DINNER 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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Polipo alla Griglia
Charred Octopus, Crocchette Di Patate, Heirloom Peppers, Olives, Red Pepper Sauc
Prosciutto e Fichi
Prosciutto, Black Mission Figs, Parmigiano Gelato
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Animelle di Vitello
Veal Sweetbread, Waldorf School Apples, leeks. Smoked Pancetta, Amaro Montenegro Reduction Sauce
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Morsi di Bistecca
Filet Mignon (3) Pieces, served on Yukon Potatoes with Basil Pesto, Gorgonzola Aioli and a Balsamic Reduction
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Uova alla Diavola
Deviled Eggs, Smoked Salmon, Arugula
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Pork Belly Bruschetta
Butter Bean Puree, Pinot Grigio Grapes, Grilled Bread, Saba
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Insalate/La Zuppa:
La Zuppa del Giorno
Soup of the Day
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Insalata di Barbabietole
Roasted Beets with Mixed Green, Frisee, Point Reyes Blue Cheese & Candied Walnuts in a Tarragon Walnut Sherry Vinaigrette
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Foglie di Lattuga Tenera al Gorgonzola
Romaine Lettuce in a Gorgonzola Vinaigrette Dressing topped with Pine Nuts
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Insalata Mattone
Arugula & Spinach tossed in a Goat Cheese Champagne Dressing with Goat Cheese Crumbles, Pickled Onions, Gravenstein Apples
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Insalata di Cicoria e Indivia
Chicories, Endive, Red Dragon Cheddar Cheese Dressing, Smoked Bacon, Candied Pecans
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
Three Cheese Ravioli, Butter Sage Sauce, Garlic,
Zucchini, Tomatoes
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Gnocchi del Giorno
Whole Milk Ricotta Gnocchi,
Lamb Ragu, Tomato Brodo, Castelvetrano Olives,
Jimmy Nardello Peppers
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Spaghetti alla Carbonara
Pasteurized Eggs, Parmesan, Black Pepper, Smoked Pancetta
Lobster Chitarra
Chitarra Pasta, Lobster, Vodka Tomato Cream Sauce
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Secondi Piatti:
Pollo al Mattone
Chicken Cooked Under a Brick Served with Roasted Late Summer Vegetables & Vincotto
Vitello al Marsala
Veal Cutlets, Mashed Potato, Romanesco Broccoli, Chicories, Mushroom Marsala Wine Sauce
Brodetto di Pesce
A Fish Stew- Alaskan Halibut, Mussels, Prawns in a Fish Broth of Heirloom Tomato,
Italian Butter Beans, Sambuca
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Costolette di Agnello
Mixed Grilled of Dixon Lamb Chops, Lamb Breast Arrosticino, Ceci Beans, Soffritto, Dandelion Greens, Red Wine Lamb Reduction
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Bistecca alla Griglia
Grilled New York Steak, Roasted Yukon Gold Potatoes, Arugula, Peperonata, Bourbon Glaze
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Executive Chef : Steve Toso
Pasta/Pastry Chef : Penny Sheridan
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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.*