The menu is upscale Italian with a hint of nouveau California. The wine list is exceptional and the Scotch offerings will do for most. Just once, though, I’d like to see someone offer Ardbeg Uigeadail or Lagavulin Distiller’s Edition so I don’t need to run home. Appetizer selections include Insalata Di Barbabietole, a salad of baby heirloom beets, spiced sunflower seeds, aged blue Montecinisio and white Balsamic vinaigrette; Polipo alla Griglia, grilled octopus and warm potatoes; and Calamari Fritti with calamari, eggplant, zucchini and sage with cucumber aioli and spicy tomato sauce. Pasta (primi piatti) offerings include Michael’s Pasta — thick-cut spaghetti, Proscuitto di Parma, pepperoncino, plum tomatoes sautéed with garlic, onion and basil; Pappardelle con Coda di bue — hand-cut pappardelle pasta with Oxtail ragout braised in red wine with pinenuts, Porcini mushrooms and Tuscan Pecorino; Lasagna Verde alla Bolognese — spinach pasta layered with meat sauce, mozzarella, parmesan and cream over tomato guanciale sauce; Ravioli di Funghi — wild mushroom stuffed fresh pasta with brown butter and lemon; and Borsette D’Astice Neri — homemade black pasta filled with Maine lobster, shrimp, and eggplant in lobster broth with pesto and roasted fennel.

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