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Buon Anno!

Our New Year’s resolution is to continue to explore and find comfort in cooking. While we’re limited in where we can physically go, there are no boundaries in the kitchen. For the month of January, we’re embracing Italian-American classics. Our menu celebrates the flavors of Italy and the home they found here in the US. Think fresh baked focaccia, chicken parmesan, red sauce lasagna, and pasta alla vodka alongside the “Original Antipasti Salad” of iceberg lettuce and italian dressing. Available January 7-9, 14-16, 21-23, 28-30.

Ordering available 24 hours in advance. Pickup available from 4:30pm-8pm Thursday, Friday, and Saturday. 

To use a gift card for takeout, please call 612-224-9850 after 2pm Thursday-Saturday.

Please call 612-224-9850 when you arrive. Let us know the name on the order and a description of your vehicle.

Please wear a mask and we will bring your order out to you. Thank you so much!

basil - appetizer

Potato & Leek Foccacia Bread $5
extra virgin olive oil & balsamic vinegar

The Original “Antipasti” Salad $13
iceberg lettuce, shaved bresaola, pickled peppers, chickpeas, mozzarella, italian dressing

Classic Caesar Salad $12
romaine, parmesan, garlic, black pepper, croutons

Minestrone $12
acini di pepe pasta, kale, tomato broth, cannellini beans, basil pesto

Veal Meatballs $13
red sauce, creamy polenta

Eggplant Parmesan Sandwich $15
ciabatta, red sauce, mozzarella

Chicken Parmesan Sandwich $16
ciabatta, red sauce, mozzarella

Pork Marsala $24
roasted bone-in pork chop, roasted mushrooms, marsala-porcini sauce

Fusilli Pasta $18
choice of vodka sauce or pesto

Linguine alle Vongole $22
linguine “alla chitarra”, little neck clams, lemon, parsley, garlic, white wine

Classic Lasagna $22
bolognese, parmesan, red sauce

Stuffed Shells $20
spinach, ricotta, red sauce, parmesan

Broccoli Rabe $9
chili & garlic

Tiramisu $10
cocoa, espresso, mascarpone

Butterscotch Budino $10
creme fraiche, amaretti cookies

Gelato $10
rotating pint flavors
raspberry
peanut & chocolate

CHEF AND OWNER / GAVIN KAYSEN
EXECUTIVE CHEF / CHRIS NYE
PASTRY CHEF/ DIANE MOUA

*CONSUMING RAW OR UNDERCOOKED MEAT, FISH OR OTHER PROTEINS CAN INCREASE THE RISK OF CONTRACTING A FOODBORNE ILLNESS