Frittata Vegetarian Italian omelet with mozzarella cheese and sun dried tomato 12

Omelet Chicken sausage, goat cheese and roasted bell pepper omelet 13

Uova Benedettina Traditional eggs benedict served with a porcini hollandaise sauce 15

Colomba French Toast Traditional Italian Easter brioche served with fresh strawberries 13 

Carciofo Baked Castroville artichokes served with shaved pecorino and watercress 9

Fritto Misto Array of fried calamari, shrimp and seasonal vegetables 10

Carpaccio Beef tenderloin with capers, shaved Parmigiano and extra virgin olive oil 9

Peoci (pay-o-chee) Steamed mussels in white wine with shallots and bread crumbs Half- 9 –Full 15

Prosciutto di Parma Thinly sliced Parma Prosciutto served with caper berries and black olives 12

Insalata di Rucola Baby Arugola with corn and shaved Parmigiano in a lemon Dijon dressing 7

Insalata Risibisi Organic Green String Farm baby lettuce with cherry tomatoes, radishes and carrots 6

Bietole (bee-ay-to-lay) Baby beets with Sausalito Farm watercress, ricotta and caramelized pecans 9 

Cesarina Hearts of romaine with Ciabatta croutons and our classic Caesar dressing 8

Caprese Fresh mozzarella, grilled tomato and organic greens with a basil pesto 9

Insalata di Pollo Grilled chicken breast, arugola, cherry tomato, mushrooms, blue cheese 12

Jota (yo-ta) Cannellini and cabbage soup with crispy pancetta and spicy Ciabatta bread 7

Tortellini in Brodo Meat tortellini in chicken broth with pancetta and shaved Parmigiano 8

Penne Arrabiata Sautéed with spicy fresh tomato, garlic and extra virgin olive oil 12

Ravioli di Zucca Pumpkin ravioli with braised red chard in a brown butter sage sauce 15

Spaghetti Red bell peppers, leeks, eggplant and zucchini in a cream broth 14

Straccetti (stra-che-tee) Pasta with fresh crab, asparagus and baby spinach, lemon cream sauce 16

Pappardelle Sautéed with braised beef short ribs and a porcini ragout 16

Risi e Bisi (reesi-a-beesi) Risotto with Maine lobster tail, Chiodini mushrooms and peas 20
 

Sogliola Pan roasted Petrale sole served with braised greens and caper asparagus lemon sauce 21

Pollastro Pan roasted chicken breast stuffed with sausage, spinach & ricotta, organic zucchini 17

Anatra Duck leg Confit with a beet and asparagus ragout, mashed potato and thyme oil 19

Veal Napoleon Braised veal shoulder, layered with prosciutto, crispy potato and spinach 20

Bistecca e Patatine Grilled steak served with hand cut French fries and grilled tomato 22

                                                                                                  
18% gratuity will be added to parties of six or more             $18.00 corkage fee per 750ml. Bottle