Dinner

THIS TRADITIONAL SHARED APPETIZER INCLUDES PROSCIUTTO, SLICED ON OUR ITALIAN BERKEL SLICER, MOZZARELLA CHEESE, MARINATED OLIVES, A ROASTED RED PEPPER SALAD AND MARINATED ARTICHOKES WITH GRAPES

CRISPY CALAMARI SERVED WITH SPICY MARINARA AND BASIL AIOLI

ARTICHOKES, SPINACH, PARMESAN, AND A TOUCH OF CREAM MELTED INTO A FONDUE, BAKED UNTIL GOLDEN BROWN AND SERVED WITH FOCACCIA BREAD

PECORINO ROMANO | ROBIOLA | GORGONZOLA | HUMBOLT FOG | BUFFALO MOZZARELLA | TALEGGIO | PARMIGIANO REGGIANO | FONTINA

CHOOSE ANY THREE FOR 5, FIVE FOR 7, OR ALL EIGHT FOR 9

OUR STUFFED MUSHROOMS ARE STUFFED WITH ITALIAN SAUSAGE, PARMESAN CHEESE AND TOASTED BREADCRUMBS, BAKED AND SERVED WITH TOMATO SAUCE AND BASIL OIL

TOMATO AND BASIL MIXED WITH BALSAMIC AND EXTRA VIRGIN OLIVE OIL ON TOP OF OUR GRILLED FOCACCIA BREAD

WITH PEPPERS AND ONIONS

HOUSEMADE MEATBALLS MADE WITH A MIXTURE OF VEAL, PORK AND BEEF, BRAISED IN A TOMATO SAUCE INFUSED WITH ITALIAN CHILI PEPPERS, THEN TOPPED WITH PARMESAN AND BASIL AND SERVED WITH GARLIC BREAD

CLAMS STEAMED WITH WHITE WINE, GARLIC AND PARSLEY, SERVED WITH GARLIC BREAD

SHRIMP SAUTÉED WITH WHITE WINE, GARLIC AND LEMON, FINISHED WITH PARSLEY AND GARLIC BREAD

THIS VEGETARIAN SOUP BOASTS A MIXTURE OF FRESH VEGETABLES, INCLUDING: ZUCCHINI, TOMATOES, SPINACH, CARROTS AND CELERY WITH KIDNEY AND WHITE BEANS AND TUBETTI PASTA, ALL STEWED TOGETHER IN A VEGETABLE BROTH SPICED WITH OREGANO AND BASIL

CUP 6 | BOWL 8

ROMAINE LETTUCE TOSSED IN TRADITIONAL CAESAR DRESSING SERVED WITH MARINATED TOMATOES AND DUSTED WITH PARMESAN CHEESE

ADD TO ANY ENTRÉE 4

CHOPPED ICEBERG LETTUCE, ROMAINE AND RADICCHIO, COMBINED WITH ARTICHOKES, TOMATOES, OLIVES, SALAMI, FONTINA CHEESE, GARBANZO AND KIDNEY BEANS, PEPPERONCINI, RED RADISHES AND PINE NUTS TOSSED WITH AN HERBED ITALIAN VINAIGRETTE

IMPORTED MOZZARELLA CHEESE AND SLICED TOMATOES FINISHED WITH FRESH BASIL, OLIVE OIL AND AGED BALSAMIC

ADD TO ANY ENTRÉE 6

WITH YOUR CHOICE OF SAUCE (MARINARA, BASIL PESTO OR TOASTED GARLIC & OLIVE OIL), FINISHED WITH PARMESAN CHEESE

HOUSEMADE SPAGHETTI WITH A TRADITIONAL BOLOGNESE MEAT SAUCE, FLAVORED WITH GROUND BEEF, VEAL, PORK, A TOUCH OF CREAM AND CHOPPED BASIL

WITH YOUR CHOICE OF SAUCE (MARINARA, PESTO OR BOLOGNESE) TENDER HOUSEMADE POTATO GNOCCHI WITH TRADITIONAL BASIL PESTO TOPPED WITH PARMESAN CHEESE AND TOASTED PINE NUTS

OUR VODKA SAUCE IS FLAVORED WITH PARMESAN CREAM AND ROASTED TOMATOES AND IS FINISHED WITH PARMESAN CHEESE AND CHOPPED PARSLEY

ANGEL HAIR PASTA TOSSED WITH TOMATO AND BASIL, EXTRA VIRGIN OLIVE OIL AND PARMESAN CHEESE

LAYERS OF HOUSEMADE PASTA AND BOLOGNESE MEAT SAUCE WITH A BLEND OF CHEESES, INCLUDING MOZZARELLA, RICOTTA, PARMESAN AND ROMANO

"LITTLE ENVELOPE" PASTA STUFFED WITH ROASTED MUSHROOMS AND RICOTTA, SERVED WITH A PARMESAN CREAM AND WHITE TRUFFLE OIL

TRADITIONAL ALFREDO AND FETTUCCINI PARMESAN CREAM SAUCE FINISHED WITH PARSLEY AND PARMESAN CHEESE

ZITI PASTA WITH GRILLED FENNEL SAUSAGE SMOTHERED IN TOMATO SAUCE, TOPPED WITH MOZZARELLA CHEESE AND BAKED GOLDEN BROWN

THIS CLASSIC DISH OF LINGUINI AND CLAMS STARTS WITH THE FRESHEST CLAMS AND TOASTED GARLIC WITH WHITE WINE AND IS FINISHED WITH TOASTED BREAD CRUMBS

OUR SAN FRANCISCO-INSPIRED CIOPPINO IS A CLASSIC DISH OF FRESH CLAMS, SCALLOPS, CRAB, AND SHRIMP SERVED WITH A SPICY OREGANO AND TOMATO BROTH AND GARLIC BREAD

OUR GRILLED PACIFIC SALMON IS SERVED WITH A WILD MUSHROOM RISOTTO

OUR GRILLED FILET MIGNON IS SERVED WITH A ROASTED MUSHROOM MARSALA SAUCE WITH CRISPY TRUFFLE GARLIC FRIES AND IS FINISHED WITH PARMESAN CHEESE

LIGHTLY BREADED EGGPLANT, FRIED AND TOPPED WITH MARINARA SAUCE, MOZZARELLA AND PARMESAN CHEESE, BAKED UNTIL GOLDEN BROWN AND SERVED WITH SPAGHETTI AND MARINARA SAUCE

CRISPY CHICKEN BREADED AND TOPPED WITH MOZZARELLA CHEESE AND SERVED WITH SPAGHETTI TOSSED IN OUR HOUSE-MADE TOMATO SAUCE

CHICKEN SAUTÉED WITH WHITE WINE, CAPERS, LEMON, AND PARSLEY SERVED WITH SPAGHETTI TOSSED WITH TOASTED GARLIC AND OLIVE OIL

PAN-SEARED CHICKEN BREAST WITH A TRADITIONAL MARSALA SAUCE, SERVED ON A BED OF WILD MUSHROOM RISOTTO

CHICKEN CUTLETS SAUTÉED WITH MUSHROOMS, CAPERS, TOMATOES AND OLIVES IN A TOMATO SAUCE, SERVED ON A BED OF WILD MUSHROOM RISOTTO

VEAL CUTLETS, BREADED AND PAN FRIED UNTIL CRISPY AND TOPPED WITH PARMESAN CHEESE, SERVED WITH SPAGHETTI AND TOMATO SAUCE

PAN-SEARED VEAL CUTLETS WITH A TRADITIONAL MARSALA SAUCE, SERVED ON A BED OF WILD MUSHROOM RISOTTO

TENDER VEAL CUTLETS POUNDED WITH PROSCUITTO, FONTINA AND SAGE, SAUTÉED AND FINISHED WITH A WHITE WINE GARLIC PAN SAUCE AND SERVED WITH SPAGHETTI TOSSED IN TOASTED GARLIC & OLIVE OIL