Dinner Menu

Mon - Sat from 4pm to 9pm. Sunday Closed.

Antipasti

Bruschetta

Roma tomato, roasted garlic, fresh basil, Parmigiano-Reggiano, and extra virgin olive oil on toasted French baguette

Vegetarian

Burrata Crudo

Burrata wrapped with Prosciutto di Parma on roasted red beet w/ dried apricot compote

Calamari Ala Griglia

Grilled squid with an anchovy, olive, & tomato tapenade.

Calamari Fritti Misto

Tender squid rings and zucchini squash, semolina dusted and fried w/ a lemon aioli and sriracha mayo

Carpaccio Di Filetto

Choice tenderloin, thinly sliced, topped with grain mustard, baby arugula, and shaved Parmigiano-Reggiano.

Gambretto Diavolo

Grilled Tiger Shrimp w/ Calabrese pepperoncini, basil, and tomato

Capesante alla Griglia

Grilled sea scallops with a red & green pepper, shallots gremolata, and white wine saffron lemon butter.

Zuppa e Insalata

Zuppa del Journo

Daily chef featured creation.

Insalata Misto

Mixed greens, seasonal carrots and radishes, roma tomato and red onion tossed in our balsamic house dressing.

Vegan

Insalata Caesare

Hearts of romaine tossed in our house Caesar dressing, served with a parmesan crostini and shaved Parmigiano-Reggiano.

$12

Protein

Grilled Chicken$7

Grilled Shrimp$8

Grilled Salmon$10

Caprese Fresca di Burrata

Soft mozzarella, Roma tomato, extra virgin olive oil, basil, and pesto drizzle

Vegetarian

Pera e Arugula

Arugula, slivers of pear, shaved fennel, candied walnuts, and Gorgonzola tossed in our house-made lemon honey vinaigrette.

Vegetarian

Primi

Penne ala Vodka

Penne rigate, pancetta, Vodka Rose, and Parmigiano-Reggiano.

Bacci

Semolina egg pasta stuffed with Italian sausage in mushroom parmesan cream drizzled w/ truffle oil.

Spaghetti Bolognese

Spaghetti, Bolognese sauce, Parmigiano-Reggiano

Spaghetti Carbonara

Spaghetti, pancetta, and egg buttered w/ Parmigiano-Reggiano

Tagliatelle all’Aragosta

Fresh semolina Tagliatelle with lobster meat saffron seafood cream.

Linguine Pescatore

Egg linguine w/ mussels, shrimp, scallops, calamari, and fresh diced tomato in a white wine garlic sauce

Lasagna Florentina

Ricotta, bolognese, egg noodle semolina pasta

Gnocchi Gorgonzola

Butter poached Ricotta stuffed gnocchi w/ gorgonzola cream and Parmigiano-Reggiano

Vegetarian

Risotto

Risotto ai Funghi

Italian Arborio rice, white wine, mixed mushrooms, truffle oil, and Parmigiano-Reggiano.

Vegetarian

Risotto Pescatore

Italian Arborio rice w/ a medley of shrimp, scallops, calamari, mussels, and fresh diced tomato in a garlic white wine sauce

Fruits de Mare

Salmon al Cartoccio

Filet of Atlantic Salmon with lemon herbs, white wine, and extra virgin olive oil, baked in parchment paper. Served with seasonal vegetable and mushroom rice pilaf

Fruti di Mare Misto

Grilled salmon, scallops and shrimp w/ herb garlic lemon butter. Served with seasonal vegetable and mushroom rice pilaf

Pesce de Chile

Seared Chilean seabass with saffron beurre blanc on top of lemon risotto and side of season vegetables.

Secondi

Agnello

Grilled Australian Opal Valley lamb chop drizzled w/ port wine au jus. Served with seasonal vegetable and potato.

Pollo al Marsala

Tenderized breast of chicken w/ mixed mushroom marsala au jus, seasonal vegetable and potato.

Vitello Parmesan

Tenderized milk fed veal scallopini, crumbed and topped w/ tomato, mozzarella and Parmigiano-Reggiano. Served with spaghetti ala olio

Pollo Parmesan

Tenderized grain-fed chicken breast, crumbed and baked with tomato, mozzarella, and parmesano. Served with spaghetti ala olio.

Contorno (Side dishes)

Asparagus sauteed with garlic

Vegan

Haricot vert sauteed with garlic and shallots

Vegan

Roasted garlic Yukon mashed potatoes

Vegetarian

Sauteed mushrooms

Vegan

Truffle Shoestring Potato

Vegetarian