Il Primo Northshore 1100 Hixson Pike

Blend of cerignola, kalamata, and nicoise olives with roasted red peppers and lippino beans

House made mozzarella, rolled in risotto, battered and lightly fried over marinara

House ravioli pasta filled with Brooklyn style bolognese, ricotta, and herbs. Lightly fried with marinara

A ball of creamy mozzarella served over blistered heirloom cherry tomatoes with basil and garlic crostini

House marinara, chili flake, and sheep's milk feta cheese broiled and served with garlic crostini

Beef tenderloin, pounded thin and served over horseradish cream, topped with arugula dressed with herbed lemon vinaigrette & grana padano

Garnished with seasonal preserves, lupini beans, cornichons, Castelvetrano olives, peppadew peppers, roasted garlic, and served with our house-made Crostini.

Garnished with seasonal preserves, lupini beans, cornichons, Castelvetrano olives, peppadew peppers, roasted garlic, and served with our house-made Crostini.

Baby arugula tossed in aged balsamic, dressed with shaved ricotta salata and cherry tomato

Chopped romaine hearts, house caesar dressing, grana padano cheese, focaccia crouton

Spring mix lettuce tossed in chianti vinaigrette, dressed with shaved radish, cherry tomato, & pecorino romano

Rigatoni noodles tossed in mildly spiced arrabbiata sauce (marinara, cream, chili flakes), with sweet fennel sausage and topped with goat cheese

Oyster, Shiitake, Portabello, and Porcini mushrooms sauteed with ricotta, parmesan, and herbs, blended and filled into house ravioli and tossed in porcini cream sauce

Orecchiette 'little ear' pasta tossed into brooklyn style Bolognese sauce (beef, veal, pork, guanciale) and topped with grana padano and parsley

Classic arborio rice risotto, finished with butter, grana padano, tomato puree, and blistered heirloom cherry tomatoes. Topped with four seared George's Bank scallops.

Cavatelli 'little hollow' pasta folded with ricotta cheese, tossed with Georgia sweet corn, heirloom cherry tomato, and Niman Ranch bacon and dressed with buerre blanc

***CANNOT BE MADE GLUTEN FREE***Fontina, Mozzarella, Bechamel, and Pecorino Romano cheeses tossed with Penne pasta and baked

'Concasse' heirloom tomato, garlic, & calabrese pepper tossed with seven wild caught Gulf shrimp and capellini pasta

***CANNOT BE MADE GLUTEN FREE***Layers of house lasagna pasta, bechamel, bolognese sauce, mozzarella, house spinach pasta, and ricotta cheese, assembled and baked, finished with parsley

Vegan Pasta dish, spaghetti marinara topped with seasonal vegetables

Classic Brooklyn-style bolognese (veal, pork, beef, guanciale, cream) served over roasted spaghetti squash***GLUTEN FREE

***ONLY AVAILABLE WEDNESDAY***Classic carbonara sauce (cream, white wine, shallot, garlic, pecorino) tossed with spaghetti pasta, Springer Mountain shredded chicken, and Niman Ranch bacon, finished with fresh egg and pecorino ribbons

Orecchiette 'little ear' pasta tossed in Brooklyn-style Bolognese sauce (beef, veal, pork, guanciale) and topped with grana padano and parsley

***CANNOT BE MADE GLUTEN FREE***Fontina, Mozzarella, Bechamel, and Pecorino Romano cheeses tossed with Penne pasta and baked

Pan-Seared Branzino, lightly breaded and served over roasted carrots and potatoes with beurre blanc and capers.

Lightly breaded, pan-seared Springer Mountain Farms chicken breast topped with beurre blanc sauce (white wine, lemon, butter) and capers

Springer Mountain Farms Chicken Breast lightly breaded and pan fried. Just before chicken is thoroughly cooked the skillet is deglazed with fine marsala wine, garnished with mushrooms, and put into a broiling oven to caramelize the natural sugars in the wine and mushrooms. Garnished with parsley

***CANNOT BE MADE GLUTEN FREE***8 oz Niman Ranch Pork Tenderloin pounded flat and dredged in an egg-wash with flour and Italian breadcrumbs and finished with beurre blanc and capers

8oz center-cut Buckhead Beef filet served with a veal demi-glaze sauce, rosemary potatoes, and roasted garlic

***CANNOT BE MADE GLUTEN FREE***Two of our legendary 6 oz dry-aged meatballs (beef, veal, pork, and pancetta), topped with Sunday Sauce, shredded parmesan, and parsley

7oz Faroe Island salmon (cooked to temp) topped with blistered cherry tomatoes, basil pesto and toasted pine nuts.

***CANNOT BE MADE GLUTEN FREE***One legendary 6 oz dry-aged meatball (beef, veal, pork, and pancetta) topped with Sunday Sauce and shredded parmesan

Spaghetti pasta topped with housemade marinara (mirepoix, garlic, fresh thyme, oregano, parsley, san marzano tomatoes, and carrot)

A field staple for rural Italians. Finely ground corn meal fortified with grana padano, pecorino, and butter.

Spiralized zucchini and yellow squash, sauteed and topped with shredded parmesan and aged balsamic

Roasted spaghetti squash seasoned with salt and pepper and fresh thyme.

Spaghetti pasta topped with housemade Bolognese sauce

Spaghetti pasta topped with housemade marsala sauce

Spaghetti pasta topped with housemade beurre blanc

Roasted spaghetti squash seasoned with salt and pepper and fresh thyme, topped with housemade Bolognese sauce

Spaghetti pasta topped with housemade marinara (mirepoix, garlic, fresh thyme, oregano, parsley, san marzano tomatoes, and carrot)

A field staple for rural Italians. Finely ground corn meal fortified with grana padano, pecorino, and butter.

Spiralized zucchini and yellow squash, sauteed and topped with shredded parmesan and aged balsamic

An Italian rendering of a classic Southern succotash--roasted Big Sycamore corn, field peas & pancetta

Roasted spaghetti squash seasoned with salt and pepper and fresh thyme.

Dark chocolate cannoli, an American Italian classic!

Made from our house Limoncello, we add fresh lemon juice, lemon zest, vanilla bean, and top with an amaretto cookie crumble.

Ladyfingers soaked in espresso with vanilla bean and topped with shaved dark chocolate.