Fried calamari and veggies tossed with sea salt and fresh leeks.
Insalata di Finnochio
Shaved fennel, walnuts, and goat cheese, with a truffle lemon olive oil.
Insalata di Pere
Organic baby arugula with green pear, gorgonzola, prosciutto crisps, tossed in white balsamic olive oil.
Gnocchi ai Porcini e Zucca
Potato dumplings with porcini mushrooms, butternut squash and asparagus. In a brandy cream sauce
Ravioli di Pollo e Pancetta
House made saffron ravioli filled with chicken, Italian pancetta, vegetables, red chili flake, and ricotta cheese. Mushroom and marsala sauce.
Linguine pasta, wild caught shrimp, cherry tomatoes, mushrooms, organic arugula, in a spicy white wine sauce.
Penne al Ragú
Penne pasta with our meat ragú sauce. Topped with ricotta Salata
Pesce All’Acqua Pazza
Poached halibut and mussels with mini heirloom tomatoes, capers, radishes, basil and green onion. Served in a fish broth
Vitello di Rosemarino
Veal scallopini with lemon rosemary.
Tagliata di Manzo
Grilled beef tenderloin served over slices of red apple, oregano and shallots. Topped with black currant reduction and truffle oil.
Involtini di Pollo
Roasted chicken breast rolled with prosciutto di parma, mozzarella cheese and basil. Served with brandy sauce and asparagus
Homemade baked ravioli filled with apple custard
Triple Chocolate Mousse
White, milk and dark Homemade with Andiamo love.