Fresh vegetarian stock soup and dairy-free. Please note that no modifications can be accommodated.
Organic greens tossed with house balsamic dressing, topped with shaved grana Padano cheese, and tomatoes. Please note that no modifications can be accommodated.
Chopped tomatoes, basil, and garlic on grilled ciabatta bread. Please note that no modifications can be accommodated.
Organic greens, fresh ricotta, sun-dried cherries, roasted red and yellow peppers, tossed with sun-dried tomato, and basil dressing. Please note that no modifications can be accommodated.
Organic greens with fresh handmade mozzarella, tomatoes, grilled zucchini, and eggplant. Please note that no modifications can be accommodated.
A crown of organic greens, balsamic dressing, topped with a wedge of gorgonzola dolce, alto Adige smoked prosciutto, walnuts, and sundried cherries. Please note that no modifications can be accommodated.
Fresh creamy burrata cheese with local heirloom tomatoes on a bed of baby arugula with lemon Parmigiano dressing. Please note that no modifications can be accommodated.
Lightly breaded chicken breast served chilled in sage agrodolce, heirloom tomatoes, on a bed of baby spinach, and lemon Parmigiano dressing. Please note that no modifications can be accommodated.
Lightly breaded chicken breast or sole fillet served chilled in sage agrodolce, heirloom tomatoes, on a bed of baby spinach, and lemon Parmigiano dressing. Please note that no modifications can be accommodated.
Thinly sliced bresaola cured beef served with baby arugula and topped with shaved grana Padano cheese, and lemon Parmigiano dressing. Please note that no modifications can be accommodated.
Organic greens tossed with balsamic dressing, topped with fontina Val d'Aosta cheese, roasted peppers, and marinated portobello mushrooms. Please note that no modifications can be accommodated.
Butter beans, farro salad, grilled zucchini, eggplant, mixed olives, fresh bocconcini, soppressata salami, and more. Please note that no modifications can be accommodated.
Selection of Italian cheeses with walnuts, dried cherries, fig jam, and bread
Side salad with lemon-Parmigiano dressing.
Warm octopus salad sauteed with potatoes in a delicate spicy sauce.
Organic greens tossed with house balsamic dressing, topped with shaved grana Padano cheese Please note that no modifications can be accommodated.
Selection of sliced Italian meats served with bread.
Marinated seafood salad with baby octopus, calamari, shrimp, and clams. Served with heirloom tomatoes on a bed of baby arugula with lemon dressing.
Angel hair pasta with fresh tomato, basil, garlic, and hand made mozzarella.
Pumpkin and ricotta filled ravioli with a browned butter and sage sauce.
Spinach and ricotta filled ravioli with lemon alfredo sauce and fresh basil.
Fresh manila clams, diced tomatoes. The classic Mediterranean dish.
Flourless gnocchi domes served in a fresh tomato-basil sauce.
Tube pasta in our homemade, slow-cooked, Italian beef, and pork ragu.
Tube pasta with anchovy, capers, olives, and tomato sauce.
Bowtie pasta with fresh basil pesto and pine nut sauce.
Classic polenta dish with sauteed portobello and porcini mushrooms with a splash of cream and a drop of truffle oil.
House made eggplant Parmesan.
Traditional vegetarian lasagna with portobello mushrooms, broccoli, zucchini.
Italian rice with porcini and portobello mushrooms.
Fresh Mediterranean sea bass, oven-roasted served with roasted potatoes, and sauteed spinach.
Traditional meat lasagna with beef and pork ragu.
Grilled lamb chops marinated in a mint vinaigrette served with truffle mashed potatoes and sauteed fresh vegetables.
Classic braised veal shank dish, served with saffron risotto, and sauteed spinach.
Lightly breaded free-range chicken breast stuffed with prosciutto di parma, fontina Val d' Aosta cheese served with truffle mashed potatoes, and sauteed fresh vegetables.
Squid ink tagliolini, sauteed with baby octopus and arrabbiata sauce a little spicy of course.
Potato gnocchi with a creamy Gorgonzola sauce.
Lightly sauteed freshwater white fish, topped with classic puttanesca sauce tomato-based with anchovies, capers, and olives-mind the pits. Served with rosemary roasted potatoes and sauteed broccolini.
Grilled fresh wild salmon fillet finished with an orange extra virgin olive oil, served with sauteed spinach and lemon risotto.
Bucatini pasta tossed with zesty pancetta and fresh tomato sauce.
Porcini mushroom-filled ravioli tossed with black truffle sauce.
Linguine with grilled chicken and portobello mushrooms tossed in a creamy tomato sauce.
Risotto with asparagus and pancetta.
Linguine with tiger shrimp, fresh tomatoes, saffron, and arugula.
Italian mortadella, fresh handmade mozzarella, tomato, Italian parsley pesto, and aioli on focaccia bread.
Prosciutto di parma, aged Italian asiago, greens, and aioli on ciabatta bread.
Pecorino toscano cheese, roasted peppers, grilled eggplant, aioli, and chives on ciabatta bread. Vegetarian.
Smoked salmon, fresh goat cheese, arugula, and black ruffle aioli on focaccia bread.
Marinated portobello mushroom, roasted peppers, Italian parsley pesto, aioli, and arugula on ciabatta bread.
Roasted Turkey breast, fontina, tonnata sauce, tomato, and chervil on filone bread.
Sopressata salame, fresh goat cheese, smoked mozzarella, truffle aioli, greens, and balsamic dressing focaccia bread.
Prosciutto cotto ham, raschera cheese, truffle aioli, greens, and tomato on filone bread.
Pastrami, fontina val d' aosta cheese, julienne vegetables, and truffle aioli on ciabatta bread.
Traditional Italian apricot filled croissant.
Sweet semolino flour pastry
Chocolate hazelnut filled Italian donut.
Mini butter raisin roll.
Mini berry crumb cake.
Chocolate decadent layer cake.
Pear tart.
Short pastry filled with lemon pastry cream. Topped with pinenuts, toasted almonds, and powdered sugar.
Cheesecake made with ricotta cheese and delicately textured with a hint of natural orange essence.
Shortcrust pastry filled with chantilly cream and topped with berries.
Traditional Neapolitan dessert soaked in a rum syrup.
Traditional cooked cream dessert with amaretto crumbs. Topped with white peach sauce.
Original cylindrical pastry shell, filled with a sweet mix of sheep milk ricotta, candied fruit, and chocolate chips.
Choose from lemon aioli, truffle aioli or tuna aioli
Extra virgin olive oil with lemon and Parmigiano cheese.
Extra virgin olive oil with lemon and Parmigiano cheese.
Lightly breaded chicken breast served chilled in sage agrodolce.
Lightly breaded white fish served chilled in sage agrodolce.
Small and sweet Italian onions in a balsamic sauce.
Butter beans with Italian tuna and onions.
Cherry tomatoes and bocconcini mozzarella.
Marinated green beans with red onions.
Organic Italian farro grain salad with red peppers, capers, and olives.
Marinated seafood salad with baby octopus, calamari, shrimp, and clams.
Marinated Mediterranean white anchovy fillet.
Classic fresh basil sauce with Parmigiano and pine nuts 8oz.
Classic beef and pork ragu.
Housemade traditional tomato sauce.
Traditional recipe with eggplant, capers, tomato, and olives.
Mullet roe.
Half lb wrapped to go Italian Asiago.
Half lb wrapped to go Italian fontina Val d'Aosta
Sliced and wrapped to go.
Whole piece.
Sliced and wrapped to go.
Sliced and wrapped to go.
Sliced and wrapped to go.
Sliced and wrapped to go.
Sliced and wrapped to go.
Sliced and wrapped to go.
Sliced and wrapped to go.
Sliced and wrapped to go.
Sliced and wrapped to go.
Sliced and wrapped to go.
Sliced and wrapped to go.
Sliced and wrapped to go.
Wrapped to go.
Wrapped to go.
Wrapped to go.
Wrapped to go.
Wrapped to go.
Wrapped to go.
Wrapped to go.
Wrapped to go.
Wrapped to go.
Wrapped to go.
Wrapped to go.
Wrapped to go.
16 oz.
Double espresso American style.
Double espresso with milk.
Double Shot espresso with milk and chocolate.
Double shot espresso 16 oz.
Double.
Earl grey, jasmine green, or chamomile
Double shot espresso with a splash of steamed milk.
