Menu — Civico 1845, traditional and plant-based

Imported DOP mozzarella di bufala—Italy's certified Protected Designation of Origin buffalo mozzarella—served with prosciutto di San Daniele.

Our famous family recipe of eggplant Parmigiana with smoked provola, tomato sauce, and basil.

Traditional Neapolitan mussel soup in a rich tomato broth with garlic, chili, and herbs. Served with toasted bread.

Zucchini blossom stuffed with ricotta cheese, Parmigiano, and Calabrian spicy soppressata.

Lightly fried calamari, garlic aioli, lemon.

Mixed greens, apples, pomegranates, fennel, sugar snap peas, watermelon radish, balsamic vinaigrette.

Hearts of romaine, homemade croutons, Parmigiano shavings.

Red beets, spring mix, arugula, feta cheese, oranges, walnuts, honey, Modena balsamic reduction, EVOO.

Spaghetti with a simple sauce of fresh tomatoes, basil, and garlic—a classic taste of Italy.

Traditional Italian linguine with seafood, clams, shrimp, calamari, fish stock, lemon zest, parsley, and cherry tomatoes.

Potato gnocchi tossed in a slow-cooked beef and pork Bolognese ragù, finished with Parmigiano Reggiano.

Homemade pappardelle, slow-cooked short rib ragù, shaved Parmigiano.

Casereccia pasta tossed in a creamy Parmigiano sauce with crumbled Italian sausage, wild mushrooms, and a hint of garlic.

Homemade rigatoni tossed in a rich San Marzano tomato and ricotta sauce topped with melted smoked mozzarella and crispy pancetta—a recipe from the hometown of Chef Pietro and his brother Dario.

Tender organic Mary's chicken sautéed in a lemon caper butter sauce, finished with fresh parsley and served with roasted potatoes.

12 oz prime New York steak tagliata, seasoned with coarse salt and cracked black pepper, seared and sliced, resting over fresh arugula and finished with shaved Parmigiano Reggiano.

Whole butterflied European branzino, grilled with extra virgin olive oil and fresh aromatic herbs, accompanied by a medley of sautéed Italian vegetables.

Organic zucchini blossom tempura, stuffed with eggplant, capers, and olives, served with salsa di pomodoro.

Eggplant Parmigiana with smoked provola, tomato sauce, and basil.

Lightly fried pea protein calamari, house marinara sauce.

Italian grilled bread, vegan ricotta, confit tomatoes, basil, and lemon zest.

Rigatoni, Kalamata olives, capers, parsley, garlic breadcrumbs, Calabrian chili peppers, San Marzano tomato sauce.

Hand-cut pappardelle tossed with sautéed wild mushrooms, garlic, vegan Parmigiano, and fresh garden herbs.

Homemade gnocchi, Italian sausage, eggplant, melted vegan mozzarella, house marinara sauce.

Homemade lasagna, ragù, béchamel sauce.

Fusilli, chickpea pistachio pesto, vegan Italian-style sausage, kale.

Inquire with your server.

Gin, Cynar, vermouth, Calabrian chili tincture.

Prosecco, bergamot liqueur from Reggio, soda.

Three Calabrian amari — Vecchio del Capo, Severino Barbieri, Argentum.

Espresso-soaked savoiardi, mascarpone, cocoa.

Crispy shells, sweet ricotta, candied orange, pistachio.

Bergamot semifreddo from Reggio, dark chocolate shell.

Vanilla gelato, single-origin espresso, amaretto.