Online Menu may differ from the dine in menu as we occasionally update the menu each new season.

marinara—pomodoro, capers, oregano (v) 22

margherita—pomodoro, mozzarella, fior de latte, pecorino parmigiano, basil (v) 26

bufalina—pomodoro, buffalo mozzarella, pecorino parmigiano, basil (v) 31

puttanesca—pomodoro, kalegaeta olives, white anchovies, caper berries, colatura di alici 32

gino picante—calabrian nduja, cured hot sausage, pepperonata, fior di latte, sundried tomatoes 29

cacio pepe— queso fresco, fresh sliced peaches, hot honey 36

fichi del sud—fresh figs, firm goat cheese, prosciutto, balsamic crema 36

prataiola—wild mushrooms, stracciatella, fried onions, pecorino, truffle oil (v) 28

parma—prosciutto di parma, trufa cheese, arugula, walnuts, EVOO 35

mortadella—shaved mortadella, pistachio, stracciatella, crema di parmigiano, balsamic crema 32

crema di parmigiano— mixed salami, spicy giardinera 36

mushrooms—4

pepperoni—5

soppresata—5

broccolini—roasted garlic, chilies (v) 12

focaccia and olives— (v) 10

venga salad—radicchio, arugula, fennel, pears, spring mix citronette, heirloom cherry tomato, radish (v) 18

beet salad—smoked cheese, onion, garlic aioli and deep fried polenta (v) 18

caesar salad—romaine lettuce, anchovy dressing, pancetta, pinsa crostini, grana padano 17

burrata—roasted tomatoes, basil pesto, EVOO (v) 24

parmesan polenta fries—served with tomato sauce (v) 18

calamari fritti—lightly coated fried squid, garlic picante mayo, lemon 21

mussels—garlic, tomatoes, parsley, white wine, focaccia 18

beef carpaccio—beef, coarse sea salt, lemon, capers, arugula, parmesan, venga dressing 25

grilled sardines— served on a bed of arugula MP

carbonara—rigatoni, pecorino cheese, pepper, egg yolk, house cured guanciale 30

pappardelle—wild boar ragu 32

gnocchi —venga sauce, red peppers, onion, nduja 32

pappardelle ai funghi—wild mushroom ragu (v) 26

spaghettoni pomodoro—fresh spaghettoni, sugo pomodoro, basil (v) 22

pappardelle al ragu genovese—beef, onions, carrot, celery, tomato 31

rigatoni norma—eggplant, basil, garlic, ricotta salata, san marzano tomato sauce, EVOO 29

pesce—daily preparation of fresh fish; ask your server MP

lamb shank—overnight slow cooked shank, red wine sauce 44

torta caprese—flourless chocolate almond torte, vanilla ice cream, port cherry compote (v) 15

tiramisu—mascarpone, lady fingers, espresso (v) 14

cannoli – ricotta mousse, honey, pistachio, candied orange zest (v) 12

bomboloni—choice of chocolate or custard (v) 11

seasonal cheesecake—seasonally inspired; ask your server (v) 14

venga freeze—a selection of gelatos and sorbets from our friends at Punto Gelato (v) 15