Italian Restaurant Menu, Montclair, NJ
Bringing together local produce and Italian tradition, shaped by the experience and vision of our kitchen, with a focus on simple, confident cooking.
Rooted in slow cooking and local produce, all our dishes reflect our chef’s passion for authentic Italian fare, prepared with care, depth, and genuine hospitality.
Our menu celebrates Italian textures and flavors, bringing both classic dishes you’ll love and new adventures to the table.
Our dolci celebrate seasonal Italian indulgence with silky gelati, creamy budino, maple-kissed cheesecake, chocolate-almond torta, and more.
Our drink selection highlights local ingredients, regional producers, the best timeless Italian styles, and thoughtful pairings that elevate every dish on our menu.
-
All day
Our menu celebrates Italian textures and flavors, bringing both classic dishes you’ll love and new adventures to the table.
-
Desserts
Our dolci celebrate seasonal Italian indulgence with silky gelati, creamy budino, maple-kissed cheesecake, chocolate-almond torta, and more.
-
Wine, Beer & Cocktails
Our drink selection highlights local ingredients, regional producers, the best timeless Italian styles, and thoughtful pairings that elevate every dish on our menu.
Antipasto
Salumi
- Prosciutto Di Parma Grand Reserva 18
- Coppa 14
- Lonza 14
- Celery Salami 12
- Bresola 14
-
Salumi Grande
(All Five) 35
Formaggi
- 3 For 17
- 5 For 24
- 7 For 29
Ricotta
- La Tur
- Parmigiano Reggiano
- Provolone Mandarone Bergkase
- Ubriaco Prosecco
- Pecorino Brigantoccio
- Torta di Peghera
- Blue Moncenisio
- Erborinato Sancarlone
Verdure
- Eggplant Caponata 10
-
Funghi Acetini
house-pickled mushrooms 9 - Lentils Toscanna 11
- Farro Aglio Olio e Peperoncino 10
- Beets, Dates, Pistachio 13
- Mixed Olives 8
Condividere
- Octopus, Beans, Escarole, and Nduja 29
- Crocchetta di Maiale 24
- Polpette and Ricotta 24
- Fritto Misto Amalfitano 29
Pesce
- Anchovy and Breadcrumb 13
- Baccala Alla Pizzaiola 12
-
Insalata di Polpo
octopus, celery, carrot 14 - Rock Shrimp and Chickpea 14
-
Selection of 6
(Pesce or Verdure) 55
Insalata
- Sformato di Parmigiano, Wild Arugula 17
- Fennel, Apple, and Walnut 16
- Escarole and Sunchoke 15
- Baby Spinach, Truffle honey, and Ricotta Salata 15
Primi
-
Bucatini all’amatriciana
tomato, guanciale, red onion, parmigiano 26 GFOA -
Linguine alla Vongole
New Zealand cockles, garlic, white wine 29 GFOA DF -
Mafaldine Cacio e Pepe
butter, pecorino, tellicherry peppercorns 24 GFOA -
Cavatelli Primavera
spring vegetables, lemon agrumato, ricotta 27 GFOA -
Radiatori Sugo di Coda
oxtail ragu, celery pesto 27 GFOA -
Short Rib Francobilli
herb butter, horseradish 26 -
Prosciutto Agnolotti
ricotta, english peas, mint 26 -
Spaghetti Carbonara
guanciale, egg, black pepper 26 GFOA
Secondi
-
Grilled Black Sea Bass Salmoriglio
sicilian salsa verde, lemon 32 GF, DF -
Fluke Oreganato
local fluke, herbed breadcrumb, dashi butter 34 -
Pollo Diablo
Sasso half chicken, chiles, lemon 30 GF, DF -
Porcini-rubbed Hanger Steak
arugula, parmigiano, aceto villa manodori 17 anni 39 GF, DF -
Cauliflower Lasagne
smoked arrabbiata 27
Contorni
-
Broccoli Rabe
garlic, chiles 14 GF, DF -
Sicilian-Style Carrots
pine nuts, currants 14 GF, DF -
Smashed Potatoes
rosemary, pecorino 12
Dolce
-
Olive Oil Copetta
Olive Oil Gelato, Pignoli Brittle, Lemon Curd, Candied Kumquats & Basil Syrup -
Maple Mascarpone Cheesecake
Candied Cranberries, Walnut Crumble, Maple Glaze -
Pumpkin Copetta
Pumpkin Gelato, Molasses Spice cake, Coffee Bourbon sauce, Candied Pecans -
Torta Caprese
Chocolate Almond Cake, Vanilla Gelato, Cacao Brittle -
Butterscotch Budino
Whipped Cream, Maldon Sea Salt -
Affogato
Gelati/Sorbetto, Vanilla, Olive Oil, Milk Chocolate Chip, Salted Caramel, Pumpkin, Hazelnut Strachiatella, Concord Grape, Apple Cider, Lemon -
Biscotti Plate
Cocktails
-
VENETIAN
Aperol, Mionetto Prosecco, orange, soda 16 -
UGO
Almare Elderflower, lemon, mint, soda 16 -
BLOOMFIELD BOUND
Angel’s Envy Rye, Punt e Mes, Ramazzotti, Luxardo Maraschino 18 -
NEGRONI
Neversink Gin, Campari, Campofiore house vermouth 17 -
UN PO FUMOSA
Patron Silver, Agave de Cortes Mezcal, lime, agave, fennel 18
Spirit Free
-
CHERRY DELUXE
coca cola, lime, luxardo cherries, vanilla 12 -
A TONIC
lemon, lime, angostura, fever tree tonic, soda 10 -
ARNOLDO
black tea, pineapple, cinnamon 11 -
ROSSO
sanbitter, orange 10
Beer
-
PILSNER
‘Chilltown Crusher’, 902 Brewing, NJ draf 9 -
NEIPA
‘Cityside’, Hoboken Brewing, NJ draft 9 -
LAGER
Peroni Nastro Azzuro, IT 8 -
BROWN ALE
Brooklyn Brewery, NY 8 -
KELLERBIER
Ghost Hawk Brewing, NJ 9 -
NON-ALCOHOLIC IPA
Free Wave’, Athletic Brewing, CT 7
Wine
-
Prices listed are by-the-glass pricing; all bottles of wine are $45. Saluti!
Sparkling
-
PROSECCO
Mionetto, Veneto NV 15 -
LAMBRUSCO
‘Amabile’, Cleto Chiarli NV 14 -
FRANCIACORTA
Ricci Curbastro, NV -
CHAMPAGNE
La Caravelle, NV
White
-
PINOT GRIGIO
‘Riff’, Alois Lageder, ‘24 Trentino-Alto Adige 15 -
SAUVIGNON BLANC
Marchesi di Gresy, ‘23 Piemonte 18 -
CHARDONNAY
‘Filebasse’, Viberti, ‘24 Piemonte 17 -
FALANGHINA
‘Caulino’, Michele Alois, ‘24 Campania 16 -
SOAVE CLASSICO
Inama, ‘24 Veneto -
KERNER
Klaus Lentsch, ‘24 Trentino-Alto Adige -
ROERO ARNEIS
Bruno Giacosa, ‘24 Piemonte -
GRECHETTO
‘Fiordaliso’, Roccafiore, ‘24 Umbria -
VERMENTINO
Cecilia, ‘24 Toscana -
CHARDONNAY
Tenuta di Nozzole, ‘24 Toscana -
FIANO
‘Donnaluna’, De Conciliis, ‘22 Campania -
GRECO BIANCO
Fatalone, ‘24 Puglia
Red
-
LANGHE NEBBIOLO
Vietti, ‘22, Piemonte 21 -
BARBERA D’ALBA
San Giuliano, ‘21, Piemonte 17 -
MONTEPULCIANO D’ABRUZZO
Pietratonj, ‘22, Abruzzo 16 -
SANGIOVESE
Bibi Graetz, ‘21, Tuscany 19 -
DOLCETTO D’ALBA
Bovio, ‘24, Piemonte -
LANGHE NEBBIOLO
Prunotto, ‘23, Piemonte -
BAROLO
Perla Terra, ‘21, Piemonte -
VALPOLICELLA
Sant’Antonio, ‘23, Veneto -
VALPOLICELLA RIPASSO
Buglioni, ‘21, Veneto -
MONTEFALCO ROSSO
Roccafiore, ‘21, Umbria -
'ADONE’
Collemattoni, ‘22, Toscana -
CHIANTI CLASSICO
Istine, ‘23, Toscana -
CHIANTI CLASSICO
‘RS’, Cultusboni, ‘23, Toscana -
CHIANTI CLASSICO RISERVA
Badia a Coltibuono, ‘20, Toscana -
AGLIANICO
‘Campole’, Michele Alois, ‘23, Campania -
‘BACIOILCIELO’
De Conciliis, ‘22, Campania -
PRIMITIVO RISERVA
Fatalone, ‘22, Puglia -
ETNA ROSSO
Tascante, ‘22, Sicilia -
NERO D’AVOLA
Donnafugata, ‘21, Sicilia
Orange and Rose
-
PINOT GRIGIO
‘Ramato’, Scarbolo, ‘23 Friuli-Venezia-Giulia -
‘ARMANCIONE’
Ugo Contini Bonacossi, ‘20 Toscana -
SANGIOVESE
Roccafiore, ‘24 Umbria 16 -
CILIEGIOLO
‘Ica’, Selvagrossa, ‘24 Marche
Gluten Free Option Available: GFOA | Gluten Free: GF | Dairy Free: DF
Consuming raw or undercooked meat, poultry, seafood, shellfish, or egg, may increase the risk of foodborne illness.