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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

Arancini di Riso 

Breaded~ Fried Arborio Rice Balls, Fontina cheese, Spicy Tomato Sauce

Morsi di Bistecca

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

Pork Belly Bruschetta  

Butter Bean Puree, Mostardo, Grilled Bread

Pere con Prosciutto                                                          

Prosciutto, Port Poached Pears, Parmesan Gelato,

Port Reduction 

Capesante di Padella

Seared scallops, creamy sunchoke, frisee, citrus

vinaigrette

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, Goat Cheese Crumbles, Pickled Onions,  Delicata Squash, Pepitas

 

Insalata alla Cesare                                            

Romaine Lettuce, Anchovies, Garlic Croutons & Parmigiano, House-Made Caesar Dressing

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

Ravioli of The Day

Gnocchi del Giorno

Gnocchi of The Day

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 Un
der a Brick Served with Roasted Vegetables & Vincotto

 

Vitello                          

Veal, Rosemary~Red wine~Cream Sauce, Mashed Potatoes, Shallots, Mushrooms, Roasted Brussels

 

Pesce del Giorno                 

Orange Glazed Branzino, Thumbelina Carrots, Herbed Lentils

 

Costolette di Agnello                        

Grilled Lamb Chops, Broccoli Rabe, Roasted Celery Root~Parsnip~Turnips, Pomegranate Molasses

Bistecca alla Griglia  

Grilled New York Steak, Port Demi Glace, Roasted Vegetables, Roasted potatoes

 

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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