Field Greens
with trebbiano vinaigrette
with Gianfranco Becchina Olio Verde Nuovo
Beet Salad
with local o.u. farms pistachios and ricotta salata
Little Gem Salad
with grilled cipollinis and anchovy vinaigrette
Grilled Octopus
with 'fagioli marinati' and spicy limoncello vinaigrette
Citrus & Heirloom Radicchio Salad
with Fennel and Blood Orange Vinaigrette
Warm Lamb's Tongue
with chanterelles and a 3-minute egg
Country Style Pate
with squash agrodolce and spicy pumpkin seeds
Crispy Pork Trotter
with greens "alla" Toscana and chianti vinegar
B&B House Cured Salumi $16
Warm Tripe "alla" Romana $15
Calamari and Seppie Fritti $19
with parsnips and guanciale
with cauliflower ragu and pancetta
Capellacci di Zucca
with winter squash, almonds and sage
with Spicy budding chives, sweet garlic and one-pound lobster
Bucatini "all'amatriciana"
with guanciale, hot pepper and pecorino
Homemade Orecchiette
with spicy lamb sausage and rapini
Black Spaghetti
with uni and jalapeno pesto
Bone Marrow Ravioli
with osso bucco ragu
with clams, pancetta and hot chili
Stinging Nettle Garganelli
with lamb ragu
Mint Love Letters
with merguez sausage
with oxtail ragu
Parpadelle Bolognese $28
Whole Grilled Branzino
with herb and fennel salad
Spicy Two Minute Calamari
'sicilian lifeguard style'
Olive Oil Fried Quail
with mustard greens and marscapone polenta
Rabbit Porchetta
with carrot sformato, sunflower and crispy confit
Crispy Sweetbreads
with Italian butternut squash and wickson apples
Grilled New York Strip
with arugula, parmigiano reggiano and aceto manodori
Steak Tagliata
with fingerling potatoes "alla Toscana" and porcini mustard
Short Rib "Al Barolo"
with anson mills polenta and horseradish
Grilled Pork Chop
with quince mostarda and mustard greens
Veal Chop
with b&b pancetta, spinach, and torpedo onions
Roasted Lamb Shoulder
with scarlet runner beans, tomatoes and olives
Lamb Saddle
with rutabaga puree, red veined sorrel and pickled onion
Grilled Ribeye for Two
with roasted potatoes and aceto manodori
Di Cecco Broccoli
with peperoncino and garlic
Roasted Cauliflower
with anchovy and capers
Sauteed Italian Greens
with roasted shallots
Brussels Sprouts
with lardo and lemon
Roasted Potatoes
with roasted shallots
Pasta Tasting Menu - "Mario's Classics"
Tasting menu $99 per person - Wine Pairing $75 per person
Tagliatelle with Chanterelles and Parmigiano Reggiano
suggested pairing: Bastianich, "Vespa Bianco" 2011
Goat Cheese Tortelloni with Dried Orange and Wild Fennel Pollen
suggested pairing: Scarbolo, "Ramato XL" Pinot Grigio 2010
Alberto’s Pyramids with San Marzano “Passato”
suggested pairing: San Felice, Rosso di Montalcino 2011
Beef Cheek Ravioli with Black Truffles and Crushed Duck Liver
suggested pairing: La Mozza “Aragone” 2008
Foie Gras Ravioli with Balsamic and Brown Butter
suggested pairing: Broadbent, Colheita Madeira 1996
Handrolled Pasta Sfoglia with Sage Pastry Cream  
Chocolate Budino with Warm Chocolate
suggested pairing: Luigi Giusti "Visciola" NV
Traditional Tasting Menu
Tasting Menu $105 per person - Wine Pairing $99per person Tasting Menus require the participation of the entire table.
Veal Loin Carpaccio with Parmigiano Reggiano
suggested pairing: Ca'del Bosco, Franciacorta Cuvee Prestige, NV
Tortellini in Brodo
suggested pairing: Abbazia di Novacella, Schiava, 2011
Tordelli di Toscana with Black Pepper and Pecorino
suggested pairing: Ferrando La Torrazzas, Canavese, 2011
Squab "Al Mattone" with Chanterelles and Truffle Crema Frita
suggested pairing: Scarbolo, Campo del Viotto, 2011
Caprino al Tartufo
suggested pairing: Movia, Sauvignon, 2009
Lemon Semifreddo with Pistachios and Pomegranate  
Truffle Chessecake with Local Desert Honey
suggested pairing: Vietti, Moscato d'Asti, 2012

Menus and wine lists are representative only and certain items may change based on availability.