Dinner

Available for in-house dining and take-out (depending on kitchen availability) at 920-452-8455.

ANTIPASTI

Bruschetta

Our homemade bread with fresh mozzarella, fresh basil, olive oil, and a garlic and cherry tomato rub • 8

Mozzarella al Forno

Prosciutto wrapped, grilled house-made fresh mozzarella baked in San Marzano tomato sauce. Topped with an arugula salad and garnished with toast points • 17

Polpette alla Bolognese

Pork, beef, mortadella and prosciutto meatballs simmered in a chunky San Marzano tomato sauce and finished with Parmigiano • 17

Carpaccio

Thinly sliced rare beef with arugula, Parmigiano shavings, lemon and olive oil • 18

Seppie alla Plancha

Calamari’s elegant cousin! Plancha-cooked cuttlefish served in a light lemon, white wine and garlic sauce • 17

Caldo di Mare

Southern style mussels and clams sautéed in garlic, olive oil, chili flake, lemon juice, cherry tomatoes and parsley • 16

ZUPPA DEL GIORNO

Ask about our delicious homemade soup!

INSALATE

Verde

Mixed lettuces dressed in white wine vinegar, extra virgin olive oil, lemon and sea salt • 8

Rustica

Spring mix in a lemon, olive oil, sea salt and aged balsamic vinegar dressing tossed with roasted grapes, dried cherries, crispy prosciutto, and gorgonzola cheese. Served with pears and Tuscan pecorino cheese topped with honey and pine nuts • 16

Cesare all' Amalfitana

Romaine, purple cabbage, roasted fennel, cannellini beans and sun-dried tomatoes in a spicy anchovy dressing. Finished with toasted breadcrumbs and a white anchovy. • 17

Burrata agli Agrumi

Burrata on top of pistachio beet pesto alongside bitter greens, pickled onion and watermelon radish. Tossed in a charred citrus vinaigrette and garnished with citrus zest. • 18

Forte

Mixed greens, cherry tomatoes, aged provolone, Toscano salami, toasted pinenuts, pickled red onion and bufala mozzarella tossed together in a red wine-tomato vinaigrette. • 16

PRIMI PIATTI

Rigatoni con Mozzarella

San Marzano tomato sauce, fresh mozzarella, fresh basil, Parmigiano • 18 Add Prosciutto or Salsiccia • 4

Trenne Della Nonna

Stefano’s grandmother’s ragu of house made Italian sausage, grass-fed ground beef, oregano, red wine, and San Marzano tomato. Tossed with fresh trenne pasta and parmigiano • 23

Ravioli di Marcelli

House made ravioli with taleggio, saba, and three raw sheep’s milk cheeses from Abruzzo. Finished in a light cream sauce accented with candied lamb • 27

Papardelle con Cinghiale

A rich Tuscan wild boar ragu marinated and braised in Chianti with juniper berries, rosemary, and tomato. Tossed with house made pappardelle, pecorino and Parmigiano. • 27

Spaghetti con Filetti di Pomodori

Fresh cherry tomatoes, basil, and arugula in a light tomato glaze. Topped with Parmigiano and pecorino cheeses • 18 Add Mt. Vesuvius (with fresh mozzarella) • 2.50 Add Gamberi (with shrimp, no cheese) • 6

Spaghetti ai Frutti di Mare

A sauté of calamari, scallops, mussels, clams, and shrimp in a spicy confit San Marzano tomato glaze with a touch of cognac. • 29

SECONDI PIATTI

Pesce del Giorno

Fresh fish special of the day. Ask your wait staff for details!

Bistecca con Midollo e Salsa Verde

12oz Niman Ranch ribeye, grilled and finished with charred citrus bone marrow salsa verde. Served with potato puree and local braised kale with onion and tomato. • 52

Pollo alla Diavola

Crispy, semi-boneless Golden Bear Farm’s Crispy semi boneless Golden Bear Farm’s chicken seasoned with an herbal Cruschi and Calabrian chili rub. Served with spicy tomato sauce, smoked roasted potatoes and local braised kale with onion and tomato. • 32

Salsiccia alla Giuseppe

One house made veal saltimbocca sausage and one lamb and pork Barese sausage grilled. Served over roasted smoked potatoes, confit tomatoes, roasted fennel, and sautéed spinach. • 30

Ossobuco alla Bergamasca

Succulent veal shanks braised in white wine, mushrooms, and herbs. Served with saffron risotto, roasted beets, and fresh sautéed spinach • 56

Vitello Stefano

Limited availability - Veal rib chop stuffed with prosciutto, black truffle cheese and sage. Lightly breaded and pan-fried. Served with saffron risotto, fresh sautéed spinach and roasted beets. • 65

CONTORNI

Spinaci

Fresh sautéed spinach • 7

Bietole in Agrodolce

Sweet and sour roasted beets • 5

Patate Affumicato

Smoked roasted smashed poatoes • 6

Cavolo Brasato

Local braised kale with onion and tomato • 6

Grana Padano

Fresh grated Grana Padano Parmigiano cheese • 4