Veal meatballs, homemade tomato sauce, topped with Parmesan.

Eggplant, homemade tomato sauce, 24-month-aged Parmigiano-Reggiano.

Beef carpaccio with 24-month-aged Parmigiano-Reggiano and truffle oil.

Little neck clams with seasoned breadcrumbs.

Chefs selection, 2 cheeses, aged prosciutto, bresaola, honey, grapes, and toasted bread.

Sauteed artichokes in garlic and oil "Roman giudea style".

Pei mussels with white wine, cherry tomatoes, red sauce, toasted bread, parsley, and garlic.

Crispy calamari, zucchini, marinara sauce.

Fresh scottish salmon with dijon dressing, avocado, fresh dill, and beets.

Seasonal grilled vegetables with salmoriglio and fresh herbs.

Fresh seasonal vegetable soup.

Cold blended fresh vegetable soup.

Tomato soup with croutons.

Baby romaine salad, Caesar dressing, crispy bread, 24 month aged Parmigiana-Reggiano.

Mixed seasonal salad with Dijon dressing, carrots, cherry tomatoes, castelvetrano olives.

Arugula, fennel, shaved 24 month aged Parmigiano-Reggiano, house dressing and cherry tomatoes.

Fresh imported Buffalo mozzarella with kumato tomatoes and basil.

Red quinoa, baby spinach, boiled carrots, beets, and Dijon dressing.

Homemade spicy tomato sauce, parsley.

Served in homemade ground beef and tomato sauce.

Stuffed spinach and ricotta, sauteed with butter, and sage.

Homemade tonnarelli with sauteed argentinos shrimps and black truffle cream sauce.

Homemade gnocchi with basil pesto and pine nuts.

Spaghetti, manila clams served in white clam sauce.

Black tagliolini with smoked salmon served in homemade creamy tomato sauce.

Served with homemade meatballs and tomato sauce.

Homemade meat lasagna.

Broccoli rabe, Italian sausage, pecorino, olive oil, garlic.

Carnaroli rice with porcini mushrooms, saffron and touch of butter.

Carnaroli rice, mushrooms, 24-month-aged Parmigiano Reggiano.

Tomatoes, Parmigiana, and mozzarella.

Grilled chicken paillard served with mixed salad.

Wood-fired brick oven-baked Cornish hen.

Pan-seared chicken, mushrooms, green peppercorn, mustard sauce.

Traditional Neapolitan chicken breast with tomato sauce, capers, mozzarella, and oregano.

Veal scaloppini with mushrooms and Marsala wine sauce.

Veal scaloppini served in a mushroom and Marsala wine sauce.

Grilled Scottish salmon with extra virgin olive oil, lemon, and garlic.

Wood fired brick oven roasted whole or filet branzino in extra virgin olive oil and garlic.

Fresh mozzarella, tomato sauce, topped with basil.

Traditional New York style cheese pizza with tomato sauce.

Mushrooms, tomato sauce, basil, mozzarella.

Mozzarella, tomato sauce, dry aged sliced beef, arugula and shaved 24 month aged Parmigiano-Reggiano.

Mozzarella, tomato sauce, spicy pepperoni.

Mozzarella, tomato sauce, aged prosciutto, mushrooms, olives, and arugula salad.

Spinach cooked in oil or fat overheated.

Immature or young pods of the runner bean, yardlong bean.

Rapini. Green cruciferous vegetables.

Moist chocolate cake with a heart of creamy rich chocolate.

Layers of espresso drenched lady fingers separated by mascarpone cream and dusted with cocoa powder.

A chocolate sponge base topped with a dark chocolate mousse and dusted with cocoa powder.

Alternating layers of carrot cake spiced with cinnamon and chopped walnuts, covered with a smooth cream cheese topping, and sprinkled with walnuts.

Chocolate or vanilla bean.

Torta della nonna. Pastry cream with a hint of lemon on a base of a short pastry, covered with pine nuts, almonds and powdered sugar.

Cheesecake made with ricotta delicately textured with a hint of natural orange essence.

Peach sorbetto served in the natural fruit shell.

Refreshing lemon sorbetto served in the natural fruit shell.

Classic vanilla and chocolate gelato separated by a cherry and sliced almonds covered inside with cinnamon, finished with a gelato chocolate coating.

Pistachio and ricotta cream separated by sponge cake, decorated with crushed pistachio pieces, and dusted with powdered sugar.

Extras are available.

Extras are available.

Wood fired brick oven baked Cornish hen.

Roasted whole or filet Branzino with vegetables.

3 quails cooked in the brick oven with rosemary garlic and olive oil served with salad.

Lamb chops with olive oil, garlic and rosemary.

Mediterranean sea bass roasted in our wood-burning oven. Served with sauteed spinach.

Reserve. Full and elegant bouquet,hints of exotic fruits, complex and lasting taste. Must be 21 to purchase.

Must be 21 to purchase.

Napa Valley. It’s made from grapes grown naturally, produced juicy tropical fruit and lemongrass flawers its perfect with a wide range of food including fish. Must be 21 to purchase.

Napa Valley. Flavors of ripe melon, citrus oil and juicy fruit acidity. Must be 21 to purchase.

Piemonte. Light and fresh with flavors of toast, citrus, lime and minerals. Must be 21 to purchase.

Liguria. Delicately scented, bright grapefruit and lemon flavors. Must be 21 to purchase.

Umbria. Spicy bouquet, medium bodied with a fresh and crisp character. Must be 21 to purchase.

Veneto. A distinct dry wine with elegant fruit flavors. Must be 21 to purchase.

Alto Adige. Pale straw, clean intense aroma, green apple aftertaste and dry flavor. Must be 21 to purchase.

Germany. Crisp acidity with sweet fruit and soft with nice structure. Must be 21 to purchase.

Napa Valley. Aromas of lemon and passion fruit and a hint of spice and fresh acidity. Must be 21 to purchase.

Dry on the palate with berry fruit, intense, clean and fresh. Must be 21 to purchase.

Red, white or rose. Must be 21 to purchase.

Extra dry. Prosecco. Must be 21 to purchase.

Must be 21 to purchase.

Imperial. Must be 21 to purchase.

Must be 21 to purchase.

Piemonte. Aromas of plummy fruit with savory overtones and light-bodied. Must be 21 to purchase.

Toscana. Ruby red color, dry cherry and blackberry aromas and medium-bodied. Must be 21 to purchase.

Toscana. Red fruit aromas of red berries with hints of coffee and vanilla. Must be 21 to purchase.

Piemonte. Fruity and dry with a soft tannins, slight acidity and good finish. Must be 21 to purchase.

Umbria. Intense ruby-red with strong violet notes. Must be 21 to purchase.

Abruzzo. Ruby red color, dry cherry and blackberry aromas and medium-bodied. Must be 21 to purchase.

Toscana. A fine super Tuscan with 60% Sangiovese and 40% Cabernet Sauvignon. Must be 21 to purchase.

Toscana. Intense ruby red color, medium to full body and lingerine finish. Must be 21 to purchase.

Toscana. Ruby red color, dry cherry and blackberry aromas and medium bodied. Must be 21 to purchase.

Verona. opulent and deep taste, combines sheer power with ripe softness. Must be 21 to purchase

Napa Valley. The result is a full-bodied, elegant cabernet sauvignon with pure flavors and pronounced sense of place. Must be 21 to purchase

Italy. Ruby red color, aromas of vanilla and licorice, dry good-bodied. Must be 21 to purchase

Rich ruby red color, austere sensations of spices, mint and tar. Must be 21 to purchase

Italy. Good structure perfumes of fruits and clean freshness, full bodied. Must be 21 to purchase

Napa County. Rich texture with lush ripe flavors of blackberry, cassis and raspberry. Must be 21 to purchase

California. Strawberries, raspberries and a faint campfire aroma, smooth and velvety texture. Must be 21 to purchase

Argentina. Deep red color with fruit flavors of plum, cherry, and blackberry; soft finish. Must be 21 to purchase

Australia. Shiraz is peppery and full of the richness of ripe berries. Must be 21 to purchase