Menu

lettuce, lemon-colitura dressing, pecorino, bread crumbs

assortment of domestic and Italian cured meat, pickles & house mostarda

puglian style cow milk cheese made from mozzarella and cream, dragoncello-pistachio condimento (VG)

pork, beef, lamb & ricotta meatballs braised in tomato sauce

olive oil & dried fava bean puree, garlic-chili braised chicories (VG)

Seasonal citrus, fennel, castelvetrano olives, ricotta salata, olive oil, sea salt

Fried Brussels sprouts dressed in lemon juice, Calabrian chili, colatura & bread crumbs

Cannollini bean soup with local spinach, Sinese salsa, fried Senise peppers & herbs

fried tomato risotto ball filled with smoked mozzarella (V)

macaroni carbonara, breaded & fried

Breaded and fried Castelvitrano olive, lemon wedge

fennel sausage, tomato sauce, burrata, fennel pollen

cacio e pepe, pecorino, grana, black pepper (V)

albacore tuna, capers, olives, lemon, parsley, bottarga- bread crumbs

puttanesca - geta olives, capers, garlic, chili, tomato, parsley, anchovy, olive oil

Potato dumplings with pork sugo, Pecorino, fried herbs

Roasted beet & ricotta filled pasta with brown butter, poppy seeds, grana

House made squid ink Scialatielli, cannellini beans, mussels, fried senise peppers, bread crumbs

fresh egg noodles, beef & pork Bolognaise, herbs, grana padano

wood fired, flatbread, olive oil, sea salt (VG)

tomato, garlic, oregano, sea salt (VG)

basil, mozzarella, grana, garlic, chili, olive oil, sea salt (V)

wild mushrooms, garlic, smoked mozzarella, grana, olive oil, sea salt (V)

tomato, basil,mozzarella, sea salt, olive oil (V)

lightly fried dough, tomato, smoked mozzarella, basil, sea salt, olive oil (V)

tomato, calabrian chili, garlic, ricotta, smoked mozzarella, spicy salami

fennel-sausage, sweet onion, mozzarella, pecorino, olive oil, sea salt

tomato, garlic, oregano, anchovy, sea salt, olive oil

Braised endive, garlic, chili, gaeta olive, anchovy, olive oil, sea salt

Fennel sausage, salami, pancetta, tomato, mozzarella, pecorino, olive oil, sea salt

Lightly fried dough, cipolla, tomato passata, anchovy, caciocavallo, bread crumbs, parsley, garlic, olive oil

Yukon gold potato, mozzarella, pecorino, red onion, olive oil, sea salt, rosemary (v)

espresso, vanilla gelato, chocolate-amaro sauce

sweet ricotta, chocolate, hazelnut

vanilla bean pudding, seasonal condiment

made to order doughnuts! lemon curd for dipping

Dark chocolate pudding, marsala whipped cream, sea salt, olive oil

Dessert cocktail. One shot of Campari, two scoops of vanilla gelato, and a can of Orange Fanta. 21 and older

Dessert cocktail. One shot of Fernet Branca, two scoops of vanilla gelato, and a can of Coke. 21 and older

campari, gin, sweet vermouth

campari, sweet vermouth, prosecco

campari, soda, vermouth

Artisanal mezcal, sweet vermouth, campari

Bourbon, Aperol, Amaro Nonino, lemon juice

aperol, soda, prosecco

prosecco, limoncello, soda, over ice

Straga, aperol, passion fruit, prosecco, ice

Dessert cocktail. One shot of Fernet Branca, two scoops of vanilla gelato, and a can of Coke. 21 and older

Dessert cocktail. One shot of Campari, two scoops of vanilla gelato, and a can of Orange Fanta. 21 and older

Straw yellow with pale green notes. Aroma of tropical fruit, pear, peach and white flower. The palate is fresh, Mediterranean with charming mineral finish.

100% Carricante Flavors of citric fruits, volcanic minerality. Sicily, Italy

Bursting with creamy tropical fruit and pleasantly bitter almonds.

Rosé with light ruby glares. Floral, with fresh notes of strawberry and raspberry. Dry, harmonic, spicy, pleasant acidity.

Appearing a ruby red, Vriccio displays a classic bouquet of dried plum and fruit preserves. The palate is crisp and appealing, with supple tannins well integrated with the alcohol, and the lengthy finish is scented with red fruit.

100% Calabrese grape native Southern Calabria. Intense red with bright purple hues, it has notes of plum, black cherries and black pepper. Smooth tannins.

The Aetneus Rosso cuvée is the flagship “old vine” red, with seriously old vines (some up to 150 years old!) A blend of Nerello Mascalese, Nerello Cappuccio, Alicante, it’s brisk, lush and velvety with the darkest of red fruits, exotic purple spices, and sweet black earth. With less than 5,000 bottles produced.

Rami is a 50/50 blend of Insolia and Grecanico made by Guisto Occhipinti, Sicily's #1 winemaker. It is an "orange wine" in reference to the extended time the juice in contact with the skins. Raised in amphora clay vessels, the wine exudes complex depth of citrus, wild flowers, dried fruits, minerals and hints of nutty-ness. Incredible balance, freshness, body and depth that keeps giving to the last sip.

lemon blossom, citrus and stone fruit Grape: Glera Veneto, Italy

From the brilliant minds of COS wines comes an uncommon style of Champagne method… Frappato! This has length, texture, and lively acidity, anything you could ask for in a sparkler. The wine is aged in amphora and produced with no added sugar.

Straw yellow with pale green notes. Aroma of tropical fruit, pear, peach and white flower. The palate is fresh, Mediterranean with charming mineral finish.

100% Carricante Citric fruit, a study of volcanic minimalisum

Bursting with creamy tropical fruit and pleasantly bitter almonds.

Rami is a 50/50 blend of Insolia and Grecanico made by Guisto Occhipinti, Sicily's #1 winemaker. It is an "orange wine" in reference to the extended time the juice in contact with the skins. Raised in amphora clay vessels, the wine exudes complex depth of citrus, wild flowers, dried fruits, minerals and hints of nutty-ness. Incredible balance, freshness, body and depth that keeps giving to the last sip.

Rosé with light ruby glares. Floral, with fresh notes of strawberry and raspberry. Dry, harmonic, spicy, pleasant acidity.

Appearing a ruby red, Vriccio displays a classic bouquet of dried plum and fruit preserves. The palate is crisp and appealing, with supple tannins well integrated with the alcohol, and the lengthy finish is scented with red fruit.

100% Calabrese native grape of southern Calabria. Dark red color with purple hues. Complex aromas of red fruit , black cherries, plum and black pepper. Smooth tannins.

The Aetneus Rosso cuvée is the flagship “old vine” red, with seriously old vines (some up to 150 years old!) A blend of Nerello Mascalese, Nerello Cappuccio, Alicante, it’s brisk, lush and velvety with the darkest of red fruits, exotic purple spices, and sweet black earth. With less than 5,000 bottles produced.

The organic COS 2019 Cerasuolo di Vittoria Classico Contrada della Bastonaca is a blend of 60% Nero d'Avola and 40% Frappato. It shows a medium dark appearance with floral aromas of rose, candied lilac, sour cherry and unripe plum. The wine is very fresh and tonic with a pretty mineral theme that adds focus and definition.

Crisp and refreshing lager from Italy.

Ascoli-Piceno | Ditta Silvio Meletti Anise, fennel, soothing, finishes strong with cinnamon and candied licorice.

Dry version of the traditional anisette Miletti liqueur with slightly higher alcohol content.

Ascoli-Piceno | Ditta Silvio Meletti. Rich, smooth. Traditional dessert notes like chocolate, clove, and caramel balanced with violets, saffron.

Fernet Branca Menta is a mint liqueur with a complex flavor profile that includes notes of mint, menthol, herbs, spices, and citrus

Benevento, Campania | Stabilito Giuseppe Alberti. "witch's brew". 70 botanicals, complex, long lasting. Cinnamon, mint, juniper, irises. Aged in ash.

Made from a base of grappa and infused with alpine herbs and botanicals, it's a less aggressively sweet, syrupy, and bitter style of amaro. With herbal and orange notes, it's smooth and sweet upfront and finishes mildly and pleasantly bitter. Excellent as either an aperitif or a digestif, serve it on the rocks.

Bologna, Italy. Smooth and perfumed, medium-light and great before or after a meal. Flavored with vanilla, bitter orange, rose petals, nutmeg, cinnamon, and oregano, among 40 total botanicals. The gateway amaro.

Pisticci Scalo (MT) -Italy. Bitter with balancing sweetness, spearmint, and mild spices with an herbal finish.

Sicilia | Distilleria Fratelli Averna. Lemon peel oil, sweet orange and licorice, myrtle, juniper, sage. Big and mouth coating. Traditionally made by Benedictine Monks.

Macerata | Distilleria Varnelli. Notes of dried fruit, coffee, and chestnut. This amaro is well aged and sweetened with honey.

Seattle | Fast Penny Spirits. Rainier cherries, Yakima hops, and locally foraged truffles lead the flavor profile of this locavore amaro. Sweet, easy drinking, great before or after a meal. Finish is jammy with an herbal cleanliness.

Calabria, Italy | Distilleria Caffo. "VEH-ki-oh". 29 botanicals, including bitter and sweet orange, chamomile, licorice, juniper. Flavor notes of candied lemon, fennel, and ripe cherry. Excellent served with ice.

A traditional amaro made with arugula leaves, citrus, roots and spices, this inky-dark liqueur has a slightly viscous palate that balances sweet, bitter and spiced notes, showing hints of espresso and bitter chocolate.

Agrosan, Sicily. 26 botanicals including bitter orange, sarsaparilla, vanilla, and cacao. Somewhat cola like, excellent with soda water.

Marsala, Sicily. Wine-like, fortified, low proof. Distilled with fruit blossoms, culinary herbs, and Sicilian wine grapes. Finishes with tobacco and coffee notes.

Milan, Italy. Primarily flavored with Chinese rhubarb, less tart but just as sweet and highlighted well by cinnamon and clove. Peppery, incense-like. Finishes with chocolate and a cooling, yet rounded, mouthfeel. Compared to Sfumato, it is more aromatic and fruity.

Venice. "CHEE-nahr" Classic venetian aperitivo, perfect for stimulating digestion with its unique artichoke-based flavor profile and moderate bitterness. Other flavor notes include rose, burnt sugar, and milk chocolate.

Rachele Bosco | Piemonte. Amber-brown wine based amaro built around the savory, vegetal, tobacco-like profile of cardoon (wild Mediterranean artichoke, of which the stems are harvested). Rich and lightly spiced.

Antica Erboristeria Cappelletti | Alto Adige. Sweetened with tree sap and based in the native herbs of the Dolomiti, this robust, bitter amaro balances notes of smoke and leather with alpine flowers and a lemony finish. Excellent after a heavy meal.

Antica Erboristeria Cappelletti | Alto Adige. This amaro represents Northern Italy's Dolomite region with notes of wild blueberry, pine, and a light layer of smoke. Light drinking and smooth.

Trento, Italy | Distilleria Capelletti. Flavored heavily with Chinese rhubarb root, Northern Italian Alpine herbs and hardwoods build a big, bright, smokey and leathery amaro. Compared with Zucca Rabarbaro, this drink is earthy and leathery.

Milano, Italy | Distilleria Fratelli. Big, bitter, polarizing. Cinchona bark, chamomile, and cinnamon lead among 27 herbal ingredients. Your best friend after a big meal.

Ascoli-Piceno | Ditta Silvio Meletti. Robust mint profile from first whiff to long finish. Somewhat medicinal, throat soothing, stomach settling. Lightly roasty like espresso or dark chocolate and with a hint of balsamic like fruitiness. A great option for someone nervous about the intensity of the fernet category.

Fernet Vallet is a 70 Proof fernet liqueur made from a maceration of aromatic plants, roots and spices including cinnamon, clove, Quassia wood, gentian root and cardamom. An intensely herbal, woodsy digestivo.

Milano / Italy - Very familiar at first but ultimately much more punishing. Take Branca. Dial up the quinine, coriander, myrrh, and add black pepper. No bitter mint afterglow here, just a lasting aftertaste of wormwood, bitter incense, and what I imagine nettles taste like.

Stelvio National Park in Italy's Valtellina region. Robust with notes of dried fruit, bark, and the taste of juniper, gentian, and mint herbs.

Washington DC | Don Ciccio & Figli Distillery. The flavor is built on 30 herbs, led by eucalyptus, licorice, and chicory, and finished in French Oak. The finish is drying and sharply bitter.

Washington DC. Don Ciccio & Figli Distillery. Matured in French Oak for 12 months, this amaro highlights dark chocolate, fresh mint, and ginger.

Aldeno-Trento | Antica Erboristeria Cappelletti Pale green color. Typical Alpine amaro profile that highlights pine, juniper, wormwood, and a sharp bitterness.

Produced from a combination of organic and handpicked Calabrian citrus fruits, including lemon, sweet and bitter oranges from Bisignano and Pellaro bergamot, gentian, quassia, coriander, and carlina.

Less than 5% alcohol. Smells like, fresh and juicy citrus is bold and dynamic up front, with underlying herbaceous Ness. Taste of pine resin, rosemary, chamomile florals and some dried fruitiness. It smells overall rather on the sweeter side, with hints of cinnamon spice and just a ghost of the bitter edge of gentian.

Amaro Meletti. Ascoli-Piceno. Amaro Nonino. Friuli. Amaro Montenegro. Bologna.

Amaro Sfumato. Aldeno, Trento | Antica Erboristeria Cappelletti. Braulio Amaro Dello Stelvio. Stelvio National Park, Valtellina. Amaro Dell Etna

Meletti Fernet. Ascoli-Piceno | Ditta Silvio Meletti. Fernet Branca. Milano | Distilleria Fratelli. Fernet Amaro. Paolo Lazzaroni

Cardamaro Vino Amaro. Rachele Bosco | Piemonte. Pasubio Vino Amaro. Antica Erboristeria Cappelletti | Alto Adige. Elisir Novasalus Vino Amaro. Antica Erboristeria Cappelletti | Alto Adige.

Italian Blood orange soda

Italian lemon soda