Last Update: 2025-03-14
$5.00
Castelvetrano, cerignola and gaeta olives marinated in extra virgin olive oil, herbs and garlic.
$16.00
Fresh burrata cheese served with aged Parma prosciutto and crostini bread.
$8.00
Organic tomato bread soup.
$10.00
Spinach salad with Parma prosciutto, marinated ceci beans and pickled onions.
$9.00
Golden and red beets salad, goat cheese, pomegranate, almonds and orange vinaigrette.
$9.00
Shaved fennel, carrots, frisee, orange and lemon basil dressing.
$13.00
Fresh Monterey bay sardine grilled, romain salad with olive oil and lemon.
$14.00
Raw filet mignon served with seasonal salad. Red onion and citrus dressing.
$14.00
Fresh Monterey Bay Calamari, grilled with olive oil and lemon over seasonal salad
$17.00
Homemade beet pasta with Gorgonzola cheese, walnuts and radicchio.
$17.00
Shredded lamb shank ragu over fettuccine pasta.
$17.00
Squid ink pasta with fava beans, 'Nduja sausage, fresh calamari and prawns.
$17.00
Typical calabrese spiral shaped pasta with pork ribs sugo in roasted garlic tomato sauce.
$16.00
Eggplant Parmigiana served with fresh mozzarella and tomato sauce.
$26.00
Whole Mediterranean seabass pan roasted and finished in the oven in parchment paper.
$28.00
Filet mignon served tagliata style with arugola salad, Parmigiano cheese and farro.
$19.00
Half roasted chicken served with lemon and thyme sauce and a side of potatoes.
$11.00
Ricotta cheese gnocchi served in orange juice and fresh cherry tomatoes sauce.
$6.00
Belle peppers, potatoes and eggplant pan fried in olive oil.
$6.00
Cauliflowers baked in the oven with Parmigiano, nutmeg and bechamel sauce.
$6.00
Dandelion greens and cannellini beans sauteed in a spicy olive oil and garlic with bread crumbs.
$8.00
Dark chocolate mousse, sea salt flakes, extra virgin olive oil and chili powder.
$8.00
Classic mascarpone cheese and coffee tiramisu.
$8.00
Classic Sicilian style cannolo filled with fresh ricotta cheese.
$8.00
Hazelnut and chocolate gelato served in a plate like in pizzo calabro.
$8.00
White chocolate panna cotta with sambuca and blueberry compote.
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