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Beef carpaccio with wild arugula, radish, Pecorino Romano and lemon oil
wood burning oven-grilled polenta with forest mushrooms and fontina cheese
Crispy calamari with roasted pepper aioli
assorted cured meats with marinated olives and Parmigiano-Reggiano
Genoese vegetable soup with pesto
Endive, arugula and caramelized walnuts with Taleggio and white balsamic vinaigrette
Mixed greens, snow peas, shaved spring carrots, baby tomatoes and red wine vinaigrette
Chopped salad of romaine, radicchio, cucumber, Gorgonzola, garbanzo, tomatoes, salami and Gorgonzola dressing
House-poached tuna, arugula, cannelini beans, red onion and lemon vinaigrette
Classic Caesar salad
Slow cooked meatball sandwich topped with tomato sauce and melted Provolone cheese
Grilled chicken breast with balsamic onions, roasted tomatoes and Fontina on focaccia
Grilled eggplant, zucchini, Portobello mushrooms, roasted peppers, mozzarella on ciabatta bread
Mozzarella, tomato sauce and basil
rosemary ham and smoked mozzarella
Roasted mushrooms, fontina and thyme
Roasted butternut squash, goat cheese, roasted onion and speck ham
Italian sausage, red onions, mozzarella, tomato and hot peppers
House made roasted pumpkin tortelloni, butter, sage and Parmigiano-Reggiano
Quill-shaped pasta with slow braised beef, veal and pork ragout
Linguini pasta tossed with cockle clams, garlic, parsley, white wine and diced tomatoes
Angel hair pasta with fresh tomato, shaved garlic and basil
Ricotta ravioli with broccolini and pulled chicken
Carnaroli rice with fennel, asparagus, peas and fennel pesto
A half rotisserie chicken with rapini, roasted potatoes and garlic jus
Sliced beef sirloin steak with arugula, shaved Parmigiano, and lemon
Lake Superior white fish with baby tomatoes, artichokes, frisée and lemon vinaigrette
Grilled Atlantic salmon with asparagus, new potato and herb sauce
Beef carpaccio with wild arugula, radish, pecorino romano and lemon oil
Fried calamari with roasted pepper aioli
Wood burning oven-roasted polenta with forest mushrooms, and fontina
Assorted imported cured meats, marinated olives and Parmigiano
Wood burning oven-roasted mussels with garlic, shallots, white wine, parsley and grilled bread
Endive, arugula and candied walnuts with Gala apples and Taleggio and white balsamic vinaigrette
Mixed greens with snow peas, shaved spring carrots, baby tomatoes and red wine vinaigrette
House-cured albacore, arugula, cannellini beans, red onion in a lemon vinaigrette
Baby beet salad with watercress, ricotta salata, and champagne vinaigrette
Rosemary ham and smoked mozzarella
Roasted forest mushrooms, fontina and thyme
Roasted pumpkin, goat cheese, caramelized onion and speck ham
Italian sausage, red onion, mozzarella, tomato sauce and chili flake
Hand made roasted pumpkin tortelloni, butter, sage and Parmigiano-Reggiano
Thin home made sheet pasta layered with meat ragu, béchamel and Parmigiano
Hollow Macaroni noodle with guanciale, onions and tomato
Linguini pasta tossed with cockle clams, garlic, parsley, white wine, and diced tomatoes
Angel hair pasta with fresh tomato, shaved garlic, and basil
Lobster and shrimp raviolis with lobster broth, fava beans, tomatoes and basil
Arborio rice with fennel, asparagus, peas and fennel pesto
Rotisserie chicken halved on a bed of rapini, roasted potatoes, and garlic jus
Grilled lamb chops with baby carrots, spinach and lamb jus
Rib-eye steak with olive oil whipped potatoes, rainbow chard and Barolo sauce
Rottiserie pork rib-eye with grilled spring onions, roasted baby fingerling potatoes and balsamic jus
Veal “Milanaise” with arugula and lemon
Fish of the day
Grilled salmon with asparagus, new potato and herb sauce
Pan roasted striped bass with baby artichokes, stewed tomatoes, snap peas, caper berries and extra virgin olive oil
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