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 12

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

CRISPY BRUSSELS & KALE
Roasted red pepper chili sauce 9 – 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 12 – 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

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

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

SHRIMP & VOODLES
“GGS” – garlic, ginger, scallion marinated shrimp, assorted vegetable noodles, sweet Thai chili sauce, bacon, brussel leaves 18 – Gluten Free

TESTA DURA BURGER
Locally sourced prime blend meats from “Farm Field Table”, with mozzarella, cipollini onion jam, arugula, red pepper aioli, roasted red pepper, brioche bun. Served with chips 14
Add sweet potato fries or classic fries 2.5

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 – Vegetarian

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 19 – 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 17

RAGU – STROZZAPRETI
A creamy combination of pulled lamb shank and short rib, sriracha pasta, crumbled goat cheese 22

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 penny board pizza 12.
Gluten-free crust available.

DOUBLE PEPPERONI
Imported large and small hand-cut pepperoni, roasted garlic, mozzarella, asiago, tomato sauce, parmesan reggiano 8

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

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 9 – Vegetarian

LOVE @ 1ST BITE
Caramelized shallot, mascarpone, blackberry, sea salt, honey, fresh thyme 8 – Vegetarian

VODKA PROSCIUTTO
Prosciutto, vodka sauce, fresh mozzarella, basil, parmesan 8


SIDES

BREADS & SPREADS
Roasted garlic butter, honey ricotta, with freshly baked focaccia 5

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.