Briciola

chef's creation of risotto of the day

chef's selection of the day

sauted musels with garlic, onion, fennel, white wine and pesto crezme sauce

chef's original tuscan style hummus with canellini beans served with crispy piadina bread

house made mozzarella stuffed with prosciutto, basil and roasted bell peppers served on a bed of mixed greens

roasted baby artichokes in a in a green herb sauce with black olives, roasted garlic and shaved pecorino cheese

grilled polenta topped with grilled portobello mushroom in a garlic olive oil and balsamic sauce

fried calamari, shrimp, and julienne vegetables served with spicy aioli dipping sauce

grilled calamari served on a bed of mixed greens with roast peppers

thinly sliced roasted beets with arugula and fried goat cheese

thinly sliced octopus carpaccio with arugula and hearts of palm in a light olive oil and lemon dressing

thinly sliced marinated beef with shaved parmesan and celery

thinly sliced herb crusted ahi-tune topped with shaved cucumber in a light lemon and olive dressing

handmade mozzarella with tomato comfit and fresh basil

grilled romaine lettuce, shaved parmesan and fried capers with signature caesar dressing

omatoes, cucumbers, red onions and mint with chianti vinaigrette

baby arugola salad topped with shaved parmesan

baby organic spinach salad with crispy pancetta, pine nuts and crumbled goat cheese in a balsamic dressing

chef's creation of soup of the day

baby macaroni and itailan sausage in a spicy tomato, garlic and sage sauce with tuscan sausage

homemade tagliatelle pasta in a meat sauce bolognese style

house gnocchi with signature pesto topped with crumbled goat cheese and sun dried tomatoes

homemade wide ribbon pasta "pappardelle" in a pink tomato sauce with melted mozzarella and basil

ricotta stuffed jumbo tortelloni with brown butter sauce and crunchy hazelnuts

square shape spaghetti pasta "chitarra" in a spicy tomato sauce with shrimp, calamari and clams

chef's creation of risotto of the day

pan fried boned and pounded breaded pork chop topped with fresh tomatoes, arugula, and shaved parmesan

oven baked chicken breast stuffed with proscuitto, fontina, and spinach with porcini mushroom sauce

oven baked potato crusted salmon fillet drizzled with truffle oil served on a bed of sautéed spinach and fresh tomatoes

grilled flat iron steak drizzled with arugula pesto and served with tuscan style roasted potatoes and spinach

chef's selection of the day

pan fried, pounded and breaded chick breast topped with diced tomato, red onions, capers, garlic, basil and smoked mozzarella cheese served with roasted potato

tuscan style roasted potatoes with rosemary and garlic

broccoli di rapa sautéed with olive oil, garlic, and spicy chilies

chef's recipe of a traditional italian favorite

warm chocolate soufflé with whipped cream and amarena

traditional italian custard cream

custard cream made with eggs and burnt sugar

traditional sicilian cannoli filled with ricotta cheese and chocolate chip flavored with crushed pistachio