Grand Cru

10/07/2026

House made tagliolini and meatballs with a rich tomato basil sauce. Served with bruschetta and house salad.

09/30/2026

Rosette: handmade pasta rolled up into a rose shape with fresh mozzarella,ham, topped with béchamel, then baked. Served with house salad and calabrian chili sun-dried tomato focaccia bread.

09/28/2026

Burger Night: Korean slaw, pepperjack cheese, honey soy glaze, fries and b**r/soda. $14

09/25/2026

Fresh Grilled Cobia topped with tender sautéed tiger shrimp, drizzled with a rich butter sauce, and paired with garlicky green beans and a sweet, smoky eggplant purée.

09/23/2026

Slow-braised pork ragu over wide pappardelle pasta pairs wonderfully with freshly baked homemade cracked black pepper focaccia. Served with an appetizer of caprese burrata with toast points.

09/16/2026

This week’s fresh pasta: Tagliolini Diavolo with shrimp. House-made pasta, a kick of heat, burrata, and shrimp cooked just right. Comes with appetizer of homemade lobster arancini stuffed with mozzarella cheese. Wednesdays keep getting better. 🍝🔥

09/09/2026

Traditional Italian lasagnae, made from scratch, tonight only. Layers on layers on layers — come dig in.

09/05/2026

09/02/2026

Chef’s hand-rolling squid ink tagliolini tonight — tossed in a Calabrian chili butter with grilled shrimp, served alongside a tomato basil bruschetta. This is what Wednesdays look like around here now. Fresh pasta, made in-house, every week.

08/31/2026

Double smash burger, pimento cheese, grilled onions, lettuce, Fries + a b**r. $14. That’s tonight’s Monday special. Full menu’s still available too. Don’t sleep on this one. 🍔