A sampling of authentic Italian antipasto with an assortment of cured meats and cheeses, grilled marinated vegetables, bruschetta, and olives.

Sliced organic tomatoes, basil, imported fresh mozzarella and olives, served with olive oil and balsamic reduction.

Sliced eggplant baked in a tomato-basil sauce and topped with melted mozzarella cheese.

Toasted bread with fresh chopped tomatoes, extra virgin olive oil, and garlic, topped with crumbled goat cheese.

Steamed Manila clams served in a garlic buerre blanc sauce with a Parmesan crostini.

Call restaurant for the daily soup selection.

Chef's selection of marinated olives served with goat cheese and smoked almonds.

Sauteed wild mushrooms with polenta and prosciutto in a creamy Gorgonzola sauce, drizzled with truffle oil.

Sushi grade tuna tossed with fresh herbs and citrus, stacked with avocado, cucumber, and mango.

Lightly battered crisp squid served with our spicy marinara sauce.

Roman-style baby artichokes sauteed with extra virgin olive oil, garlic, basil, and parsley.

Thin-sliced raw filet mignon with shaved Parmesan, capers, and arugula served with lemon and extra-virgin olive oil.

Angel hair pasta with fresh diced tomatoes, basil, olive oil and garlic.

Pancetta and creamy Parmesan cheese and a touch of garlic.

Homemade potato dumpling served with a trio of pesto cream, Gorgonzola, and marinara sauces.

Savory veal meatballs sauteed with chopped tomatoes, basil, garlic, white wine, and tomato sauce.

Fettuccine served with our version of beef sauce.

Fettuccine pasta served with our Alfredo sauce.

Tube-shaped pasta with sweet sausage, wild mushrooms, and white wine in a light cream sauce.

Penne pasta with fresh salmon and shallots in a light pink vodka sauce, topped with sturgeon caviar.

Penne pasta with chicken, sun-dried tomatoes, mushrooms, and zucchini in a light cream sauce.

Linguine pasta with fresh Manila clams in a white wine-garlic sauce.

Jumbo shrimp sauteed with a spicy tomato sauce, garlic, and chopped tomatoes, served on a bed of fettuccine.

Capellini pasta with shrimp, dungeness crab, and seasonal vegetables served in a spicy pink sauce.

Baked ziti with meat sauce, ricotta cheese, and melted mozzarella.

Homemade ravioli stuffed with ricotta cheese and herbs served with fresh rock shrimp and bell peppers in a brandy cream sauce.

Penne pasta with fresh chopped tomatoes, garlic, basil, roasted eggplant, and mozzarella.

Homemade lasagna with traditional bolognese sauce and bechamel.

Fresh pappardelle pasta, sauteed lobster medallions with extra virgin olive oil, tomatoes and spinach finished in a brandy pink cream sauce.

Sauteed jumbo shrimp with extra virgin olive oil, garlic, fresh lemon sauce, artichokes, tomatoes, mushrooms, and white wine butter sauce.

Creamy 4 cheese sauce with truffle oil and truffle shavings.

Baked and blackened, served with mango citrus salsa.

Salmon sauteed with olives, capers, marinara and garlic.

Battered Shrimp sauteed with capers in a lemon-white wine sauce.

Breaded and grilled chicken breast topped with fresh tomatoes and arugula.

Grilled and seasoned with salsa Fresca and red cabbage.

Blackened with salsa Fresca and red cabbage.

Chicken breast with a light panko crust, topped with fresh tomato sauce and mozzarella.

Chicken sauteed with capers and served in a silky lemon-butter sauce.

Chicken sauteed with wild mushrooms in a Marsala wine sauce.

Chicken breast stuffed with prosciutto and fresh mozzarella cheese, lightly breaded and baked, served in a rich Gorgonzola cream sauce.

Veal scalloppine with a light panko crust, topped with fresh tomato sauce and mozzarella.

Veal scaloppine sauteed with capers and served in a silky lemon-butter sauce.

Veal scaloppine sauteed with wild mushrooms in a Marsala wine sauce.

Veal scaloppine sauteed in a white wine sauce with a touch of demi-glaze, prosciutto ham, sage, and mozzarella.

8 oz. filet mignon grilled and served with a barolo wine reduction with mixed wild mushrooms or topped with a creamy Gorgonzola sauce.

Atlantic salmon, sauteed in a white wine sauce with a splash of vinegar, pine nuts, golden raisins, and shallots.

Traditional Italian stew served with mussels, clams, fresh catch of the day, calamari, scallops, and shrimp in a light tomato broth, served with toasted ciabatta bread.

Prime beef braised in a red wine and herb sauce, served in a bed of home-made mashed potatoes.

Tomato sauce, fresh sliced tomatoes, basil, and mozzarella slices.

Pears, Gorgonzola, arugula, and prosciutto, drizzled with a balsamic reduction.

Red onions, roasted red pepper, mushrooms, artichokes, olives, garlic, and sun dried tomatoes.

Sweet sausage, broccoli rapini, tomato sauce, mozzarella, and Romano cheese.

Barbecue chicken, sesame seeds, cilantro, and provolone cheese, drizzled with a spicy extra virgin olive oil.

Smoked chicken breast tossed in a franks hot sauce and topped with a ranch dressing and cilantro.

Pepperoni, Meatballs, Prosciutto, Italian Sausage

Grilled Atlantic salmon with arugula, hearts of palm, tear dropped tomatoes in a lemon vinaigrette.

Grilled bistro filet sliced and served on a bed of mixed field greens with tear-drop tomatoes, Gorgonzola cheese and crispy fried shallots. Topped with port-wine vinaigrette.

Marinated grilled chicken breast sliced and served with green apple, mixed field greens, Gorgonzola cheese and candied walnuts with balsamic vinaigrette.

Marinated grilled chicken breast with mixed field greens, candied walnuts, Gorgonzola cheese, fresh berries and a blackberry vinaigrette.

Organic baby greens, sliced d'anjou pears, grapes, caramelized walnuts, and Gorgonzola cheese, served with a ginger-pear vinaigrette.

Fresh sliced tri-color heirloom tomatoes, spring mix, olives, red onions, oregano, and extra-virgin olive oil.

Baby field greens, pear tomatoes, julienne carrots, and caramelized walnuts, served with house vinaigrette.

Baby leaf spinach, Montrachet cheese, dried cherries, mushrooms, tomatoes, and ginger-caramelized walnuts, served with balsamic vinaigrette dressing.

Romaine, sun dried tomatoes, croutons, and shaved Parmesan cheese, served with Caesar dressing.

Prepared either steamed or sauteed with oil and garlic.

Prepared either steamed or sauteed with oil and garlic.

Prepared either steamed or sauteed with oil and garlic.

Served with french fries.

Served with french fries.

Our version of Sicilian cannolis.

Lady finger cookies with espresso, cognac, and mascarpone cheese.

Warm sponge chocolate cake filled with semi-sweet dark Belgian soft chocolate ganache, with raspberry syrup.

Selection of fruit sorbets.

Granny Smith apples spiced with cinnamon, sugar and nutmeg, baked in flaky pastry, served with vanilla ice cream.

Served warm with a whisky caramel sauce.

California Peaches, Honey Crumble, Vanilla Ice Cream

Chimichurri sauce, seasonal vegetables.

Garlic butter sauce, whipped mash.

Sushi grade tuna, black sesame crust.

Mixed wild mushrooms, Parmigiano cheese.

Broccoli rabe, garlic, chili flakes and Parmigiano.

Fresh pappardelle with meat ragu.

Braised beef short rib, naan bread tortillas, feta, avocado.

Chef's selection Artisanal cheeses.

Spicy Buffalo sauce, side of ranch, carrots.

Farfalle, vodka pink sauce, Parmigiano.

3 mini burgers, cheddar cheese, grilled onions, french fries.