LUNCH MENU
Antipasti:
Bread Basket
House Made Breadsticks and Bella Bru Bread
Calamari Fritti
Deep Fried Squid, Paprika, Parsley, Spicy Mayo
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Pomodori arrostiti Con Mozzarella
Buffalo Mozzarella Cheese, Roasted San Marzano 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, Pinot Grigio Grapes, Grilled Bread, Saba
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Arancini di Riso
Breaded~ Fried Arborio Rice Balls, Fontina cheese,
Spicy Tomato Sauce
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Polpette di Carne
Two meatballs, Tomato Basil Sauce, Pesto
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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
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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
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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 Carbonara
Pasteurized Eggs, Parmesan, Black Pepper, Smoked Pancetta
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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 Skirt Steak, Brandy Infused Farro, Delicata Squash, Mostarda
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Executive Chef : Steve Toso
Pasta/Pastry Chef : Penny Sheridan