Ranucci's

Burrata cheese, prosciutto di Parma, balsamic reduction, served with house made focaccia

Chef's selection of aged cheeses, meats, olives, and seasonal vegetables. Served with house made focaccia.

Jumbo lump crab, honey mustard aioli.

With marinara and pecorino romano

Sausage stuffed peppers baked with marinara, provolone and mozzarella

Tenuta Mazzolino: Lombardia. Intense citrus aromas, full-bodied. Long and bright finish

D'Attimis: Udine. Soft with reduced acidity. Exotic fruits, white flowers.

Chiusa Grande: Puglia. Tre Bicchieri award winning, hints of pear with a floral finish

Cantine Tora: 100% falanghina. Deep flavors of exotic fruit and honey. Dry, warm finish

Emiglia Romana. White fruit and floral aromas. Lively and sapid

Tenuta Spinelli: Marche. Tre Bicchieri award winning

D'Attimis: Udine. Dry, harmonious and refined.

Medici: Veneto. Pear, Lemon, Stone. Fresh and Clean.

Medici: Veneto. Citrus, Pear, Green Apple. Crisp and Refreshing.

Marotti Campi: Sicily. Mineral-based, berry fruits

D'Attimis: Udine. Citrus fruit, pepper, and tomato leaves. Slight minerality

Bagueri: Slovenia. Medium bodied, elderflower, ripe pear

Sautéed chicken breast, mushrooms, capers, white wine, shallot, lemon, potato dejour.

14 oz bone-in breaded pork chop, arugula, cherry tomatoes, shaved parmesan, lemon vinaigrette.

16 oz bone-in veal chop. Ask your server about this week's preparation

Choice of chicken or veal layered with prosciutto di Parma and sage, finished in a brown butter pan sauce. Side of brown butter and sage cavatelli.

Romaine, tomatoes, croutons, shaved Parmesan, prosciutto. Add chicken cutlet - 7, Salmon - 14

Locally grown tomatoes, basil, fresh mozzarella, Sicilian extra virgin olive oil.

Arugula, strawberries, goat cheese, candied pecans, orange vinaigrette. Add salmon - 14

Homemade chitarra spaghetti, cherry tomatoes, burrata cheese. Add chicken - 5, sausage - 5, shrimp - 9

Lightly pan fried topped with house marinara, melted provolone, mozzarella, and Parmigiano Reggiano. Chicken - 30, Veal - 32

Braised braciole, pork and meatballs slow cooked in San Marzano tomatoes, onions, red wine, and basil.

House made ricotta cavatelli, sweet sausage, sun dried tomatoes, Tuscan kale, parmigiano reggiano.

Battered jumbo shrimp, white wine, shallots, lemon, butter, parsley, homemade chitarra spaghetti.

Homemade chitarra spaghetti and meatballs, house marinara, pecorino and Parmesan cheese.

Add chicken - 5, sausage - 5, meatballs - 6

Jumbo lump crab cakes, wild mushroom risotto, seasonal vegetable, honey mustard aioli.

Topped with honey, brown butter and goat cheese. Vegetable and potato dejour.

Porcini dusted scallops, wild mushroom risotto, chives, seasonal vegetable.

Fan Favorite, 24 month oak barrel aged. Dark cherry and chocolate aromas.

Alberto Voerizo: Piedmont. 100% nebbiolo, 24 months aged in French oak. Dark fruit profile with an intense finish.

Cupano: Montalcino. 100% Sangiovese, four year oak barrel aged. Dark ruby red, earthy tones, warm rich finish.

Medici: Tuscany. Tart Cherries, Smoke, Dried Herbs

Borgo Salcentino: Radda, Tuscany. Raspberries and cherries. Full-bodied with velvety tannins

Radda, Chianti. 100% Sangiovese. Intense aroma of licorice, wild berries and vanilla

Poderi: Piedmont. Bold Cherry, Mocha, Licorice. Fantastic Baby Barolo.

Medici: Abruzzo. Ripe Cherries, Medium Tannins, Smooth Finish

Il Borro: Tuscany. Black Fruit, Herbaceous, Super Tuscan, Organic, Biodynamic.

Terrazze: Lombardia. Medium body, red fruit, flower aroma.

Il Borro: Super Tuscan. Merlot and Cabernet Sauvignon, dry and full bodied with a velvety finish.

Giusti: Veneto. Intense Aroma, Dried Plum, Date, and Fig, Tobacco Leaf.

Ca'Emo: Veneto. Bordeaux style, persistent, tropical fruit aromas, dry and intense ripe fruit