Appetizers

Soups

Pasta e Fagioli

Stewed cannellini beans and ditalini pasta soup with blistered tomatoes and rendered Pancetta (Bacon)

(Vegan Option)

^$11

Minestrone

Mixed vegetables and ditalini pasta soup in a savory tomato broth (vegetarian)

(Vegan)

^$10

Salads

House Salad

Mixed baby greens, rainbow tomatoes, mixed olives, pickled bell pepper and shaved cheeses tossed in lemon-oregano vinaigrette

(Vegan Option)

^$13, with chicken or shrimp ^$22

Caesar Salad

Crispy romaine tossed in homemade dressing with herb buttered croutons, shaved Parmigiano-Reggiano and anchovy on lavash

^$12, with chicken or shrimp ^$21

Caprese Salad

Fresh sliced tomatoes, buffalo mozzarella and basil leaves drizzled in extra virgin oil and balsamic reduction.

(Vegetarian)

^$16, with burrata and prosciutto ^$19

Antipasti

Bruschetta di Gamberon

Citrus pesto marinated shrimp and tomatoes, served with toasted ciabatta crostini 

^$22

Charcuterie Misto Board

Bounty of imported meats, cheeses and smoked salmon house salad (changes seasonally)

^$10 ^{per guest}

Pastas

(Gluten-free Available)

Fettuccine Alfredo or Alla Bolognese

Your choice of parmesan cream or classic ground meat sauce

^$22

Pasta Pomodoro Basilico

Your choice of pasta tossed in blistered cherry tomato sauce and basil chiffonade

(Vegetarian)

^$19

Lasagna Della Nonna

Renzo’s handmade lasagna with house Roman meatballs, marinara sauce, buffalo mozzarella and bechamel sauce. Topped with Parmigiano-Reggiano 

^$24

Past’ é Polpette 

Our take on an Italian classic. Papardelle tossed in marinara sauce with three, stewed Roman meatballs and Parmigiano-Reggiano 

(Vegan)

^$22, extra meatball ^$4 

Pesce (Fish)

North Carolina Mountain Trout

Sunburst Farms Rainbow Trout filet coated in parmesan-almond seasoned panko, then oven roasted and finished in ctirus beurre blanc, served with ricotta cac’é pepe

^$35

Shrimp Scampi

Pan seared white shrimp finished in garlic butter, served over linguine in white wine-manilla clam sauce

^$38

Il Mar’in Campagnia

Prosciutto wrapped Atlantic lobster tail oven roasted, served with brown butter-pecorino gnocchi and sun-dried tomato beurre rosé

^$48

Kalamata Salmon

Wild caught Alaskan sockeye salmon topped with Sicilian olive tapenade, then pan roasted, served with cavatappi pasta in artichoke cream sauce

^$36

Carne (Meat)

Chicken Alla Milanese

Breaded chicken cutlet served atop lemon-oregano tossed tomato-orange salad and lemon-caper relish

^$30

Filet Mignon

8oz beef tenderloin filet grilled to your preference, basted in balsamic-caramelized onion sauce, served with garlic-parmesan whipped potatoes.

^$47

Pork Lombardino

Hickory Nut Gap Farms’ pasture-raised pork loin chop pan roasted, finished in apple-sage demi-glace, served with garlic-parmesan whipped potatoes

^$37

Veal Involitni Saltimbocca

Sundried tomato stuffed medallions of veal, wrapped in sage leaves and prosciutto, then pan roasted and finished in mushroom demi-glace, served with risotto cac’é pepe.

^$37