘15 43
Calatrasi & Micciche Viognier, Terre Siciliane, Sicily ‘13 11/44
Monte De Fra Veneto ‘13 12/48
La Chiara Gavi di Gavi, Piedmont ‘13 40
Demarie Arneis, Langhe, Piedmont ‘13 36
Full-Bodied Whites
Santa Cristina Arneis, Langhe, Piedmont ‘13 34
Terredora Di Paolo Greco di Tufo, Campania ‘13 62
Inama Soave Classico, Veneto ‘14 40
Donnafugata Soave Classico, Veneto ‘14 9/36
Stuhlmuller Chardonnay, Alexander Valley, CA ‘13 52
Emblem Chardonnay, Carneros, CA ‘13 62
Cambria “Clone 4”, Chardonnay, Santa Maria Valley, CA ‘14 13/52
In & Out Selections
Ca'rome Chiaramanti, Barbaresco, Piedmont ‘13 152
Conterno Fantino Chiaramanti, Barbaresco, Piedmont ‘13 144
Argiano Brunello di Montalcino, Tuscany ‘11 100
Antinori Pian Delle Vigne, Brunello di Montalcino, Tuscany ‘10 65
Luce Pian Delle Vigne, Brunello di Montalcino, Tuscany ‘10 215
Galardi “Terre di Lavoro, Igt”, Sicily ‘10 140
Donnafugata “Mille e Una Note”, Contessa Entellina, Sicily ‘08 140
Lighter-Bodied Reds
Bottega Vinaia Pinot Noir, Trentino ‘13 10/40
Lieu Dit lieu dit, Pinot Noir, Santa Ynez Valley, CA ‘13 68
Au Bon Climat lieu dit, Pinot Noir, Santa Ynez Valley, CA ‘13 69
Tenuta De Fessina “Musmeci Riserva”, Etna Rosso, Sicily ‘08 92
L'acino Chora Rosso, Calabria ‘12 49
Medium-Bodied Reds
Purple Hands Pinot Noir, Willamette Valley, OR ‘14 16/64
Tenuta Dell Terre Nere “Santo Spirito”, Etna Rosso, Sicily ‘13 89
Castello Monaci “Salice Salentino”, Puglia ‘14 9/36
M. Abbona San Luigi, Dolcetto, Piedmont ‘13 12/48
Available Red Blend, Puglia ‘13 38
Nipozzano Chianti Rufina Reserva, Tuscany ‘11 12/48
Prunotto “Fiulot”, Barbera D’Asti, Piedmont ‘13 11/44
Argiolas “Perdera”, Monica di Sardegna, Sardinia ‘12 48
Tenuta Arceno “Perdera”, Monica di Sardegna, Sardinia ‘12 54
Santa Tresa santa tresa, “Cersuolo di Vittoria”, Sicily ‘12 10/40
I'lluminata “Colbertina”, Barbera, Alba ‘10 48
Popolo Del Indie “Colbertina”, Barbera, Alba ‘10 44
Librandi “Duca Sanfelice”, Ciro Rosso, Calabria ‘10 59
Travaglini Gattinara, Nebbiolo, Piedmont ‘10 69
Strado Al Sasso strada al sasso, Chianti Classico, Tuscany ‘08 18/72
Brunco Giacosa Nebbiolo D’Alba, Piedmonte, ‘13 15/60
Siena Sangiovese Blend, Sonoma, CA ‘13 9/36
Full-Bodied Reds
Passopisciaro “Contrada C”, Etna Rosso, Sicily ‘12 95
Boscarelli Prungnolo, Rosso di Montepulciano ‘14 62
Yangarra “Pf” Shiraz, McLaren Vale, AU ‘12 10/40
Donna Olimpia “Tageto”, Tuscany ‘13 44
Banfi “Belnero’, Tuscany ‘12 54
Skouras “Grand Cuvee”, Namea, GR ‘13 60
Altesion Rosso, Tuscany ‘14 13/52
Recchia “Le Muraie”, Valpolicella, Veneto ‘10 48
Castello Banfi Brunello di Montalcino, Tuscany ‘10 115
San Giorgio “Ugolforte”, Brunello di Montacino, Tuscany ‘11 120
Donnafugata Tancredi, Sicily 11 68
Allegrini Amarone, Veneto ‘10 125
Zenata Ripassa, Valpolicella, Veneto ‘12 64
Coppo Barolo, Piedmont ‘08 150
Barolo Barolo, Piedmont ‘10 150
Prelius Cabernet Sauvignon, Maremma Toscana ‘14 9/36
Duende Tempranillo, Clement Hills, Lodi, CA ‘11 48
Bolla Amarone, Veneto ‘11 84
Tormaresca “Torcicoda”, Primitivo, Puglia ‘11 44
Arcanum "Il Fauno”, Igt, Tuscany ‘11 72
Il Bruciato Igt, Tuscany ‘14 12/48
Antinori “Tignanello”, Igt, Tuscany ‘12 150
Montevetrano Colli di Salerno, Campania ‘13 120
La Jota Cabernet Sauvignon, Howell Mountain, CA ‘12 117
Arrowood Cabernet Sauvignon, Sonoma County, CA ‘12 16/64
Shafer “One Point Five” Cabernet Sauvignon, Stag’s Leap District, CA ‘13 156
Half-Bottle Selections
Grgich Hills “Estate”, Cabernet Sauvignon, Napa Valley, CA ‘10 68
Cocktails
Basil Limonada house-infused lemon vodka, basil, soda 12
Angelina aperol, prosecco, orange peel 12
Negroni Reisetbauer Blue Gin, Campari, Cocchi Vermouth di Torino 12
Il Capo redemption rye whiskey, cynar, amaretto 12
Fuma Rosa fgr double barrel reposado herradura, maraschino liqueur 12
Join us for our annual celebration if Italy's autumnal culinary cornucopia October 17-29.
Antipasti
Burrata shaved brussels sprouts, charred apple, candied walnuts, pecorino noci
Charred octopus fall squash panelle, sicilian mussel and chickpea ragu
Salt roasted beets pistachio, pickled sultanas, taleggio vinaigrette
Escarole salad stone fruits, pumpkin seed, aged goat cheese, pumpkin oil vinaigrette
Seared venison carpaccio orange, arugula, horseradish crema, pomegranate vinegar
Cauliflower pecorino soup duck sausage, broccoli rabe, lemon oil
Primi
Cannelloni braised wild boar, bronze fennel puree, fennel pollen béchamel, parmigiano reggiano
Potato gnocchi wild mushrooms, melted leeks, taleggio fonduta, black truffle
Squid ink fusilli ruby red shrimp, sepia ragu
Risotto acorn squash puree, charred butternut squash, pumpkin seed gremolata, aged goat cheese
Secondi
Seared quail butternut squash caponata, sugo di fegato
Braised beef cheek parsnip-brown butter puree, caramelized seckle pear, saba
Roasted cauliflower steak chickpea polenta, calsa cacciatore
Monkfish osso bucco brussels sprouts, farrotto, roasted tomato saffron brodo