Food.

Our mozzarella is made on the premises, and our pastas are hand-made every morning. di Paolo finds and uses only the finest and freshest ingredients. The menu changes seasonally to reflect the availability of the ripest ingredients.

Join di Paolo as we offer a feast of mini proportions with our Piccoli Piatti, a series of seasonal small plates.  Sample a meal of tempting Italian 'tapas' including Vongole e Brodo (littleneck clams in white wine broth), Prosciutto d'Anatra Essicato (house cured duck prosciutto with local honeycomb) and much more!

Spring 2008 Dinner Menu (PDF)

Spring 2008 Dessert Menu (PDF)