be the first to leave a review...
assortment of mortedella, prosciutto di parma, calabrese salami, parmigiano-reggiano, buffalo mozzarella and calamata olives.
sliced filet of beef lightly marinated and topped with an eggplant caponata and shaved parmigiano-reggiano
pan seared diver scallops over truffle mashed potatoes with a grappa-beet root vinaigrette
house seasoned and flash fried, roasted pepper aioli
saffron aborio rice balls stuffed with peas and fontina cheese in a tomato ragu
marinated grilled octopus, over fregula, celery, and diced potatoes with a lemon-oregano vinaigrette
thyme & bay leaf white wine or tomato ragu
chilled cucumber and radish soup, finished with dill and jerez vinegar
mixed greens with apples, strawberries, gorgonzola cheese and toasted pine-nuts in a balsamic vinaigrette
shaved fennel, blood orange and kalamata olives, tossed with toasted fennel seeds in a lemon-mint vinaigrette
vine ripe tomatoes, fresh buffalo mozzarella, drizzled with pesto
endive, pear and feta cheese, tossed in a roasted walnut-vinaigrette
tossed with cream and parmigiano-reggiano
roasted eggplant, basil and pecorino cheese in an eggplant tomato ragu
sautéed little neck clams, italian parsley, red pepper flakes and extra virgin olive oil
tossed with tomatoes, mussels, clams, calamari, prawns and octopus
stuffed with ricotta, mozzarella and topped with tomato ragu
tossed with seasonal vegetables, basil and fresh tomato
aborio rice with shrimp, sautéed prawns and fresh dill (please allow 20 minutes for preparation)
pan seared filet mignon, parmigiano-reggiano potato gratin, ricotta baked cherry tomatoes, marsala blood orange demi-glaze
house marinated rack of lamb, roasted garlic ceci bean puree, prosciutto wrapped endive, rosemary lamb jus.
swordfish barciole rolled with fontina cheese and pinenuts, skewered with bay leaf over sautéed broccoli rabe, tomato vinaigrette
marinated chicken breast, fennel and toasted almond couscous, finished with a pinot-grigio and green grape sauce
honey and orange glazed duck breast, aborio rice griddle, roasted carrots and parsnips with a chocolate and vanilla bean jus
monkfish stew with cherry tomatoes, peppers, potatoes, basil and kalalmata olives
| White Wine Mousse with Almond Biscotti | Vodoo Chocolate Volcano Cake | Cannoli alla Siciliana | Focolare Frozen Lemon Cheesecake Soufflé
| Blood Orange | Vanilla Bean Gelato | Mint & Chocolate Chip Gelato
hot cabernet with lemon zest & cinnamon
Please confirm that this restaurant at this location is permanently closed...
You must login or signup to leave a review.