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ANTIPASTI E INSALATE
Diced tomatoes, cucumber, goat cheese, red onions, avocado, and herb flavored Italian dressing.
Mixed green and frisee salad with roasted almonds, freeze dried cherries, house cured duck prosciutto and sweet Maui onion dressing.
Seared scallops with lobster bisque, toasted fregola sarda, tomato confit, and crispy celery.
Imported Italian burrata cheese with wild arugula, golden beet and vincotto dressing.
Deep fried calamari and shrimp with asparagus and sauteed shishito pepper and lightly spicy marinara sauce.
Sliced heirloom tomatoes and buffalo mozzarella with basil flavored evoo and balsamic glaze.
PASTE E RISOTTI
Our classic homemade layered pasta with bechamel, meat sauce, and shaved Parmigiano-Reggiano.
CARNE E PESCE
Seared 8 oz. beef tenderloin with porcini mushroom sauce with celery root puree and sauteed asparagus.
Pan-seared chicken breast with white wine, butter and capers sauce with roasted potatoes.
Vitello - C
Thinly sliced breaded veal loin “milanese” with arugula, pear tomato and lemon dressing.
Agnello - C
Bread and thyme crusted new zealand lamb chop with onion marmalade and root vegetable melange.
Pan- roasted mediterranean sea bass over sun-dried tomato couscous, toasted almonds, Marinated artichoke and prosecco sauce.
Pan-seared Scottish salmon with roasted vegetable, flavored forbidden rice and saffron sauce.
Vanilla & Pepper Salad
Romaine, arugula, apples, avocado, cranberries, and apple cider vinaigrette.
Warm grilled octopus with roasted potatoes, crispy celery, black olives and lemon vinaigrette.