From the kitchen.
Chef Joe Vitale changes the menu with the seasons, cooking with local, fresh, and from-scratch ingredients.
Dine In
Our plates are made for sharing — order a few, pass them around the table, and try a little of everything.
Cold Plates
- Baby Gem Caesar
Caesar dressing, anchovy, capers, toasted breadcrumb, parmesan
- Arugula
Lemon vin, peas, pistachios, parmesan
- Endive
Buttermilk bleu cheese dressing, goldenberry, toasted almond
- Greek
Tomato, cucumber, olive, feta
- Whipped Ricotta
Honey, olive oil, fried rosemary, toast
- Heirloom Tomatoes
Tomato butter, caper, basil, toast
- Stracciatella
Beet, orange, balsamic, mint, toast
- Confit Tuna
Pickled pepper, caper, lemon, toast
Hot Plates
Pasta made fresh every day
- Amatriciana
Bucatini, guanciale, tomato, chili pepper
- Spring Pea
Paccheri, pea puree, stracciatella
- Spicy Cumin Lamb
Mafaldine, lamb ragu, calabrian chili oil
- Barley
Carrot, pepper, onion, fennel, olive, pomegranate vin
- Roasted Broccoli Caesar
Caesar dressing, toasted breadcrumbs, parmesan
- Burrata
Fried dough, spring peas, brown butter, mint
- Pizza Fritta
Fried Spiritus pizza dough, stracciatella, pistachio pesto
- Shrimp
Garlic, olive oil, polenta
- Meatballs
House ground beef and pork, tomato sauce, parmesan, toast
- Chicken Parm
Tomato sauce, mozzarella, parmesan
- Eggplant Parm
Tomato sauce, mozzarella, parmesan
- Arancini
'Nduja, mozzarella, red pepper aioli
- Braised Chicken Cacciatore
Leg quarter, tomato, onion, red pepper, polenta, peas
- Scallops
Risotto, asparagus, pea puree
- Ribeye Heart Steak
Fingerlings, asparagus, cynar caramel cream
