This is a collection of Chef Anthony Compagni’s seasonal favorites,

striving to awaken the senses by utilizing seasonal ingredients, both international and local

We continuously seek the finest selection of local and organically grown

produce, legumes, and grains wherever possible

We also obtain naturally raised animal products to provide foods

free of antibiotics, growth hormones and pesticides

Benvenuti’s pasta is hand made in Abruzzo, Italy by Rustichella d’Abruzzo

from the finest Italian wheat

Mangiare!

Fregola Sarda — Sardinian Pasta, Clams, Housemade Italian Sausage, Roasted Tomato Brodo / 19

Risotto Verdure — Carnaroli Rice, Baby Carrots, Zucchini, Asparagus, Broccolini, Squash, Roasted Tomatoes, Basil, Parmesan / 17

Pasta Nero — Kalamata Olive Pasta, Smoked Shrimp, Spinach and Ricotta Ravioli, Yellow Pepper Crema, Roasted Tomato Sauce / 24

Pesto Gnudi — Ricotta and Goat Cheese Dumplings, Pesto, Sun-Dried Tomatoes, Chicken, Broccolini, Parmesan / 19

Grilled Lamb Rack — Herb-Crusted Lamb Chops, Gratin Potatoes, Sautéed Watercress, Greek Yogurt, Veal Reduction / 36

Veal Parmesan — Strauss Farms Bone-In Veal, Mozzarella, Marinara, Parmesan, Chitarra Pasta / 34

Pesce — Wild Sturgeon, Braised Cannellini Beans, Roasted Tomatoes, Basil, Garlic, Broccolini, Spinach / 28

Ravioli di Zucca — Roasted Pumpkin Gnudi, Crispy Sage, Brown Butter, Parmesan / 15

Pig and Scallops — Pan Roasted Scallops, Braised Pork Belly, Cannellini Bean Ragu, Pork Jus / 26