Peasant

Wood-roasted whole fish

Roasted in the wood-burning oven until the skin crisps and the flesh stays moist, finished simply with olive oil and herbs — a showcase of the kitchen's restraint

Leg of Lamb

Slow-roasted leg of lamb with grilled trevisano and creamy polenta — the star of the brick oven.

Wood-roasted meats

Rotating cuts roasted over wood fire, arriving at the table with deep caramelized crust and smoky interior — the oven is the star here

Skate in Iron Pan

A huge serving of skate topped with breadcrumbs, served with butter and capers — generous and perfectly cooked.

House-made pasta

Rustic, hand-made pasta with sauces that lean hearty and seasonal — not refined, but deeply satisfying in the way only wood-fired kitchens can manage

Rigatoni alla Vodka

Tube pasta in a creamy vodka sauce — a reliable classic from a kitchen that knows what it's doing.

Wood-roasted vegetables

Seasonal vegetables roasted in the wood oven until charred at the edges and tender through — one of the few vegetable preparations that holds its own against the meat dishes

Grilled Squab

Whole grilled squab with roasted vegetables — for adventurous eaters who want something off the beaten path.

Bread Pudding

A comforting, rustic dessert that's the perfect way to end a meal in the brick-walled dining room.

Bruschetta

Grilled bread from the wood oven topped simply — the fire gives the bread a smokiness that elevates what could otherwise be a throwaway starter

Antipasti selection

Rotating cured meats and seasonal preparations that set the tone for the rustic Italian direction of the meal

Desserts

Desserts are competent but rarely the reason anyone returns — pleasant enough to finish the meal but not a destination in themselves

Apple Crumble With Ice Cream

Uni Pasta