Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Crispy sprouts and toasted almonds.
Roman style crunchy with Parmesan, parsley and lemon.
Zucchini, carrots, jalapeno, sage and pomodoro sauce.
Chicken, wild mushrooms and vegetables.
White wine or pomodoro sauce.
Seasonal vegetable with imported balsamic.
Ahi Tuna, salmon, avocado, grapefruit and radishes.
Classic seasoning with fresh ricotta and pomodoro.
White bean ragout, artichokes and herb vinaigrette.
Shaved Parmesan and micro lettuces.
No description available
Call the restaurant for daily soup selection.
Micro lettuces, Granny Smith apple, candied walnuts, feta cheese and apple cider vinaigrette.
Hearts of romaine, fingerling potato chip and Parmesan cheese.
Avocado, fennel, citrus, fresh ricotta and truffle lemon vinaigrette.
Tomato, red onion, cucumber, olive, green and red peppers, capers, feta cheese, hearts of palm and oregano.
Arugula, goat cheese, toasted almonds and white balsamic vinaigrette.
Seasonal squash, toasted pine nuts, marinated young tomato and champagne vinaigrette.
Potato confit, wild mushrooms, tomato compote and natural jus.
Sauteed escarole and roasted fingerling.
Soft polenta and escarole.
With potato confit, roasted market onions and cabernet jus.
Veal scaloppini with mushrooms sauce.
Sauteed escarole, California raisin chutney.
Pan seared breaded veal scaloppini pounded thinly topped with mozzarella, arugula and tomatoes.
Pastrami cured. Served with baby arugula, pickled red onions, olives and caper lemon.
Fine herb crusted. Served with baby arugula, pickled red onions, olives and caper lemon.
Fresh basil, mozzarella and tomato sauce.
Assorted seasonal vegetables mozzarella and tomato sauce.
Pizza bread, spread with Italian cheeses and drizzled truffle oil.
Provencal ratatoullie with white wine and saffron.
Caponata, crispy leeks and basil pesto.
With artichokes, heirloom tomato compote and purple basil.
Broc rabe, fingerling potato hash and herb oil.
Seasonal preparation.
Shrimp, scallops, calms, calamari and mussels with arugula and chardonnay.
Spinach gnocchi and Gorgonzola sauce.
Winter squash, chicken sausage, wild mushroom and sage.
Spaghetti 9 oz. meatball, ricotta cheese and pomodoro sauce.
Tomato sauce, touch of cream and vodka sprinkled with crushed peppers.
Saffron risotto, green peas, shrimp, calms, calamari, mussels, scallops and langostino.
Roasted eggplant, plum tomato, basil and shaved Parmesan.
Sauteed shrimp in garlic and oil with baby arugula and vine tomato.
Sirloin ragu with aromatics, fresh ricotta and basil.
Kale chiffonade, toasted pinenuts and ricotta salata.
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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.