Grilled Sepia; also known as cuttle fish, like calamari, buttery flavor, with lemon and garlic, 9
Baccala Mantecato; Norwegian salt cod,potatoes,evoo,garlic, with toasted focaccia, 8
Crostini Toscano, Ubiquitous to almost every Tuscan restaurant,chopped chicken liver spread alla Gatavecchio, with toasted focaccia,7
Courgette Fritti; My own Zucchini flowers filled with mozzarella and ricotta , batter dipped ,7
Courgette Fritti Zucca; my own zucchini flower with baby zucchini attached, filled with mozzarella and ricotta, batter dipped 9
Rosemary Roasted ,split bone, bone marrow, with toasted focaccia 10
Grilled Octopus; Imported dayboat Spanish octopus served over Black Ceci beans, red onion, evoo 9
Salumi e Formaggio; Wild Boar salami and Amarone Del Piave. typical Italian table cheese is finished in Amarone della Valpolicella Wine for more than eight months. 9
Piedmonte beef filet carpaccio, Truffle cured, lemon aioli and truffle sauce, 7
Marmalleta e Formagio; Lemon marmalade I import directly from Sorrento Italy, with a Young Tuscan Pecorino from Pienza Italy, the capital of pecorino. With focaccia 8
Smoked Tuna Carpaccio; sliced thin with lemon aioli and Romesco sauce 9
Crispy oysters; Wellfleet oysters batter dipped, served in the shell with prosecco butter ,9
Cucumber basil Oysters; Chilled Wellfleet oysters on the half shell with cucumber basil white balsamic, 8
Clam Cerviche; Local clams on the half shell, citrus , roasted red pepper, red onion, evoo 5/9
Hamachi Crudo; Citrus, evoo, radish, chili oil, Trapani sea salt 9
Spanish Mackeral Crudo; Citrus, evoo, red onion, caper berry, mustard infused evoo , 9
Spinach and artichoke sformato; Italian flan like soufflé of Local spinach , artichoke ricotta,parmigiana, with greens,artichoke vinaigrette 8
Local sautéed Spinach, with lemon and evoo 8
Local grilled asparagus lemon and evoo 8
Tuscan Ribolita soup
Check out our pizza specials on the black board
Ligurian White Pesto; Local Asparagus, toasted walnuts a bit of garlic and shallot, ricotta and parmigiana cheeses, fusilli pasta, 23
Roasted King oyster mushrooms ; Local King oyster mushrooms wood roasted and sautéed with shallot leek white wine ,with black truffle sauce and you can have it with Fettuccini or Risotto 24
Espresso Rubbed NY Strip;, grilled Piedmonte Beef Boneless strip steak 1lb,(, served over arugula with grilled zucchini,onion,roasted red pepper, and a side of local horseradish sauce 35
Cinghiale Bianco; Tuscan wild Boar, chianti braised , with fresh tomato and a hint of dried cherry and cocoa, with pappardelle, 24
Roasted Duck Ragu Agrodulce: Local Roasted Duck served ragu style with a hint of orange and a bit of tomato, agrodulce- a touch sweet and sour, served with Burnt wheat Bigoli Torchio pasta, ((Burnt wheat, A product of burning wheat fields, the flavor of whole wheat toast,Bigoli- spaghetti with a whole in the middle, Torchio- A device we hand crank to make the pasta,) 25
Grana Carbonara; Pork Belly(braised and lightly smoked), Pecorino, cracked pepper, crispy farm egg, spaghetti 23
Spicy Clams and Mussels; Calabrian Sausage, with mussels and clams, garlic, shallot, white wine, Linguine, and a side of Bomba Calabrese aioli, 24
Atlantic Cod; Day boat cod, Pan seared, with Local Spinach, Prosecco cream, fresh tomato, shallot, and a dollop of Baccala mantecato 28
Line caught Tile fish; (Their diet of crab and shrimp, give them a firm but tender, white meat with a delicate sweet flavor. Extra lean fish. If you love lobster, you'll like tilefish.), We are serving this Livornese style(Livorna,a coastal town south of Cinque Terre) Red Onion, garlic, tomatoes, caperberrys, lemon , red pepper, potatoes, and fusilli pasta (Can be finished any way though, consult your waiter,waitress) 28
Local Black Sea Bass; Pan Seared, with risotto, asparagus and a lemon dill leek infused zabaglione sauce 28
Grigliata di Mare; Grilled octopus, grilled Sepia(similar to calamari), grilled wild Shrimp, with roasted tomatoes, corona beans(like a large lima bean), pancetta, white wine, Paccheri pasta, and finished with grated Botarga, sun dried Sardinian Mullet roe 28
Lemon Crab; King crab, Blue crab, Lumb crab, Limoncello Lemon sauce, leek scallion zucchini roasted red pepper, Angel Hair Pasta , 28
We really are what we eat, So why not eat the best:
True Italian cooking is based on three rules, ingredients, ingredients, ingredients. This is the basis of great Italian recipes and fine meals.
Congratulations! You have made a great decision today. My pizza is probably the healthiest pizza you’ll ever eat. Organic stone ground flour, Flour from three different Mills, blended by me then carefully handled to preserve the nutrients. Hand mixed pizza dough NO ADDED SUGAR OR OILS. I use LOWER GLUTEN flours than your average pizza place,(25%on average) IN addition the flours I use are ORGANIC STONE GROUND<UNBLEACHED<UNBROMATED< NO ADDED WHEAT GLUTEN. The last three are what most pizza flours have added to supplement a very low quality “green” flour. It’s no wonder so many people have gluten sensitivity!
Made every day using two Organic flours, Our Raviolis are hand made per order, as well as our flat pastas. One exception is our Busiata Trapanese pasta, which is imported from Sicily, made with stone ground flours and extruded with bronze dies.
My Mozzarella is Handmade, from mozzarella curd that containers NO additives or whiteners (most add titanium dioxide(used for white paint)= to make the mozzarella white!). I make fresh mozzarella every day!, sometimes twice a day!
I use Italian Plum tomatoes picked at the peak of ripeness, grown in California, Why not from Italy, Generally because I don’t know where they come from, grown in Turkey, North Africa, China? But canned in Italy. My tomatoes have no added citric acid or heavy puree. All fresh tomatoes are hand picked by me. This summer enjoy my own home grown Italian heirloom tomatoes , same as you see in the markets of Italy, Only at Grana
Our other toppings are sourced from local farms when available, organic produce when available, and the finest domestic and imported ingredients available.
*Creekstone Farms beef is from all Black Angus steers. The animals are raised on small, family owned farms including Diamond Ranch Farms in Kansas. The steers live their lives on pasture and are finished on corn to develop marbling. Creekstone steers are not dosed with antibiotics, Creekstone beef is 100% hormone and antibiotic free for their whole lives. All Creekstone Farms steers are processed in a facility that was designed by Temple Grandin,PhD, a professor of Animal Science at Colorado State University who developed a method for the most humane way to process livestock. Less stressful situations for the animal results in better tasting meat.
*The Piedmont region of northwestern Italy has for centuries been famous for its wines and its rich cuisine. It’s also the home of the Piedmontese breed of cattle, which originated there over 100 years ago.
A special group of ranchers in the Great Plains of the U.S. and Canada has worked hard for 30 years to adapt this unique breed of cattle to this area of the world and to expand and even improve the breed.
The animals are raised in a natural and humane environment, are fed a pure vegetarian diet, and never receive steroids or antibiotics. Cattle raised for Certified Piedmontese® beef are born and raised not in tiny pens, but on open rangelands, where they’re fed a natural, high-energy diet full of quality grains and forages.
Certified Piedmontese® is not just lower in calories, it’s also lower in cholesterol. Research shows that Piedmontese beef has significantly less cholesterol than pork or Choice lamb. It even has less cholesterol than skinless chicken or turkey
Heritage breed, Hampshire pork is hormone and antibiotic free and fed an all-vegetarian diet of non-GMO corn, soy and foraged grasses. They mature and develop naturally in a social indoor/outdoor environment and are never crated.
Premium 100 % Berkshire Pork from a coalition of independent family owned farms in the Midwest. They are all committed to raising Berkshire pigs using a strict code of humane and responsible animal husbandry. Raised with room to roam and never fed antibiotics or hormones
Colorado Lamb. These lambs are raised on family farms, and fed an all-natural, vegetarian diet. Lambs are finished in a low- density, free-choice lot that allows at- will movement from indoor to outdoor feeders.
Milk fed veal humanely raised on small, family owned, Mennonite and Amish farms. The veal comes in fresh and the quality is recognized by many of the best chefs in New York.
We use both Bell and Evans chicken and Hudson Valley chicken, Free to roam, hormone and antibiotic free.
Did You Know? Antibiotics were first given to animals during the second world war to keep the animals from getting sick. The side effect was weight gain, 25-30%, so the practice then became standard to increase yield whether the animal was sick or not.
Fresh wild boar is captured from the hilly ranch country outside of San Antonio, Texas. Being wild they are entirely free-range, with no added hormones, steroids or antibiotics.
Whiskey Hills Farm, an organic bio dynamic farm.
Where do I begin? There is a lot of farmed seafood out there that is highly questionable in terms of how it is raised. I use seasonal wild caught fish, on occasion branzino ,which is ocean farmed. Shrimp is highly suspect. I only use wild caught Mediterranean and cold water South American. Both are immediately frozen on board in their natural state, no processing. Different texture and sweet flavor.
Artisanal sausage hand made and flown in weekly, handcrafted sausages are made with all natural, heritage breed Duroc pork humanely-raised without antibiotics on family farms and with all natural feed and forage.
I love Fra Mani salami, Made by chef Paul Bertolli out in San Francisco, hand made the old fashion way, Additionally I have a 2 year aged Imported Italian Prosciutto, Imported mortadella. And other salamis from artisanal producers,
Did you know most of the main srteam salami is manufactured and cured in less then 24 hours, eeww!
Produce, I actually hand pick most of my produce; Locally I visit 2-3 farms on a daily basis to see what has been freshly picked to bring to the table. Off season I use a Haacp, Organic farm in San Diego, All my basil, parsley, and then seasonally fresh peas and fava beans, zucchini blossoms, and other produce.
We make our own from scratch fresh bread and cookies every day, gratis, for you!
My oil is always extra virgin cold pressed, butter is natural European style,
Did you know margarine for years was made with partially hydrogenated oils, this supported free radicals in our bodies leading to cancer and heart disease. The corn industry and the government quietly swept this fact under the carpet, changing it to only hydrogenated oils , supposedly better…..NOT) just use all natural butter use less of it, and when cooking just add it at the end of a finished dish for the butter flavor, less fat more natural flavor.
Did you ever hear of the French Paradox? They use butter and cream in many dishes, but they are not over weight , and suffer from less cancer and heart disease, why?, they don’t eat processed foods, and there foods are fresh. Same with the Italians, very healthy people, fresh market ingredient’s, a lot of evoo. sadly, this is changing to some degree every year with the infiltration of the American diet and fast foods.
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