We are delighted to welcome Chef Dimos Kolouas, formerly of Cava Mezze. Chef “Dimo” shares our vision of the changing culinary scene with an emphasis on farm to table, a presentation that engages all of the senses and preparation that puts health first. Our facility is nut free and our meats are antibiotic and hormone free.
In addition to our fabulous house made pastas,
our NEW WINTER MENUS feature…
~ farm fresh vegetables ~
roasted beets: watercress, goat cheese, aceto balsamico reduction,evoo
brussel sprouts: crispy pancetta, cream of ricotta
grilled veggies: zucchini, eggplant, portobello, aceto balsamico, evoo
~ piadina ~
parma: flatbread w/ prosciutto, fig jam, mozzarella, tomato, arugula
tartufo: flatbread w/ wild mushrooms, porcini, chevre, fontina, truffle oil
margarita: flatbread with San Marzano tomato sauce, mozzarella, basil
warm goat cheese: apricot, pumpkin seeds, honey
melanzana: roasted eggplant, peppers, capers, ricotta salata
mufaletta: prosciutto, black & green olives, peperoncini
Plus our original favorites–Kobe Beef Meatballs, Red Beet Ravioli, and our fabulous Nonna’s Lasagna. Abundant vegan,vegetarian & gluten-free options and we are a nut-free facility.
AND beginning this weekend, Little Italy now has its first BOTTOMLESS BRUNCH AND MIMOSAS on SATURDAY and SUNDAY! RESERVE NOW!