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Mon - Sat from 5pm to 10pm. 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 compoteCalamari 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 mayoCarpaccio 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 tomatoCapesante 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 Caprese Fresca di Burrata
Soft mozzarella, Roma tomato, extra virgin olive oil, basil, and pesto drizzleVegetarian
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-ReggianoSpaghetti 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 sauceLasagna Florentina
Ricotta, bolognese, egg noodle semolina pasta Gnocchi Gorgonzola
Butter poached Ricotta stuffed gnocchi w/ gorgonzola cream and Parmigiano-ReggianoVegetarian
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 pilafFruti di Mare Misto
Grilled salmon, scallops and shrimp w/ herb garlic lemon butter. Served with seasonal vegetable and mushroom rice pilafPesce 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
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