* 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.
Capesante con Asparagi
Pan-seared sea scallops with asparagus in a red wine vinegar sauce
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.
Carpaccio di Manzo
Thin-sliced raw beef marinated in lemon olive oil, topped with baby arugula, capers, and Romano pecorino cheese
Insalata di Finnochio
Shaved fennel, walnuts, and goat cheese in a lemon truffle olive oil.
Insalata di Barbabietole
Fresh red beets with orange segments and Feta cheese in a lemon olive oil 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
Insalata di Asparagi
Green asparagus and frisse, tossed with watermelon radishes and fried goat cheese in a Balsamic vinaigrette
Gnocchi alla Sorrentina
Potato dumplings baked with tomato basil sauce, mozzarella, and Parmesan cheese
Ravioli di Barbabietole
House-made ravioli filled with beets, gorgonzola and ricotta cheese, topped with orange brandysauce and green onions
Linguine Luci Johnson
Linguine, wild-caught shrimp, cherry tomatoes, mushrooms, and organic arugula in a spicy white wine sauce.
Orecchiette Cozze e Patate
Orechiette sauteed with mussels, potatoes, fennel, and Italian parsley in a light spicy garlic white wine 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 di Zucchine
Fresh zucchini linguine, sauteed with mini heirloom tomatoes, green peas, basil and mixed bell peppers in a garlic olive oil
Italian arborio rice sauteed with asparagus, carrots, green peas, mixed bell peppers, zucchiniand spinach in a parmesan white wine sauce
Branzino al Forno
Crispy Branzino filet over brandy grapefruit sauce. Topped with frisée and served with asparagus
Vitello al Rosmarino
Veal scallopini sauteed with fresh rosemary and lemon butter white wine sauce.
Chicken breast stuffed with spinach and goat cheese in a mixed mushroom brandy sauce
Costolette di Agnello
New Zealand lamb chops marinated in a spicy balsamic sauce and pan-seared, served with caramelized cippolini onions.
Involtini di Maiale
Pounded pork medallions rolled with speck and fresh sage and roasted in a ground nutmeg Peroni beer sauce
Soup of the Day
Carrots with Caramelized Shallots
Parmigiana di Melanzane
Fried eggplant layered with mozzarella and parmigiano cheese, and tomato basil sauce. Served with a glass of Stema Pinot Nero
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
Crostatina ai Frutti di Bosco
Delicate homemade crust with custard and berries