Pan seared scallops served in a bed of Parmesan fondue with shaved black truffle.

Watercress, pecorino cheese, hearts of palm and roasted almonds in a balsamic dressing.

Grilled octopus served with smoked potato and green beans and aioli.

Diced ahi tuna served with avocados, red onions, capers, on a bed of caramelized balsamic.

18 months black label prosciutto di parma and burrata cheese.

Sliced Heirloom tomatoes with sliced Buffalo Mozzorella topped with a basil infused olive oil

Cold grilled octopus salad with potatoes, celery, capers in a lemon dressing

Kampachi Crudo ceviche with a Peruvian Aji sauce, red onions, cherry tomatoes and avocado

Sliced Jamon serrano with burrata, arugula, poached pear and a caramelized balsamic reduction sauce

Kampachi Crudo with Peruvian Aji, cherry tomatoes, avocado, red onions, capers with a lemon oil.

An Italian Classic the pasta Pomodorro

Home made Tagliatelle with butter and Parmesan cheese

Home made black ink linguine sauteed with Shrimp, Porchini Mushrooms in a light spicy tomato sauce

Artisan paccheri pasta served with Sicilian norma sauce and basil pesto.

Home-made Tagliatelle pasta with a slow braised Beef Bolognese simmered with tomatoes and foraged mushrooms

Home-made red beet tagliolini pasta in a Marsala quail ragu served on a bed of taleggio cheese fondue.

Home-made fontina cheese ravioli pasta with a truffle butter sauce and black truffle shavings

Home made cacao tagliatelle with an amarone wild boar ragu.

Home-made pappardelle sauteed with a rabbit ragu, prunes, in a Marsala porcini mushrooms.

Home-made shrimp ravioli served with a creamy saffron sauce

Home-made Tagliatelle pasta with a home-made truffle butter sauce

Home made Tagliatelle pasta with a prosciutto ragu that sautes with tomatoes and vodka

Home made black ink pasta with sautéed scallops and porcini mushrooms in a white wine sauce

Penne pasta with sautéed shrimp in a light spicy tomato sauce

Servito con cucuzza e menta. Grilled Mediterranean sea bass served on a bed braised Sicilian cucuzza with a blood orange reduction.

Grilled 12 oz. dry age rib-eye with arugula shaved Parmesan and aged balsamic dressing.

Pan seared beef filet mignon served with a barolo truffle butter sauce.

Duck breast lightly smoked served with caramelized onions and balsamic vinegar.

Pan seared then grilled, 14oz Veal Chop topped with a wild mushroom ragu served with sautéed vegetables

Pink Ocean Trout grilled topped with a blood orange reduction sauce and sauteed vegetables

Grilled Branzino served with sauteed vegetables topped with an orange reduction sauce

Our layered chocolate mousse with dark chocolate on white chocolate on a chocolate crust

Our whipped panna cotta is a vanilla custard with a berry reduction sauce

Our ricotta cheese cake prepared with blossom water and zest, amazing flavor, aroma and texture

Our vanilla pistachio pot de creme is topped with roasted pistachios

Home made pan cotta

Home made Tiramisu

Choose this section and the chef and I will pair a wine with your dinner, choosing a wine from our wine list in $95 to $110 range. Must be 21 to purchase.

Choose this option and the chef and I will pair a wine for you from our wine list, choosing a wine that is in the $160 - $180 range. Must be 21 to purchase.

DOCG Vintage 2013 Brunello di Montalcino "Belpoggio". Must be 21 to purchase.

DOCG Vintage 2017 Barbera d'Asti. Must be 21 to purchase.

DOCG Vintage 2015 Barolo "Marco Bonfante". Must be 21 to purchase.

DOCG Vintage 2016 Barbaresco "Marco Bonfante". Must be 21 to purchase.

DOCG Vintage 2018 Roero Arneis "Perste". Must be 21 to purchase.

Bottled Mexican Coca-Cola

Italian high altitude sparkling natural mineral water

Italian high altitude natural mineral water

Bottle Peroni Italian Beer. Must be 21 to purchase.