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grilled homemade focaccia topped with fresh roma tomatoes, basil and shaved parmigiano reggiano
fried calamari with roasted vegetables with lemon-saffron aioli and rustic tomato sauce
artichoke hearts, roasted bell peppers, fresh parmesan cheese with toasted homemade focaccia bread
freshly baked puff pastry topped with mixed wild mushrooms and warm parsley cream sauce
five pan seared tiger shrimp homemade cocktail sauce with fresh tarragon, basil, thyme, horseradish, marjoram and lemon juice, please allow a little extra time for this dish
cream of basmati rice and acorn squash with fresh thyme
cannelini beans, fresh rosemary, extra virgin olive oil
mixed greens with fresh roma tomatoes and classic balsamic vinaigrette
crisp romaine lettuce with fresh roma tomatoes and homemade Caesar dressing
sliced fresh mozzarella, vine ripened tomatoes and avocado with classic balsamic vinaigrette over mixed greens
spaghetti with handmade meatballs in rustic tomato sauce
angel hair with fresh tomatoes, roasted garlic and basil Thai chili peppers optional, add grilled chicken $3.00, add grilled shrimp $4.50
hand made cannelloni filled with veal, pork, beef, ricotta, oven roasted tomatoes and parmigiano reggiano topped with classic red and white sauces
linguine, fresh pesto and oven roasted tomatoes , add grilled chicken $3.00, add grilled shrimp $4.50
homemade fettuccine in creamy bell pepper-champagne sauce, add grilled chicken $3.00, add grilled shrimp $4.50
penne pasta with fresh broccoli sprouts and Italian sausage (orecchiette pasta available on request)
fresh salmon filet, pan-seared with fresh herbs with grilled asparagus and sautéed vegetables
Fresh fish of the day with yukon gold potatoes, fresh asparagus and wild mushrooms in white wine- shallot sauce, finished with white truffle olive oil
classic chicken parmigiana, served with spaghetti and rustic tomato sauce
veal tenderloin scaloppine with fresh sage and prosciutto and homemade fettuccine in clarified butter with fresh herbs
a French classic - 14 ounce New York steak with red wineshallot sauce and potatoes gratin dauphinois
thick cut pork chop pan seared with green and black kalamata olives, sweet marsala wine, fresh rosemary and roasted garlic with roasted yukon potato wedges
breast of duck with orange marmalade, GranGala and caramelized onions; served with potatoes gratin dauphinois
8 oz filet coated with cracked peppercorns, seared and flambéed with cognac; finished with cream and served with potatoes gratin dauphinois and fresh asparagus