One 12-ounce meatball, gratineed with provolone cheese, served with marinara, basil pesto and tomato coulis.
House-made crostinis topped with vegetable bruschetta, gratineed with house-made mozzarella cheese and finished with cilantro oil.
Marinated hearts of artichokes, lightly seasoned with Italian style vinaigrette and baked to perfection with aged provolone cheese.
Chorizo sausage bites atop sauteed onions and peppers, topped with gratineed provolone cheese and tomato coulis.
House-made mozzarella, basil pesto and tomato pinwheel, sliced and pan-seared to a crisp, served with marinara sauce and bechamel.
Thinly sliced and seared eggplant, stuffed with asiago and herbed ricotta, baked with tomato coulis and gratineed with provolone cheese.
Prosciutto, thinly sliced genoa salami, aged provolone, house-made mozzarella, kalamata olives and marinated mushrooms.
Hand-pulled mozzarella with a ricotta center, drizzled extra virgin olive oil, pickled ginger, tomato jam and balsamic reduction.
Accompanied with a garlic asisago crouton.
Chefs inspiration of the moment.
Tomatoes, minced beets, cucumbers and atop mixed greens with creamy Italian vinaigrette.
Chopped romaine, tomatoes, Parmesan cheese, croutons and lemon-anchovy vinaigrette.
House-made mozzarella, assorted heirloom tomatoes, baby arugula and basil emulsion.
Iceberg, blue cheese crumbles, grilled melon, chopped bacon, cherry tomatoes and green goddess dressing.
Roasted shitake mushrooms, goat cheese and balsamic reduction.
Four cheese pizza: mozzarella, cheddar, provolone, Danish blue and sage.
Aged provolone, pancetta, basil and tomato coulis.
Grilled chicken, chorizo sausage, provolone, tomato coulis and sweet pepper relish.
Prosciutto, Genoa salami, lettuce, tomato, pepperoncini and Italian vinaigrette.
Breaded and seared eggplant, marinara sauce, gratineed mozzarella and toasted country style Italian bun
Hot chorizo sausage, caramelized onions, roasted red peppers, tomato coulis and toasted. bun
Linguini pasta with onions, red peppers, broccolini and sweet Italian sausage and finished with a light garlic sauce.
Sauteed vegetables with lump crab meat and shrimp in a garlic lemon butter sauce and served with linguini.
Layers of mozzarella, ricotta and provolone cheeses with a traditional bolognese sauce.
Bites of Italian sausage with roasted red peppers and tossed with arborio risotto.
Chefs ravioli of the day.
Ziti pasta tossed with house red sauce, herbs and garlic mixed with garlic ricotta and baked to golden brown topped with aged provolone cheese.
Egg-battered and sauteed light lemon butter sauce and linguini.
Egg-battered and sauteed, light lemon butter sauce and linguini.
Pan-seared, sauteed wild mushrooms in a marsala wine and beef stock reduction, linguini.
Pan-seared, sauteed wild mushrooms in a marsala wine and beef stock reduction, linguini.
Breaded and pan-seared, house-made marinara sauce with provolone cheese and linguini.
Breaded and pan-seared house-made marinara sauce with provolone cheese and linguini.
Lightly floured and pan-seared, caper, white wine and lemon butter sauce and linguini.
Lightly floured and pan-seared, caper, white wine and lemon butter sauce and linguini.
Portabella mushroom cap stuffed with crab imperial, spinach, roasted red peppers, topped with aged provolone cheese and a touch of balsamic reduction.
Shitake dusted pork tenderloin, sweet potato puree, glazed Italian peas and bacon.
Grilled Australian lamb chops, hoisin sweet onion glaze, lemon-scented brussels sprouts and sweet potato puree.
Grilled loin of ahi tuna, herbed polenta, broccolini, tomato basil and cilantro oil.
14 ounce bone-in chop, marinated and grilled with roasted garlic, prosciutto and sage, seared potato gnocchi and vegetable medley.
Farm-raised salmon, marinated and seared, accompanied with smoked tomatoes and basil herbed vegetable risotto.
Osso bucco style potatoes, shitake mushrooms and English peas.