INIZIO

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)