Linguine Tartufo is back for the Winter!
Linguine tossed in truffle oil and cheese topped with fresh truffle shavings. Served with a glass of wine for only $25.
Baked portobello mushrooms with prosciutto di parma and fontina cheese. Topped with Italian parsley and truffle 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 Manzo
Thin slices of raw beef tenderloin marinated with lemon and EVOO. Topped with baby arugula and pecorino romano.
Insalata di Finocchio
Shaved fennel, orange segments, walnuts, and goat cheese, with a truffle lemon oil
Organic baby arugula, radicchio, and frisee, tossed with dried cranberries, walnuts and dry ricotta cheese, in a pomegranate vinaigrette.
Insalata di Pere
Organic baby arugula with green pear, gorgonzola, prosciutto crisps, tossed in white balsamic olive oil.
Organic baby arugula tossed with red beets, red onion, toasted almonds, and goat cheese, in a honey, balsamic dressing.
Spaghetti ai Gamberi e Caffe
Spaghetti pasta sautéed with shrimp, bay scallops, roasted tomatoes, sun-dried tomatoes, in a white wine sauce, finished with ground Illy coffee.
Gnocchi alla Birra
Potato dumplings sautéed with speck, wild mushrooms, and parmesan, in a Moretti beer sauce.
Pasta di Zucchine, plant based^
Strips of zucchini, sautéed with mix bell pepper, mini heirloom tomatoes, carrots, green onions and basil in garlic olive
Bucatini alla Carbonara
Bucatini pasta sautéed with Guanciale, cream and egg yolk (^), topped with all-natural pecorino
Linguine ai Frutti di Mare
Linguine pasta with mussels, clams, shrimp, calamari, and scallops in a light, spicy, tomato sauce.
Linguine Luci Johnson^
Wild caught shrimp, cherry tomatoes, mixed mushrooms, organic arugula, and crushed red pepper flakes in a garlic olive oil sauce
Vitello al Porcini
Veal scaloppini, sautéed with porcini mushrooms, in a brandy sauce.
Tagliata di Manzo
Grilled beef prime loin steak crusted with black and pink peppercorn, served with sautéed wild mushrooms in a black currant reduction and truffle oil.
Pollo alla Valdostana
Roasted chicken breast filled with ham and fontina cheese, sautéed in a brandy cream sauce. Served alongside sautéed spinach.
Bone-in veal shank braised in vegetable, tomato, Barolo sauce. Served with saffron risotto.
Traditional Italian seafood stew with clams, mussels, shrimp, calamari, fish, and sea scallops, in a light spicy tomato, white wine broth. Served with grilled Andiamo bread.