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Farro soup in light pomodoro sauce, parmiggiano reggiano, and fresh rosemary.
Spring mixed salad, red onions, goat cheese, cherry tomatoes, carrots, and olive oil balsamic.
Radicchio and rucola salad, walnuts, imported gorgonzola, fresh oranges, in lemon dressing.
Romaine salad, red onions, carrots, and cherry tomatoes in honey mustard.
Fresh tomatoes, mozzarella, and basil reduction.
Whole burrata cheese, arugula, and cherry tomatoes. Served with 28 months aged speck.
I fresh fried squid served with chef’s Signature dip sauce “balsamic reduction”.
Assorted imported aged cured meats and pecorino calabrese.
Baked cauliflower, bread crumbs, and parmigiano reggiano.
Home made potato dumplings, mussels, clams, smoked scamorza cheese, arugula, cherry tomatoes, parsley, and garlic served in white wine sauce.
Shrimp, zucchini, and cherry tomatoes. Served in light wine cream sauce.
Home made egg pasta, slow cooking wild boar meat, and marinara sauce.
Bow tie pasta, fresh and smoked salmon ragú in a light tomato cream sauce.
Pomodoro sauce, garlic, chili peppers, fresh ricotta cheese, and champignon mushrooms.
Carnaroli rice, radicchio, imported gorgonzola in cream sauce.
Home made pasta filled with ricotta cheese and asparagus, sautéed with fresh asparagus in a tomato cream sauce.
Manila clams, cherry tomatoes, and garlic. Served in a white wine sauce.
Corkscrew pasta, calabrese sausage braised in marinara sauce, and chilli peppers.
USDA top round veal in mushroom marsala sauce. Served with sautéed green beans.
Organic lamb chops “no antibiotics” grilled on coals and served with a side of broccoli florets and mashed potatoes.
Alaskan wild grilled Salmon in fresh pistacchio sauce with side of sautèed green beans.
Free range chicken thigh boneless “no antibiotics natural fed” grilled and flavored with peperoncino calabrese, rosemary, oregano, garlic, and served with a side of broccoli florets and mashed potatoes.
Cod stew braised in marinara sauce, red onions, black olives, peas, and carrots.
Mascarpone cheese and ladyfinger parfait.
Vanilla and mango cream custard and caramel sauce.
Moist chocolate cake with a heart of creamy rich chocolate.
Lemon sponge cake and italian mascarpone topped with european white chocolate.
A delicate cappuccino mousse sits on a perfectly brewed coffee sponge cake and is garnished with a chocolate coffee bean.
Imported hazelnut truffle gelato affogato with espresso coffee.