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Spinach and ricotta gnocchi tossed in a brown butter and sage sauce topped with grated grana padano
Manila clams and cascioppo's spicy italian sausage steamed in a spicy tomato sauce; served with roasted garlic bruschetta
Fontina filled polenta custard with a truffle scented wild mushroom ragu
Daily selection seasonal antipasti items, price per person
Selection of local and imported cured meats topped with baby arugula, parmigiano reggiano and extra virgin olive oil
Cannellini bean and smoked pork jowl soup with croutons, chives and a generous drizzling of extra virgin olive oil
U12 eastern sea scallops and 16/20 jumbo prawns grilled and served with spiced winter squash and roasted garlic aioli
House made anderson valley lamb meatballs with roasted spaghetti squash, goat cheese cream and topped with calabrian chilis and italian green olive relish
Baby arugula, shaved fennel and parmigiano reggiano tossed in chianti vinaigrette and sprinkled with fresh chives
Crispy romaine hearts tossed in traditional caesar dressing and topped with croutons and shaved parmigiano reggiano
Roasted organic beets, baby arugula and toasted walnuts tossed in balsamic vinaigrette and topped with aged asiago cheese
Baby ice berg lettuce, topped with creamy Gorgonzola dressing, bacon, hard boiled eggs, cherry tomatoes and chives
Butter lettuce, shaved radishes, lemon truffle vinaigrette, aged truffle scented pecorino
Wild boar tenderloin roasted and served with a cre`me de cassis, gorgonzola and mustard sauce, fingerling potatoes and seasonal market vegetables
Jumbo gulf prawns sauteed with garlic, fresh tomatoes, basil, white wine and butter served on a bed of baby greens with fingerling potatoes and seasonal market vegetables
Organic half chicken marinated in fresh herbs and seared to a crispy golden brown; served with Volterra mashed potatoes and seasonal market vegetables
Anderson valley ranch lamb shank braised with green olives, rosemary, onions, celery, sangiovese and demi-glaze;served with creamy polenta and seasonal market vegetables
Natural berkshire pork loin cutlets seared with prosciutto di parma and fresh sage; served with volterra mashed potatoes and seasonal market vegetables
Grilled grass fed petite fillet draped with lardo and topped with a chianti, garlic, rosemary and demi glaze sauce; served with volterra mashed potatoes and seasonal market vegetables
Manila clams, Jumbo wild gulf prawns and U12 sea scallops, baked in parchment with garlic, fresh basil, trebbiano wine and butter Served with a side of seasonal market vegetables
House made organic egg noodles tossed with a ragu made with anderson valley lamb, garlic, rosemary, sangiovese and plum tomatoes; topped with pecorino romano cheese
House made organic egg pasta filled with roasted eggplant, ricotta salata, roasted garlic and basil tossed in a spicy tomato ragu and topped with sicilian pecorino pepato
Carnaroli rice and borlotti beans simmered with pancetta, pork jowls, sausage and plum tomatoes; finished with pecorino romano cheese
Barilla pasta tossed with jumbo gulf prawns, garlic, capers, taggiasca olives, fresh basil, red chili flakes and plum tomato sauce
House made organic egg tagliolini tossed with smoked pork jowls, locally foraged wild mushrooms, truffle butter and grated grana padano
Housemade organic egg pasta filled with roasted butternut squash, Grana Padano, amaretti cookie crumbs and a hint of Saba; tossed in a rich Gorgonzola cream sauce and topped with candied pistachios and micro green salad
House made organic egg pasta filled with dungeness crab, chives and mascarpone tossed in a light tomato cream
Linguine tossed with Manila clams, garlic, white wine, parsley, anchovies, red chili flakes and sweet butter appetizer orders of all pasta dishes $14
Layers of espresso dipped ladyfingers and marsala flavored mascarpone custard topped with chocolate shavings and chocolate sauce
Lemon flavored mascarpone custard served with strawberry rhubarb sauce and fresh berries
Gluten free warm chocolate cake with vanilla gelato and chocolate sauce
traditional tuscan fruit and nut cake dusted with powdered sugar and served with a glass of vin santo
Fresh pear compote baked with an oat crust and topped with cinnamon gelato
seasonal assortment of d'ambrosio gelato and sorbetto. 2 scoops, homemade cookie and fresh berries
Ragged Cannellini bean soup with croutons and a generous drizzling of extra virgin olive oil
Fontina filled polenta custard with a truffle scented wild mushroom ragu
Two anderson valley lamb meatballs with roasted spaghetti squash, goat cheese cream and topped with calabrian chilies and castelvetrano olive relish
Parma Proscuitto with baby arugula, Parmigiano Reggiano and extra virgin olive oil
Spinach and Ricotta gnocchi tossed in a brown butter and sage sauce topped with grana Padano and fried sage leaves
Baby arugula, shaved fennel and parmigiano reggiano tossed in chianti vinaigrette and sprinkled with fresh chives
Crisp romaine hearts tossed in traditional caesar dressing; topped with croutons and shaved organic parmigiano reggiano
Romaine lettuce tossed with balsamic roasted onions, roasted red bell pepper, cremini mushrooms, toasted pine nuts and capers, tossed with balsamic vinaigrette topped with pecorino romano
Roasted organic beets, baby arugula and toasted walnuts tossed in balsamic vinaigrette and topped with aged Asiago cheese
Baby iceberg lettuce wedges topped with creamy gorgonzola dressing, bacon, hard boiled eggs, heirloom cherry tomatoes and chives
Manila clams and cascioppo's italian sausage steamed in a spicy tomato sauce; served with roasted garlic bruschetta
Berkshire pork top loin slices seared with prosciutto di Parma, fresh sage leaves and Trebbiano wine and butter sauce; served with roasted fingerling potatoes and seasonal market vegetables
Pan seared wild boar tenderloin with crème de cassis, gorgonzola, dijon mustard sauce, roasted fingerling potatoes and seasonal market vegetables
Jumbo gulf prawns sautéed with garlic, fresh tomatoes, fresh basil, trebbiano wine and butter; served on a bed of baby greens with roasted fingerling potatoes and seasonal market vegetables
Locally foraged wild mushrooms, baby arugula and fontina cheese scrambled with organic brown eggs; served with roasted fingerling potatoes
Grilled portabello mushroom cap, basil leaves, fresh mozzarella, pesto aioli, aged balsamic vinegar
Rilled 8 oz. painted hills natural beef patty with balsamic roasted red onions, gorgonzola cheese, stone ground mustard aioli, arugula and sliced tomatoes add Nueske Bacon $2
Grilled lemon and basil marinated chicken breast with bacon, tomato, baby spinach and stone ground mustard aiol add Fontina Cheese $2
House made organic egg pasta tossed with anderson valley lamb ragu, garlic, rosemary, sangiovese and plum tomatoes; topped with pecorino romano
House made organic egg pasta tossed with roasted butternut squash, amaretti crumbs, grana Padano and a hint of Saba tossed in a Gorgonzola cream sauce and topped with candied pistachios and micro green salad
House made organic egg pasta filled with dungeness crab, chives and mascarpone tossed in a light tomato cream
House made organic egg pasta tossed with smoked pork jowls, locally harvested wild mushrooms, truffle butter and grated grana padano
House made organic egg pasta filled with roasted eggplant, ricotta salata, roasted garlic and fresh basil, tossed in a spicy tomato ragu and topped with sicilian pecorino pepato
House made organic egg and spinach fettuccini tossed with wild gulf prawns, garlic, fresh tomatoes, calabrian chilies, basil, baby spinach and white wine butter sauce
Ragged Cannellini bean soup with croutons and a generous drizzling of extra virgin olive oil
baby arugula, shaved fennel and parmigiano reggiano tossed in chianti vinaigrette and sprinkled with fresh chives
Crisp romaine hearts tossed in traditional caesar dressing; topped with croutons and shaved organic parmigiano reggiano
Roasted organic beets, baby arugula and toasted walnuts tossed in balsamic vinaigrette and topped with aged asiago cheese
Fried eggplant slices, roasted bell peppers, basil leaves, fresh mozzarella, olive tapenade, pesto aioli served on a ciabatta roll
Grilled 8 oz. painted hills natural beef patty with balsamic roasted red onions, gorgonzola cheese, stone ground mustard aioli, arugula and sliced tomatoes add Bacon $2
House made organic egg pasta tossed with anderson valley lamb ragu; topped with sicilian pecorino pepato
House made organic egg pasta filled with dungeness crab, chives and mascarpone tossed in a light tomato cream
House made organic egg pasta tossed with smoked pork jowls, locally harvested wild mushrooms, truffle butter and grated grana padano
House made organic egg pasta filled with roasted eggplant, ricotta salata, roasted garlic and fresh basil, tossed in a spicy tomato ragu and topped with sicilian pecorino pepato
Mediterranean mussels and house made Italian sausage steamed in a spicy tomato sauce; served with roasted garlic bruschetta
Cannellini bean soup with croutons and a generous drizzling of extra virgin olive oil
Baby arugula, shaved fennel and parmigiano reggiano tossed in chianti vinaigrette and sprinkled with fresh chives
Crispy romaine hearts tossed in traditional caesar dressing; topped with croutons and shaved parmigiano reggiano
Romaine lettuce tossed with balsamic roasted onions, roasted red bell pepper, cremini mushrooms, toasted pine nuts and capers, tossed with balsamic vinaigrette topped with pecorino romano
Roasted organic beets, baby arugula and toasted walnuts tossed in balsamic vinaigrette and topped with aged Asiago cheese
Manila clams and cascioppo's italian sausage steamed in a spicy tomato sauce; served with roasted garlic bruschetta
Grilled Portabello mushroom, basil leaves, fresh mozzarella, pesto aioli
Grilled 5 oz. painted hills natural beef patty with balsamic roasted red onions, gorgonzola cheese, stone ground mustard aioli, arugula and sliced tomatoes. Add bacon $2.00
Grilled lemon and basil chicken with bacon, tomato, arugula and stone ground mustard aioli ? add Fontina Cheese 2
House made organic egg pasta tossed with anderson valley lamb ragu; topped with pecorino romano
Housemade organic egg pasta filled with roasted butternut squash, amaretti crumbs, grana padano and a hint of saba tossed in a gorgonzola cream sauce and topped with candied pistachios and micro green salad
Spaghetti tossed with wild gulf prawns, garlic, freshtomatoes, calabrian chilies, basil, baby spinach and white wine butter sauce
House made organic egg pasta tossed with smoked pork jowls, locally harvested wild mushrooms, truffle butter and grated grana padano
House made organic egg pasta filled with roasted eggplant, ricotta salata, roasted garlic and fresh basil, tossed in a spicy tomato ragu and topped with sicilian pecorino pepato
Crisp romaine hearts tossed in traditional caesar dressing, croutons and shaved organic parmigiano reggiano; topped with a grilled organic free range chicken breast
Layers of espresso dipped ladyfingers and marsala flavored mascarpone custard topped with chocolate shavings and chocolate sauce
Lemon flavored mascarpone custard served with strawberry rhubarb sauce and fresh berries
Gluten free warm chocolate cake with vanilla gelato and chocolate sauce
Traditional tuscan fruit and nut cake dusted with powdered sugar and served with a glass of vin santo
Mixed seasonal berries layered with chilled zabaglione and amaretti crumbs
Seasonal assortment of d'ambrosio gelato and sorbetto. 2 scoops, homemade cookie and fresh berries
D'ambrosio vanilla gelato topped with a double shot of espresso
2Oz daily selected imported Italian cheese and accompaniments
Fresh fruit served with greek honey yogurt .Add Granola $4
Challah bread dipped in egg and sauteed until golden brown and topped with flambe bananas
Buckwheat and chestnut flour pancakes topped with sautéed apples, chestnut flavored mascarpone and dusted with powdered sugar
2 eggs, choice of ham, bacon or Italian sausage. Served with Volterra hash browns
Italian sausage, scrambled eggs, cremini mushrooms, pecorino romano and fresh spinach. served with volterra hash browns
Zoes bacon, imported provolone, avocado and green onions. served with volterra hash browns
Locally harvested wild mushrooms, eggs, fontina, arugula and white truffle oil. served with volterra hash browns
Duck leg confit tossed with rosemary crispy potatoes, roasted red peppers, sauteed spinach and topped with two fried eggs
Savory herb bread pudding topped with 2 eggs any style, asparagus tips and smoked Gouda cream .Add ham or bacon $3
Sautéed wild mushrooms on english muffins with poached eggs and truffle scented hollandaise sauce. served with volterra hashbrowns
Grilled painted hills flat iron steak and 2 organic eggs, any style. served with volterra hash browns
3oz
3oz