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A savory, baked mix of eggplant, red bell peppers, garlic, capers and herbs.
Crab baked with mascarpone cheese and herbs; served as a spread.
Crab fritters, crispy outside while tender and creamy inside; served with Fra Diavolo sauce and lemon aioli.
Hand-cut calamari lightly dredged in flour and seasoning then fried; served with Fra Diavolo sauce and lemon aioli.
Savory sausage with sweet fig gravy.
Chunky pine nut, basil and parmesan pesto served with crostini.
A mixed cheese plate featuring parmesan with balsamic reduction, gorgonzola with honey, mascarpone and herb with crushed mixed berries.
House-made Caesar and garlic croutons.
Seasonal tomatoes with gorgonzola chunks and balsamic vinaigrette.
Baby spinach salad dressed in a lemonhoney emulsion with pine nuts.
Mixed field greens, walnuts, dried cranberries and balsamic vinaigrette.
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Spiced, slightly smoky tomato and cream crab soup.
Fresh tagliatelle with olive oil and garlic.
Fresh linguini in a spicy tomato sauce.
Fresh spaghetti with baby clams, white wine, olive oil and a touch of red pepper.
Fresh spaghetti in a super-spicy sauce of tomato, peperoncini, olive oil, parsley.
Fresh three cheese filled pasta pillows in traditional marinara.
Fresh pasta tubes mixed with ricotta and herbs, baked in marinara.
Fresh potato pasta dumplings in cream sauce with pancetta and green onion.
Chicken breast rolled in herbs and spices, then grill-roasted.
Grill seared scaloppine of chicken topped with mozzarella, marinara and herbs.
Pounded pork tenderloin medallions drizzled with olive oil and herbs and grilled to medium.
Simple grilled Italian sausage.
Tender rib eye steak grilled to medium rare, then topped with your choice of olive oil and fresh herbs or gorgonzola. Gorgonzola $2.00
Tender rib eye steak grilled to medium rare, then topped with your choice of olive oil and fresh herbs or gorgonzola. Gorgonzola $2.00
Todays lamb cut marinated in rosemary and balsamic emulsion, then grilled to medium rare.
Mediterranean style herbed and pan fried crab cakes; served with Fra Diavolo sauce and lemon aioli
Fresh fish selection of the day.
The perennial favorite, lady fingers, dipped in espresso, brandy and cocoa, then layered with a mascarpone cheese and whipped cream blend; served parfait style.
A rustic variant of bread pudding. Less sweet than its American cousin, bake it with a layer of tart mixed alpine berries.
Nutella, an Italian favorite, used as a glaze to coat fudge brownies. Topped with fresh whipped cream and hazelnuts.
A creamy, custard like pudding.
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