* Consumption of undercooked or raw meat may cause food-borne illness | Split fee of $4.00 for entrees. No split checks on groups of 5 or more.
Baked portobello mushrooms with fontina cheese, prosciutto di Parma, and truffle oil
Fried calamari and veggies tossed with sea salt and fresh leeks.
Involtini di Melanzane
Eggplant stuffed with goat cheese in a sun-dried tomato sauce.
Soft polenta topped with spinach, cheese sauce and crispy pork belly
Insalata di Finnochio
Shaved fennel, walnuts, and goat cheese in a lemon truffle olive oil.
Insalata di Pere
Baby arugula with walnuts, green pear, and gorgonzola cheese in a white balsamic vinaigrette.
Insalata di Pompelmo
Baby kale with grapefruit segments, strawberries, and feta cheese in a grapefruit vinaigrette
Insalata del Bosco
Baby mixed greens tossed with mini heirloom tomatoes, fennel, red onion, croutons and Romano pecorino cheese in a garlic and basil vinaigrette
Gnocchi al Prosciutto
Potato dumplings baked with meat ragu, and mozzarella cheese.
Ravioli ai Funghi
Housemade ravioli filled with mixed mushrooms and ricotta cheese. Topped with fresh tomato and basil sauce.
Linguine Luci Johnson
Linguine, wild-caught shrimp, cherry tomatoes, mushrooms, and organic arugula in a spicy white wine sauce.
Orecchiette alla Boscaiola
Homemade Italian sausage, mushrooms, and spinach in a spicy tomato cream sauce.
Fettuccine di Spinaci al Ragu
Homemade spinach fettuccine sautéed in a meat ragu sauce, topped with goat cheese
Spaghetti alla Carbonara
Spaghetti tossed with crispy Guanciale, cream and egg yolks, topped with Romano pecorino cheese
Linguine ai Frutti di Mare
Linguine sautéed with clams, mussels, shrimp, and scallops in a light spicy tomato sauce
Grilled baby salmon with lemon zest and green onions in a garlic cream sauce, accompanied by sautéed broccoli di rapa
Vitello al Rosmarino
Veal scallopini sauteed with fresh rosemary and lemon butter white wine sauce.
Pan roasted chicken breast layered with prosciutto di Parma and sage in a brandy sauce
Costolette di Agnello
New Zealand lamb chops marinated in a spicy balsamic sauce and pan-seared, served with caramelized cippolini onions.
Soup of the Day
Ossobuco di VItello
Veal Ossobuco with vegetables in a Barolo and tomato sauce, served over saffron risotto
Homemade baked ravioli filled with apples and custard cream
Andiamo homemade famous Tiramisu
Millefoglie with Blueberry Cream
layers of flaky puff pastry with custard and bluberry
Torta al Formaggio
WINE DINNER TUESDAY, DECEMBER 28 /FEATURING THE REGION OF LOMBARDIA