Prosciutto e Melone
Cantaloupe melon and procuitto di Parma with basil and mint in extra virgin olive oil
Fried calamari and veggies tossed with sea salt and fresh leeks
Involtini di Melanzane
House made rolled eggplant stuffed with ricotta and goat cheese in a fresh sun-dried tomato sauce.
Carpaccio di Capesante
Thin slices of raw sea scallops with lemon, mini heirloom tomatoes, red radish and Italian parsley in a basil olive oil.
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.
Insalata di Mare
Steamed mussels, clams, shrimp, and calamari, tossed with capers, celery, cucumber, green onions, and red radish in a lemon olive oil.
Toretta di Mozarella
Tower of fresh mozzarella cheese, avocado, mango, and baby arugula in a lemon olive oil.
Insalata di Anguria
Baby arugula and watermelon tossed with feta cheese in a lemon olive oil.
Potato dumplings with ground Italian sausage, mini heirloom tomatoes, and green peas, in a spicy garlic sauce. With Pecorino cheese
Ravioli di Pollo e Pancetta
House-made saffron ravioli filled with chicken, Italian pancetta, vegetables, red chili flakes, and ricotta cheese. Sautéed in a mushroom and marsala sauce
Linguine pasta with wild-caught shrimp, cherry tomatoes, mushrooms, organic arugula, in a spicy white wine sauce
Linguine ai Fruitti di Mare
Linguine pasta with mussels, clams, shrimp, calamari, and scallops in a light, spicy tomato sauce
Fettucine al Ragú
House-made spinach Fettucine pasta, with our meat ragú sauce. Topped with ricotta Salata
Pasta di Zucchine
Fresh zucchini noodles, sauteéd with mini heirloom tomatoes, green peas, basil, and green onions in a garlic olive oil.
Ravioli ai Funghi
House-made ravioli stuffed with wild mushrooms and ricotta cheese. Sauteéd with dry cranberries, rosemary and walnuts in a brown butter sauce.
Barramundi al Forno
Oven-roasted fresh barramundi served over Italian salsa verde. Topped with fennel, watermelon radish, and mint in a lemon olive oil.
Veal scaloppini layered with sage and prociutto di parma, sauteéd in a shallot and brandy sauce.
Tagliata di Manzo
Grilled beef tenderloin served over slices of red apple, oregano and shallots. Topped with black currant reduction and truffle oil.
Pan-seared duck breast served over orange brandy sauce topped with orange segments and parsley.
Costolette di Agnello
Pan-seared New Zealand lamb chops marinated in a spicy balsamic sauce, accompanied with caramelized cippolini onions.
Soup of the Day
Roasted Red Potatoes
Basket of Bread Refill