Risotto Cakes con Porcini  $12.
Roasted Porcini mushroom risotto cakes, white truffle oil, arugula & shaved Parmigiano

Polenta & Gorgonzola “Gratin”  $12.
Broiled Polenta medallions topped with a sizzling melted Gorgonzola & Parmigiano cream sauce

Fonduta alla Piemontese  $24.
Pot full of melted Gruyere cheese and black truffle, served with veggie dippers & ciabatta (serves 2)

Polenta e Sausage & Porcini Ragu $14.
Creamy Mascarpone Polenta topped with Italian Sausage and Porcini Mushroom Ragu

Antipasto Piemontese  $16.
“The authentic way to start”
A platter of salame di Felino, Prosciutto di Parma, Belle di Cerignola olives,
house roasted red bell peppers & artichoke hearts and grissini (serves 2-3)

Carpaccio All’ Albese  $15.
Thinly sliced raw beef filet, mushrooms, arugula & shaved Parmigiano drizzled with a lemon infusion

Insalata “Caesar”  $9.
Shaved Parmesan, crispy Pancetta & housemade garlic croutons

Insalata “Stella”  $10.
Bed of butter lettuce, dried cranberries, walnuts, Gorgonzola, red onion & apricot-citrus vinaigrette   

Burrata Caprese  $14.
Imported Burrata cheese, cherry tomatoes. Arugula, fresh basil & balsamic vinaigrette

Insalata Boscaiola  $10. 
Arugula, thinly sliced mushrooms, apples, Parmigiano & walnuts tossed in a white truffle vinaigrette

Orecchiette Primavera e Speck  $18.
Ear shaped pasta tossed with speck (smoked ham), mushrooms & broccoli in a creamy parmesan sauce

Rigatoni al Ragu di Maiale  $18.
Pasta tubes simmered in a smoked pork and sweet bell pepper ragu finished with Ricotta Salata

Penne all' Arrabbiata  $17.
Garlic, chili flakes, marinara, fresh parsley and Parmigiano

Gnocchi di Patate “Nonna Nilla”  $18.
The way Matteo’s Nonna used to make it
Choose one:  
*Al Pesto
* Walnut & Gorgonzola
*Italian Sausage & Porcini Ragu

Cannelloni Della Casa  $19.
House made with spinach & ricotta and baked in a bath of marinara & béchamel

Fiocchi con Pere e Asiago  $18.
Pasta purses stuffed with pears & Asiago cheese, with a parmesan cream sauce, drizzled with chive oil

Spezzatino al Barolo  $26.
Beef stewed “Piemontese Style”, marinated and cooked in the famous red wine and hearty vegetables, traditionally served over soft Mascarpone polenta

Scottadito di Agnello  $30.
Grilled Australian lamb chops, rosemary and mint gravy

Milanese Di Vitello  $25.
Tender veal scaloppine breaded and pan fried “Milanese Style”
Accompanied with roasted potatoes and vegetables

Piccata di Vitello  $25.
Lightly pan fried veal scaloppine cooked in a lemon butter and caper sauce
Marsala style also available

Osso Buco di Vitello  $29.
Veal shank slowly braised and served over Mascarpone polenta

Maiale con Pancetta e Aglio  $24.
Roasted pork tenderloin topped with an infusion of pancetta & roasted garlic cloves
white spagna bean ragu

Filetto con la “Zola”  $32.
Grilled filet mignon, topped with melted Gorgonzola cheese, served with truffled mashed potatoes and roasted crimini mushrooms

Pollo alla Parmigiana  $24.
Chicken breast breaded and topped with melted Bufala Mozzarella and a touch of marinara
Served with Fettuccine Pomodoro

Pollo alla “Calabrese” $23.
Chicken sautéed with Kalamata olives, artichoke hearts, capers, cherry tomatoes,
pine nuts, pinot grigio & fresh basil

Gamberi all’Aglio  $24.
Pan roasted prawns simmered in garlic butter and served with arugula in a lemon vinaigrette

Mascarpone Polenta
White Spagna Bean Ragu
Roasted Mushrooms
Sautéed Spinach
Sautéed Green Beans
Vegetable of the day
Truffled Mashed Potatoes
Fettuccine Pomodoro


Executive Chef: Matteo Ferrari
~We kindly decline any substitution requests~
Corkage: $25 per 750 ml, two-bottle maximum per table
20% gratuity may be added to parties of 6 or more
We do not provide separate checks. 
Maximum 3 credit cards per table.