We stop in Emilia-Romagna for a bite, known for Parmigiano-Reggiano, Bolognese and Prosciutto; we went all out on ingredients for these dishes! Come in during the month of March to taste these features while they last!

Lune Ravioli

Fresh made ravioli stuffed with boar and mascarpone cheese, in a prosciutto Parmigiano broth,sundried tomatoes, crumbled pistachios, thyme.

Ravenna Flat Bread

Fire roasted pizza dough, garlic butter, prosciutto, olives, hot peppers, heirloom tomatoes, caramelized onions, arugula, honey, Parmigiano-Reggiano and extra virgin olive oil.

La Rossa Gnocchi

House made potato dumplings, in choice of sauce with blistered tomatoes, soft herbs and Parmigiano-Reggiano.