Carpaccio di Barbabietole
Slices of red beets topped with goat cheese, fresh mint and chives. Finished with EVOO.
Fried calamari tossed with sea salt and fresh leeks
Involtini di Melanzane
Fried slices of eggplant rolled with ricotta and goat cheese in a tomato sauce
Prosciutto e Melone
Prosciutto di Parma with cantaloue, fresh mint, and EVOO.
Shaved fennel, orange segments, walnuts, and goat cheese, with mint and orange vinaigrette.
Insalata di Pompelmo
Organic baby arugula tossed with grapefruit segment, strawberries and feta cheese, in a grapefruit olive oil
Insalata di Lattuga e Cipolle
Butter lettuce, red onions, diced potatoes, snow peas, and gorgonzola in a white balsamic olive oil.
Insalata di Anguria
Baby arugula and watermelon tossed with cucumber and feta cheese in a lemon olive oil.
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
Linguine di Zucchine, plant based^
Strips of zucchini, sautéed with mix bell pepper, mini heirloom tomatoes, carrots, green onions and basil in garlic olive
Spaghetti alla Carbonara
Spaghetti sautéed with Guanciale, cream and egg yolk (^), topped with all-natural pecorino
Linguine al Nero di Seppia
Squid ink linguine sautéed with octopus, lemon zest, diced zucchini, and bell peppers in a lemon white wine sauce.
Ravioli di Barbabietole
Homemade ravioli filled with beets, gorgonzola and ricotta cheese, served in an orange brandy sauce with fresh chives.
Linguine Luci Johnson^
Wild caught shrimp, cherry tomatoes, mixed mushrooms, organic arugula, and crushed red pepper flakes in a garlic olive oil sauce
Veal scaloppini, sautéed with sage and prosciutto in a brandy sauce.
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.
Involtini di Pollo
Roasted chicken breast rolled with prosciutto di Parma and basil, served with brandy sauce and asparagus.
Hand breaded pork chop with baby arugula, mini heirloom tomatoes, pecorino Romano, and fresh lemon.
Pesche Spada alla Griglia
Fresh grilled swordfish served over a lemon butter sauce. Topped with roasted lemon, Italian parsley, and basil olive oil.