Sunday, April 17th with reservations available from 12:00pm – 4:30pm, indoors or under our covered patio.
Regular dinner menu with seasonal chef’s specials (see 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.
Menu
Antipasti
– Spring peas, fava beans, asparagus, and artichokes tossed with artisanal olive oil and lemon over a house made crostino, shaved pecorino Sardo
– 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 Spring greens and lemon
Insalate
– House cured bresaola with local arugula tossed with artisanal olive oil, lemon, and aged parmigiano Reggiano
– Grilled white asparagus with grapefruit and cara cara orange, extra virgin olive oil, topped with hazelnuts and Speck
– Sliced blood orange, Mediterranean olives, shaved red onion, extra virgin olive oil
Entrees
– Salmon and leek ravioli, served in a lemon butter
– Chestnut fettuccine with local mushrooms
– Lorighittas, a braided pasta traditional to Sardinia and made by hand, served in an oxtail ragù
– Rockfish pan sautéed with Vignarola, braised spring vegetables prepared in Rome only when artichokes, peas, and fava beans are in season
– Roasted heritage breed rabbit, stuffed with foie gras and local mushrooms
– Tris d’Agnello: Lamb chop and lamb sausage pan sautéed, served with house made lamb ravioli
– Piccata di Vitello: Veal scaloppine pan sautéed with lemon and capers
*Menu subject to change based on availability