DINNER MENU
Antipasti:
Bread Basket
House Made Focaccia and Breadsticks
Calamari Fritti
Deep Fried Squid, Paprika, Parsley, Spicy Mayo ​
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Crostini con Prosciutto e Mozzarella
Fresh Mozzarella, Prosciutto, Port Poached Pear,
Olive Oil, Balsamic Syrup
Morsi di Bistecca
Filet Mignon (3) Pieces, served on Yukon Potatoes with Basil Pesto, Gorgonzola Aioli and a Balsamic Reduction
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Capesante con Piselli
Pan Seared Scallops, Saffron Carrot Puree, Carrot chips, Samoriglio~ Toasted Almond​
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Carpaccio di Carne
Thinly Sliced Filet Mignon, Lemon Aioli, Red Onion, Capers, Watercress
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Polipo alla Griglia
Grilled Octopus, Smashed Potatoes, Smoked Paprika~Calabrian Aioli, Citrus Radicchio
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Pork Belly
Braised Cannellini Beans Mirepoix, Fennel, Apple Butter
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Insalate/La Zuppa:
La Zuppa del Giorno
Soup of the Day
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Insalata di Barbabietole
Roasted Beets, Mixed Green, Frisee, Point Reyes Blue Cheese & Candied Walnuts, Tarragon Walnut Sherry Vinaigrette
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Foglie di Lattuga Tenera al Gorgonzola
Romaine Lettuce, Gorgonzola Vinaigrette, Pine Nuts
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Insalata Mattone
Arugula & Spinach, Goat Cheese Champagne Dressing, Goat Cheese Crumbles, Pickled Onions,
Butternut Squash, Sunflower Seeds
Insalata alla Cesare
Romaine Lettuce, Garlic Croutons, Parmigiano, House-Made Caesar Dressing
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Primi Piatti:
Lasagne al Ragù di Carne
Twelve Layers of Housemade Spinach Pasta in a Meat Tomato Ragù Sauce with Béchamel and Parmesan Cheese
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La Pasta Ripiena del Giorno
Ravioli of The Day
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Gnocchi del Giorno
Gnocchi of The Day
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Pappardelle con Gamberi
Saffron pappardelle, Prawns, Vodka Tomato Cream Sauce, Garlic, Parsley
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​Garganelli alla Crema e Funghi
Porcini Mushroom Cream Sauce, Saute Mushrooms, Black Truffle
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​Agnolotti con Crema
Ricotta~Parmigiano Stuffed Spinach Pasta, Cream Sauce, Bread Crumbs
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Secondi Piatti:
Pollo al Mattone
Chicken Cooked Under a Brick Served with Roasted Vegetables & Vincotto
Vitello con Piccata
Veal Cutlets, Lemon Caper Sauce, Green Beans, Parmigiano Mashed Potatoes
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Pesce del Giorno
Pan Seared Ora King Salmon, Creamy Polenta, Pistachio~Salsa Verde, Crispy Brussels Sprouts~Pancetta
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Bistecca alla Griglia
Grilled Prime New York Steak, Smashed Red Potatoes, Broccolini, Compound Butter, Red Wine Demi-Glace
​Braciola di Maiale
Double Cut Pork Chop, Parsnip Puree, Rainbow Chard, Parsnip chips, Berry vinaigrette
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Executive Chef : Penny Sheridan
Chef di Cuisine: Jesus Garcia
Pastry Chef : Naomi Medina
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*consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.*