with wild mushrroms, truffle oil, grana padano, argula, mozzerella

grana padano- shaved parm

sliced housemade sausage with honey

traditional or calabrese

house made battered and fried on site

winner of world pizza championchips parma, italy

tom sauce, sopresatta picante, provola, mozzarella, procuitto parmigiano regiano, piave, arugula, hot pepper flakes, 

roman #1

no sauce

no sauce, mozz, cherry tom, sicillian oil cured olives, basil, olive oil

mozz, sopressata picante, arugula, sliced parm, regiano, chili oil

mozz, gorgonzola, sliced prociutto sliced parm reggiano, balsalmic reduction

roman style 2

sauce

tomato sauce, mozz, pepperoni, italian sausage, oregano

ricotta mozzarella chopped garlic linguicam peppadew and roasted red pepper mix, basil

pesto sauce mozz, garlic, carmalized onion, roasted roma tomoatoes, goat cheese, honey

with pomodoro, pesto or meat sauce

Pomodoro sauce is a type of Italian tomato sauce that is often served over cooked pasta. Like marinara sauce, pomodoro sauce is made from tomatoes, garlic, olive oil and fresh basil. Pomodoro sauce is somewhat thicker than the traditional marinara sauce, because it is simmered longer

florentine style 21 day in house dry aged t-bone 16oz

arugula salad, bone marrow, espresso sauce

molinari salami, prociutto , mortadella, provolone, red onion, banana peppers

Mortadella (Italian pronunciation: [mortaˈdɛlla]) is a largeItalian sausage^[1] or cold cut (salume [saˈluːme]) made of finely hashed or ground, heat-cured porksausage, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a staple product ofBologna, Italy. It is flavored with spices, including whole or ground black pepper, myrtle berries, nutmegand pistachios, jalapeños and/or olives, though those with flavoule are not made with the original recipe from Bologna.

sauteed spinach and garlic

sauteed button mushrooms

wood fired baby carrots

wood fired asparagus 

gorgonzola, rosemary garlic or truffle fries

no sauce mozzerella, procuitto, arugula, sliced parm, olive oil,

no sauce ricotta mozzerella, sliced meatballs, garlic oregano

no sauce mozz, gorg, sliced apples, candied pecans, dates, honey, nutella

is a frsh italian cheese made from mozzerella and cream

burrata means buttered in italian

wet chewy charred 12" across very thin pizza

baked in the 900 degree woodfire oven

thin crust 16" across pizza - 700 degree electric brick oven pizza

crispier on the outside and softer on the inside

1.5" deep dish double baked in the gas brick oven 550 degree 

12 slices 3x3inches across

itiaian cows millk cheese

Piave cheese has a dense texture, without holes, and is straw-yellow in hue. It has a slightly sweet flavor. Once fully aged, it becomes hard enough for grating, and it develops an intense, full-bodied flavor.
Piave's rind is impressed repeatedly in vertical direction with the name of the cheese

• used to hold together the lasagna
• Béchamel sauce, also known as white sauce, is made from a roux and milk. It is one of the mother sauces of French cuisine and Italian cuisine. It is used as the base for other sauces.

Meats: hot coppa, procuitto sopresetta, molinari, 

New York sauce, mozzerella, arugula, formage blanc, sweetly drops, olive oil

Fromage blanc (also known as maquée) is a fresh cheese originating from the north of France and the south of Belgium. The name means "white cheese" in French. Fromage frais differs from fromage blancin that, according to French legislation:^[1]

Before we go any further, I should state that, yes, we are talking about San Marzano tomatoes here. DOP certification guarantees that a tomato is of the San Marzano variety. But not all San Marzano tomatoes are DOP — that all depends on whether a producer wants to go through the rigamarole of getting its product certified.