LUNCH MENU
Antipasti
Bread Basket
House Made Focaccia and Breadsticks
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Calamari Fritti
Deep Fried Squid, Paprika, Parsley, Spicy Mayo
Bufala Mozzarella con Prosciutto
Buffalo Mozzarella Cheese, Prosciutto, Seka Hills Olive Oil, Crostini, Pomegranate Balsamic
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Capesante con Piselli
Pan Seared Scallops, English Pea Puree, Crispy Carrots, Salmoriglio Sauce
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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 Bruschetta
White Bean Puree, Peach Salsa, Balsamic Syrup, Goat Cheese​
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Carpaccio di Carne
Thinly Sliced Filet Mignon, Lemon Aioli, Red Onion, Capers, Watercress
Insalate/La Zuppa:
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
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
Bucatini alla Amatriciana
Smoked Pancetta, Onion, Spicy Tomato Sauce
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Lobster Chitarra
Chitarra Pasta, Lobster, Vodka Tomato Cream Sauce
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Fettuccine all Ragu di Funghi
Spinach Fettuccine, Wild Mushroom~Sausage Ragu
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Secondi Piatti
Pollo al la Milanese*
Crispy Pounded Chicken Breasts Sautéed in Olive Oil Served With Mashed Potatoes and Spinach
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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, Roasted Fingerling Potatoes, Broccolini, Port Demi Glace
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Executive Chef : Justice Anderson
Pasta/Pastry Chef : Penny Sheridan