The Kentucky Purgatory is our take on the savory Italian breakfast classic known as Uova in Purgatorio. Traditionally, eggs are poached in a spicy tomato sauce to represent souls in the “flames” of purgatory. We bridge the gap to the Bl
In 44 BC, Julius Caesar’s career ended abruptly on the Senate floor. It was a bad afternoon for the Roman Empire, but it gave us one of history’s most famous lines about betrayal: Et Tu, Brute? In 2026, bar Vetti is reclaiming the name f
Leave room for dessert? Allow us to introduce you to Chocolate Budino. Decadent chocolate finished with blood orange marmalade, fennel crumble, brown butter hazelnuts, and whipped cream. We encourage you to enjoy it with one last pour of amaro befor
Mortadella is special. And so is its placement on our brunch menu. We take @eatframani mortadella, sear it until the edges are crispy, and top it with melted provolone and a @3dvalleyfarm sunny egg. It’s served on a soft potato bun with garlic
The Spaghett is a Miller High Life with a heavy pour of Aperol and a hit of lemon. It’s a service industry favorite for a reason. It’s bubbly and exactly what you’ll want the next time you grab a seat at the bar.
Our Chopped Salad is a classic pizzeria-style salad with little gem lettuce, @eatframani mortadella, pepperoni, and provolone. We top it with olives, roasted peppers, artichokes, and banana peppers in a house-made Italian red wine dressing. It’
Our new Smashed Meatball Burger is our way of making a meatball sub act more like a burger. We take @3dvalleyfarm all-beef meatballs, smash them thin on the flattop, and stack them with red sauce, mozzarella, and Parmigiano-Reggiano. We finish it wit
Beets and house-made buttermilk ricotta. We hit them with citrus, pistachios, and mint. This is one of the menu items we have available during both lunch and dinner service so you can enjoy them anytime any day as a starter, a shareable, or just as
If you like our famous Caesar salad, we think you’ll love the newest sandwich on our lunch menu. The Chicken Caesar Sandwich takes the little gem lettuce and dried-apple anchovy dressing you already know, and pairs it with a crispy chicken cut
We’ve got the pans hot for the Chicken Piccata tonight. It’s a semplice preparation with crispy skin, lemon, and capers over spaghetti. We’ve got a table waiting.
As long as there’s a chill in the air, it’s soup season. Our Chickpea & Chestnut soup is built with leek, carrot, celery, and tomato, then finished with lemon confit and garlic herb toast. A satisfying bowl that’ll keep you war