Our Menu
DinnerBRUNCHDESSERTSLUNCH MENUWhole Fish MenuRESTAURANT WEEK DINNERRESTAURANT WEEK LUNCHRESTAURANT WEEK BRUNCHValentine’s Day
Dinner Menu. Available everyday 4PM-10PM
INSALATA
CESARE
20
Little gem, cetara anchovies, brioche bread crumbs, shaved parmigiano
LA VOGLIA INSALATA
21
Red endive, chicory, radicchio, black radish, green apple, baby kale, arugula, heirloom tomatoes, avocado in balsamic dressing
CROCCANTE
19
Mixed greens, watermelon, radish, fennel, carrots, lemon citronette
BARBABIETOLE
22
Beets, blood orange, sundried plums, goat cheese, pistachio gremolata
ANTIPASTI
TONNO TARTARE
29
Yellow fin tuna, avocado mousse, toasted bread finished with chives and lime
CALAMARI FRITTI
24
Fried calamari served with spicy mayo sauce
SOUP OF THE DAY
16
POLPO
29
Grilled octopus, fingerling potato, roasted cherry tomatoes, stracciatella cheese, celery, lime glaze
CARPACCIO DI MANZO
28
Prime beef, quail egg yolks, mixed mushrooms, parmigiano fondue
ITALIAN PUMPKIN
22
With ricotta cheese, pumpkin seeds and honey
BURRATA E ZUCCA
25
Burrata, butternut squash, truffle honey, walnuts, radicchio, crostini
PASTE
FRESH HOMEMADE PASTA
CAPPELLACCI MANTOVANI
28
Butternut squash ravioli in brown butter and sage
PAPPARDELLE VERDE NORCINA
30
Spinach pappardelle, porcini mushroom, Italian sausage, creamy sauce
LINGUINE ALLE VONGOLE
35
Manilla clams, parsley and calabrian chili
TAGLIATELLA RAGU DI BOLOGNA
28
Slowly cooked beef in tomato sauce
SPAGHETTI ALL’ ASTICE
36
Dry spaghetti with half lobster in spicy light cherry tomato sauce
TORTELLI AL TARTUFO
30
Burrata and black truffle tortellini in creamy black truffle sauce
PACCHERI ALLO "SCOGLIO"
32
Mixed seafood in light cherry tomato broth
GNOCCI CACIO E PEPE
27
Stuffed gnocchi with pecorino served in beets sauce
AGNOLOTTI DI MANZO
28
Stuffed with short ribs, served with light brown sauce
SECONDI
POLLO AL MATTONE
36
Deboned half roasted chicken with roasted potatoes scented with thyme, rosemary sauce
BRANZINO
42
Grilled filet branzino in tomato broth, served with sautéed spinach, olives
SPIGOLA CILENA
54
Pan seared Chilean seabass, celery root pure, fried chickpeas, red sorel, pomegranate vinaigrette
COTOLETTA DI VITELLO
79
Veal chop milanese, arucola cherry tomatoes in lemon dressing
FILETTO DI MANZO
59
Prime beef tenderloin, potato puree and sauteed veggies, black pepper blackberry red wine reduction sauce
COTOLETTA DI POLLO ALLA MILANESE
40
Organic chicken cutlet served with melted taleggio, mixed mushrooms, mixed greens
COSTOLETTE DI AGNELLO
62
Grilled lamb chop, truffle honey, garlic mash potatoes and asparagus
COSTATA DI MANZO
69
Grilled Prime ribeye 20 oz, potato puree, cipollini onions, porcini, demi-glace
ANATRA
46
Duck breast, served with mandarin sauce and rainbow carrots
SIDES
Spinach / Asparagus / White asparagus e bottarga / Broccolini e nocciole / Asparagi / Mixed mushrooms / Polenta / Mashed potato
14
PIZZA
Naples-style pizza is known for being very tender, light, and moist at the same time.
Margherita
18
Tomato sauce, fresh mozzarella, basil
Diavolina
21
Tomato sauce, fresh mozzarella, basil, hot soppressata
Prosciutto crudo rucola e parmigiano
23
Tomato sauce, fresh mozzarella, arugula, prosciutto crudo, parmigiano reggiano cheese
4 seasons
23
Tomato sauce, fresh mozzarella, basil, mushrooms, artichoke, prosciutto cotto, black olives
Mortadella burrata e pistacchi
24
Fresh mozzarella, fresh ricotta cheese, mortadella, burrata, pistachio
NORCINA
26
Mixed mushrooms, Italian sausage, fresh mozzarella
NAPOLI
18
Tomato sauce, anchovies, black olives, garlic olive oil, oregano, capers
Cacio e pepe e tartufo
25
Pecorino romano, fresh mozzarella, truffle paste
AUTUNNO
22
Pumpkin, butternut squash, guanciale, smoked mozzarella
BRUNCH SPECIALS
AVOCADO TOAST
21
PANETTONE FRENCH TOAST
20
CREPE SUZETTE
19
EGGS
OMELETTE VAL D’AOSTA
21
Wild mushroom, pearl onion, baby spinach, melted fontina DOP and baby kale salad
FRITATTA CAMPAGNOLA
24
Butternut squash, kale, sage, Humboldt Fog goat cheese and quinoa salad
SALMONE AFFUMICATO BENEDICT
27
Atlantic smoked salmon, sautéed spinach, poached eggs with hollandaise sauce on focaccia, with baby kale and radicchio salad
SAN DANIELE BENEDICT
25
Prosciutto crudo San Daniele, poached eggs, hollandaise sauce on focaccia bread, baby kale and radicchio salad
UOVA E CARNE
31
New York strip steak, beef reduction, rosemary roasted potatoes and 2 eggs
SANDWICHES
CORNETTO RIPIENO
18
Toasted croissant, 3 fluffy scrambled eggs, burrata, cherry tomatoes and arugula salad
CHEF’S BURGER
29
Wagyu burger, dry cherry tomatoes, truffle mayo, lettuce, balsamic pearl onion, parmigiano, french fries
TRUFFLE SLIDERS
18
VEGAN BURGER
24
Impossible burger, lettuce, avocado, tomatoes, pickle, truffle vegan mayo and french fries
APPETIZERS
SOUP OF THE DAY
15
SHRIMP COCKTAIL
15
BURRATA E CAPONATA SICILIANA
20
Roasted eggplant, olives & capers, onion, bell peppers, tomato paste
POLPETTE
18
Beef meatballs & homemade ricotta
SALADS
ADD Chicken 9 or Shrimp 12
CESARE
18
CROCCANTE
18
LA VOGLIA INSALATA
18
TRICOLOR
18
PASTA
TAGLIATELLE BOLOGNESE
29
GNOCCHI CACIO E PEPE
27
TORTELLINI BURRATA E TARTUFO NERO
29
RAVIOLO CAPRESE
26
Ricotta, Bufala mozzarella served with roasted tomato sauce
DESSERTS
TIRAMISU
14
CHOCOLATE CAKE
14
CHEESECAKE
14
CARROT CAKE
14
CRÈME BRÛLÉE
14
Available 11AM-4PM
APPETIZERS
SOUP OF THE DAY
15
FRIED CALAMARI
20
SHRIMP COCKTAIL
18
BURRATA
18
POLPETTE
18
CHARCUTERIE PLATE
21
ENTREE
POLLO AL MATTONE
36
Deboned half roasted chicken with roasted potatoes scented with thyme, rosemary sauce
BRANZINO
40
Grilled filet branzino in tomato broth, served with sautéed spinach, olives
CHICKEN PAILLARD
30
Grilled chicken paillard, arugula, cherry tomatoes & red onions
SALMON
36
Grilled Atlantic king salmon, avocado mousse,
Mediterranean couscous
STRIP STEAK
38
Served with with arugula, cherry tomatoes & parmiggiano reggiano salad, balsamic vinaigrette dressing
SALADS
CESARE
18
Little gem, white anchovies, focaccia croutons
CROCCANTE
18
Mixed greens, watermelon radish, fennel, carrots, lemon citronette
TRICOLOR
18
Kale, arugula, radicchio, grilled eggplant, artichokes, sundried tomatoes, cacio cavallo cheese
LA VOGLIA
18
Red endive, chicory, radicchio, black radish, avocado, heirloom tomato, green apple, arugula, baby kale
in balsamic dressing
PASTA
TAGLIATELLE BOLOGNESE
28
Slowly cooked beef in tomato sauce
GNOCCHI CACIO E PEPE
27
Stuffed gnocchi with pecorino served in lemon cacio pepe sauce
TORTELLO AL TARTUFO
29
Burrata and black truffle tortellini in creamy black truffle sauce
LINGUINE ALLE VONGOLE
30
Manilla clams, parsley and calabrian chili
SIDES
MIXED MUSHROOMS
12
BROCCOLINI E NOCCIOLE
12
ASPARAGUS
12
SPINACH
12
ANTIPASTI
Cozze
24
Sautéed spicy mussels in light cherry tomato broth
Misto di mare
26
Finished with olive oil citronette dressing
Tris of raw fish
28
Tuna, scallops and salmon
Zuppa di pesce
25
Chef’s choice catch of the day
WHOLE FISH
prices listed per pound
Cefalo
45
Salt crusted striped bass, served with spinach and asparagus
Branzino
50
Grilled wild branzino with mixed vegetables stew
Branzino Nero Oceanico
65
Black sea bass “Acqua pazza" with light cherry tomato broth served with sauteed broccolini and potatoes
Dentice Rosso
65
Baked red snapper served with potatoes, peppers and black olives
$60 3-course menu. Available January 20th - February 12th SUNDAY through FRIDAY 4PM-10PM. Not available for groups more than 6 people.
APPETIZER
CHOICE OF
BURRATA
Sundried tomatoes, grilled eggplant, crostini
CESARE
Little gem, cetara anchovies, brioche breadcrumbs, shaved parmigiano
CROCCANTE
Mixed greens, watermelon radish, fennel, carrots, lemon citronette
POLPETTE
Beef meatballs & homemade ricotta
MAIN COURSE
CHOICE OF
PAPPARDELLE VERDE NORCINA
Spinach pappardelle, porcini mushroom, italian sausage, creamy sauce
POLLO AL MATTONE
Deboned half roasted chicken with roasted potatoes scented with thyme,
rosemary sauce
TAGLIATELLA RAGU DI BOLOGNA
Slowly cooked beef in tomato sauce
RICOTTA SPINACH RAVIOLI
BRANZINO
Grilled filet branzino in tomato broth, served with sautéed spinach, olives
DESSERT
CHOICE OF
TIRAMISU
CHEESECAKE
GELATO
$30 3-course menu. Available Monday - Friday 11AM-3:30PM. Not available for groups more than 6 people
Choice of appetizer
$35 Available Monday - Friday. 11AM-3:30PM
SOUP OF THE DAY
POLPETTE
Beef meatballs & homemade ricotta
BURRATA
With sun-dried tomatoes, grilled eggplant, crostini
CESARE
Little gem, white anchovies, brioche bread crumbs
CRISPY CALAMARI +$5
5
Served with nduja mayo
Choice of main course
LINGUINE
Linguine with cherry tomato sauce
BOLOGNESE
Tagliatelle in slowly cooked beef in tomato sauce
CHICKEN PAILLARD
Grilled chicken paillard, arugula, cherry tomatoes & red onions, lemon dressing
STRIP STEAK +$15
Served with arugula, cherry tomatoes & parmigiano reggiano salad, balsamic vinaigrette dressing
SALMON +$12
Grilled Atlantic king salmon, avocado mousse, Mediterranean couscous
PAPPARDELLE VERDE NORCINA +$5
Spinach pappardelle, porcini mushroom, italian sausage, creamy sauce
Choice of dessert
TIRAMISU
GELATO
$45 3-course menu. Available January 20th - February 12th SUNDAYS 11AM - 3:30PM. Not available for groups more than 6 people
APPETIZER
CHOICE OF
CESARE
Little gem, cetara anchovies, brioche bread crumbs, shaved parmigiano
BURRATA
Sundried tomatoes, grilled eggplant, crostini
POLPETTE
Beef meatballs & homemade ricotta cheese
SOUP OF THE DAY
MAIN COURSE
CHOICE OF
LA VOGLIA COLAZIONE
2 eggs, rosemary roasted potatoes, choice of mortadella, bacon or Italian sausage, berry salad, sourdough bread
SAN DANIELE BENEDICT
Prosciutto crudo San Daniele, poached eggs, with hollandaise sauce on focaccia, mixed greens salad
VEGAN BURGER
Impossible burger, lettuce, avocado, tomato, pickle, truffle vegan mayo and french fries
TAGLIATELLE BOLOGNESE
Slowly cooked beef in tomato sauce
4 SEASONS PIZZA
Tomato sauce, fresh mozzarella, basil, mushrooms, artichoke, prosciutto cotto, black olives
DESSERT
CHOICE OF
GELATO
TIRAMISU
$95 per person - 3-course dinner, Live music, Special cocktails
Appetizer
Choice of
Crudo of Hamachi
marinated mango, served with lime pink peppercorn dressing
Mille feuille
with poached lobster and tomato coulis
Porcini soup
served with roasted gem lettuce, finished with almond
Cured filet mignon
thinly sliced
Crusco peppers
bufala mozzarella fondue
Main course
choice of
Heart Shaped Ravioli
stuffed with stracciatella, served with raw red shrimps in "Franciacorta' sauce
Black ink fettucine
with gorgonzola sauce, raspberries and Black caviar
Roasted halibut
with duck bacon, caramelized endive and sage
Pan seared beef tenderloin
served with Porto wine reduction, mix vegetables and purple potato puree
Desserts
Choice of