Our Menu

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.

Sashimi tuna marinated in lemon olive oil, topped with green onions, watermelon radishes, capers, and lemon zest

Eggplant stuffed with goat cheese in a sun-dried tomato sauce.

Shaved fennel, walnuts, and goat cheese in a lemon truffle olive oil.

Baby spinach with red beets, toasted almonds, green olives, and gorgonzola cheese in balsamic olive oil.

Baby mixed greens tossed with mini heirloom tomatoes, fennel, red onion, croutons and Romano pecorino cheese in a garlic and basil vinaigrette.

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.

Potato dumplings with green peas, mini heirloom tomatoes, mixed mushrooms, and sage in a brown butter sauce.

Fresh zucchini linguine, sauteed with mini heirloom tomatoes, green peas, basil and mixed bell peppers in a garlic olive oil.

Penne pasta sauteed with fresh tomato, fried eggplant, and basil in tomato sauce, topped with feta cheese.

Linguine, wild-caught shrimp, cherry tomatoes, mushrooms, and organic arugula in a spicy white wine sauce.

House-made saffron ravioli filled with chicken, pan cetta, vegetables, red chili flakes and ricotta cheese in a mushroom Marsala sauce.

Linguine with mussels, clams, lemon zest, and Italian parsley in a light spicy garlic white wine sauce.

House-made red beet fettuccine with leeks, chives, baby arugula, and prosciutto di Parma in a parmesan white wine sauce.

Pan roasted New Zealand lamb chops with baby carrots and rosemary, served over a balsamic and Barolo wine reduction

Veal scallopini sauteed with chives, capers, and fried Meyer lemon slices in a white wine butter sauce

Roasted chicken breast with mushrooms, shallots, and roasted tomatoes in a garlic Peroni beer sauce, topped with crispy prosciutto di Parma

Baked rainbow trout stuffed with fennel, roasted tomatoes and fresh oregano, topped with garlic tomato white wine sauce

Sauteed Spinach

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

Fruit Tart

Homemade baked ravioli filled with apples and custard cream

Andiamo homemade famous Tiramisu

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