Milan Coal Fired Pizza

Slow-cooked for four hours in our oven, then finished in the coal oven with cherry peppers for a smoky, tangy heat. Pairs with: heritage red

Charred over 900° coal flame, tossed in smoky garlic butter or Calabrian chili glaze. Served with blue cheese or ranch

Fresh mussels sautéed in spicy marinara with garlic and white wine, finished in the coal oven for smoky depth

Fresh littleneck clams baked in our coal oven with garlic butter, breadcrumbs, herbs, and a hint of lemon

Lightly breaded and flash-fried, served with roasted pepper aioli and marinara

Hand-rolled veal and beef blend baked in our marinara, topped with mozzarella and basil

Crisp and golden on the outside, filled with molten mozzarella. Served with house-made marinara

House-baked dough brushed with garlic butter, topped with mozzarella, served with marinara

Creamy burrata, charred tomatoes, balsamic glaze, and basil

Creamy lobster bisque infused with roasted tomato, kissed with coal-fired depth

Mini meatballs, escarole, and acini di pepe in rich chicken broth

Cannellini beans, pasta, pancetta, and herbs in a smoky tomato broth

Prepared fresh at your table - anchovy, dijon, lemon, and Parmigiano-Reggiano blended to perfection

A vibrant mix of Italian meats, cheeses, roasted peppers, olives, artichokes, and tomatoes over crisp romaine with house Italian dressing

Baby arugula with prosciutto di parma, shaved Parmigiano, and lemon vinaigrette

Fresh mozzarella, roasted red peppers, ripe tomatoes, basil, olive oil, and aged balsamic glaze

Crisp romaine hearts tossed with house Caesar dressing, shaved Parmigiano, and coal-roasted croutons

Braised boneless short rib, coal-fired for a caramelized crust, served over truffle mashed potatoes with roasted garlic demi-glace

Coal-fired rib-eye (8 oz) with two jumbo coal-seared shrimp, garlic herb butter, truffle mashed potatoes

Creamy arborio rice with Parmesan, white truffle oil, and coal-fired shrimp

Atlantic salmon roasted in the coal oven with tomato-lemon butter, served with asparagus and mashed potatoes

Pan-seared chicken breast dipped in egg batter, sautéed in lemon-butter white wine sauce. Pairs with: heritage white

Crispy coal-fired chicken cutlet over arugula, cherry tomatoes, shaved Parmigiano, and lemon-caper butter. Pairs with: heritage white

Jumbo shells filled with ricotta and herbs, baked with marinara and mozzarella

Tenderloin wrapped in bacon, finished with red wine demi-glace and crispy shallots

Charred in the coal oven, topped with garlic-herb butter, served with brussels sprouts and truffle fries

Breaded chicken breast baked in the coal oven with marinara and mozzarella. Served with linguine. Pairs with: heritage red

Chicken breast sautéed with mushrooms and Marsala wine, finished in the coal oven. Pairs with: lucchi family cabernet sauvignon

Layers of pasta, ricotta, mozzarella, and seasoned meat sauce baked to perfection

Thin eggplant slices stuffed with ricotta and herbs, baked in marinara with mozzarella. Pairs with: heritage red

Pasta tubes filled with ricotta and Parmesan, topped with marinara and mozzarella

Sliced rib-eye, caramelized onions, provolone, and truffle aioli

Coal-fired steak with onions, peppers, and melted American cheese

Coal-fired chicken glazed with Calabrian chili, mozzarella, garlic mayo, and pickled onions

Breaded chicken cutlet with marinara and mozzarella

House-made meatballs with marinara and mozzarella

Ham, salami, provolone, lettuce, tomato, onion, and house Italian dressing

Mayo pesto, roasted peppers, grilled chicken, and melted fresh mozzarella

Fresh tuna salad, provolone, lettuce, tomato, and onion

Mini penne tossed in your choice of creamy vodka sauce or classic red marinara, topped with grilled chicken