Marinara or Fra Diavolo
Ground filet mignon, sirloin, herbs, san Marzano tomato, and homemade chive cracked pepper ricotta
Imported buffalo milk mozzarella, local Exotic Madura Farms mushrooms, black lava salt, and truffle essence.
Layered with ricotta, spinach, roasted peppers, melted mozzarella, plum tomato, and basil.
(4) Colossal shrimp, homemade coctail sauce, fresh lemon, and EVOO
Dill Créme
Parmigana reggiano, EVOO
Spring Frisée, sliced red delicious apples, shaved manchego cheese, radicchio. honey & vinaigrette
Truffle essence and snipped chives
Chopped beet layered with goat cheese, fresh mint vinaigrette, crushed pistachios, and baby arugula
Farm fresh Romaine, homemade brioche croutons, shaved parmigano reggiano, and Homemade caesar dressing.
A blend of manchego, parmigano reggiano, mozzarella, gruyere, peas, citrus arugula
Carmelized onions, shallots, diced tomtoes, vodka flambe, plum tomato sauce with a hint of cream.
Add chicken $5Add shrimp $5
Panko battered cutlet, in a lemon white wine butter sauce, topped with asparagus, over herb roasted potatoes
Chopped day boat sea scallops, shrimp, roasted peppers, spinach, crushed garlic, and a white wine finish
Pan roasted , milk fed veal scaloppini, topped with eggplant, prosciutto di parma, melted mozzarella, sherry wine reduction, roasted potatoes, mixed vegetables.
3 citrus crust, roasted red pepper coulis, creamy saffron risotto, grilled asparagus, and grape tomatoes
Ground milk fed veal, mirepoix mined sage, white wine butter finish, over rigatoni pasta
Ricotta, pecorino romano, seasoned ground beef, Italian sausage, parmesan reggiano béchamel & sunday gravy
Finished in a Rosé cream sauce, shallots scallions, baby shrimp, fresh mozzarella
Parmigana with linguine, Francaise, or Marsala served with roasted potatoes and vegetable
Lavender honey glazed, char grilled asparagus, and herb roasted smashed potatoes
Pan seared 8oz. filet mignon, over grilled baguette, topped with grilled prosciutto, porcini demi glaze, gorgonzola cream, herb roasted potatoes, and seasonal vegetables
Wild caught salmon, stuffed with scallop mousse, finished with a Limoncello gastrique, amd a cauliflower cous cous
Seasoned with Himalayan sea salt, crached pink peppercorns, thyme, over a bed of wilted baby spinach, EVOO
Pork and beef meatballs with marinara sauce
Served with French fries and Pomodoro sauce
Served with French fries
Executive Chef: Edison Narkaj