Antipasti
$14 to $24
Bresaola from Smoking Goose, beef tartare cut to order, burrata from Cosecha. Five to seven antipasti, rotating weekly.
Services
Everything we do, in plain language.
Below is the full menu of what we do, what it typically costs, and how to schedule it. If something is not on this list, call us and ask, we probably do it too.
Pasta
$24 to $32
Eleven pastas made every morning. Highlights: tortelli of brown butter and sage, garganelli al ragu, agnolotti del plin.
From the hearth
$38 to $86
Whole bone-in pork chop, dry-aged ribeye, branzino. Cooked over Wisconsin oak. Carved tableside when it deserves it.
Verdure
$12 to $18
A short, seasonal vegetable list, cooked simply. Wood-roasted radicchio, charred broccolini, fried artichokes.
Bar program
$12 to $16
A ten-seat bar program led by Vincent Albanese. Negronis, spritz, and a rotating Italian aperitivo every night.
Wine
Pairing $80
180+ bottles, 80% Italian, 20% Midwest natural. Pours from $14, bottles from $58 to $480. Sommelier-led pairings, $80 add-on.
Dolci
$13 to $16
Eight desserts from pastry chef Allegra Bianchi. Olive oil cake, chocolate budino, the negroni semifreddo people keep ordering.
Chef's tasting
$145
Seven course tasting at the bar or chef's counter only. $145, optional $80 pairing. Bookable on the reservation page.
How we work
Four steps, every job.
01
Source the Midwest
We source from forty farms within 250 miles. Producers are listed on the printed menu every night.
02
Make pasta in the morning
Mattia mixes and rolls eleven pastas every morning before family meal.
03
Cook over wood
Our hearth is fired by 3pm with Wisconsin oak. Almost every entree touches the fire.
04
Serve forty-eight seats
Two seatings, 5:30 and 8:00, plus the bar. Our staff to seat ratio is one to four.
Our promises
What you get with every job.
Hand-rolled pasta, every morning
Eleven shapes made by hand every morning before service. Tortelli, garganelli, tagliatelle, the works. Nothing extruded, nothing frozen.
Wood-fired hearth, Wisconsin oak
Our hearth burns Wisconsin oak from a single forester in Spring Green. Almost every entree touches the fire.
Midwest farms, Italian soul
We source produce, dairy, and meat from forty Midwest farms. The technique is from Emilia, the ingredients are from Illinois and Wisconsin.