French bread with lemon-garlic herb butter.
Coffee-soaked lady fingers, custard, mascarpone, cocoa powder, whipped cream.
Large bottle
Hot or iced
Pistachio cheesecake, whipped cream, brandy-soaked cherries, pistachio dust.
4 oz. burrata ball, micro basil, pesto, roasted tomatoes, balsamic glaze and extra virgin olive oil.
House-made meatballs sautéed in pomodoro and topped with parmigiano reggiano.
Chopped romaine and focaccia breadcrumbs tossed in freshly made Caesar dressing topped with parmigiano reggiano.
Brussel sprouts, halved and fried until crispy, tossed in local honey, apple cider vinegar, pancetta, topped with almond dust.
Breaded eggplant, pomodoro, fresh mozzarella, basil, and parmigiano reggiano over spinach.
A heaping portion of crispy, hand-cut fries tossed in white truffle oil with black truffle pate, chives, and parmigiano reggiano.
Fried rice balls filled with romano cheese, broccoli rabe, roasted tomatoes, and artichokes with honey herb goat cheese and lemon balsamic glaze.
Fried rice balls filled with pancetta cubes, spinach, roasted tomatoes, pecorino romano, and drizzled with spicy aioli.
Broccoli rabe sautéed with garlic and cherry peppers.
Penne tossed in a lemon cream sauce with lemon slices, artichokes, and chicken.
Potato gnocchi, creamy pesto, pecorino romano. Vegan version available.
Bucatini tossed in amatriciana sauce with guanciale, onions, and calabrian peppers.
Thinly sliced and pounded chicken breast pan-seared with a lemon-caper gravy, served over sautéed garlic spinach.
Classic bolognese sauce with your choice of gnocchi, penne, bucatini or rigatoni.
Vegetarian bolognese made with Impossible plant-based meat with choice of potato gnocchi, penne, bucatini or rigatoni.
Rigatoni in vodka sauce made to order and topped with parmigiano reggiano.
Potato gnocchi, lump crab meat and roasted tomatoes in a pink sauce with pancetta. Topped with parmigiano reggiano.
Orecchiette pasta with hot Italian sausage, broccoli rabe, calabrian peppers and pecorino romano.
Colossal shrimp, pancetta, and roasted tomatoes in a slightly spicy lobster cream sauce.
Arborio rice with broccoli rabe, roasted tomatoes, shallots, artichokes and pecorino romano cheese. Cooked with chicken stock. Cooked in vegetable stock upon request.
Fiddlehead IPA - Fiddlehead Brewing Co. Shelburne, VT 6.2% ABV
Nasto Azzuro Pale Lager, 5.1%
Grimm Ales Cream Ale brewed with all NYS ingredients. 5% ABV
West Coast IPA with Mosaic hops, 7%
New England style IPA brewed with El Dorado and Columbus hope, 6.4%
Double Decoction Mashed Wheat Ale (Dunkelweizen), 5.5%
Schwarzbier-style black lager, 5.3%
Imperial milk stout with cacao, vanilla and sea salt, 12%
Duval Leroy Brut Reserve Champagne
Kettmier Pinot Grigio Alto Adige 2020 - Caldaro, Italy
Barone Fini Pinot Grigio Valadige D.o.c.2020
2021 Marlborough, New Zealand
Far Niente Napa Valley 2020
Cotes de Provence, France 2020
Santa Maria, California 2020
Santa Rosa, California 2018
Mendoza, Argentina 2019
Winemaker's Selection 2019 Monterey, Sonoma, and Santa Barbara Counties
Acampo, California
Tenuta Di Nozzole Chianti Classico Riserva 2018
2019
Piedmont 2016
Thin Sliced Chicken Breast, lemon-caper gravy, baby spinach
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Proudly based in Latham, NY since 2008.
Proudly based in Latham, NY since 2008.
