Radicchio Bocconcini 13.95

grilled fresh mozzarella wrapped with prosciutto and radicchio in a cherry vinaigrette

Calamari Fonzi Ponza 13.95

grilled calamari steak with braised garlic, ground cerignola olives in a spicy tomato caper ragout

Carpaccio Sottobosco 13.95

thinly sliced beef tenderloin with arugula, white truffle oil and parmigiano reggiano

Polpette di Mare 14.95

crab and rockshrimp cakes with a spicy roasted eggplant and peperoncino aioli, crispy prosciutto and baby arugula pesto

Minestrone Genovese 6.95

garden fresh vegetable soup with pesto

Caprese 11.95

fresh bocconcini with roma tomato, basil and extra virgin olive oil

Ortolana 6.95

mixed winter greens and radicchio with cranberry and roasted apple cider vinaigrette

Lattuga Gorgo 13.95

butter lettuce in a creamy gorgonzola vinaigrette with candied walnuts

Cesare 7.95

caesar salad - the classic

Spaghetti Quattro 18.95

for Italians only

Fusilli Con Rucola 19.95

handmade fusilli with shaved beef tenderloin, fresh tomato, arugula and parmigiano reggiano

Rotolo Farcito 20.95

pasta roll with ricotta cheese, spinach, goat cheese and parmigiano reggiano

Penne Vegetariani 18.95

penne with smoked caciocavallo, rapini, marinated artichoke hearts and red peppers, tossed in a white wine tomato sauce

Ravioli Piemontesi 23.95

ravioli filled with wild mushrooms, mascarpone cheese and white truffle oil, in a light porcini cream

Linguine Pescatore 19.95

linguine with baby scallops, rock shrimp, fresh tomato, white wine and Riviera herbs

Rigatoni al Ragout 19.95

rigatoni with minced beef, veal and pork in a red wine tomato ragout and shaved parmigiano reggiano

Pasta Pazza a Pezzi

a combination of five pastas: Spaghetti Primavera, Fettuccine Ghiottone, Fusilli Arrabiata, Linguine Pesto and Rotolo Farcito

Galletto Al Mattone 29.95

marinated de-boned cornish game hen grilled with riviera herbs, garlic and peperoncino

Scottadito Fico 38.95

roasted rack of lamb in a fig and dijon mustard demi-glaze

Branzino Alla Crosta 32.95

pistachio crusted wild Alaskan black cod with a fire-roasted sweet pepper sauce

Salmone all'Astice 29.95

oven roasted wild BC salmon served with a lobster, limoncello bisque and saffron braised baby potatoes

Filetto Etrusca 37.95

oven roasted beef tenderloin crusted with caramelized shallots and aged balsamic syrup

Chef's Table

Allow Executive Chef Bradford Ellis to create and present a multi-course menu especially for your party

Split orders 2.00