Deals & Coupons
Details
Parking:
Alcohol Type:
Takeout Available:
Catering Available:
Reservations:
Smoking Allowed:
Wheelchair Accessible:
Seating:
Music Type:
Mixed Garden Greens with Roma Tomato Wedges
Radicchio and Arugula Salad with Belgian Endive Leaves and Light Rasperry Vinaigrette
Chopped Roma Tomato Salad with Fresh Burrata Cheese in Balsamic Vinaigrette, Flavored with Basil-Infused Olive Oil
Ahi Tuna Tartar with Avocado and Red Onion with Parmesan Croutons and Baby Greens in Balsamic Vinaigrette
Italian Cold Cut Platter of Parma Prosciutto, Mortadella, Salame, Coppa and Bresaola with Taleggio,Pecorino Toscano & Pecorino Romano Cheeses and Kalamata Olives
Thin Slices of Raw Beef Tenderloin with Shaved Parmesan Cheese, Baby Arugula and Lemon Vinaigrette
Country Style Fresh Vegetable Soup
Country-Style Tomato and Bread Soup with Parmesan
Assortment of Traditional Italian Cheeses with Fresh Pear and Honey
Romaine Leaves Tossed with Creamy Caesar Dressing Served with Parmesan Pizza Bread
Italian Cobb: Mixed Baby Greens Tossed with Crispy Pancetta, Gorgonzola, Tomato, Avocado, and Garlic-Parmesan Croutons in a Balsamic Vinaigrette
Grilled Chicken Breast with Warm Gorgonzola Dressing and Toasted Walnuts over Mixed Baby Green andRomaine Salad
Seared Polenta-Crusted Ahi Tuna Served over Chopped Romaine Lettuce with Green Beans, Potato, RomaTomato, Hard-Boiled Egg, Olives, Onions, and Anchovies in a Citronette Dressing
Italian Style Hamburger - Very Lean, Mixed with Onion and Topped with Bitto Cheese on Warm Michetta Roll
Herb-Marinated Grilled Chicken Breast with Celery, Creamy Caper Sauce and Sliced Roma Tomato on Grilled Ciabattina
Thinly Sliced Parma Prosciutto, Fresh Mozzarella and Roma Tomato on Warm Ciabattina Bread
Grilled Portobello, Zucchini and Eggplant Marinated in Balsamic Vinegar and Herbs, Served on Warm Ciabattina Bread with Melted Mozzarella Cheese and Pesto Spread
Herb-Marinated Grilled Chicken Breast, Roma Tomato, Baby Frisee and Jalapeno Aioli on Grilled Focaccia
Smoked Prosciutto, Baby Artichoke Hearts and Goat Cheese Focaccia Sandwich
Grilled Flat Bread Stuffed with Parma Posciutto, Baby Arugula and Stracchino Cheese
Grilled Flat Bread Stuffed with Grilled Italian Sausage, Sautéed Spinach and Fontina Cheese
House-Made Whole Wheat Pappardelle Tossed with Braised Savoy Cavvage, Roasted Garlic, Fried Sage, Yukon Potatoes and Bitto Cheese Fondue
Angel Hair Tossed with Fresh Tomato, Garlic, Basil, and Olive Oil
Housemade Potato Gnocchi Tossed in Housemade Pesto Sauce
Linguine Tossed with Manila Clams, White Wine, Olive Oil, Garlic and Parsley
Fettuccine Tossed with Tiger Shrimp and Porcini Mushrooms in Garlic, Basil and Tomato Sauce
Penne Tossed in a Arrabbiata Sauce with Chicken, Broccoli, and Mushrooms
Housemade Chicken Ravioli with Garlic, Rosemary and Onion in Creamy Tomato Sauce
Spaghetti Tossed in Bolognese Meat Sauce
Housemade Ravioli Stuffed with Baby Spinach, Herbs and Ricotta Cheese in Organic Basil Pesto and Tomato Sauce
Spaghetti Tossed in a Creamy Pancetta and Parmesan Sauce
Parmesan Risotto with Porcini Mushrooms
Butternut Squash Risotto with Seared Scallops and Balsamic Glaze
Fillets of Rainbow Trout Marinated in Lemon, Capers and Parsley, Grilled and Served with Sautéed Zucchini and Potato-Leek "Au Gratin"
Grilled Alaskan Halibut Served over Fresh Arugula and Roma Tomato Salad in Red Wine Vinaigrette
Salmon Fillet Sautéed in Extra Virgin Olive Oil, Garlic and Lemon Sauce, Served on a Bed of Sautéed Spinach
Seared Ahi Tuna with Balsamic Reduction, Sautéed Broccoli Rapini and Grilled Polenta Cakes
Breast of Chicken Pounded, Breaded, and Sautéed in Extra Virbin Olive Oil, Served with Roasted Potatoes and Spinach
Pan-Roasted Chicken Breast with Sautéed Wild Mushrooms in Marsala Reduction, Served with Mashed Potatoes
Grilled Filet Mignon with Green Peppercorn Sauce, Served with Roasted Potatoes and Baby Carrots
Fresh Chopped Roma Tomato, Garlic, Basil, Extra Virgin Olive Oil and Fresh Mozzarella
Spicy Salame Calabrese, Oregano, Fresh Mozzarella and Tomato Sauce
Smoked Prosciutto, Caramelized Onion, Potato, Arugula and Fontina Cheese
Marinated Artichoke, Garlic-Parsley Sautéed Mushrooms, Nicoise Olives, and Thinly-Sliced Ham over Mozzarella and Tomato Sauce
Prosciutto, Arugula, Fresh Mozzarella and Tomato Sauce
Italian Cold Cut Platter of Parma Prosciutto, Mortadella, Salame, Coppa and Bresaola with Taleggio,Pecorino Toscano & Pecorino Romano Cheeses and kalamata Olives
Traditional Lombardy Appetizer of Chilled, Thinly-Sliced Veal Tenderloin Topped with a Caper and Tuna Aioli
Ahi Tuna Tartar with Avocado and Red Onion Served with Parmesan Croutons and Baby Greens in Balsamic Vinaigrette
Warm Seafood Salad of Calamari, Scallops, Mussels, Tiger Shrimp, and Clams Tossed in Lemon-Caper Vinaigrette
Grilled Tiger Shrimp Wrapped with Parma Prosciutto, Served Over on Arugula Salad with Shallot and Fresh Orange Wedges, Drizzled with Red Wine Vinaigrette
Calamari, Tiger Shrimp and Portobello Mushrooms, Lightly Fried and Served with Warm Arrabbiata Sauce and Garlic Aioli for Dipping
Thin Slices of Raw Beef Tenderloin with Shaved Parmesan Cheese, Baby Arugula and Lemon Vinaigrette
Slices of Roma Tomato with Fresh Burrata Cheese in Balsamic Vinaigrette, Flavored with Basil-Infused Olive Oil
Baked Eggplant Layered with Fresh Mozzarella, Tomato Sauce, Basil & Herbs
Assortment of Traditional Italian Cheeses with Fresh Pear and Honey
Mixed Greens with Shaved Celery, Carrot and Sliced Roma Tomato in a Lemon Dressing
Radicchio and Arugula Salad with Belgian Endive Leaves and Light Raspberry Vinaigrette
Whole Romaine Leaves Lightly Tossed in Creamy Caesar Dressing, Served with Parmesan Pizza Bread
Traditional Fresh Vegetable Soup
Country-Style Tomato and Bread Soup with Parmesan
Fresh Chopped Roma Tomato, Garlic, Basil, Extra Virgin Olive Oil and Fresh Mozzarella
Spicy Salame Calabrese, Oregon, Fresh Mozzarella and Tomato Sauce
Smoked Prosciutto, Caramelized Onion, Potato, Arugula and Fontina Cheese
Marinated Artichoke, Garlic-Parsley Sautéed Mushrooms, Nicoise Olives, and Thinly-Sliced Ham over Mozzarella and Tomato
Prosciutto, Arugula, Mozzarella, and Tomato
Country Dish of Steamed Rice Topped with Butter, Sage, Garlic, and Parmesan Cheese
Sautéed Seasonal Mixed Vegetables
Grilled Vegetables Platter Drizzled with Extra Virgin Olive Oil
Brussel Sprouts Sautéed with Butter
Fresh Spinach Sautéed with Garlic and Extra Virgin Olive Oil
Mashed Potatoes
Rosemary-Roasted Potatoes
Soft Polenta with Gorgonzola Cheese
Soft Polenta Topped wiht Porcini Mushrooms Sautéed with Parsley and Garlic
Traditional Appetizer of Lombardy: Thinly Sliced, Chilled Veal Tenderloin Topped with a Caper and Tuna Aioli
Housemade, Whole Wheat Pappardelle Tossed with Braised Savoy Cabbage, Roasted Garlic, Fried Sage, Yukon Potatoes and Bitto Cheese Fondue
From Lake Como: Fillets of Rainbow Trout Marinated in Lemon, Caper, and Parsley, Grilled and Servedwith Sautéed Zucchini and Potato-Leek "Au Gratin"
Thyme-infused Fresh Fish of the Day, Baked in Sea Salt Crust, Served with Garlic-Parsley Baby Artichokes and Yukon Potatoes Baked in White Wine, Finished with Val Paradiso Olive Oil from Siciliana
Pounded, Breaded and Sautéed Veal Chop with Roasted Potatoes and Cherry Tomatoes "Checca Style"
Veal Shank Slow-Cooked in White Wine & Minced Vegetables, Served with Saffron Risotto - Milanese Style
Housemade Potato Gnocchi Tossed in Creamy Gorgonzola Sauce
Penne in Creamy Tomato Sauce wiht Grappa-Flamed Minced Onions and portobello Mushrooms
Housemade Ravioli Stuffed with Baby Spinach, Herbs and Ricotta Cheese in Organic Basil Pesto and Tomato Sauce
Spaghetti Tossed in Bolognese Meat Sauce
House-Made Chicken Ravioli with Asparagus in Creamy Curry Sauce
Linguine with Manila Clams, White Wine, Olive Oil, Garlic and Parsley
Fettucine Tossed with Tiger Shrimp and Porcini Mushrooms in Garlic-Basil-Tomato Sauce
House-Made Tagliatelle Tossed with Tigers Shrimp, Scallops, Calamari, Clams and Mussels in LightlySpicy Arrabbiata Sauce
Parmesan Risotto with Porcini Mushrooms
Butternut Squash Risotto with Seared Scallops and Balsamic Glaze
Whole Mediterranean Striped Bass, Grilled and Filleted Tableside, Serve with Grilled Seasonal Vegetables and Garlic-Balsamic Sauce
Seared Ahi Tuna Drizzled with Balsamic Reduction, Sautéed Rapini & Grilled Polenta
Grilled 18 oz. Bone-In Rib Eye Steak Finished with Shallot-Red Wine Reduction, Served with StuffedTomatoes
Chicken Breast Stuffed with Mushrooms and Fontina Cheese, Wrapped in Lettuce and Parma Prosciutto,and Sautéed in White Wine, Served with Sautéed Green Beans and Rosemary-Roasted Potatoes
Grilled Half Chicken Finished with Balsamic Vinegar, Garlic, and Herb Sauce, Served with Roasted Red Bell Peppers and Rosemary Potatoes
Grilled Lamb Chop Lollipops with Red Wine-Gorgonzola Dipping Sauce, Watercress Salad and Roasted Yukon Golden Potatoes
Orange Juice Squeezed to Order...
Peach Nectar and Sparkling Prosecco Wine...
The Classic! Orange Juice and Sparkling Wine...
Spicy and Tasty Eye Opener...
Scrambled Egg Whites with Smoked Salmon and Chives...
Free-Range Egg Omelette Stuffed with Fontina Cheese, Ham, and Spinach...
Frittata Prepared with Fresh Organic Vegetables and Free-Range Eggs from the Saturday Farmers Market...
Thin Italian Pancake Crepes Stuffed with Raisins, Apple, Banana, Pine Nuts, Cinnamon and a Touch of Grand Mariner...
Three Poached Free-Range Eggs on Pizza Crusts, Served on a Bed of Artichoke Hearts, Sautéed Spinach and Pancetta with a Lemony, Light Hollandaise Sauce...
Short Stack of Polenta Pancakes Served with Sautéed Bananas, Warm Maple Syrup and Powdered Sugar...
Please confirm that this restaurant at this location is permanently closed...