Specials

Salmon and Bruschetta 28 Grilled Atlantic Salmon filet served over blueberry risotto, finished with house-made bruschetta and balsamic reduction.

Penne Elote 22 Sauteed cherry tomatoes and arugula tossed with penne in a creamy corn puree, topped with pecorino romano and a grilled lime wedge.

Mortadella Carbonara 24 Crispy pan-fried mortadella, onions, garlic, and sweet peas tossed with fettucine in a pecorino romano and egg yolk sauce.

Trout Picatta 25 Pan seared North Carolina trout dusted with flour, simmered in butter, lemon, white wine, and capers served over linguine.

Pork Rustico 35 Grilled prime pork ribeye served over creamy black pepper and honey polenta, finished with sauteed onions, tomatoes, and arugula.

Creamy Marsala Filetto 48 Grilled 8 oz filet mignon served over linguine and finished with mushrooms and spinach in a creamy marsala sauce.