LUNCH MENU
Antipasti
Insalate/La Zuppa:
Bread Basket
House Made Focaccia and Breadsticks
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Calamari Fritti
Deep Fried Squid, Paprika, Parsley, Spicy Mayo
Crostini con Prosciutto e Mozzarella
Fresh Mozzarella, Prosciutto, Port Poached Pear,
Olive Oil, Balsamic Syrup
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Capesante con Piselli
Pan Seared Scallops, Saffron Carrot puree, Carrot chips, ​
samoriglio~Almond
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Morsi di Bistecca
Filet mignon (3) Pieces, Yukon Potatoes with Basil Pesto, Gorgonzola Aioli & Balsamic Reduction
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Pork Belly
Braised Cannellini Beans, Mirepoix, Fennel, Apple Butter​
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Carpaccio di Carne
Thinly Sliced Filet Mignon, Lemon Aioli, Red Onion, Capers, Watercress
La Zuppa del Giorno
Soup of the day
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Foglie di Lattuga Tenera al Gorgonzola
Romaine Lettuce in a Gorgonzola Dressing Topped with Pine Nuts
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Insalata Cesarina
Romaine Lettuce in a Caesar Dressing Served with Croutons and Shaved Parmesan Cheese
Insalata di Barbabietole
Roasted Beets, Mixed Green, Frisee, Point Reyes Blue Cheese, Candied Walnuts, Tarragon Walnut Sherry Vinaigrette
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Primi Piatti
Lasagne al Ragù di Carne
Twelve Layers of Spinach Pasta, Ragù di Carne, Béchamel Sauce
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La Pasta Ripiena del Giorno
Ravioli of The Day
Gnocchi del Giorno
Whole Milk Ricotta Gnocchi of the Day
Pappardelle con Gamberi
Saffron pappardelle, Prawns, Vodka Tomato Cream Sauce, Garlic, Parsley
Malfadine ai Funghi
Mushroom~Olive Oil~white Wine Sauce, Saute Mushrooms
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​Agnolotti con Crema
Ricotta~Parmigiano Stuffed Spinach Pasta, Cream Sauce, Bread Crumbs
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Fusilli al di Carne
Beef~Pork Ragù Sauce
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Secondi Piatti
Pollo al la Milanese*
Crispy Pounded Chicken Breasts Sautéed in Olive Oil Served With Mashed Potatoes and Spinach
​Pesce del Giorno*
Pan Seared Petrale Sole served with Roasted Potatoes and Seasonal Vegetables with Piccata Sauce
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Fegato alle Veneziana*
Calf’s Liver, Caramelized Onion ~Smoked Pancetta,
Mashed Potatoes​
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Bistecca alla griglia*
Grilled Prime New York Steak, Broccolini, Smashed Red Potatoes, Compound Butter, Red Wine Demi Glace
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Cotoletta d'agnello*
Herb Marinated Grilled Lamb Chops, Romanesco, Braised Cannellini Beans, Garlic Puree, Honey~Berry Gastrique
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*Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness especially if you have certain medical conditions
Executive Chef : Penny Sheridan
Chef di cuisine: Jusus Garcia
Pastry Chef :Naomi Medina
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