Grilled Andiamo bread topped with fresh tomatoes, basil, and fresh mozzarella, tossed in garlic olive oil.
Fried calamari with sea salt
Involtini di Melanzane
Fried slices of eggplant rolled with ricotta and goat cheese in a tomato sauce
Insalata di Pompelmo
Organic baby arugula tossed with grapefruit segments, strawberries and feta cheese, in a grapefruit olive oil
Inslata della Casa^
Organic mixed greens tossed with cherry tomatoes in a balsamic vinaigrette
Insalata di Arugula
Organic baby arugula with grapefruit segments, strawberries and feta cheese, in a grapefruit olive oil.
Penne con Fagioli Verdi
Penne pasta sautéed with Italian pancetta, green beans, and onions, in a parmesan white wine sauce.
Orecchiette alla Boscaiola
Orecchiette pasta sautéed with homemade ground pork sausage, mushrooms and organic spinach in a light spicy tomato cream sauce
Strips of fresh zucchini, sautéed with mix bell pepper, mini heirloom tomatoes, carrots, green onions, in a basil and garlic olive oil sauce
Penne ai Gamberi e Caffe
Penne pasta sautéed with roasted shrimp, bay scallops, and sun dried tomatoes with a mushroom, green onion sauce.
Ravioli ai Funghi e Bietola
Homemade ravioli filled with mixed mushrooms, ricotta cheese and Swiss chard, sautéed with mushrooms and green onion sauce.
Spaghetti con Asparaghi
Spaghetti pasta sautéed with asparagus and almonds in a butter parmesan sauce.
Trota alla griglia
Grilled Ruby Red Trout topped with fresh heirloom tomatoes, capers, green onions, lemon zest, and basil, in a lemon olive oil. Served with sautéed spinach.
Pollo ai Funghi
Chicken breast, sautéed with mushrooms in a garlic white wine sauce. Served with roasted potatoes
Vitello al Rosmarino
Veal scaloppini, sautéed in a rosemary lemon butter sauce. Served with roasted red potatoes.