A seasonal Italian menu inspired by the regional cuisines of Italy. Signature dishes include Spaghettoni alla Carbonara with guanciale and a farm fresh egg, the Point Judith Calamari en Padella, and the Pesce al Guazzetto with fresh local fish and little neck clams.
We are honored to be selected as Prosciutto Di Parma Specialists.
view our Providence menu
Cena
antipasto
Zuppa di Pomodoro | 9
Roasted Tomato Soup, Focaccia Croutons, Creme Fraiche, Chives
Polpo alla Griglia | 15
Charred Octopus, Ciabattoni Beans, Tomato, Chorizo Mostarda
Calamari Fritti | 14
Pan Fried Point Judith Calamari, Semi-dried Tomatoes, Spicy Pepper Rings, Arugula, Spicy Lemon Aioli
Cozze all’ Arrabbiata | 14
Farm Raised P.E.I Mussels, ‘Nduja, Tomato Sea Broth, Roasted Garlic, Spicy Calabrian Chillies, Garlic Rustic Bread
Carpaccio di Polpo* | 15
Thinly Sliced Poached Octopus, Lemon Vinaigrette, Fennel, Pickled Orange
Burrata con Prosciutto| 19
Mozzarella with a Creamy Curd Center, Prosciutto di Parma, Roasted Peppers
Carpaccio* di Manzo | 12
Thinly Sliced Raw Beef Tenderloin, Capers, Arugula, Parmigiano, Horseradish Aioli
Polpette | 14
Slow Braised Homemade Beef, Veal & Pork Meatballs, Sunday Gravy, Narragansett Creamery Ricotta
Porchetta con Polenta | 14
Stuffed Roasted Pork Belly, Fontina Polenta, Fig Reduction
Meleanzane alla Parmigiana | 13
Layered Eggplant, Fresh Mozzarella, San Marzano Tomato Sauce
Antipasto Rustico | 26
Chef’s Selection of Meats + Cheeses, Marinated Vegetables, Olives, Crostini
insalata
Insalata Mista | 10
Farm Salad of Mixed Greens, Garden Vegetables, Shaved Grana Padano, White Balsamic Vinaigrette
Rucola | 12
Wild Baby Arugula, Prosciutto di Parma, Pickled Red Onions, Shaved Grana Padano, Lemon Vinaigrette
Barbabietole | 11
Red and Golden Beets, Arugula, Goat Cheese, Vincotto, Crushed Pistachios
Insalata di Cesare | 12
Classic Caesar, Parmesan Cheese, Focaccia Crisp, Anchovy
Insalata di Spinaci | 11
Baby Spinach, Caramelized Onion, Gorgonzola, Candied Walnuts, Pancetta, Balsamic Vinaigrette
contorni
Cavolfiori | 8
Roasted Cauliflower, Currants, Pine Nuts, Caramelized Onions, Bread Crumbs
Cavoletti di Bruxelles | 8
Roasted Brussel Sprouts, Pancetta, EVOO
Cime di Rape | 8
Broccoli Rabe, Roasted Garlic, EVOO
Torta di Patate | 7
Crispy Fontina Potato Cakes
Polenta | 8
Creamy Fontina Italian Cornmeal
Broccolini| 8
Roasted Garlic, EVOO
pasta
Ravioli Ripieni di Burrata | 20
Burrata Ravioli, Piennolo Grape Tomatoes from Mount Vesuvius, Toasted Garlic, Extra Virgin Olive Oil, Fresh Torn Basil
Spaghettoni alla Carbonara* | 23
Guanciale, Raw Farm Eggs, Pecorino Romano, Crushed Black Pepper
Fettuccine alla Bolognese | 23
Fresh Homemade Fettuccine, Slow Braised Veal, Beef and Pork Ragu, Pecorino Romano
Short Rib Gnocchi | 25
Slow Braised Pulled Short Rib Ragu, Parmigiano Reggiano, Gremolata
Fusilli al Ragù Napoletano | 24
Fresh Homemade Fusilli, Sunday Gravy with Sausage, Meatballs, Narragansett Creamery Ricotta
Lasagna | 23
Homemade Lasagna Layered with Bolognese, Mozzarella, Narragansett Creamery Ricotta
Gnocchi ai Quattro Formaggi | 23
Potato Dumplings, Four Cheeses, Pomodorini Tomatoes, Baked in Clay.
Add Chicken 3 || Sausage 3
Ravioli all’ Aragosta | 27
Local Lobster Ravioli, Fresh Lobster, Sherry, Shallots, Tomato Cream
Spaghetti al Nero con Aragosta alla Fra Diavolo* | 32
Fresh Homemade Black Squid Ink Spaghetti, Fresh Lobster, Spicy San Marzano Tomato Sauce
Linguine ai Frutti di Mare* | 32
Shrimp, Scallops, Mussels, Littlenecks, Octopus, Calamari, Tomato Sea Broth
pesce
Risotto ai Gamberi* | 25
Gulf Shrimp, Mascarpone Risotto, Sun-dried Tomatoes, English Peas
Branzino* | 26
Filet of Mediterranean Sea Bass, Black Beluga Lentils, Roasted Cauliflower, Lemon, EVOO, Capers, Fresh Oregano
Salmone* | 26
Faroe Islands Salmon, Black Risotto, Baby Carrots, Roasted Pepper Aioli, Citrus Carrot Puree
Capesante* | 28
Pan Seared Scallops, Butternut Squash Risotto, Pancetta, Broccolini
carne
Anatra | 32
House Cured Duck Confit, Fig Walnut & Mascarpone Ravioli, Truffle Honey
Pollo ai Funghi | 22
Chicken Breast, Seasonal Mushrooms, Haricot Vert, Fontina Potato Cake
Braciola di Maiale* | 28
Grilled Pork Chop, Spicy Caramelized Figs, Gnocchi tossed with Brown Butter and Roasted Tricolored Cauliflower
Parmigiano: Chicken | 23 || Veal Chop | 29
Breaded and Pan-Fried, Mozzarella, San Marzano Tomato Sauce, Rigatoni
Vitello alla Griglia* | 31
Veal Tenderloin wrapped with Prosciutto di Parma, Sage, Cipollini Onion Demi, Charred Scallions, Whipped Potatoes
Filetto di Manzo* | 39
8oz Filet Mignon, Whipped Potatoes, Broccolini, Crispy Shallots, Rosemary Butter