DINNER

ANTIPASTI

Carpaccio di Barbabietole

Slices of red beets topped with goat cheese, fresh mint and chives. Finished with EVOO.

  • 16.5

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

Prosciutto e Melone

Prosciutto di Parma with cantaloue, fresh mint, and EVOO.

  • 16.5

INSALATE

Insalata Tricolore

Shaved fennel, orange segments, walnuts, 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 Lattuga e Cipolle

Butter lettuce, red onions, diced potatoes, snow peas, and gorgonzola in a white balsamic olive oil.

  • 12.50

Insalata di Anguria

Baby arugula and watermelon tossed with cucumber and feta cheese in a lemon olive oil.

  • 12.50

PRIMI PIATTI

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 al Nero di Seppia

Squid ink linguine sautéed with octopus, lemon zest, diced zucchini, and bell peppers in a lemon white wine sauce.

  • 24.5

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

SECONDI PIATTI

Vitello Saltimbocca

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

  • 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

Involtini di Pollo

Roasted chicken breast rolled with prosciutto di Parma and basil, served with brandy sauce and asparagus.

  • 28.5

Maiale Milanese

Hand breaded pork chop with baby arugula, mini heirloom tomatoes, pecorino Romano, and fresh lemon.

  • 33.5

Pesche Spada alla Griglia

Fresh grilled swordfish served over a lemon butter sauce. Topped with roasted lemon, Italian parsley, and basil olive oil.

  • 29.5

CONTORNI