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LUNCH MENU

Antipasti:

Bread Basket

House Made Breadsticks and Bella Bru Bread

 

Calamari Fritti

Deep Fried Squid, Paprika, Parsley, Spicy Mayo 

Pomodori arrostiti Con Mozzarella

Buffalo Mozzarella Cheese, Roasted San Marzano Tomato, Basil, Seka Hills Olive Oil, Aged Balsamic 

Morsi di Bistecca

Filet mignon (3) Pieces, Yukon Potatoes with Basil Pesto, Gorgonzola Aioli & Balsamic Reduction

Pork Belly Bruschetta  

Butter Bean Puree, Pinot Grigio Grapes, Grilled Bread, Saba  

Arancini di Riso

Breaded~ Fried Arborio Rice Balls, Fontina cheese,

Spicy Tomato Sauce

Polpette di Carne 

Two meatballs, Tomato Basil Sauce, Pesto 

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Insalate/La Zuppa:

La Zuppa del Giorno

soup of the day

Foglie di Lattuga Tenera al Gorgonzola

Romaine Lettuce in a Gorgonzola Dressing Topped with Pine Nuts

Insalata Cesarina

Romaine Lettuce in a Caesar Dressing Served with Croutons and Shaved Parmesan Cheese

Insalata Autunnale                                             

Arugula, Radicchio, Apples, Celery Root, Honey Mustard Vinaigrette, Fontina cheese Bacon 

 

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

La Pasta Ripiena del Giorno

Ravioli of The Day

 

Gnocchi del Giorno

Whole Milk Ricotta Gnocchi of the Day

 

Spaghetti alla Carbonara 

Pasteurized Eggs, Parmesan, Black Pepper, Smoked Pancetta

Lobster Chitarra

Chitarra Pasta, Lobster, Vodka Tomato Cream Sauce 

 

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

Fegato alle Veneziana*

Calf's Liver Sautéed in Caramelized Onions​, Smoked Pancetta & White Wine served with Grilled Polenta

Bistecca alla griglia                                  

Grilled Skirt Steak, Brandy Infused Farro, Delicata Squash, Mostarda

 

 

Executive Chef : Steve Toso

Pasta/Pastry Chef : Penny Sheridan

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