* 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.
Crostini di Patate
Crispy potatoes topped with prosciutto di Parma, mini heirloom tomatoes, basil, and fresh mozzarella cheese drizzled with basil olive oil.
Fried calamari and veggies tossed with sea salt and fresh leeks.
Carpaccio di Tonno
Sashimi tuna marinated in lemon olive oil, topped with green onions, watermelon radishes, capers, and lemon zest
Involtini di Melanzane
Eggplant stuffed with goat cheese in a sun-dried tomato sauce.
Insalata di Finocchio
Shaved fennel, walnuts, and goat cheese in a lemon truffle olive oil.
Insalata di Spinaci
Baby spinach with red beets, toasted almonds, green olives, and gorgonzola cheese in balsamic olive oil.
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 Arance
Orange slices with green onions, Italian parsley, and feta cheese tossed in extra virgin olive oil.
Baby arugula with cucumbers, watermelon radish, pistachios, and feta cheese in white balsamic vinegar.
Gnocchi alla Primavera
Potato dumplings with green peas, mini heirloom tomatoes, mixed mushrooms, and sage in a brown butter sauce.
Linguine di Zucchine
Fresh zucchini linguine, sauteed with mini heirloom tomatoes, green peas, basil and mixed bell peppers in a garlic olive oil.
Pasta alla Norma
Penne pasta sauteed with fresh tomato, fried eggplant, and basil in tomato sauce, topped with feta cheese.
Linguine Luci Johnson
Linguine, wild-caught shrimp, cherry tomatoes, mushrooms, and organic arugula in a spicy white wine sauce.
Ravioli di Pollo e Pancetta
House-made saffron ravioli filled with chicken, pan cetta, vegetables, red chili flakes and ricotta cheese in a mushroom Marsala sauce.
Linguine alle Cozze e Vongole
Linguine with mussels, clams, lemon zest, and Italian parsley in a light spicy garlic white wine sauce.
Fettuccine di Barbabietole
House-made red beet fettuccine with leeks, chives, baby arugula, and prosciutto di Parma in a parmesan white wine sauce.
Costolette di Agnello al Vino Rosso
Pan roasted New Zealand lamb chops with baby carrots and rosemary, served over a balsamic and Barolo wine reduction
Vitello al Limone
Veal scallopini sauteed with chives, capers, and fried Meyer lemon slices in a white wine butter sauce
Pollo alla Birra
Roasted chicken breast with mushrooms, shallots, and roasted tomatoes in a garlic Peroni beer sauce, topped with crispy prosciutto di Parma
Trota al Forno
Baked rainbow trout stuffed with fennel, roasted tomatoes and fresh oregano, topped with garlic tomato white wine sauce
Soup of the Day
Side order of pasta with marinara sauce or olive oil and Parmesan cheese
Baby Carrots and Shallots
Lasagna di Carne
House-made lasagna layered with meat Ragu (beef, pork, and veal), mozzarella and parmesan cheese, and bechamel sauce with a glass of Candoni Pinot Noir
Tartina alla Frutta
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
chocolate cake, , with layers of jam, and covered with chocolate glazing
Ice Cream of the day