DINNER

ANTIPASTI

Torretta Caprese

Fresh mozzarella, tomatoes, grilled zucchini, basil, and delicate layers of puff pastry drizzled with extra virgin olive oil.

  • 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 allo Zafferano

Pan seared sea scallops served with watermelon radishes in a saffron white wine sauce, topped with leeks and chives.

  • 17.5

Pizza Sfiziosa

Our home made pizza dough topped with prosciutto di Parma and decadent cheese sauce.

  • 16.5

INSALATE

Insalata Tricolore

Shaved fennel, orange segments, and goat cheese, with mint and orange vinaigrette.

  • 12.00

Insalata di Pompelmo

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

  • 12

Insalata di Mare

Fresh selection of seafood and shellfish with celery, capers, crushed red peppers, olive oil and lemon.

  • 12

Insalata di Cavolo

Baby kale with pistacchio goat cheese and lemon zest in a light spicy red wine vinegar olive oil.

  • 12

PRIMI PIATTI

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 Barbabietole

Homemade ravioli filled with beets, gorgonzola and ricotta cheese, served in an orange brandy sauce with fresh chives.

  • 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 all' Anatra

Potatoes dumplings sautéed with wild mushrooms and duck ragu.

  • 21.5

SECONDI PIATTI

Vitello Saltimbocca

Veal scaloppini, sautéed with sage and prosciutto in a brandy sauce.

  • 29.5

Agnello Speziato

Pan roasted lamb rack served with potatoes in a zucchini pesto sauce with balsamic mint reduction.

  • 29.5

Tagliata di Manzo

Grilled beef prime loin steak crusted with black and pink peppercorn, served with caramelized apples and shallots in a black currant reduction.

  • 31.5

Pollo al Pistacchio

Pistacchio crusted chicken served with red grapes, green chiles, in a white wine sauce.

  • 27.5

Verdure Grigliate

Weekly selection of farm to table vegetables, grilled and drizzled with extra virgin olive oil and poppy seeds.

  • 33.5

Merluzzo Vellutato

Pan seared fresh Cod, served in an English pea sauce, topped with shaved fennel and watermelon radish.

  • 29.5

CONTORNI