antipasti
three signature meatballs served over a taste of spaghetti iozzo 14
basil garlic butter, mozzarella, provolone, marinara sauce 12
point judith fresh calamari, lemon, choice of calabrian chili aioli or marinara 16
thin sliced beef tenderloin, capers, 15yr balsalmic, minced shallot, diced tomato. porcini oil, bread crumb 17
basil goat cheese crema, fried artichoke, tomato vinaigrette, bread crumb 25
semi dried tomato, pesto, basil, 15 yr balsamic, grilled sourdough 18
prosciutto, bresola, cappicola, mortadella, copa, fontina, pecorino, fresh mozzarella, gorgonzola dolce, red pepper jelly, fig jam, olives, marinated artichoke. smaller size 17 regular 24
shitake caps, crab, cheese blend, bread crumb gremolata 19
Salads
ricotta salata, red onion, marinated cucumber, lemon vinaigrette, bread crumb 8
fresh indiana tomato, mozzarella, balsamic glaze, micro basil 14
baby gem lettuce, crispy prosciutto, gorgonzola, tomato, gorgonzola dressing 12
romaine, caesar vinaigrette, house crouton, parmesan 11
mixed greens, strawberry, gorgonzola, hazelnuts, candied orange peel, chianti vinaigrette Large 18
Soup
meatball, pastini, spinach, parmesan prosciutto brodo 8
ask your server for today’s selection 8
Sides
yukon potatoes, rosemary sea salt, parmesan 9 add truffle oil 2
10
13
12
Classics
served with a market greens salad. substitute GF or fresh pasta $4 add meatballs, house sausage or chicken 6 add three shrimp 7 add five shrimp 10 add broccoli and mushroom 4 add scallops 6/each
iozzo sauce, marinara or tomato cream 23
spicy diavolo 24
bolognese sauce 25
layers of five cheese and pasta, bolognese, alfredo 29
lemon caper butter sauce, broccoli, capellini
chicken piccata 29
veal piccata* 35
salmon piccata* 32
scallop piccata* 38
scaloppini, onion, mushroom marsala demi glace, polenta, wilted spinach
chicken marsala 29
veal marsala* 35
creamy garlic parmesan sauce 25
spaghetti, parmesan breading, iozzo sauce, provolone
veal parmesan* 35
chicken parmesan 29
eggplant parmesan (can be made vegetarian) 25
Homemade Pasta
served with a market greens salad
rustic tomato, fresh basil, crushed garlic, blood orange olive oil 26
house made sausage, parmesan, bread crumb 29
tagliatelle, fischer farm’s beef short rib, pecorino 30
linguini, white wine lemon butter sauce, chili flake, herbs 32
bucatini, egg yolk, pecorino, pancetta, black pepper 28
calabrian roasted red pepper cream, dill, lemon oil 30
filet, gorgonzola fondue, roasted mushroom 32
Entrees
served with a market greens salad
14oz boneless fisher farms ribeye, chef’s sautéed mushroom, asparagus, mushroom risotto 51
double bone chop, sautéed radicchio and arugula, smashed potatoes 32
alaskan salmon pan seared, semi-dry tomatoes, capers, olives 32
viking lamb porterhouse, broccolini, mashed purple peruvian potato, demi glace 38
‡ some of our other salads and soups can be substituted for an upcharge. *the marion county health department would like to remind you that under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food born illness
