Order this restaurant’s top-selling items.
Choose Prosciutto di Parma or Prosciutto San Daniele. Served with parmigiano crostini, olives, and greens.
Choose one of our Classic D.O.P. sandwiches.
Recla P.G.I., smoked then air dried 22 weeks. Served with parmigiano crostini, olives, and greens.
Rovagnati P.G.I., Artisan Ham with pistachio. Served with parmigiano crostini, olives, and greens.
Arugula, parmigiano, and pomodorini.
Italian cheese board, served with strawberry and fig marmalade, grapes, and crostini, with your choice of three cheeses.
Choice of Buffala Mozzarella from Campania or Burrata (made from fresh mozzarella and cream) from Puglia. Served four different ways.
Sicilian rice ball, veal and pork ragu, peas, mozzarella, and tomato sauce.
Fresh mussels, garlic, white wine, fennel, and black pepper.
Italian eggplant, fresh ricotta, fior di latte mozzarella, and tomato sauce.
Grilled Puglian octopus.
Jumbo shrimp and spicy tomato grappa sauce.
Choose five ways.
Mascarpone infused Italian crabcake with cucumber salad
Endive, arugula, radicchio, and lemon vinaigrette.
Tomato, cucumber, red onion, basil, romaine, and E.V. olive oil vinaigrette.
Kale, romaine, focaccia, and creamy parmigiano dressing.
Baby greens, pear, grapes, dried cherries, pine nuts, caprino (goat) cheese, and shallot vinaigrette.
Ditalini pasta and crostino.
Homemade with potato and ricotta, taleggio cream, and wild mushrooms.
Jumbo rigatoni, yellow datterino tomato, garlic, and parmigiano.
Wide ribbon pasta, slow cooked pork, veal, lamb, and chicken (pulled off the bone) ragu.
Crab, tomato, brandy, garlic, and parsley.
Homemade petite ravioli stuffed with veal, pork, onion, and aromatic herbs topped with a butter, sage, and white truffle sauce
Fresh wild clams, E.V. olive oil, garlic, and parsley.
Fresh monkfish, tomato, garlic, olive and capers, and chitarra.
Fire grilled Scottish salmon and herb crust, on a cedar plank.
Pan seared, fresh herbs, sauteed yellow tomato, and extra virgin olive oil.
Half chicken roasted under a terracotta brick and rosemary potatoes.
Veal braciole, tagliatelle, and tomato sugo.
Duck breast flambee, Grand Marnier and blood orange sauce, potatoes, and asparagus.
Veal medallions, layered with prosciutto and sage, sauteed in a white wine sauce.
Sold by the pint. Gelato By Italian Gelato Champion Stefano Biasini. Stefano has also won The International Press World Championship & Best of Philly Gelato! All Gelato made by Stefano daily in his lab at 1716 Chestnut Street.
Lady fingers dipped in espresso liquore, layered with mascarpone cream.
Sicilian sheeps milk ricotta & candied orange filling.
Wild berry accent.
Classic fresh baked Italian croissant
Fresh baked Italian croissant filled with nutella
Fresh baked Italian croissant infused with toasted almonds
Fresh baked croissant filled with Fior di Latte & Prosciutto di Parma
Italian egg & parmigiano omelet on fresh baked croissant
Fresh baked Italian cinnamon bun
Italian sweet bread
Petite Tuscan-style biscotti (half dozen per order)
By the half dozen
Includes cups, stirrers, milk and sugar