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Feast of the Seven Fishes

Family Style Dinner • Thursday, December 23rd

95 per person | Optional wine pairing 50
There will be two seatings— 5:00 and 8:00. Please call to make a reservation.

Tuna

cured beet, egg yolk, celery, crispy farro

2018 Marco Felluga, “Just Molamatta” Collio Bianco

Scallop

fennel salad, blood orange, broccolini

2019 St. Supéry Sauvignon Blanc

Prawn

Calabrian mascarpone, lemon, tarragon

2019 Tenuta Spinelli, “Artemisia” Pecorino

Octopus

Castelfranco radicchio, crispy potato, speck, sherry agrodolce

2020 Giovanna Tantini Bardolino Chiaretto

Lobster

fettucine, Swiss chard, lemon

2018 Fattoria di Basciano Chianti Rufina

Black Bass

gnocchi, stewed tomato, warm rosemary & olive vinaigrette

2018 Joseph Jewell Pinot Noir

Halibut

cioppino, parsley

2020 Colterenzio Pinot Nero

Dinner Menu for Dine-in and Takeout

antipasti

Castelvetrano Olives

rosemary, orange
  7

Tuna Tartare

shallot, celery leaves,
limoncello oil,
grilled focaccia
  16

Burrata

blistered cherry tomatoes,
arugula, Marcona almonds,
vin cotto
  12

Fried Calamari

lemon aioli
  15

Saffron Arancini

paprika aioli,
Grana Padano, herbs
  12

Wood-Fired Octopus

blood orange relish,
salsa verde, parsley
  16

verdura

Broccoli

Calabrian sausage,
lemon, Pecorino Romano,
Marcona almonds
  16

Mushrooms

smoked mozzarella, pine nuts, crispy sage
  15

Baby Artichokes

mint salsa crudo, lemon aioli
  16

Beans & Greens

cannellini beans, Parmesan brodo, basil pesto
  13

Delicata Squash

whipped ricotta,
blood orange vinaigrette,
walnuts, oregano
  14

insalata

Winter Greens

marinated Brussels sprouts,
winter squash, pomegranate,
whipped ricotta,
white balsamic vinaigrette
  15

Little Gem Romaine

basil, bread crumbs,
Italian vinaigrette,
Parmigiano Reggiano
  12

Cucumber

avocado, radish, scallion,
basil, mint, citrus,
Calabrian chili,
sunflower seeds, crispy garlic
  13

Roasted Beets

arugula, ricotta salata,
orange vinaigrette,
Marcona almonds
  12

pasta

Bucatini

cacio e pepe
Red Cow Parmesan, Pecorino Romano
  13 / 25

Gemelli

rock shrimp, corn, arugula,
cherry tomato, Calabrian chili,
lemon mascarpone
  19 / 37

Pappardelle

beef short rib sugo,
stracciatella
  17 / 33

Fettucine

cremini mushroom,
spinach, black truffle,
Sottocenere al Tartufo
  16 / 31

Gnocchi

cherry tomato,
basil pesto, pine nuts
Pecorino Romano
  15 / 29

Rigatoni

roasted tomato sauce,
roasted garlic, basil,
Parmigiano Reggiano
  13 / 25

Mafaldini

mushroom Bolognese,
fresh ricotta, rosemary
  15 / 29

Ravioli

butternut squash,
Brussels sprouts,
Buttermilk Bleu,
hazelnuts, chives
  16 / 31

focolare

Branzino

Yukon Gold potatoes, hen of the woods mushrooms,
grilled scallion, salsa verde
  29

Salmon

parsnip, arugula, cannellini beans,
Castelvetrano olives, butternut squash, radish,
herbs, lemon-garlic vinaigrette
  28

Gerber Farms Chicken

crispy parmesan potatoes, roasted leeks, piccata vinaigrette
  28/55

Steak Fiorentina

choice of:
filet mignon, strip steak, ribeye
charred leek butter, arugula, grilled lemon,
Parmigiano Reggiano
  65

dolce

Chocolate Gelato
or
Blood Orange Sorbetto


Toppings:
hazelnuts, pistachios, shaved chocolate, sprinkles
  8

Tiramisu

espresso, ladyfingers,
whipped mascarpone, cocoa
  12
(available for takeout, serves 4 $15)

Olive Oil Cake

marmellata, whipped cream
  10

Hazelnut-Chocolate Torte

hazelnut-chocolate mousse,
chocolate genoise, chocolate curls
  11

The Alta Via menu is built around the wood-fired hearth and pasta made in house daily.
Vegetable-forward recipes embrace sustainably sourced ingredients and fresh, clean flavors.

Four Courses • 85 per person • Wine pairing 40

Course 1 choice of:

Arancini

duck confit, mushroom ragu, parsley, Red Cow Parmesan

2020 Tenuta di Tavignano Rosato

Scallop

salmoriglio, cannellini beans, sundried tomato pesto

2020 Terre Gaie, Kali Sauvignon Blanc

Pecorino Torta

roasted tomato sauce, cippolini, agrodolce, arugula, focaccia crumb

2019 Tenuta Spinelli, Artemisia, Offida Pecorino

Course 2 choice of:

Calabrian Sausage

rigatoni alla vodka, basil, white truffle bread

2018 Fattoria di Basciano Chianti Rufina

Shrimp

Castelfranco, pancetta, charred grape, pistachio, parmesan vinaigrette

2020 Giovanna Tantini Bardolino Chiaretto Rosato

Sweet Potato Culurgione

fennel, blood orange, saba, pine nuts

2017 Gerardo Cesari Valpolicella Classico

Course 3 choice of:

Short Rib

Brussels sprout, polenta, roasted tomato, saba

2019 Postmark by Duckhorn Cabernet Sauvignon

Tuna

bagnetto, tagliatelle, arugula, Meyer lemon, Hackleback caviar

2019 Paolo Marcarino Zeroincondotta Barbera

Trumpet Mushroom

cacio e pepe dumplings, Brussels sprouts, black truffle

2016 Fratelli Povero Tumlin Nebbiolo

Course 4 choice of:

Flourless Chocolate Cake

panna montata, Luxardo cherry, fig

2016 Cesari Recioto della Valpolicella Classico

Zeppole

blood orange curd, milk crumbles, mint

Baglia Baiata Vermouth Bianca

Pistachio Gelato

Champagne crumble, chocolate curls, orange oil

NV Revino Prosecco