Baby spinach, honey Dijon dressing, diced prosciutto & fontana cheese.
Baby arugula, shaved Asiago, fennel, and mushrooms with a lemon vinaigrette.
Mixed greens and hearts of romaine served with an orange vinaigrette dressing.
Grilled portabella mushroom fillets over baby spinach with roasted red peppers, & Parmigiana cheese.
Cream-filled mozzarella served on a local hot house tomato, warm artichoke vinaigrette with toasted garlic, basil, in a cask-aged vinegar from Modena.
Our country olive mix.
Bowl of marinated tomato, onions, & basil. Great with our house made ciabatta bread.
Grilled and served over Parmigiano fonduta.
Pan-fried meatballs, slow-cooked in toasted tomato garlic sauce.
Buffalo chicken meatballs? An Italian spin on an American classic. Served with bleu cheese.
Hand-cut zucchini fries with lemon aioli.
Hand-cut potato fries with truffle salt, & Parmigiano Reggiano.
Fried cauliflower served with Cajun remoulade dipping sauce.
Chicken skewers with artichokes, thyme, lemon, served with baby arugula.
Lamb and fennel skewers with garlic rosemary served with Olivada.
Grilled Italian sandwich with Porterville mushroom, caramelized onions, arugula and fontina cheese.
Grilled Italian sandwich with prosciutto, mozzarella, tomato & pesto.
Grilled scallops wrapped in zucchini, and drizzled with a honey balsamic vinegar sauce with pancetta.
Bosc pears wrapped in Prosciutto di Parma, served on a bed of Gorgonzola cream, topped with peppery arugula and a grissino bread stick.
Butterflied Calamari rolled in Asiago cheese, pan-fried, served with a white wine cream sauce with capers.
Imported Italian rice served with artichokes, roasted red peppers, seasonal vegetables, and finished with Asiago cheese.
Imported Italian rice served with sauteed shrimp, scallops, mussels, and seasoned with cognac & tarragon.
Italian plum tomato with basil.
Plum tomato, cream, parmigiano & pecorino.
Pancetta, Parmigiano, Romano, egg and cream.
Ground veal, pork, plum tomato and a touch of cream.
Fresh basil, pine nuts, parmigiano, and olive oil.
Decadent wild & porcini mushroom cream sauce, finished with parmigiano cheese.
Pumpkin ravioli in a Gorgonzola cream sauce with pears and, caramelized walnuts.
Pan-roasted asparagus, wild mushrooms, scallions, and brown butter.
Medley of lobster, shrimp, & scallops served over fettuccine in a lobster broth with plum tomato, cognac, & tarragon.
Tomato, fresh mozzarella, basil, pecorino.
Tomato, house fennel sausage, Kalamata olive, red onion.
Sauteed shiitake, trumpet, crimini mushrooms, roasted garlic cream, truffle oil, arugula.
Tomato, Calebrese pepperoni, basil, mozzarella, Parmigiano.
Gorgonzola cream, caramelized onions, arugula, fig balsemic.
Meatballs, mozzarella, tomato sauce, parsley.
Cream-filled mozzarella, sliced tomato , pesto.
Grilled buffalo chicken, red onion , mozzarella, blue cheese.
House-made bolognese sauce with ricotta & shaved Asiago.
Black olive, feta cheese, tomato, red onion, roasted garlic, tomato sauce, basil.
Choice of breaded pan-fried eggplant or chicken breast, topped with smoked mozzarella, baked in the oven, & served with plum tomato sauce over capellini. Also, available with regular mozzarella if you prefer a traditional Parmigiano style.
Slow-braised lamb shank, cooked with red wine and rosemary. Served over white beans with braised carrots.
Medallions of veal, lightly battered, layered with imported prosciutto & mozzarella, and topped with a tomato cream sauce. Served with potatoes & vegetables.
Wild salmon grilled on a cast iron skillet with scallops, finished with a honey balsamic glaze with pancetta, & served over baby spinach.
Center cut pork chop, marinated & grilled over an open flame. Served with potatoes & vegetables.