Mixed Cold Cut (Prosciutto, Salami Piccante, Mortadella, Soppressata, Mixed Olives, Sundried Tomatos And A Chunk Of Parmesan Cheese).

Fried calamari with spicy tomato sauce.

Fried zucchini blossoms stuffed with ricotta, mozzarella & diced tomatoes served with tomato sauce.

Turkey meatballs topped with tomatoes and mozzarella on bed of spinach & garlic.

Soft creamy mozzarella with toasted bread, extra virgin olive oil, basil, tomato and sea salt.

Breaded eggplant with tomato sauce, basil and parmesan cheese.

Grilled octopus served with diced potatoes and green beans in a parsley and garlic vinaigrette.

Thin sliced chilled, roasted veal with creamy tuna sauce.

Beef carpaccio with baby artichokes, arugula salad, olive oil and shaved parmigiano.

Thin sliced seared tuna served with a salad of organic cherry tomatoes, onion, cucumber, ciabatta croutons and extra virgin olive oil.

Air cured beef with baby artichoke, arugula, olive oil-lemon dressing and shaved parmigiano cheese.

Sautéed diver scallops with farro, mushrooms, and fresh black truffles.

Mushroom souffle with black truffle fondue cheese sauce.

Spring salt mussels in a broth of white wine, herb, garlic, red chili peppers and fresh lemon.

Fresh mozzarella, tomato oregano and fresh basil.

Fresh mozzarella, tuna, tropea onions, tomato sauce and jalapeños.

Fresh buffalo mozzarella, tomato sauce, oregano and basil.

Fresh mozzarella, arugula and san daniele prosciutto.

Four cheese pizza topped with crispy bacon.

Thin crust pizza with tomato, mozzarella, ground italian sausage and wild broccoli.

Organic vegetable soup.

Spelt and mushroom soup.

Green lentil soup.

Romaine lettuce, arugula, fresh fennel, tomato, cucumber, black olives, cornishons, onions, red vinegar, extra virgin olive oil.

Wild arugula, oven-roasted tomatoes & shaved parmigiano with balsamic dressing.

Romaine lettuce tossed with classic caesar dressing, garlic croutons, and shaved parmigiano cheese.

Radicchio, arugula, asparagus, endive, shaved parmigiano, roasted almonds and balsamic vinaigrette.

Tomato, cucumber, spelt (ancient whole grain), tropea onion salad with basil & extra virgin olive oil, topped with micro basil.

Cannellini beans with chunk tuna in olive oil, arugula, organic cherry tomatoes, red onions, lemon dressing.

Chopped iceberg lettuce, tomato, sharp provolone cheese, garbanzo beans, salami, mozzarella, peperoncini, black olives & sicilian oregano-red wine vinaigrette.

Chopped romaine, chicken breast, bacon, hard-boiled egg, avocado, gorgonzola cheese, tomato and classic cobb salad dressing.

Spicy tuna tartare & crispy risotto with baby mixed greens, jalapeños, cucumber, seaweed and yuzu balsamic dressing.

Shrimp and calamari sautéed with garlic & red onions, tossed with chopped romaine lettuce, fresh tomatoes and cannellini beans, served with olive oil and lemon.

Porcini mushroom and mascarpone cheese risotto.

Black risotto with squid ink, fresh calamari, shrimp and bay scallops.

Angel hair pasta with fresh tomato, garlic and basil.

Potato gnocchi in a pesto sauce.

Penne with a light spicy tomato-garlic.

Artisanal long corkscrew pasta with veal and porcini mushroom ragú.

Homemade spinach pasta with italian sausage, broccoli, pecorino cheese and toasted bread crumbs.

Spaghetti with romano cheese, black pepper.

Ravioli filled with artichokes in a white wine sauce, rock shrimp and black truffle.

Spinach pasta lasagna, beef ragú and besciamel sauce.

Homemade fettuccini pasta served with meat sauce, mushrooms, peas and a touch of cream.

Homemade spinach ravioli, filled with burrata cheese, and tomato sauce.

Artisanal jumbo rigatoni with garlic, tomato, basil and parmigiano.

Homemade tortelloni filled with sweet corn, and truffle fondue.

Twisted pasta with prosciutto and pink vodka sauce.

Linguine pasta with clams, garlic, crushed red pepper and parsley.

Porcini mushroom tagliatelle with sauteed garlic and parmigiano.

Spaghetti with a half lobster, scallops, calamari, mussels and clams with a lightly spicy garlic tomato sauce.

Linguine pasta with dungeness crab meat, a lightly spicy tomato sauce with shallots, white wine, brandy, and organic cherry tomatoes.

Oven baked whole eggplant topped with ring shaped pasta, mozzarella, eggplant ragú and ricotta salata cheese.

Broiled wild new zealand salmon filet with sautéed spinach, sundried tomato and black olive vinaigrette.

Deboned and butterflied sea bass baked in parchment ("en papilotte") with roasted tomato, capers, black olives and sicilian oregano.

Whole dover sole, oven-baked with lemon and caper sauce deboned tableside.

Flame-grilled langoustines with olive oil and lemon.

Seared ahi tuna served sliced on a bed of green beans and topped with papaya-bell pepper sauce.

Grilled thin-pounded chicken breast served with tomato, arugula, onion salad and roasted potatoes.

Pan-fried, pounded breaded chicken breast served with seasonal vegetables and checca sauce.

Roasted half free-range chicken in a whole-grain mustard sauce served with shoestring potatoes and arugula.

Braised lamb shank served on a bed of mashed potatoes and mixed vegetables.

Sliced grilled beef tenderloin with roasted potatoes, arugula, shaved parmigiano, and a worcestershire dressing.

Beef braciole in a tomato and vegetable sauce served with soft polenta.

16 ounce breaded bone-in veal chop topped with tomato sauce and melted fresh mozzarella.

Grilled bone-in ribeye, served on bed of celery root puree, with vegetables and a side of peppercorn sauce.

Grilled rack of veal served with braised radicchio, extra virgin olive oil and sea salt.

Cannoli shell stuffed with ricotta cheese, orange and pistacchio mousse.

Lady fingers dipped in espresso and mascarpone cream.

Vanilla bean cream custard served with mixed fresh berries.

Warm chocolate molton cake with tahitian vanilla bean whipped cream.

Lemon mousse with fresh raspberries.

Brown butter blackberry tart served with vanilla ice cream.

Warm pistacchio molton cake with chocolate fondue.

Pear and chocolate tart with a port wine sauce.

Ask your server for our selection.