Buffalo, NY
1oz
Small (12oz) or Large (34oz)
A rotating selection of black, green, and herbal teas
Mini almond meal cake with rosemary-honey ice cream
Choice of 2: chocolate chip, sugar, or peanut butter
Selection of seasonal scoops
Coconut cream pudding with almond streusel and clementine sherbet
Super dry 5% (Japan)
L'autentica 4.6% (Italy)
Nastro azzuro 5.1% (Italy)
0.0 non-alcoholic (Italy)
Mezcal, falernum, aperol, lime, chili shrub
Gin, boomsma clooisterbitter, maraschino, lime
Classic gin, dirty vodka, or vesper
Gin or bourbon, sweet vermouth, campari
Scotch, ginger-honey, lemon, single malt islay rinse
Calvados, nonino l'apertivo, apple chamomile
3 pcs
Edmund Fitzgerald Porter 6% (Ohio)
Pilsner 5% (Belgium)
Hefeweissbier 5.4% (Germany)
Penfolds St. Henri '16 (South Australia)
Ca'Viola Barolo Sottocastello di Novello Riserva '16 (Piemonte)
Mayacamas Mt. Veeder '20 (Napa Valley, CA)
Milan Nestarec Dopamine NV (Moravia, SL)
Joe Swick Only Zuul '22 (Oregon, USA)
chëpïka Buzzards Crest '22 (Finger Lakes, NY)
Chateau Musar Jeune Red '21 (Beqaa Valley, LEB)
Hiyu-Tzum Eventyr '22 (Columbia Gorge, OR)
Earl grey, lemon, ginger, tonic
Apple chamomile, lemon, tonic
Anise grenadine with ginger ale
Hat-shaped squash parcels from ferrara, with sausage, sage brown butter & amaretti
Bowtie pasta with organic chicken, garlic, spinach & goat cheese
Pillowy potato dumplings in a light marinara sauce with sheep's milk ricotta & basil
Ricotta, mascarpone, mozzarella & provolone ravs with beef & pork-enriched san marzano tomato sugo
Bucatini pasta with sauteed garlic, chili flake, olive oil & parm. V
Mafalde pasta with pecorino & black pepper. V
Casarecce pasta with mushrooms, spinach, walnuts & gorgonzola. V
Tagliatelle pasta in classic meat sauce from emilia romagna
Creste di gallo pasta with pink sauce & basil. V
Mixed greens & chicories in a citrus vinaigrette with oranges, celery, fennel & olives. V+, GF
Seared broccolini stalks with marcona almonds, garlic & parmigiano reggiano. V, GF
Whole romaine leaves in classic caesar dressing, with bread crumbs & pecorino
Seared slab with a tuscan stew of beans & lacinato kale. V+, GF
Hunter-style chicken thigh stewed in a ragu of tomato and mushroom, with polenta & sour cream. GF
Allen's cold brew brandy, vodka, amaro dell'etna, crème de cacao, bergamot
Rye, amaretto, simple, lemon
Sweet - Aperol topped with prosecco & soda
Floral - Elderflower liqueur with prosecco, soda & mint
Herbaceous - Vermouth topped with lambrusco & soda
White anchovies marinated in olive oil & vinegar with toast
v
V+, GF
A Tuscan classic of toasted bread with chicken pâté, caramelized onions, grapes & pecorino
House-made fresh cheese with olive oil, saba & toast
Scarpetta, Barbera del Monferrato DOC '23 (Piedmont, IT)
La Varenne Chinon '23 (Loire Valley, FR)
Farina Amarone della Valpolicella Classico '20 (Veneto, IT)
Chateau Thivin, Reverdon, Brouilly '21 (Beaujolais, FR)
Mary Taylor Odile Delpon Cahors '22 (Cahors, FR)
Paraschos '18 (Collio, IT)
Sikele Terre Siciliane Rosso '20 (Sicily, IT)
Valle dell'Acate Cerasuolo di Vittoria '20 (Sicily, IT)
Macarini '23 (Piedmont, IT)
Corte Sant'Alda Soave '22 (Veneto, IT)
Castello di Tessarolo Gavi Orsola '23 (Piedmont, IT)
J. Hofstätter '21 (Alto Adige, IT)
Bodega Clandestina El Soci '23 (Catalonia, ES)
Pojer e Sandri Palai '23 (Dolomites, IT)
Terrazze Dell'Etna Ciuri '22 (Sicily, IT)
Tiberio Colline Pescaresi '23 (Abruzzo, IT)
Paraschos Kai '20 (Collio, IT)
Requiem '22 (Columbia Valley, WA)
Éric Texier Chat Fou '22 (Rhone, FR)
Wonderwerk Marinara! red blend '23 (California, USA)
Bellande '22 (Willamette, OR)
Scarpetta Frico '22 (Tuscany, IT)
Mary Taylor Agenais '24 (FR)
Figuière '24 (Provence, FR)
Ciel De Perle, NV (Fr)
Carpi e Sorbara (Emilia-Romagna, IT)
TreCase Prosecco Treviso (Veneto, IT)
Ancient Peaks '23 (Paso Robles, CA)
Meinklang '23 (Burgenland, AT)
Chateau Guipiere '22 (Loire, FR)
Vigneti del Sole '24 (Veneto, IT)
Chateau Claouset '24 (Bordeaux, FR)
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
Broad flat noodles with braised beef rib, green olives & fresh horseradish
Espresso-marinated hanger steak bites with smoky potatoes & saffron aioli. GF
Aged acquerello rice with roasted mushrooms & parmigiano reggiano. V, GF
Hollander & dekoning mussels steamed with white wine, fennel, sweet sausage & sopping bread
V+, GF
Domaine Rolet Arbois Rouge Tradition '22 (Jura, FR)
Ridge Vineyards Three Valleys '23 (Sonoma, CA)
Rabasco Cancelli Vino Bianco NV (Abruzzo, IT)
Hervé Souhaut Domaine Romaneaux Destezet '23 (Rhone, FR)