Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Best in tampa. Marinated paper-thin tenderloin served chilled with caponata aioli: A blend of mayonnaise, sour cream, finely chopped eggplant, roasted red pepper, garlic, olives, capers and basil. To
Baked goat cheese in reduced bruschetta sauce; Served with wedges of toasted garlic bread for dipping.
Creamy risotto, porcini mushroom, prosciutto and peas formed into balls and filled with mozzarella, then lightly breaded and deep fried. Served with reduced bruschetta sauce for dipping.
Lightly breaded baked eggplant filled with prosciutto, sweet ricotta and smoked mozzarella. Served in a pool of reduced bruschetta.
Shrimp sauteed with garlic, scallions, crushed red pepper and tomatoes; Reduced in a dry vermouth and shrimp-stock sauce. Served with buttery croutons for dipping.
Calamari dusted in seasoned flour and deep fried; Served with reduced bruschetta sauce.
The neopolitan version of classic roman garlic bread. slices of bread brushed with olive oil and toasted dark on the grill; Topped with our fresh bruschetta sauce of diced plum tomatoes, garlic, onio
A tampa favorite. Finely chopped chicken breast, crumbled bacon, diced tomatoes, sun-dried tomatoes, shredded red cabbage, gorgonzola, ditali pasta and romaine all tossed in a dijon vinaigrette.
Romaine topped with julienne carrot, shredded red cabbage, ripe tomato wedges and zucchini slices. Your choice of vinaigrette, low-cal ranch, bleu cheese, balsamic vinaigrette or honey-mustard dressi
Romaine topped with julienne carrot, shredded red cabbage, ripe tomato wedges and zucchini slices. Your choice of vinaigrette, low-cal ranch, bleu cheese, balsamic vinaigrette or honey-mustard dressi
Tossed in balsamic vinaigrette with toasted walnuts, ricotta salata, mandarins and diced red onion.
Mixed field greens tossed with fresh strawberries, toasted almonds, fontina and asiago cheeses in a sweet and sour sesame dressing.
Romaine tossed with shredded red cabbage, hearts of palm, artichoke hearts, pimiento and parmesan; Dressed in a creamy vinaigrette.
Made traditionally with a dressing of only the finest ingredients: Olive oil, garlic, worcestershire, mustard, lemon juice, egg and finely ground anchovy paste; Tossed with shredded parmesan, crouton
Beef tenderloin pieces and asparagus sauteed with shallots in a creamy gorgonzola sauce. Tossed with starburst pasta.
Chunks of chicken breast reddened with hot spices and blackened in a very hot pan; Sauteed with scallions and mushrooms, then reduced in a creamy basil-tomato sauce with fresh tomato and tossed with
Pasta purses filled with pear, robiola, ricotta and parmesan cheeses. Served in a creamy saffron sauce with peas.
Chicken, mushroom, leeks and spinach with orecchiette in roasted-tomato cream sauce. Baked with crunchy asiago-panko topping until golden brown.
An all-american favorite. A flavorful mixture of ground beef, prosciutto, soppressata a lean pork salami, romano, garlic and herbs; Served over spaghetti with reduced bruschetta sauce. Garnished with
Spinach pasta filled with spinach, ricotta and swiss cheese; Tossed in your choice of sauce.
Chunks of chicken breast in a sauce of roasted garlic, heavy cream, sun-dried tomatoes and fresh sage. Served over starburst pasta with a garnish of reduced balsamic vinegar and a fresh sage leaf.
Braised duck breast with a porcini mushroom blend and prosciutto; Tossed with fettuccine and finished with parmesan shards.
A colorful south tampa favorite. Spaghetti tossed in a creamy basil-tomato sauce with fresh tomato, bacon, garlic, onions, basil, parsley and green peas.
Original recipe of half-moon pasta filled with asparagus, ham, fontina, ricotta and sun-dried tomatoes. Served in roasted-tomato cream sauce.
Italian sausage tossed with penne pasta, mushrooms and ricotta in a creamy tomato sauce; Topped with mozzarella and baked.
Layers of freshly made sheet pasta, grilled chicken, spinach, portobello, porcini and button mushrooms, mozzarella, ricotta and asiago cheeses. Served with roasted-tomato cream sauce.
Lobster mezzaluna with cream, mushroom and leeks; Topped with buttered breadcrumbs and browned until golden.
Shrimp and scallops sauteed with roasted mushrooms and leeks in roasted-tomato cream sauce. Tossed with bowtie pasta.
Italian sausage, red and green peppers, onions, ricotta and smoked mozzarella cheeses tossed in basil-tomato sauce. Topped with smoked mozzarella and baked until golden brown.
Molten bittersweet belgian chocolate oozes from inside an intensely rich warm chocolate cake. Dusted with powdered sugar and served with a scoop of vanilla ice cream.
The classic italian dessert with layers of lady fingers, zabaglione marsala-flavored custard, espresso whipped cream and mascarpone sweet, buttery cheese topped with whipped cream and warm chocolate
Scoop of vanilla ice cream served with a shot of espresso.
Served with house-made biscotti. Daily selection
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.