Hours may fluctuate. For detailed hours of operation, please contact the store directly.
spontanée du jour.
breaded and sauteed in anchovy sauce.
topped with roasted peppers, zucchini and melted fontina.
steamed in a light tomato and fresh basil broth.
with a tomato white bean ragout.
in a warm puff pasty shell, sprinkled with vegetable burnoise and lemon sauce.
with pine nuts, raisins, roasted tomato sauce and grated parmigiano-reggiano.
rubbed with extra virgin olive oil and shaved parmesan.
roasted peppers, fresh tomatoes and basil
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breaded and sautéed in anchovy sauce
topped with roasted peppers, zucchini, and melted fontina
steamed in a light tomato, fresh basil broth
with a tomato white bean ragout
in warm puff pastry shell, sprinkled with vegetable burnoise & lemon sauce
with pine nuts, raisins, roasted tomato sauce and grated parmigiano reggiano
rubbed with extra virgin olive oil and shaved parmesan
roasted peppers, fresh tomatoes and basil
No description available
with balsamic vinaigrette
breaded and sautéed in anchovy sauce
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with roasted peppers, tomatoes and basil
baby lettuce with balsamic vinaigrette
made with veal, beef and pork served with fresh chopped tomato sauce and parmesan cheese
with croutons and fresh-grated parmesan.
baby lettuce with balsamic vinaigrette.
in a lemon dressing.
with croutons and fresh grated parmesan
baby lettuce with balsamic vinaigrette
endive, radicchio in a lemon dressing
in tomato sauce topped with fresh mozzarella.
napped with fresh tomato purree.
tossed in a basil pesto.
with broccoli rabe, sweet sausage, garlic and extra virgin olive oil.
in tomato sauce topped with mozzarella
napped with fresh tomato puree
tossed in a basil pesto
with broccoli rabe, sweet sausage, garlic and e.v. olive oil
pancetta, onions, percorino and egg yolk.
with an array of vegetables.
roasted peppers, scallions, olive oil and garlic.
sauteed in garlic, olive oil and parsley.
sauteed with garlic, fresh tomato and basil.
in a pink tomato sauce finished with parmesan cheese.
cooked in sage-scented duck broth, plum tomato and finished with parmesan cheese.
penne or linguine.
onions, pecorino and egg yolk
with an array of vegetables
roasted peppers, scallions, olives oil and garlic
sautéed in garlic, olive oil and parsley
sautéed with garlic, fresh tomato & basil
in a pink tomato sauce finished with parmesan cheese
cooked in sage scented duck broth, plum tomato and finished with parmesan cheese
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with vegetable ratatouille and napped in garlic and olive oil.
served over king crab, horseradish, green onion cake and cucumber and caper vinaigrette.
served with a cabbage slaw, balsamic onion stew and pickled ginger.
surrounding risotto mantecato topped with mango relish in a flat parsley puree.
with grilled vegetables, goat cheese napoleon and an artichoke with white wine sauce.
with lemon white wine butter sauce.
corn-crusted polenta cake and black currant sauce.
with prosciutto and melted fontina, leeks, mushrooms, fingerling potatoes and lemon sage.
with seasonal vegetables, garlic-whipped potatoes and a tarragon mustard sauce.
on steak-fried potatoes, spinach, topped with crispy leeks.
finished with barolo wine sauce and seasonal vegetables.
served with broccoli rabe, white beans and baby carrots.
with portobello, red peppers, polenta and herb pesto sauce.
with vegetable ratatouille and napped in garlic and olive oil
over king crab, horseradish, green onion cake & cucumber, caper vinaigrette
served with a cabbage slaw, balsamic onion stew and pickled ginger
surrounding risotto mantecato topped with mango relish in a flat parsley puree
with grilled vegetables, goat cheese napoleon and an artichoke, white wine sauce
with lemon white wine butter sauce
corn-crusted polenta cake and black currant sauce
with prosciutto and melted fontina, leeks, mushrooms, fingerling potatoes and lemon sage
with seasonal, vegetables, garlic whipped potatoes and a tarragon mustard sauce
on steak fried potatoes, spinach, topped with crispy leeks
finished with barolo wine sauce and seasonal vegetables
served with broccoli rabe, white beans and baby carrots
red peppers, polenta and herb pesto sauce
served fradiavolo style over linguine (recommended for two)
with roasted tomatoes, capers, black & green olives in white wine sauce
with vodka in a pink tomato sauce finished with parmesan cheese
parmesan crusted chicken with lemon and white wine butter sauce
shank with roasted potatoes in barolo sauce
sautéed with garlic, fresh tomato and basil
with roasted tomatoes, capers, black & green olives in white wine sauce
seafood combination served in a light tomato broth sauce
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with vodka in a pink tomato sauce finished with parmesan cheese
parmesan crusted chicken with lemon and white wine butter sauce
with prosciutto and melted fontina cheese, leeks, mushrooms, fingerling potatoes and lemon sage
shank with roasted potatoes in barolo sauce
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baby greens, steak tomatoes and a balsamic dressing
endive, fennel, hearts of palm, white mushrooms, pecorino cheese and a lemon dressing
arugula, caramelized walnuts, roasted butternut squash, pecorino cheese, fresh pear and rice wine vinaigrette
red and white cabbage, tomatoes, olives, celery, carrots, hearts of palm, feta cheese and lemon dressing
caramelized walnuts, sweet ricotta cheese and caramel sauce
with yogurt and assorted fruits
with mixed berries
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choice of cheese: cheddar, swiss, american or blue cheese with lettuce, tomatoes and french fries
our special homemade burger made with pine nuts, raisins, roasted tomato sauce and finished with melted mozzarella served with french fries
with fresh mozzarella
with steak tomatoes, onions and smoked mozzarella
edged italian bread with eggs and sour cream
with zucchini, onions and smoked mozzarella
with crispy bacon, italian toasted bread and holand sauce
with mixed mushrooms
with crispy bacon, turkey party sausages
with spinach and poached eggs
with asparagus, tomatoes, pesto and grilled shrimp
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with eggplant, fresh tomatoes, topped with fresh ricotta cheese
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your choice of beer
with pine nuts, raisins, roasted tomato sauce grated parmigiano reggiano
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roasted peppers, fresh tomatoes and basil
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topped with roasted peppers, zucchini and melted fontina
in a pink tomato sauce finished with parmesan cheese
roasted peppers, scallions, olive oil and garlic
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.