Our Menu

Crispy fried risotto filled with buffalo mozzarella and peas, served with spiced pomodoro.

Fresh day boat scallops, chef's seasonal preparation.

Sautéed shrimp and scallops in a Calabrian pomodoro sauce, served with toasted rustic bread.

Imported salami and artisan cheeses with seasonal jams, whole-grain mustard, pickled vegetables, and crostini.

Creamy burrata, prosciutto di Parma, arugula, red currant jam, toasted hazelnuts, and aged balsamic.

Romaine hearts, white anchovies, Parmigiano-Reggiano, and crispy focaccia crumbs.

Baby arugula with fresh peaches, candied nuts, and apple vinaigrette.

Mixed greens with salami, mortadella, fresh mozzarella, cherry peppers, olives, and Italian vinaigrette.

Spaghetti with sautéed shrimp, garlic, capers, fresh herbs, white wine, and butter.

House-made spinach and ricotta tortellini in a creamy vodka blush sauce.

House-made potato gnocchi with pomodoro, agrodolce, creamy burrata, basil, and Parmigiano-Reggiano.

Chef Feature
An 8 oz grilled beef strip steak, cooked to perfection, served over house-made spaghetti tossed in a silky roasted walnut cream sauce with Parmigiano-Reggiano, roasted garlic, and fresh herbs. Finished with a rich red wine reduction and accompanied by garlic-Parmesan asparagus.

House-made fusilli tossed with Italian sweet sausage, roasted garlic, San Marzano tomatoes,
fresh basil, and aged Parmigiano-Reggiano.

Chef Feature
An 8 oz grilled beef strip steak, cooked to perfection, served over house-made spaghetti tossed in a silky roasted walnut cream sauce with Parmigiano-Reggiano, roasted garlic, and fresh herbs. Finished with a rich garlic-Parmesan asparagus.