7.00Pasta e Fagioli, BiancoCannellini beans in a silky white sauce with fresh basil, garlic, Parmigiano-Reggiano cheese and Ditalini pasta.
12.00Zuppa di Vongole BiancoNative littlenecks sautéed in a white wine, garlic and fresh herb broth. Served over garlic crostini.
9.00Funghi Portabello ai FerriLarge grilled portabello mushroom caps baked with goat cheese, caramelized onions, roasted peppers and crispy pancetta wheels.
11.00Polpette GrandeExtra large meatball, made from ground sirloin, veal & pork, topped with San Marzano marinara and a large scoop of Ricotta cheese. Garnished with Parmigiano-Reggiano cheese and fresh basil.
10.00Calamari all’ Aceto BalsamicoFried native calamari tossed with fresh basil, hot cherry pepper rings, diced tomatoes and a balsamic vinegar reduction.
9.00Calamari FrittiClassic fried native calamari served with hot cherry pepper rings and a side of San Marzano marinara sauce.
12.00Mozzarella di BufalaImported Buffalo mozzarella served with wild arugula, vine-ripe tomatoes and Prosciutto di Parma. Finished with olive oil and shaved Parmigiano-Reggiano cheese. Served with a side of balsamic reduction.
10.00Involtini di MelanzanePan-fried eggplant rolled with Prosciutto di Parma and herbed ricotta cheese then oven-baked with a San Marzano marinara sauce.
10.00Carciofi AlfornoArtichoke hearts oven-baked with a toasted bread, Parmigiano-Reggiano cheese & extra virgin olive oil stuffing. Served over a parmesan and spinach cream sauce.
16.00Antipasti della CasaChef selection of assorted house antipasti.
10.00CapreseSliced vine-ripe red tomatoes stacked with fresh mozzarella cheese, basil and baby arugula. Topped with crumbled gorgonzola cheese and a balsamic reduction.
7.00CaesarRomaine lettuce tossed in a homemade lemon Caesar dressing with croutons and Parmigiano-Reggiano cheese.
10.00InvernoMesclun greens, arugula and radicchio tossed with dried dates, cranberries, gorgonzola cheese and a cranberry vinaigrette dressing.Topped with shaved Parmigiano-Reggiano cheese and candied walnuts.
9.00Bietola- $9Baby spinach tossed with roasted red beets, dried apricots, goat cheese, lemon juice and extra virgin olive oil.
19.00Tagliatelle alla BologneseDelicate golden egg noodles tossed with a truly classic Bolognese sauce made with pork, pancetta, sirloin, diced vegetables, tomatoes and a touch of cream. Topped with Parmigiano-Reggiano cheese.
18.00Gnocchi D’autunnoRicotta gnocchi tossed in a brown butter cream sauce with roasted butternut squash, dried cranberries, toasted pumpkin seeds, fresh thyme & shallots.
Penne alla VodkaPenne pasta tossed with a spicy (mildly hot) pink vodka sauce. Topped with shaved Parmigiano-Reggiano cheese.Options:
19.00Gamberi Fra DiavoloFour jumbo shrimp sautéed in a spicy Fra Diavolo sauce. Served over a bed of linguine.
21.00Frutti di MareShrimp, littlenecks, ocean scallops, white fish and swordfish sautéed in a red clam sauce. Served over a bed of linguine.
18.00Rigatoni alla NorcinaRigatoni pasta tossed with fresh ground sausage, porcini mushroom sauté and white truffle oil in a brandy cream sauce. Topped with Parmigiano-Reggiano cheese.
Pollo E Maiale
19.00Pollo con Risotto ZuccaTwo semi-boneless chicken breasts marinated with honey, lemon, wine, & garlic, grilled and finished with a honey & lemon glaze. Served over savory butternut squash risotto.
19.00Pollo al RosmarinoTwo semi-boneless chicken breasts marinated in a rosemary, garlic and lemon rub, grilled and finished in the oven with roasted tomatoes, garlic, butter and wine.
15.00Pollo alla MilaneseExtra thin chicken cutlets breaded with Tuscan crumbs and pan-fried in olive oil. Served with lemon wedges and San Marzano marinara sauce.
19.00Maiale con PereCenter cut pork chop marinated in garlic and amaretto, grilled and topped with a pear, almond, brown sugar and amaretto glaze.
20.00SaltimboccaVeal scaloppine pan-sautéed with Prosciutto di Parma, fresh sage, garlic, Marsala wine and a veal demi-glaze.
Scaloppine di Vitello LimoneVeal scaloppine dredged in egg batter and pan-sautéed in a lemon, caper and white wine sauce.Options:
20.00Scaloppine di Vitello PorciniVeal scaloppine deglazed with white wine, veal stock and butter. Finished with porcini mushrooms, fresh herbs, cream, Parmigiano-Reggiano cheese and truffle oil.
29.00Costoletta di VitelloGrilled 16 oz. veal chop finished with a Crimini mushroom, sherry and veal demi-glaze.
23.00BrasatoBoneless beef short rib braised with wine, vegetables, tomato, garlic and stock. Served over creamy Parmigiano-Reggiano risotto.
27.00Manzo di Giuseppe14oz. Choice Black Angus sirloin finished with sea salt and grilled. Drizzled with extra fine Tuscan olive oil and fresh lemon juice. Served with roasted garlic and a side of warm gorgonzola cream sauce.
25.00Aragosta CiopinoNative lobster (in shell), shrimp, littlenecks, baby mussels, swordfish, sea scallops and calamari stewed in a spicy (mildly hot) tomato and vegetable broth. Served over grilled Tuscan crostini and topped with fried onion rings.
22.00Pesce Spada alla GrigliaThick center cut domestic swordfish grilled and drenched with a caper, roasted yellow tomato, lemon and butter sauce.
26.00BranzinoPan-seared Chilean sea bass fillet finished with ocean scallops and a creamy scallion sauce.
19.00Gamberi con TimoFour jumbo butterflied shrimp sautéed with garlic, vegetable puree and fresh thyme leaves. Served over a bed of creamy Parmigiano-Reggiano risotto.
Cavoletti Di BruxellesCaramelized brussel sproutsOptions:
Melanzane Alla ParmigianaOven-baked eggplant parmesanOptions:
Patatine FritteParmesan truffle fries.Options:
Pisseli E ProsciuttoTender baby peas sautéed with prosciutto di parma.Options:
Risotto BiancoSlow-cooked arborio rice folded with parmigiano-reggiano cheese and cream.Options:
26.00Ruffino “Libaio” Chardonnay
28.00Banfi “Le Rime” Chardonnay/Pinot Grigio
35.00Carpineto Vernaccia di San Gimignano
49.00Caymus Mer Soleil, Napa
69.00Far Niente, Napa
30.00Kendall-Jackson “VR”, California
55.00Jordan, Russian River Valley
39.00Sonoma-Cutrer, Russian River Valley
39.00Rodney Strong Chalk Hill, Sonoma
65.00Cakebread Chardonnay, Napa
35.00King Estate Pinot Gris, Oregon
29.00Chateau Ste. Michelle Pinot Gris, Wash.
44.00Santa Margherita, Italy
38.00Castello Banfi San Angelo, Italy
29.00Nobilio, New Zealand
32.00Ferrari-Carano Fumé Blanc, Sonoma
55.00Cloudy Bay, New Zealand
39.00Santa Margherita Prosecco, Italy
29.00Dom de Bertiol Prosecco, Italy
45.00Domaine Chandon, Napa
75.00Moët & Chandon, “Imperial,” France
89.00Veuve Clicquot “Yellow Label Brut”, France
32.00Principessa Gavi, Italy
42.00Caymus Conundrum, Napa
22.00Beringer White Zinfandel, California
29.00Antinori Campogrande Orvieto, Italy
30.00Chateau Ste. Michele Riesling, Wash.
45.00Louis Jadot Pouilly-Fuissé, France
59.00Bastianich Vespa Bianco, Italy
49.00Col D’Orcia Brunello di Montalcino, Tuscany
36Frog’s Leap Cabernet Sauvignon, Napa
24.00Carpineto Chianti Classico, Tuscany
28.00Steele Pinot Noir, Carneros
28.00Estancia Meritage, Paso Robles
39.00Chateau Montelena Chardonnay, Napa
26.00Santa Margherita Pinot Grigio, Italy
49Veuve Clicquot “Yellow Label Brut,” France
69.00Angelo Gaja Ca’ Marcanda Promis
35.00Capezzana Barco Reale di Camignano
99.00Tenuta Dell’Ornellaia “Serre Nuove”
49.00Capezzana Villa di Carmignano
85.00Isole e Olena Cepparello
39.00Altesino Rosso di Altesino IGT
45.00Charles Krug, Napa
99.00Silver Oak, Alexander Valley
35.00Coppola “Diamond Series” Claret, Napa
29.00J. Lohr, “Paso Robles”
79.00Joseph Phelps, Napa
55.00Robert Mondavi, Napa
36.00St. Francis, Sonoma
65.00Stags’ Leap, Napa
49.00Hess “Alomi Vineyard”, Napa
85.00Jordan, Alexander Valley
39.00552 Bortoluzzi, Friuli
39.00St. Francis, Sonoma
65.00David Bruce, Sonoma
55.00Foley, Santa Rita Hills
39.00La Crema, Sonoma Coast
45.00Wild Horse, Central Coast
46.00Zisola Nero d’Avola, Italy
69.00Cesari Amarone, Italy
75.00Marchesi di Barolo, Italy
65.00Pertinance Barbaresco, Italy
40.00Allegrini Palazzo Della Torre Ripasso, Italy
32.00Michele Chiarlo Barbera D’Asti, Italy
36.00Greg Norman Estates Shiraz, Australia
29.00Rosemount Shiraz, Australia
39.00St. Francis Zinfandel, Sonoma
46.00Frog’s Leap Zinfandel, Napa
34.00Ravenswood “Old Vine” Zinfandel, Sonoma
39.00Ferrari-Carano Siena, Sonoma
44.00Duckhorn “Decoy” Meritage, Napa
79.00BV “Tapestry” Meritage, Napa
8.00Scripelle con GelatoMiniature fried doughboys dusted with cinnamon sugar and served with vanilla bean gelato and warm Nutella spread.
7.00Torta CioccolataChocolate cake layered with a rich chocolate ganache topped with a chocolate buttercream, and served with sinful raspberry & chocolate sauces.
8.00Torta di MeleWarm apple cinnamon spice cake topped with cinnamon gelato, walnut streusel crumb and warm caramel sauce.
7.00TiramisuAmaretto-mascarpone cheese layered between espresso-soaked ladyfingers and cocoa.
8.00BudinoBread pudding made with Italian almond panetone (Sweet Bread) and served warm with an amaretto, bourbon, brown sugar and butter glaze. Topped with whipped cream.
7.00Lemon Crème BrûléeTraditional crème brûlée baked with a lemon curd & zest and finished with caramelized sugar. Served chilled with raspberries.
5.00Gelato & SorbettoAsk server for today’s selection.
All items above are available decaffeinated.
10.00Espresso MartiniTia Maria, Kahlua and Vanilla Vodka blended with espresso.
10.00Cioccolato MartiniVanilla Vodka, Godiva Chocolate Liqueur and DeKuyper Crème de Cacao, served in a chocolate rimmed glass.