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Warm goat cheese with rucola and walnut vinaigrette.
Pan fried shitake mushrooms filled with shrimp and scallions.
Kobe beef carpaccio with arugula, parmigiano and black truffle.
Warm calamari salad with rucola, cannelloni beans and avocado dressing.
Fresh baby artichoke salad with mushrooms and shaving of parmigiano.
Italian frisee salad with pear, gorgonzola and walnut dressing.
Grilled salmon with mixed greens, potatoes, string beans, and black olives.
Mixed greens with imported vine-ripened tomatoes and vinaigrette.
Crab cake served with a mango salad and citrus vinaigrette.
Breaded baby eggplant baked with tomato and mozzarella and topped with parmigiano.
Warm asparagus with parmigiano and butter gratin.
Grilled salmon with mixed greens, potatoes, string beans, and black olives.
Grilled portobello, shitake and oyster mushrooms over mesculin with shavings or Parmesan cheese.
Grilled salmon salad with haricot vert and fingerling potatoes.
Fresh fava beans with chopped baby greens, mint and pecorino cheese.
Penne with fresh tomato, basil and mozzarella.
Fresh white spaghetti with lobster ragu, asparagus and tomato cream sace.
Orecchiette with spicy sausage, broccoli rape, and tomato sauce.
Pappardelle with lamb ragu nd porcini mushrooms.
Black spaghettini with mixed seafood in spicy tomato sauce.
Linguini with seared fresh tuna, black olives, tomatoes, and oregano.
Homemade strozzapretti with pesto, pinenuts and sahving of parmigiano.
Hoememade Talgiatelle with manilla clams, broccoli rape, olive oil and garlic.
Homemade Buckwheat tagliatelle with shrimp, tomato and imported Italian artichokes.
Gnocchi with tomato sauce and aged ricotta.
Grilled salmon with crisp potato carpaccio, sweet onions and black olives.
Seared tuna with black pepper crust and lemon sauce.
Pan roasted sea bass with artichoke fricassee.
Australian loin of lamb roasted with mustard and served with spinach.
Sliced black angus sirloin on warm bean salad with aged balsamic vinegar.
Grilled boneless organic chicken with lemon and herbs.
Roasted breast of duck with barolo wine sauce with pomegranate and pine nuts.
Veal milanese style with rucola and tomato.
Pan sauteed diver scallops and shrimp with broccoli rape.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.