LUNCH MENU
Antipasti
Insalate/La Zuppa:
Bread Basket 5
House Made Focaccia and Breadsticks
Calamari Fritti 19
Deep Fried Squid, Paprika, Parsley, Spicy Mayo
Caprese 18
Fresh Mozzarella, Heirloom Tomatoes, Basil, Olive Oil, Balsamic Syrup
Capesante con Piselli 20
Pan Seared Scallops, Saffron Carrot puree, Carrot chips,
samoriglio~Almond
Morsi di Bistecca 24
Filet mignon (3) Pieces, Yukon Potatoes with Basil Pesto, Gorgonzola Aioli & Balsamic Reduction
Pork Belly Bruschette 18
Grilled Pear~Peach Relish, Goat Cheese Cream, Balsamic Glaze
Prosciutto e Melone 18
Prosciutto, Fresh Melon, Parmigiano Gelato, Balsamic Reduction
La Zuppa del Giorno 13
Soup of the day
Foglie di Lattuga Tenera al Gorgonzola 16
Romaine Lettuce in a Gorgonzola Dressing Topped with Pine Nuts
Insalata Cesarina 16
Romaine Lettuce in a Caesar Dressing Served with Croutons and Shaved Parmesan Cheese
Insalata di Barbabietole 17
Roasted Beets, Mixed Green, Frisee, Point Reyes Blue Cheese, Candied Walnuts, Tarragon Walnut Sherry Vinaigrette
Primi Piatti
Lasagne al Ragù di Carne 29
Twelve Layers of Spinach Pasta, Ragù di Carne, Béchamel Sauce
La Pasta Ripiena del Giorno 28
Ravioli of The Day
Gnocchi del Giorno 28
Whole Milk Ricotta Gnocchi of the Day
Pappardelle con Gamberi 32
Saffron Pappardelle, Prawns, Vodka Tomato Cream Sauce, Garlic, Parsley
Conchiglie alla Norma 28
Tomato Sauce, Roasted Eggplant, Grana Padano, Garlic, Basil
Agnolotti con Crema 27
Ricotta~Parmigiano Stuffed Spinach Pasta, Cream Sauce, Bread Crumbs
Chitarra Basil Pesto 28
Basil Pesto Sauce, Cherry Tomato, Pine Nuts
Secondi Piatti
Pollo al Marsala 29
Chicken Cutlets, Mushrooms, Marsala, Vegetables and Mashed Potatoes
Pesce del Giorno* 34
Pan Seared Rockfish served with Roasted Potatoes and Seasonal Vegetables with Piccata Sauce
Fegato alle Veneziana* 28
Calf’s Liver, Caramelized Onion ~Smoked Pancetta,
Mashed Potatoes
Bistecca alla griglia* 57
Grilled Prime New York Steak, Brussel Sprouts, Smashed Red Potatoes, Compound Butter, Red Wine Demi Glace
Cotoletta d'agnello* 58
Herb Marinated Grilled Lamb Chops, Romanesco, Braised Cannellini Beans, Garlic Puree, Honey~Berry Gastrique
*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: Jesus Garcia
Pastry Chef :Naomi Medina