Our Menu

BRICK OVEN PIZZA

Substitute gluten-free pizza dough for $5.
Personal size available for $12. Add egg to any pizza for $2.

Margherita 16

Tomato, mozzarella fresca, basil

Quattro Formaggi 17

Tomato, mozzarella, provolone, Fontina, Parmigiano

Salame Piccante 17

Tomato, fresh mozzarella, spicy salame, oregano

Prosciutto Di Parma 19

Tomato, mozzarella, arugula, prosciutto,
Parmigiano Reggiano

Primavera 19

Tomato, mozzarella fresca, mushrooms, artichokes, roasted red peppers, olives

Funghi 18

White pizza, mushrooms, sage, taleggio cheese, truffle oil

Salsiccia 19

Tomato, smoked mozzarella, fennel sausage, oregano, spring onion

Sweet Coppa 19

Basil pesto, shaved fennel, coppa, ricotta salata

Speck 19

White pizza, gorgonzola, fresh pears, walnuts, speck, honeycomb, sage

HANDCRAFTED PASTA

Prepared in-house by Pastaiolo Joe Obaya

Lasagnette 19

Béchamel, bolognese, preserved tomato

Pan Seared Gnocchi 18

Foraged mushrooms, truffle cheese

ANTIPASTI & INSALATA

We are able to make any antipasti (except Polpette) gluten-free upon request

Olives + Almonds 8

Marinated Castelvetrano olives,
salted Marcona almonds

Seared Smoked Mozzarella 14

Date and Balsamic jam,
pan-seared smoked mozzarella, crostini

Charcuterie Board 16

Prosciutto di Parma, finocchiona, hot coppa, Italian cheeses

Polpette 13

House-made meatballs, marinara,
shaved Parmigiano, basil, crostini

Gem Lettuce Caesar 11

Farm egg dressing, focaccia bread crumbs, Parmigiano Reggiano

Field Greens 13

Flaked yellowfin tuna, Mama Lil’s Sweet Peppers, Parmigiano, 5-minute egg

Shaved Melon & Cucumber 12

Honeydew melon, cucumber, radish, frisee, lime tarragon vinaigrette

Insalata Mista 8

Organic mixed greens, balsamic vinaigrette

VINO BY THE GLASS / BOTTLE

Mercato Stellina House Red & White 8/gl, 22/.5ltr, 40/ltr

Prosecco Bartolomiol “Miol” Treveso 11/39

Moscato D’Asti La Spinetta Piemonte 14/50

Pinot Grigio “Riff: Alois Legeder Veneto 11/39

Rosé Jean-Luc Colombo Provence 11/39

Chardonnay Tarmaresca Puglia 11/39

Montepulciano D’Abruzzo Farnse “Fantini” 10/39

Toscana IGT “Contrado” San Felice 10/38

Cabernet Ross Andrew “Glaze” WA 12/42

Cab/Merlot DeLille Cellars “D2” WA 17/62

VINO BY THE BOTTLE ONLY

Salento Rosso IGT “Alberello” Felline 36

Puglia, IT

Arneis Damilano 2014 42

Piemonte, IT

Dolcetto Massolino 2014 45

Piemonte, IT

Nero d’Avola Colosi 2016 45

Sicily, IT

Chianti Classico Felsina 2015 45

Toscana, IT

Vino Nobile di Montepulciano 2014 58

Corte Alla Flora, IT

Deltetto Pinot Nero 2013 60

Langhe, IT

Nebbiolo Paolo Scavino 2015 62
Reserva 2012

Piemonte, IT

Toscana IGT Le Volte 2015 65
Sangiovese/Cabernet

Toscana, IT

Mark Ryan “Lu & Oly” Cabernet Sauvignon 2015 68

Walla Walla, WA

Brunello di Montalcino Caprili 2011 95

Toscana, IT

Barolo Damilano “Lecinquivigne” 2012 105

Grimaldi, Serralunga D’Alba, IT

Barbaresco Cantina del Pino “Ovello” 135
Reserva 2012

Barbaresco, IT

COCKTAILS

Sidecar 12

Eagle Rare bourbon, Cointreau, lemon

Italian Greyhound 12

Alphabet vodka, grapefruit, Campari

Manhattan 12

Rittenhouse rye, bitters, vermouth rosso

Stellina 75 12

Miol Prosecco, Hendricks gin, lemon

BIRRA

Peroni Pilsner 6

Sorrento, IT

Rainier Lager 5

Washington State

Guinness Stout 7

Dublin, Ireland

Rotating Weekly IPA 7

(ask your server)

Tiramisu 10

Mascarpone, cocoa, rum-soaked lady fingers

Affogato 7

Gelato, espresso

Tartufo Bomba 10

Mango, passion fruit, raspberry sorbet, chocolate

Assorted Gelato + Sorbet 5/8

Ask your server for daily selection