6:00 p.m. to 11:00 p.m.

Newly certified in Neapolitan pizza making, Chef Suzanne will serve hand crafted, made-from-scratch pies in a rustic pizza oven, plus homemade pastas, charcuterie, cheeses, plus dishes from her mom’s original Italian menu. “Linda Rose’s Sunday Dinner” specials will feature family-style courses and specialties from her childhood family gatherings.


Antipasti Freddo

House Burrata Caprese

Heirloom Tomato, Arugula, Roasted Pepper, Balsamic, Pickled Red Onion, Arugula Pesto, Rosemary House Bread 14


Rose’s Caesar Salad

Lemon, Olives, Tomatoes, Calabrian Chili, Grana Padano, Anchovies, Rosemary Croutons 10


Charcuterie Board

House Porchetta, Artisan Meats, Olives, Artisan Cheese, Roasted Garlic, Balsamic, Roasted Baby Bells, Walnut Artichoke Pesto 19



Antipasti Caldo

Mushroom Arancini 

Pecorino, Pepper Coulis 9


Spinach Dumpling

Cracked Pepper, Pecorino Sauce 11


Zucchini Blossoms & Baby Zucchini   

Goat Cheese Ricotta, Pepper Coulis, Pecorino, Oregano Aioli 12


Charcoal Shrimp

Rosemary Garlic Butter, Caponata Relish 13


Grilled Calamari

Squid Ink Pasta, Rosemary Butter, Arugula, Capers, Saffron Aioli 16


Crispy Sage Polenta

Pecorino, Galloni Prosciutto, Arugula, Kalamata Olives, Roasted Peppers, Aged Balsamic, Truffle Oil 12


Roasted Cauliflower 

Gorgonzola, House Smoked Guanciale, Spiced Candied Walnuts 10


Lamb Meatballs

San Marzano Tomato, House Mozzarella 10




48-hour Fermentation Caputo Flour, Fresh Yeast, Water, Sea Salt. Gluten Free +2



San Marzano, House Mozzarella, Basil 15


Veggie & Ricotta

House Mozzarella, Baby Bells, Cipollini, Mushrooms, Basil, San Marzano, Olives 16


“The Cuban”

Smoked Chicken, Fontina, Ham, Mustard Sauce, Pickled Red Onion 16


Pineapple Grove “Hawaiian”    

Fontina, Honey Ham, Sage Olive Oil, Cipollini, Calabrian Chili, Pineapple Gastrique 16


Mushroom & Galloni Prosciutto 

Arugula, Mascarpone, Truffle Oil, Aged Balsamic 15


Sausage & Broccoli Rabe 

Broccoli Rabe, Tomato, House Mozzarella 16


Gorgonzola & Short Rib

Fig Vincotto, Pickled Red Onion, Pea Greens 17




Sixty South Salmon Niçoise Salad

Little Gem, Radicchio, Potato, Haricot Vert, Anchovy Vinaigrette 28


Crispy Seafood Fritto

Diver Scallops, Jumbo Gulf Shrimp, Calamari, Zucchini, Lobster Aioli, Oregano Aioli 24


Organic Mediterranean Sautéed Branzino

Haricots Verts, Taggiasca Olives, Capers, Confit Tomatoes 26


Chicken Milanese 

Sage, Galloni Parma Ham, Fontina, Peas, Wild Mushrooms 21


Veal Chop Parmigiana

House Mozzarella, San Marzano, Broccoli Rabe 38


Angus Flat Iron / Rolling Hills Family Farm

Potato Gnocchi, Fall Vegetables, Port Reduction, Walnut Gremolata, Gorgonzola Cream 36



Mom’s Manicotti

House Made Ricotta, San Marzano Tomato, Mozzarella 15


Mushroom Strozzapreti

Cage Free Egg, Melted Leeks, Pecorino 18


Linguini & Middle Neck Clams

Lemon, Shallot, Garlic, Chablis 26


Seared Scallop Pappardelle

Truffle Mushroom Cream, Escarole, Leek 32


Jumbo Shrimp Fra Diavolo

Pappardelle, San Marzano, Pecorino, Calabrian Chili, Tuscan Olive Oil 32


Bolognese Pappardelle  

House Ricotta, Tuscan Olive Oil 26


Short Rib Pappardelle 

Fresh Peas, Black Truffle, Grana Padano 24


“I want to understand where I am, cooking is about emotion, It’s about culture, it’s about love, it’s about memory.”

- Massimo Bottura