Brick Oven on Main

Wood-fired toasted bread topped with fresh vine tomatoes, basil, garlic, extra virgin olive oil, and a touch of balsamic reduction.

Lightly breaded and fried calamari to perfection, served with house-made marinara sauce and fresh lemon wedges.

Large beef and pork meatballs baked in rich San Marzano tomato sauce topped with melted mozzarella and fresh basil.

San Marzano tomato sauce, fresh buffalo mozzarella, fresh basil, and extra virgin olive oil on wood-fired sourdough crust.

Tomato sauce, mozzarella, spicy Italian salami, Calabrian chilies, and a drizzle of house hot honey.

Rich blend of mozzarella, gorgonzola, fontina, and Parmigiano-Reggiano cheeses on a white garlic base.

Mozzarella base, topped post-bake with aged Prosciutto di Parma, fresh baby arugula, and shaved parmesan.

Wide ribbon fresh pasta tossed with a rich, slow-braised beef and pork ragù in traditional Bolognese style.

Crispy breaded chicken cutlet baked with marinara and melted mozzarella, served with a side of spaghetti pomodoro.

Creamy Arborio rice simmered with a blend of wild mushrooms, white wine, garlic, butter, and parmesan cheese.

Freshly squeezed lemonade with a hint of lavender syrup and sparkling San Pellegrino water.

Classic Italian dessert made with espresso-soaked ladyfingers, rich mascarpone cream, and dusted cocoa.