Sunday, March 31st with reservations available from 12:00pm – 4:30pm
Regular dinner menu with seasonal chef’s specials (see featured specials menu below).
Please call to reserve or to place a to go order, 540-253-5501. A credit card is required with the reservation. To go orders must be placed at least 48 hours in advance.
Antipasti
– Burrata with Spring peas and shaved 18-month aged provolone, extra virgin olive oil
– Morels over roasted asparagus, drizzled with aged balsamic from Modena
– Pizza Rustica: Cured Italian meats and cheeses mixed with egg, and baked in a pastry crust
– Risotto with turnip greens and Meyer lemon
Insalate
– Grilled Spring asparagus with citrus, extra virgin olive oil, topped with hazelnuts and lardo
– Frisée with sliced prosciutto di Parma, house vinaigrette
Entrees
– Salmon and leek ravioli, served in a lemon butter
– Chestnut fettuccine with mixed mushrooms
– Spinach tortellini filled with mortadella and ricotta, served in a parmesan fonduta
– Cod wrapped in prosciutto and pan sautéed with Vignarola, braised spring vegetables prepared in Rome only when peas, fava beans, and asparagus are in season
– Lamb chop and lamb sausage pan sautéed, served with house made lamb ravioli
– Local rabbit loin stuffed with Italian chestnuts and mushrooms and roasted
*Menu subject to change based on availability