Lightly poached clams, prawns, squid and garlic tossted ciabatta bread.
Lightly floured and fried squid tube and tentacles with jalapino and lemon slices.
Cold smoked scottish salmon onions, capers and citronette.
Raw beef dressed with arugula, paremsan cheese, EVOO and lemon.
Wild squid tubes and tenticles deep fried with lemon and jalapino peppers.
Chef's choice on available chicory, grilled and wrapped with imported Speck (smoked prosciutto).
Raw beef dressed with arugula, parmesan cheese, E.V.O.O. and lemon.
Dry cured beef, (eye of the round) citrus salad with fressee, shaved fennel, pine nuts, pecorino calabrese and white truffle oil.
Grilled egg plant stuffed with ligurian olive tapanade, balsamic pickled onions.
Mixed greens choice of dressing.
Grilled free range chicken breast over classic "caesar salad".
Vegetable and berloti bean soup.
Chopped cobb salad, ham, turkey, bacon, onions, tomato, hard boiled egg, olives and cheese.
Romaine lettuce, garlic, imported parmesan cheese and herbed croutons.
Mixed locally grown chicory, hard boiled eggs, marinated anchovies and house dressing.
Hand picked mixed baby greens, onions, baby beets, bellwether farms crescenza cheese and balsamic dressing.
Grilled Mexican gulf jumbo prawns, hand picked baby lettuce, black beans, pine nuts, sundried tomato dressing and feta cheese.
Traditional northern style meat lasagna made with home made pasta and bechamel sauce.
Fresh clams, garlic, shallots red or white sauce.
House made sausage, tomato, basil, garlic, onions and roasted peppers.
Pancetta, green onions, butter, cream, grana.
Squid tube and tentacles, garlic, basil. tomato and E.V.O.O.
3 veal meatballs in a light tomato and vegetable sauce.
House made beef and pork filled ravioli served with meat sauce.
Assorted seafood in a marinara sauce.
Butter, heavy cream, more butter and parmesan cheese.
Traditional house made meat sauce.
Garlic, basil, olive oil and pine nuts.
Angel hair pasta, garlic, basil, arugolla and E.V.O.O.
Butter, heavy cream, more butter and parmesan cheese.
Assorted sea food in a marinara sauce.
Milk fed veal, white wine, lemon, butter.
Milk fed veal, shallots, capers, white wine, lemon, butter.
Roasted New Zealand lamb rack with sauteed mushrooms, garlic and fine herbs.
Milk fed veal, mushrooms, shallots, herbs, marsalla wine.
Free range chicken brick pressed, herbs, garlic.
Boned and skinned breast of chicken sauteed with sweet peppers, garlic, onions and mushrooms in a light tomato sauce.
Dry aged certified black angus New York steak grilled and finished with fine herbs E.V.O.O. lemon and Alaskan sea salt.
Mexican gulf prawns, garlic, shallots, white wine, butter and lemon.
Hand cut petrale sole, white wine, lemon, butter.
Sauteed breast of chicken, white wine, capers, lemon, butter.
Prosciutto, sage, monterrey jack cheese and sherry wine.
Certified angus beef, black peppercorn, brandy cream sauce.
Grilled free range chicken in a semi spicy mustard sauce.
Sauteed calamari steak, white wine, lemon, butter.
Thinly pounded milk fed veal, shallots, herbs, mushrooms and marsala wine.
Tempura dipped sand dabs, fries, II pavone cole slaw.
Boneless skinless breast of chicken in a semi spicy mustard herb sauce.
Shallots, white wine, butter, lemon and capers.
Baked eggplant in a semi spicy rosemary marinara sauce.
Pacific oysters, egg, white wine, lemon and butter.
Baked veal cutlet with tomato sauce and melted monterey jack and parmesan cheese.
Mexican squid, egg, wine, butter, lemon.
Breast of chicken sauteed with shallots, capers, white wine, butter and lemon.
Sauteed breast of chicken, mushrooms, herbs and marsala wine.
House made sausage, tomato, garlic, onion and pepper marinara on French roll.
Grilled prague style ham, gruyere cheese and honey mustard on sliced sourdough.
Grilled breast of chicken, roasted peppers, watercress and lemon caper mayo on ciabatta roll.
Turkey, ham, bacon, avocado, tomato and jack cheese.
Crab, shrimp, green onion, mushrooms and melted jack cheese on ciabatta roll served open face.
Meaning cooked cream, a gelatin cream flavored with vanilla, topped with carmel and raspberry sauce.
A nobel dessert from piemonte, rich yet surprisingly delicate, sure to impress chocolate lovers.
Italian bread pudding, served with a bourbon butter sauce.
A light textured chocolate and brandy chantilly.
A traditional dessert from the Veneto region, a delicate cake with lady fingers and bold flavors of expresso and mascarpone cheese with a hint of rum.
A west coast style cheese cake, with a sweet and sour cream topping and lemon curd.
A modern twist on a favorite sicilian classic, fried pastry, creamy ricotta, candied citron, pistachio, chocolate and maraschino cherry.
A west coast style cheesecake, with a sweet and sour cream topping and lemon curd.
A modern twist on a favorite sicilian classic, fried pastry, creamy ricotta, candied citron, pistachio, chocolate and maraschino cherry.
A light textured chocolate and brandy chantilly.