Carpaccio di Manzo*^

Thin slices of Stock Yard Beef filet mignon, marinated in lemon olive oil, topped with organic baby arugula and all-natural Italian pecorino cheese

  • 17

Calamari Fritti

Fried calamari tossed with sea salt and fresh leeks

  • 16.25

Involtini di Melanzane

Fried slices of eggplant rolled with ricotta and goat cheese in a tomato sauce

  • 16.5

Capesante dello Chef

Pan seared sea scallops, served over a pool of capers balsamic cream sauce. Topped with deep fried leeks

  • 17.5

Polenta Fritta

Deep fried polenta, topped with mushrooms in a gorgonzola cream sauce

  • 16.5


Insalata di Finocchio^

Shaved fennel, walnuts and goat cheese, tossed with white truffle oil and lemon

  • 12.00

Insalata di Pompelmo

Organic baby arugula tossed with grapefruit segment, strawberries and feta cheese, in a grapefruit olive oil

  • 12

Insalata di Pere

Fresh pear, organic arugula, crispy prosciutto di Parma and all-natural gluten free gorgonzola cheese in a white balsamic olive oil vinaigrette

  • 12

Insalata Mediterranea

Crispy romaine lettuce with cucumbers, mini heirloom tomatoes, black olives and crumbled feta cheese, tossed in a light spicy red vinegar olive oil

  • 12


Fettuccine di Spinaci al Ragu

Homemade spinach fettuccine sautéed in a meat ragu topped with goat cheese

  • 21.5

Risotto del Giorno^

Ask our staff about the risotto of the day

Penne ai gamberi e Caffe

Penne pasta sautéed with roasted shrimps, bay scallops, and sundried tomatoes in a white wine sauce. Finished with Ground Illy Coffee

  • 22

Linguine di Zucchine, plant based^

Strips of zucchini, sautéed with mix bell pepper, mini heirloom tomatoes, carrots, green onions and basil in garlic olive

  • 19

Spaghetti alla Carbonara

Spaghetti sautéed with Guanciale, cream and egg yolk (^), topped with all-natural pecorino

  • 21.5

Linguine ai Frutti di Mare

Linguini sautéed with shrimps, calamari, scallops, clams and black mussels, in a light spicy tomato sauce

  • 23.5

Ravioli di Castagne

Homemade ravioli filled with chestnuts and ricotta cheese, sautéed with walnuts and fresh sage in a brandy sauce

  • 21.5

Linguine Luci Johnson^

Wild caught shrimp, cherry tomatoes, mixed mushrooms, organic arugula, and crushed red pepper flakes in a garlic olive oil sauce

  • 22.5

Gnocchi ai Funghi

Potatoes dumplings sautéed with wild mushrooms in a light marsala cream sauce

  • 21.5


Vitello ai Funghi Porcini

Veal scaloppini, sautéed with porcini mushrooms in a brandy sauce

  • 29.5

Ossobuco di Agnello

Braised lamb shank with vegetables, rosemary and Barolo wine. Served with parmesan risotto

  • 29.5

Tagliata di Manzo

Grilled beef steak and sautéed mushrooms, finished with truffle oil

  • 31.5

Pollo al Marsala

Stuffed chicken breast with fontina cheese, wrapped with Italian pancetta

  • 27.5

Anatra all'Uva

Pan roasted duck breast, with grapes and light spicy green chillies in a balsamic black currant reduction

  • 33.5

Salmone Ripieno

Pan roasted fresh salmon stuffed with bay scallops, spinach and capers. Served on apool of lemon cream sauce

  • 29.5