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Fresh herb salad and lime-ginger vinaigrette
Limoncello scented extra virgin olive oil and Parmigiano Reggiano shavings
Served with lemon-garlic and chive sauce
Tender, crispy calamari and whitebait served with a zesty tomato-garlic sauce
Crispy Dungeness crab-cake with spicy B.B.Q. tomato sauce and fresh cilantro
Italian crostini with roasted pepper and caper, fresh tomato and basil and wild mushroom
Garlic croutons with sharp Romano Shavings
Herbed breast of chicken, mix greens, Asiago cheese, pear, apple, raisin and date citrus vinaigrette
Cucumber, vine ripen tomato, onion and bellpepper with citrus-herb marinated steak and feta cheese
Baby spinach leaves with Papaya, cranberry, candied walnut, raisin and raspberry vinaigrette
Seared rare ahi tuna sliced atop a spicy slaw with lime-ginger and sesame sauce
Marinated grilled vegetables and romaine with mustard vinaigrette
Flaky coconut shrimps on mix baby greens, pineapple, mango, papaya and strawberry
A medley of seasonal vegetables, legumes and fresh herb with basil pine nut puree
In creamy shrimp and lobster stock with young celery and carrot
Large macaroni with roasted eggplant, fresh tomato and sweet basil with ricotta
With San Marzano tomato, onion, guanciale and hot pepper
Olive oil, garlic and chili pepper flake
Simmered in white wine, basil and garlic (also available with red sauce arrabbiata)
Ricotta filled pasta ring in four cheese sauce over marinara
Baked pasta filled with tender braised veal, mushroom and spinach, marinara and bechamelle
Half moon shaped ravioli with roasted pumpkin, ricotta and nutmeg with sage
Creamy risotto with a medley of spring vegetables and wild mushroom ragout
Panko breaded chicken breast, Arugula, tomato and avocado with lemon vinaigrette
Spicy slaw, lime-ginger vinaigrette and chipotle tartare in ciabatta roll
The best beef in the world, charbroiled, over onion roll, tomato, lettuce and aioli
Over warm string bean and roasted tomato salad with bruschetta sauce
With orange-tarragon and shallot butter
Delicate sandab sole fillet in herb batter with lemon caper sauce and spicy slaw
Fresh fish and seafood simmered in tomato, garlic and basil sauce
Topped with garlic spinach and creamy parmigiano sauce
Medallions of veal topped with prosciutto with Madeira wine, brown butter and sage sauce
With Arugula and parmigiano shaving, limoncello dressing
Rolled with arugola leaves, creamy mascarpone, parmigiano crisps and fried capers
With hearts of palm, avocado and pink grapefruit segment in creamy citrus vinaigrette
Limoncello scented extra virgin olive oil and Reggiano shavings
House made spicy tartar sauce
Italian Riviera style golden crispy with grilled spicy tomato-garlic sauce
Creamy garlic-parmigiano dressing with spicy croutons
Tossed with aged Balsamic Vinaigrette and toasted pine-nuts
Walnut, sweet gorgonzola with red wine and mustard vinaigrette
Grilled asparagus, candied pecans and vin cotto and roasted fig dressing
Assorted fresh vegetables and legumes simmered in a vegetable stock with aromatic herbs
Cannelini bean soup with ditalini pasta and Prosciutto scent
Classic Roman dish of pancetta, sweet onion and creamy parmigiano sauce
Pasta quills in spicy tomato sauce with Nicoise olives, capers, oregano and garlic
Simmered in white wine, basil and garlic (also available with red sauce)
Large pasta rings filled with ricotta and spinach, tomato sauce and a creamy blend of 4 Italian cheeses
Large spaghetti with strips of filet mignon, roasted tomato, onion and pancetta
Served with an intense flavored lobster sauce, sun-dried tomato and fresh tarragon leaves
Cooked in parchment paper bag with fresh seafood, garlic, tomato and herbs
Please ask your server for today’s selection
Oven roasted with a medley of baby vegetables and laced with a silky lemon-chervil sauce
Served with a lobster-saffron sauce
Grilled with fresh garlic and herbs scampi style with risotto primavera
Prawn, lobster, king crab legs, fresh fish, mussel, clams, calamari and shrimp Cioppino style
Breast of free-range chicken, oven roasted with sun-dried tomato, basil, garlic and pine nut sauce
Wisconsin Veal chop with Forest mushrooms or MILANESE crispy bread and parmesan cheese crust
With Dijon mustard and green peppercorn sauce
Served with mint, roasted shallot and Zinfandell wine reduction
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