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Fried calamari, shrimps, fish, peperoncino, served with saffron aioli 

Mussels and clams sautéed in white wine and a light tomato sauce 

Spaniard octopus grilled with nduja, over a cannellini bean puree  

Scallops, with porcini mushrooms, crispy salami, and truffle oil 

Thinly sliced octopus, with arugula, berry capers, over red onion and kalamata olive pure 

Diced ahi tuna, avocado, and cucumber, with homemade lime dressing 

Imported burrata served with mixed peperonata 

Three types of bruschetta (Inquire) 

Spicy coppa, soppressata, prosciutto with pecorino romano 

(Inquire)

Anchovy fillet, romaine lettuce, homemade caesar dressing, topped with parmesan cheese and croutons 

Sliced beets, goat cheese, olive oil, balsamic vinegar, baby kale, topped with roasted pine nuts 

fresh fennel, kalamata olives and oranges 

Baby greens salad, fresh pears, caramelized walnuts, gorgonzola cheese with raspberry vinaigrette 

Mozzarella di bufala, heirloom tomato and basil 

Orecchiette pasta with broccoli rabe and pecorino romano 

Homemade tonnarelli pasta with parmesan cheese and fresh cracked pepper 

Homemade pesto sauce with cherry tomato and burrata 

Homemade pappardelle pasta with wild mushrooms, in a white wine sauce 

Homemade spaghetti chitarra, in a pomodoro sauce 

Homemade potato gnocchi, shaved blacked truffle, topped with truffle oil

(Inquire)

(Serves two) 24 oz porterhouse steak, with a side of roasted potato and seasonal chef’s vegetables 

8 oz filet, served with mashed potatoes and seasonal chef’s vegetables 

12 oz New York steak, sliced served with caramelized onions in a red wine reduction and roasted potatoes  

12 oz ribeye, served with roasted potatoes and seasonal chef’s vegetables 

Grilled rack of lamb, topped with Italian herb sauce over seasonal chef’s vegetables and polenta  

Pork tenderloin medallions, wrapped in pancetta topped with red wine reduction sauce over mashed potatoes and seasonal chef’s vegetables 

Chicken involtini stuffed with asparagus, prosciutto, and fontina cheese topped with rosemary and white wine sauce served with mashed potatoes and chef’s vegetables    

Mushroom sauce – 10

Peppercorn sauce – 8 

Black truffle sauce – 12

Mussels, clams, calamari, and prawns, with a filet of fish in pomodoro sauce 

Grilled, served with prawns in a lobster bisque sauce 

Whole branzino, steamed with white wine and seasonal chef’s vegetables  

Grilled salmon on a bed of wild rice and carrot puree 

Seared with capers, lemon, served with a mashed potatoes and seasonal chef’s vegetables  

8 oz sliced ahi tuna, topped with mango, red onion, shallots, and cherry tomatoes 

Sautéed with artichoke hearts and asparagus 

8 oz angus filet mignon and lobster tail, over mashed potatoes and chef's seasonal vegetables

Homemade linguine pasta with clams, extra virgin olive oil, garlic, in a white wine sauce 

Homemade bigoli pasta with prawns, mussels, calamari, clams, and cherry tomatoes 

Homemade squid ink spaghetti, with baby scallops, shrimp, and cherry tomatoes 

Homemade fettuccini pasta with prawns, zucchini, and saffron, in a zucchini puree sauce 

Homemade pacchero pasta with salmon, salmon roe, in a light pomodoro cream sauce  

Homemade linguine pasta with tuna, olives, capers, in a pomodoro sauce  

Homemade paccheri pasta, sliced shrimps, calamari, spicy pomodoro sauce  

Homemade safron tonarelli, crab meat, pancetta, arugola, white wine, topped with lemon zest  

Homemade bigoli pasta with guanciale, eggs, and pecorino romano 

Homemade spinach pappardelle pasta

with porcini mushrooms, homemade sausage, in a light pomodoro sauce 

Homemade pappardelle pasta in a 4-hour slow braised wild boar shoulder 

Fresh pacchero pasta served with prosciutto, porcini mushrooms and truffle oil 

Homemade bucatini pasta with guanciale, pecorino cheese, in a pomodoro sauce 

Hand rolled fusili pasta in a bolognese sauce