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DINNER 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 

Polipo alla Griglia  

Charred Octopus, Crocchette Di Patate, Heirloom Peppers, Olives, Red Pepper Sauc

 

Prosciutto e Fichi

Prosciutto, Black Mission Figs, Parmigiano Gelato

Animelle di Vitello

Veal Sweetbread, Waldorf School Apples, leeks. Smoked Pancetta, Amaro Montenegro Reduction Sauce

Morsi di Bistecca

Filet Mignon (3) Pieces, served on Yukon Potatoes with Basil Pesto, Gorgonzola Aioli and a Balsamic Reduction

Uova alla Diavola

Deviled Eggs, Smoked Salmon, Arugula

Pork Belly Bruschetta  

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

Insalate/La Zuppa:

La Zuppa del Giorno

Soup of the Day

Insalata di Barbabietole

Roasted Beets with Mixed Green, Frisee, Point Reyes Blue Cheese & Candied Walnuts in a Tarragon Walnut Sherry Vinaigrette

Foglie di Lattuga Tenera al Gorgonzola

Romaine Lettuce in a Gorgonzola Vinaigrette Dressing topped with Pine Nuts

Insalata Mattone

Arugula & Spinach tossed in a Goat Cheese Champagne Dressing with Goat Cheese Crumbles, Pickled Onions, Gravenstein Apples

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 

La Pasta Ripiena del Giorno

Three Cheese Ravioli, Butter Sage Sauce, Garlic,

Zucchini, Tomatoes

Gnocchi del Giorno

Whole Milk Ricotta Gnocchi, 

Lamb Ragu, Tomato Brodo, Castelvetrano Olives,

Jimmy Nardello Peppers 

Spaghetti alla Carbonara 

Pasteurized Eggs, Parmesan, Black Pepper, Smoked Pancetta

 

Lobster Chitarra 
Chitarra Pasta, Lobster, Vodka Tomato Cream Sauce
 

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

Costolette di Agnello                        

Mixed Grilled of  Dixon Lamb Chops, Lamb Breast Arrosticino, Ceci Beans, Soffritto, Dandelion Greens, Red Wine Lamb Reduction

Bistecca alla Griglia                                 

Grilled New York Steak, Roasted Yukon Gold Potatoes, Arugula, Peperonata, Bourbon Glaze

Executive Chef : Steve Toso

Pasta/Pastry Chef : Penny Sheridan






 

*consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.*

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