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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 

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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.*

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