Sunday, April 5th 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.
Antipasti
– Melon tossed with mint, black pepper, and a citrus vinaigrette
– 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
– Tomato passata risotto with Chesapeake Bay jumbo lump crab, Calabrian Cruschi pepper
Insalate
– Belgian Endive tossed with apple, thyme, extra virgin olive oil, and lemon
– Frisée with a house made crostino and a gorgonzola spread, house vinaigrette
Entrees
– Chestnut fettuccine with a wild boar ragù
– Ravioli filled with Taleggio cheese served with Morel mushrooms
– Fresh Cod poached in olive oil with Vignarola, braised spring vegetables prepared in Rome only when peas, fava beans, artichokes, and asparagus are in season
– Lamb shank braised with red wine and herbs, over mint spaetzle
– Local rabbit loin stuffed with Italian chestnuts and mushrooms and roasted, with rabbit ravioli
*Menu subject to change based on availability