Lunch Menu

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JB CALAMARI
Chef Jeff Baldwin’s award-winning calamari. Lightly seasoned with diced tomatoes, scallions and capers in a lemon butter sauce 14

RICOTTA HERB SPREAD
Lemon zest, herb ricotta, toasted pine nuts, honey, fig strawberry preserve, Meldon salt, buttery toast points 9 – Vegetarian

MARZANO MEATBALLS
Beef, veal and pork blend, Marzano tomato sauce, shallot cream, grilled crostini 11

PORTOBELLO FRITO
Italian breaded portobello mushrooms, shaved parmesan, arrabbiata sauce, red pepper aioli 9 – Vegetarian

CRISPY BRUSSELS & KALE
Roasted red pepper sauce, tamarind agrodolce 8 – Vegetarian

ZUCCA FRIES
Zucchini breaded in Italian bread crumbs and panko. Served crispy with roasted garlic chili aioli 10 – Vegetarian

ARANCINI
Kale, prosciutto di parma, fresh mozzarella, truffle, arugula cream 11 – Vegetarian

MINI ANTIPASTA
Proscuitto, abruzzi, marinated tomatoes, provolone, cipollini jam, olives, grilled toast 11


SALAD & ZUPPA

Add chicken 8, shrimp 12, or salmon 14

PEPPERCORN PARMESAN CAESAR
Kale, baby romaine, crispy garbanzos, peppercorn parmesan caesar dressing, freshly grated parmesan 11 – Vegetarian Gluten Free

TOMATO AND LOCAL BEET CAPRESE
“Recovery Park” cherry tomatoes, mozzarella, crumbled goat cheese, fresh basil, roasted beets, citrus segments, balsamic reduction   13 – Vegetarian Gluten Free

ITALIAN FARM HOUSE
Field greens, guanciale, assorted berries, dried cherries, bleu cheese, bacon poppyseed vinaigrette, crispy leeks 13
Petite portion 7

WARM KALE SALAD
Broccolini florets, kale, pear dijon vinaigrette, shallots, crispy garbanzos, pancetta, shaved parmesan 11 – Gluten Free

ZUPPA TUSCANA
Sausage, yukon gold potatoes, kale.
Cup 5, Bowl 6

SPECIAL SOUP OF THE DAY
Cup 5, Bowl 6


LUNCH FAVORITES

SHRIMP & VOODLES
“GGS” – garlic, ginger, scallion marinated shrimp, assorted vegetable noodles, sweet Thai chili sauce, bacon, brussel leaves 17 – Gluten Free

POLLO PUTTANESCA
Seared airline chicken, tomato puttanesca sauce, creamy polenta, melted fontina, sauteed mushrooms, basil leaves 16 – Gluten Free

GRILLED CITRUS SALMON
Grilled broccolini, truffle fingerling potatoes, lemon butter, orange zest 18

BARRA FISH & CHIPS
Italian beer battered barra-mundi, sun-dried tomato basil aioli, fennel slaw, homemade chips or fries 17

THE TESTA-DURA BURGER
A signature house three prime meats: brisket, short rib and ground ribeye, with provolone, caramelized cipollini onion, and arugula, sun-dried tomato aioli, brioche bun. Served with homemade chips 13

GRILLED CHEESE & ITALIAN MEAT PANINI
Layers of prosciutto, pepperoni, salamis, pepperoncini, 4 cheese blend, baguette, with fontina fonduta dipping sauce. Served with homemade chips 14

PULLED SHORT RIB SLIDERS
Two sliders served with chips 8

BLT CAPRESE PANINI
Garden tomato, fresh mozzarella, basil, baby romaine, crispy bacon, garlic mayo on a grilled crunch roll 12


HOMEMADE PASTA COMBOS

Includes side salad, side caesar, or cup of soup. Pasta made fresh daily. Gluten-free pasta available.

BUCATINI MARINARA
Bucatini spaghetti with a red marinara pasta sauce, shaved parmesan 15

DAD’S PASTA BOLOGNESE – TAGLIATELLE
Hearty red wine Bolognese sauce, ricotta, parmesan 18

BEET PAPPARDELLE
Roasted beet pesto, brussel leaves, butternut squash, pine nuts, tossed in extra virgin olive oil, goat cheese, vodka sauce 18 – Vegetarian

CACIO e PEPE
Fresh spaghetti, parmesan, reggiano, cracked black pepper, finished with Sicilian olive oil and lemon zest 15 – Vegetarian

RICOTTA RAVIOLI
Homemade mezzaluna ravioli tossed in fontina cheese sauce, topped with fresh basil, parmesan 16

RIGATONI ALA VODKA
Gabriella’s family recipe vodka sauce, garlic, spinach, garnished with pancetta chips 16

RAGU – STROZZAPRETI
A creamy combination of pulled lamb shank and short rib, crumbled goat cheese 21

MUSHROOM RISOTTO
Mushroom confit, asiago, truffle ricotta, sauteed mushrooms 17 – Vegetarian Gluten Free


HAND-TOSSED PENNY BOARD PIZZA COMBOS

Includes side salad, side caesar, or cup of soup and a pennyboard pizza 12.
Gluten-free crust available.

DOUBLE PEPPERONI
Farm Field Table, large and small cut local pepperoni, mozzarella, asiago, tomato sauce, parmesan reggiano 8

GARDEN PIE
Fresh basil pesto, wilted greens (kale, radish and garden greens), fresh mozzarella, bleu cheese, smoked gouda, parmesan 8 – Vegetarian

SAUSAGE & PEPPER
Fontina fonduta, roasted garlic, fennel, sausage, cured abruzzi, red peppers, mozzarella, parmesan, chili flakes 8

MARGHERITA
Tomato sauce, mozzarella, fresh basil, balsamic reduction, basil oil, grated parmesan 8 – Vegetarian

FIGA BIGA
Parmesan crust, mozzarella, smoked gouda, asiago, fresh pear, fig preserves, with arugula and watercress balsamic truffle dressing, sea salt 8 – Vegetarian

GREAT WHITE
Asiago crust, fontina fonduta sauce, mozzarella, shaved prosciutto, salami, fried leeks 8


SIDES

BREADS & SPREADS
Roasted garlic butter, honey ricotta, beet & goat cheese pesto with fresh baked focaccia – 2.50 each spread or 3 spreads for 6

SIDE CAESAR SALAD 6 – Vegetarian

SIMPLE SIDE SALAD 5 – Vegetarian

SWEET POTATO FRIES 6

TRUFFLE FRIES 5


Please be our restaurant uses ingredients that contain all the major FDA allergens (peanuts, tree nuts, eggs, fish, shellfish, milk, soy & wheat). We offer gluten-free friendly menu items, however, our kitchen is not completely gluten-free.

Ask your server about menu items that are cooked to order or served raw. Notice: consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.