LUNCH MENU
Antipasti
Insalate/La Zuppa:
Bread Basket
House Made Breadsticks and Bella Bru Bread
Calamari Fritti
Deep Fried Squid, Paprika, Parsley, Spicy Mayo
​Caprese con Mozzarella
Buffalo Mozzarella Cheese, Heirloom Tomato,
Basil, Seka Hills Olive Oil, Aged Balsamic
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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
Butter Bean Puree, Mostardo, Grilled Bread
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Prosciutto e Melone
Prosciutto, Cantaloupe, Parmigiano Gelato,
Balsamic Cream
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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
Spaghetti 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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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 Sautéed in Caramelized Onions​, Smoked Pancetta & White Wine served with Grilled Polenta
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Bistecca alla griglia
Grilled New York Steak, Roasted Potatoes, Broccolini, Port Demi Glace
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Executive Chef : James Brush
Pasta/Pastry Chef : Penny Sheridan