House cured salmon with shaved fennel, green pepper corns, and meyer lemon dressing.

Sliced imported parma prosciutto, arugula, roasted bell peppers and burrata.

Grilled eggplant rolls filled with arugula, smoked salmon, goat cheese and bell pepper sauce.

Arugula and grilled yellow corn salad with shaved parmigiano reggiano, in a lemon vinaigrette.

Shaved fennel, orange, black olives and extra virgin olive oil, topped with shaved parmigiano reggiano.

Spring mix salad with apples, Gorgonzola and honey red wine vinaigrette.

House made papparadelle with braised pork ragù.

Tube pasta with sweet Italian sausage, peas, roasted bell peppers and tomato cream sauce.

House made ravioli filled with eggplant, zucchini, thyme and goat cheese, in a light tomato sauce.

House made potato gnocchi with fontina cheese and black truffle sauce.

Spaghetti with black olives, capers, anchovies and spicy tomato sauce.

House made fettuccini, manila clams and garlic with spicy tomato or white wine sauce.

House made pasta with pesto sauce.

Grilled tiger prawns with oregano, garlic lemon and extra virgin olive oil.

Sauted pork tenderloin medallions with capers, sage and Dijon mustard sauce.

Grilled house marinated free range half chicken.

Grilled New York steak with red wine reduction and black truffle sauce.

Sauted veal scaloppini topped with parma ham, provolone and Marsala sauce.

Layers of ladyfingers dipped in espresso, layered with mascarpone cheese and topped with cocoa powder.

Chocolate hazelnut cake with vanilla custard and a drizzle of raspberry puree.

Eggless vanilla panna cotta with imported wild cherries.

Vanilla gelato topped with a shot of espresso and whipped cream, served with an amaretto cookie.

A glass of Vin Santo served with Italian almond biscotti.

Chocolate custard made with cocoa, rum, amaretti, milk, and eggs.