(2) - Stuffed with ricotta, plum tomato sauce, topped with mozzarella
Imported long stem Romano artichokes, panko crusted, flash fried, balsamic syrup, goat cheese fonduta
Imported burrata, olive tapenade, imported peppadew peppers, speck, crostini
Pork & beef meatballs, house made ricotta, Sunday gravy, crostini
Eggplant rollatini, jumbo shrimp, stuffed mushroom, Clams casino
Caramelized onions, Applewood bacon, roasted peppers, white wine lemon butter
Marinated artichokes roasted red peppers, olives, prosciutto, soppressata, shaved pecorino, mozzarella, tomato
Marinara Add Thai chili Sauce 2.00
Calabrese saffron, Posillipo, or Garlic & white wine
A board of assorted local & imported meats & cheeses, with accompaniments, fruit, baguette
For 2: 22.00 | For 4: 32.00
A blend of Muenster, gruyere, mozzarella, and pecorino Romano cheeses, served with grilled artisan toastAdd truffles 7.00 | Add Dungeness blue crab 10.00
P/A
For 2: 14.00
Chopped beet layered with goat cheese, fresh mint vinaigrette, crushed pistachios, baby arugula
Baby arugula, sliced pears, moody blue cheese, in a fresh mint vinaigrette
Iceberg, crispy bacon, chunky blue cheese, blue cheese dressing
Sautéed wild mushrooms, blistered cherry tomatoes, spinach, finished in a white wine touch of cream sauce
Moody blue, Muenster, mozzarella, & parmigiana cheese blend tossed with orecchiette topped with citrus infused arugula
Ricotta, pecorino Romano, seasoned ground beef, Italian sausage, parmesan Reggiano béchamel & Sunday gravy
Homemade pasta filled with chicken, broccoli, ricotta, fresh mozzarella, salsa rosa, topped with fresh mozzarella
Savory ragu of beef, mirepoix, San Marzano tomatoes, homemade chive & cracked pepper ricotta
Day boat scallops, baby shrimp, artichoke hearts, roasted peppers, spinach, blistered tomatoes, crushed garlic, white wine, butter finish
All entrées served with house salad
Sautéed with artichoke hearts, capers, shallots, lemon butter white wine sauce, roasted potatoes, seasonal vegetables
U10 Day boat sea scallops, pan seared, sage, cracked pink peppercorn, Himalayan sea salt, brown butter finish, cauliflower cous cous, cherry tomato confit
Jumbo shrimp, pan seared day boat scallops, over a creamy leek & mushroom risotto, finished with a saffron emulsion
Stuffed with scallop mousse, Limoncello gastrique, cauliflower cous cous, cherry tomato confit
Jumbo shrimp, day boat scallops, wild caught salmon, clams, mussels, calamari, potatoes, served in a San Marzano, anisette, tomato brodo topped with grilled baguette
Free range chicken breast, topped with local smoked ham, imported swiss, finished with a roasted shallot, Dijon chive cream sauce, over herb roasted potatoes
Free range chicken breast, encrusted with sage & prosciutto, finished in a natural herb au jus, creamy leek & mushroom risotto
Free range chicken breast, topped with sliced tomatoes, wilted spinach, melted mozzarella, and finished in a wild forest mushroom sherry wine demi glaze over herb roasted potatoes
Parmigiana with linguine, Francaise, or Marsala served with roasted potatoes and vegetables
Panko battered free range chicken, topped with jumbo asparagus over herb roasted potatoes
8oz. filet mignon atop Tuscan toast, grilled prosciutto, porcini demi glaze, gorgonzola crema
14oz. Black Angus sirloin, brushed with rosemary, char grilled, served over a Tuscan hot pepper hash, wilted baby spinach
14oz. Black Angus sirloin, pan roasted, shallots, scallions, pink peppercorn, Himalayan sea salt, finished in a cognac demi glaze, touch of cream
8oz. Black Angus filet mignon, sautéed with wild forest mushrooms, finished in a Barolo demi glaze, home fries, sautéed asparagus
Slow braised lamb shank, red wine mirepoix, served over a bed of creamy saffron risotto, pine nut & arugula gremolata
Milk fed veal scaloppini pounded thin, breaded, pan fried, served over a bed of home fries, topped with an arugula, fresh mozzarella and cherry tomato salad, aged balsamic reduction, charred lemon
Parmigiana with linguine, Marsala, or Francaise, served with roasted potatoes, and seasonal vegetables
Scaloppini, eggplant slices, prosciutto, mozzarella, sherry wine sauce
Pan seared veal scallopini, topped with jumbo shrimp, sliced tomatoes, melted mozzarella, and crushed garlic white wine plum tomato sauce
Executive Chef: Edison Narkaj