White Truffles from Alba
Squid Ink Linguini
Encrusted Yellowfin Tuna
Duck Confit Strudel and Smoked Heirloom Tomato Crème brûlée
Mozzarella di Bufala, Focaccia Crisp, Olive Bubbles and Pesto
Pineapple Heirloom Tomato Risotto, Boar Prosciutto and Goat Cheese
Chef Vittorio Ettore
Chive Flower
Trofie
Dining Room

Our Philosophy and Mission

Labor of Love

We make everything in house by hand, including our breads, pastas, and cured meats.
Even our fresh herbs are planted out back.


Local Partnerships 

Local Farmers, Producers, and Suppliers.
We take great pride in providing our guests with the freshest seasonal ingredients while supporting local agriculture.


Chef Ettore's “Seed to Plate” School Program

Along with the Ambrose School, Chef Ettore created the “Seed to Plate” program in an effort
to educate children and families about the value of sustainable agriculture and the food cycle.

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