Our signature salsiccia and pomodoro sauce over focaccia, along with a sous vide poached egg in pesto hollandaise. Accompanied by a garden frisse.
Applewood bacon, lettuce, tomato, and avocado on Italian brioche.
Crispy yukon gold potatoes tossed in Italian maitre d’ butter with applewood smoked bacon, Italian seasoning, a poached egg and hollandaise sauce.
Crab Cake Benedetto
Two handmade crab cakes topped with prosciutto, sous vide poached eggs in a traditional hollandaise. On a bed of fresh spring greens in a light, white balsamic vinaigrette. Garnished with goat cheese and grape tomatoes.
Polenta con Gamberi
Large gulf shrimp poached in a spicy Italian chorizo gravy, served on a bed of creamy stone ground polenta. Finished with a sous vide poached egg.
Brunch - Sides
Buttermilk Biscuits & Tuscan Butter
Timeless Italian toast. Mozzarella di bufala, roasted tomatoes, crushed garlic, basil, aged balsamic vinegar and extra virgin olive oil top sea salted focaccia with a lightly charred crust.
A rustic Italian loaf toasted with garlic, butter and Parmigiano-reggiano.
Polpette Tre Amici
Three traditional and tender Meatballs stewed in rustic Pomodoro Sauce Enriched with Ricotta Salata.
A grisanti tradition. A famous blend of Italian meats, spinach and herbs. Toasted and served in tuscan gravy.
Insalata e Zuppa
An old standard with superior savor black garlic and white anchovy dressing on robust romaine, crunchy garlic croutons and parmigiana-reggiano.
The perfect combination of color, texture and flavor. Heirloom tomatoes served with mozzarella di bufala, pesto and a balsamic reduction.
Grilled balsamic chicken and gorgonzola top mixed greens, hard-boiled eggs, tomatoes, bacon, and red onions with dressing.
The Original Miss Mary’s
For more than a century, signature chianti vinaigrette has dressed mixed greens with roma tomatoes, red onions, and crunchy garlic croutons.
Zuppa di Isabella
This sentimental recipe came to life on easter two decades ago, when isabella grisanti perfectly paired her butter-poached Maine lobster with asparagus bisque.
Heirloom tomatoes, mozzarella di bufala, fresh basil, pesto and olive oil.
Italian Club Panini
Grilled balsamic chicken, ham, bacon, swiss cheese, tomatoes, honey mustard and mayonnaise.
Smoked Turkey Sandwich
Smoked turkey breast, bacon, fontina, and pesto aioli on ciabatta.
The Big Rinaldo
A short rib, ribeye, and tenderloin burger served with caramelized onions, smoked bacon, gorgonzola and roasted garlic aioli on a ciabatta bun.
Tuscan Chicken Panini
Grilled balsamic chicken, roasted red peppers, sun-dried tomatoes, mozzarella di bufala, red onions, pesto and red pepper aioli.
Smoked mozzarella di bufala, roma tomatoes, red onions, and extra virgin olive oil.
Grilled balsamic chicken, ricotta salata, pesto, red onions, and mushrooms.
Lobster, applewood smoked bacon, mozzarella di bufala, roma tomatoes, spinach, and sriracha aioli.
Melted mozzarella di bufala, roma tomatoes and sharp basil accents.
Peperoni, grisanti signature salsiccia, mozzarella di bufala, mushrooms, black olives, and red onions.
3 Vegetable Plate
4 Vegetable Plate
A simple and satisfying treasure. Plump shrimp sautéed in garlic and butter, tossed with white button mushrooms and white pepper. Served over vermicelli with Parmigiano-reggiano.
Handmade tube pasta, filled with grisanti signature salsiccia, tender beef, spinach and mozzarella di bufala. Served in traditional tuscan gravy.
The best of both. Spaghetti and ravioli, in traditional tuscan gravy.
Parmigiana di Melanzane
Delicately battered eggplant, pan-fried until tender baked in olive oil and served with mozzarella di bufala and pomodoro sauce on angel hair pasta.
Pollo Alla Marsala
Chicken scallopini served in a marsala reduction with mushrooms and tomatoes. Baked in a blanket of mozzarella di bufala and accompanied by risotto con Parmigiano-reggiano.
Handmade and stuffed with a famous blend of Italian meats, herbs and spinach. Served in traditional tuscan gravy.
Wild scottish salmon in a sparkling citrus sauce of ginger and orange. Served over roasted asparagus with a drizzle of blood orange balsamic vinegar.
La cucina della familglia served al dente, in traditional tuscan gravy.