Grilled octopus, bell pepper vinaigrette, arugula, and fingerling potatoes.

Thinly sliced smoked wild pacific salmon, red onions, capers, dill, olive oil, and black pepper.

Grilled pears, Gorgonzola cheese, and candied pecans on a bed of spinach with balsamic vinaigrette.

Mussels sauteed in white wine and garlic, and served with toast.

Fresh mozzarella with a creamy filling, prosciutto, arugula, olive oil, and balsamic reduction.

Applewood-smoked bacon wrapped dates, stuffed with goat cheese, mascarpone cheese, and chives.

Breaded squid, fried, and served with our Pomodoro sauce.

Grilled Italian sausage in tomato sauce with bell peppers and onions.

Vegetable soup with cannellini beans, pasta, and chicken broth.

Iceberg lettuce wedge, bleu cheese dressing, blue cheese crumbles, tomatoes, red onions, and applewood-smoked bacon.

Sliced fresh mozzarella, tomato, olive oil, balsamic reduction, and fresh basil. Add prosciutto for an additional charge.

Traditional Northern Italian bean soup with pasta.

Romaine lettuce, Caesar dressing, croutons, and Parmesan cheese.

Fresh baby spinach, strawberries, blueberries, candied pecans, blue cheese crumbles, and raspberry vinaigrette.

Mixed greens, celery, carrot, tomato, red onion, cucumber, and Italian dressing. Add avocado for an additional charge.

Spaghetti tossed with Pomodoro sauce and meatballs or Italian sausage.

Homemade ricotta dumplings, topped with a four cheese cream sauce and toasted walnuts.

Oven baked pasta layered with bolognese, bechamel, Parmesan cheese, and pomodoro sauce.

Handmade, pockets of pasta filled with ricotta cheese and spinach, topped with a combination of Alfredo, pesto, and tomato sauce.

Breaded eggplant, fried, topped with pomodoro sauce and mozzarella cheese. Served with a side of linguine pomodoro.

Spaghetti tossed with cream, pancetta, egg yolk, black pepper, and Parmesan cheese.

Handmade pockets of pasta filled with braised veal, topped with mushrooms, peas and pomodoro sauce.

8 oz. grilled center-cut filet mignon, served with sauteed rosemary potatoes.

Breaded chicken breast, topped with Pomodoro sauce and melted mozzarella cheese. Served with linguine.

Breaded pan-seared chicken breast sauteed in white wine with capers, lemon, butter, and mushrooms. Served with linguine.

Pork tenderloin medallions topped with a red wine and balsamic reduction with mushrooms. Served with green beans.

Grilled, double-cut New Zealand lamb chops, served with sauteed rosemary potatoes.

Breaded, pan-seared veal cutlet topped with caramelized onion and blue cheese sauce. Served with sauteed green beans.

Homemade squid ink fettuccine, pomodoro, scallop, shrimp, squid, octopus, clams, and mussels.

Grilled filet of Chilean sea bass topped with our lemon, butter, and caper sauce. Served with grilled asparagus.

Linguine with clams in the shell, garlic, tomato, basil, and olive oil.

Sauteed shrimp served over linguini pasta with tomatoes, garlic, capers, and fresh basil.

Grilled filet of salmon topped with our lemon-caper dill cream sauce. Served with grilled asparagus.

Grilled filet of red snapper topped with white wine, capers, lemon, butter, and mushrooms. Served with linguine.

Veal shank slowly braised in wine, served with Parmesan risotto.

Pork shank slowly braised with caramelized apples and onions. Served with sauteed green beans.

Lamb shank slowly braised in wine, served with Parmesan risotto.

Espresso soaked ladyfingers layered with mascarpone cheese topped with an Italian cream and chocolate shavings.

French vanilla bean custard with a layer of caramelized sugar.

Served warm topped with butterscotch caramel and a scoop of vanilla ice cream.

A delicious vanilla cake refined with limoncello, the sprightly lemon cordial that originated in southern Italy.

New York style cheesecake topped with strawberry sauce.