Tomato sauce, mozzarella, and fresh basil.
Pesto & Caprino Pizza
Pesto genovese, tomato sauce, mozzarella and goat cheese.
Tomato sauce, mozzarella and pepperoni.
Mozzarella, walnuts, sliced pear, Gorgonzola cheese, Parmigiana cheese and onions.
Quattro Formaggi Pizza
Fontina, mozzarella, gorgonzola, parmigiana and tomato sauce.
Tomato sauce, mozzarella, eggplant, bell peppers, mushrooms and basil. Vegetarian.
Rugola Funghi & Salsiccia Pizza
Italian sausage, rugola, mushrooms, mozzarella and tomato sauce.
Prosciutto & Rughetta Pizza
Mozzarella, prosciutto, tomato sauce and wild rugola.
Italian White Pie
Fresh ricotta, creamy mozzarella, parsley and garlic.
Artichokes, ham, olives, mushrooms, tomato sauce and mozzarella.
Pizza al Fior di Latte
Fresh fior di latte Italian cheese with wood oven roasted tomato and rugola.
Pizza alla Messicana
Shrimp, red onions, jalapeno, cilantro and avocado.
Marinated bell peppers, onions, zucchini, eggplant, artichokes and grilled goat cheese.
Tartara di Tonno
Sashimi-grade ahi tuna, avocado and balsamic dressing.
Toasted garlic bread topped with olives, mushrooms and organic tomatoes.
Crispy fried calamari and carrots served with marinara dipping sauce.
Thinly sliced beef tenderloin, rugola, capers and Parmesan cheese with lemon dressing.
A family size assortment of appetizers.
Minestrone alla Genovese Soup
Fresh seasonal vegetable soup.
Pasta e Fagioli Soup
Classic pasta and bean soup.
Pappa e Pomodoro Soup
Tuscan tomato soup with onions, basil, toasted bread and Parmesan cheese.
Mixed greens with balsamic vinaigrette, topped with roasted bell peppers and eggplant.
Radicchio, hearts of romaine and rugola topped with shaved parmesan and balsamic vinaigrette.
Romaine and radicchio over toasted flat pizza bread with mustard and lemon dressing.
Cucumber, lettuce, red onions, feta cheese and farro with sherry vinaigrette.
Timballino di Carciofi Salad
Diced raw artichokes, rugola and shaved Parmesan cheese with lemon dressing.
Bietole e Caprino Salad
Thinly sliced beets topped with mixed greens, grilled goat cheese and sherry vinaigrette.
Hearts of palm, tomatoes, red onions, avocado and soft mozzarella with balsamic vinaigrette.
Quinoa, chopped kale and Romaine with onions, avocado, cucumbers and tomatoes in a lemon extra virgin olive oil vinaigrette dressing.
Lattuga Tenera Salad
Butter lettuce, organic hard-boiled egg, walnuts, bacon strips, and Gorgonzola cheese with organic apple cider and walnut oil vinaigrette.
Garlic bread topped with soft mozzarella and organic tomatoes.
Mozzarella and tomatoes with fresh basil.
Soft, creamy mozzarella served with cherry tomatoes, olives, basil dip and a side salad.
Wood fire-roasted eggplant and fresh mozzarella with tomato sauce.
Piatto di Formaggi
Chef's monthly selection of 3 imported and domestic premium cheeses, served with dried fruit, nuts and organic honey.
Piatto di Legno
An assortment of Italian cold cuts with mozzarella and Pecorino cheese.
Prosciutto di Parma Plate
Garlic bread topped with fig spread, ricotta, prosciutto and aged balsamic vinegar.
Chopped lettuce, pasta strips, cannellini beans, shaved mozzarella, and farro in an herb-lemon vinaigrette.
Grilled skirt steak served over spring greens, grilled peppers, eggplant, zucchini, organic hard-boiled eggs, and feta cheese with sherry vinaigrette.
Cesare Grande Salad
Romaine, radicchio and shaved Parmesan over pizza bread with mustard and lemon dressing.
Grilled Salmon Salad
Grilled salmon, marinated vegetables and lettuce with house vinaigrette.
Portobello & Shrimp Salad
Grilled portobello mushrooms, shrimp, onions, tomatoes, asparagus, and goat cheese with a sherry vinaigrette.
Tonno, Spinaci & Portobello Salad
Grilled and seared fresh ahi tuna served on a bed of spinach, butter lettuce, grilled breaded goat cheese and grilled portobello mushrooms with organic apple cider vinaigrette.
Pollo & Spinaci Salad
Spinach, rugola, onions, walnuts, and fresh pear in a walnut-organic apple cider vinaigrette topped with grilled chicken.
Chicken Sorrentina Entree
Fresh mozzarella, tomatoes and basil in light white wine sauce.
Chicken Parmigiana Entree
Breaded, topped with fresh mozzarella and tomato sauce.
Chicken Piccata Entree
White wine, lemon-caper sauce, topped with rugola, tomato and shaved Parmesan cheese.
Chicken Marsala Entree
Mushrooms and marsala sauce.
Chicken Milanese Entree
Breaded, sauteed over slow fire and topped with rugola, tomato and shaved Parmesan cheese.
Chicken Carciofi Entree
Fresh artichokes, capers and olives with lemon sauce.
Chicken Saltimbocca Entree
Prosciutto, fresh mozzarella, sage and white wine sauce.
Chicken Paillard Entree
Marinated and grilled with lemon, herbs and extra virgin olive oil.
Spaghetti Integrali Primavera
Whole wheat pasta with seasonal fresh vegetables in a garlic and olive oil sauce with ricotta cheese.
Angel hair pasta with diced tomatoes, olive oil, garlic and basil.
Spicy roasted tomato sauce with garlic, black olives and parsley.
Classic ground veal and beef sauce.
Light spicy vodka pink sauce.
Potato and ricotta dumplings. Served with pink sauce.
Tomato and basil sauce, baked eggplant and buffalo mozzarella.
Rigatoni di Pollo & Broccoli
Grilled chicken, sun-dried tomatoes and broccoli in a light cream sauce.
Ravioli di Ricotta & Spinaci
Homemade pasta filled with ricotta and spinach, topped with tomato-basil sauce.
Corkscrew pasta with shiitake mushrooms, leeks, artichokes, white truffle oil and aged ricotta.
Angel hair pasta with grilled vegetables topped with seared ahi tuna.
Rigatoni Tre Funghi
Champignon, shiitake, and porcini mushrooms in a light pink sauce.
Farfalle al Salmone
Smoked salmon and peas in a light vodka pink sauce.
Linguine alle Vongole
Clams with garlic, extra virgin olive oil and wood fired tomato sauce.
Linguine Gamberi & Carciofi
Shrimp, garlic, white wine, extra virgin olive oil and artichoke sauce.
Macaroni con Polpettine
Classic meatballs with tomato sauce.
Ravioli stuffed with chicken and ricotta in a pink sauce.
Ravioli di Zucca
Pumpkin ravioli in a walnut cream sauce.
Clams, calamari, scallops, shrimp, octopus, cuttlefish, lobster, salmon and white fish in white wine and wood-fired tomato sauce with Italian arborio rice.
Ravioli di Pollo in Brodo
Chicken ravioli in broth.
Tomato sauce, capers and black olives served from the Parmesan wheel.
Ear-shaped pasta, fresh tomato, Italian sausage, spinach and Pecorino cheese.
Risotto in Carrozza
Porcini, shiitake and champignon mushrooms, served from the Parmesan wheel.
Linguine alla Diavola
Spicy roasted tomato sauce with sweet onions, fresh shrimp and lobster.
Light spicy pink vodka sauce with asparagus tips.
Classic bolognese sauce.
Half bone-in chicken marinated in fresh herbs and white wine and roasted in a wood burning oven. Served with salsa verde, salsa campagna and polenta crumbs. Served with choice of side.
Grilled, thin cut skirt steak, with salsa verde, chopped vegetables and polenta crumbs. Served with choice of side.
Grilled, aged and pounded rib eye topped with rugola, Parmigiana and sauteed wild mushrooms.
Tagliata di Bue
Grilled rib eye steak with red wine sauce. Served with mashed potatoes and vegetables.
Brasato di Manzo
Boneless beef short rib, braised for 3 hours in white and red wine, vegetables and fresh tomatoes. Served over egg fettuccine pasta.
Tagliata con Gnocchi
Grilled prime 10 oz. rib eye steak served over gnocchi and Gorgonzola cheese, topped with wood fire roasted wild mushrooms.
Salmone alla Griglia
Grilled salmon fillet with leeks and asparagus in mustard and saffron sauce. Served with farro and steamed broccoli.
Seafood medley of clams, calamari, scallops, shrimp, octopus and salmon in a fresh tomato broth. Served with toasted garlic bread.