Our Dining Menu

Toasted artisan garlic bread topped with vine-ripened tomatoes, sweet basil, garlic, and aged balsamic glaze.

Tender crispy golden squid tossed with sea salt and fresh herbs, accompanied by house spicy marinara and lemon aioli.

Sliced fresh buffalo mozzarella, heirloom tomatoes, garden sweet basil, extra virgin olive oil, and balsamic reduction.

Thinly sliced cured beef tenderloin, baby wild arugula, shaved parmigiano-reggiano, caper berries, and truffle oil.

Crisp romaine hearts, shaved parmigiano, crunchy house garlic croutons, and authentic anchovy parmesan dressing.

Fresh Manila clams steamed in aromatic white wine, sweet shallots, garlic broth, and finished with fresh Italian parsley.

Two-toned spinach and egg pasta strands paired with succulent gulf shrimp, wild mushrooms, and a light tomato cream reduction.

Wide ribbon egg pasta smothered in our slow-braised beef, veal, and pork ragù simmered gently for six hours with red wine.

Handmade pillow pasta filled with roasted butternut squash, bathed in brown butter, crispy sage, and toasted pine nuts.

Tender littleneck clams sautéed with fresh garlic, crushed chili flakes, sweet Italian parsley, and fragrant Pinot Grigio sauce.

Fluffy house-made potato dumplings baked with San Marzano marinara sauce, fresh buffalo mozzarella, and aromatic basil.

Layers of fresh pasta sheets, rich bolognese meat sauce, silky béchamel, and melted parmigiano and mozzarella cheese.

Tender pan-seared chicken breast medallions sautéed with cremini mushrooms and rich Sicilian Marsala wine reduction sauce.

Grilled King salmon filet served over asparagus spears, roasted fingerling potatoes, and drizzled with a lemon-herb butter sauce.

Tender veal scaloppine wrapped with savory Prosciutto di Parma and fresh sage, deglazed with dry white wine and served with seasonal vegetables.

Center-cut dry-aged ribeye steak grilled with rosemary branches, finished with sea salt flakes, Tuscan olive oil, and roasted garlic.

Classic Italian-American seafood stew loaded with clams, mussels, shrimp, scallops, and fresh fish in a rich, savory tomato-wine broth.

Thinly sliced layers of golden eggplant baked with savory tomato pomodoro, melted mozzarella, and fresh aged parmigiano-reggiano.

Layers of espresso-soaked ladyfingers, velvety mascarpone cream, dark cocoa powder, and dark chocolate shavings.

Rich Belgian dark chocolate cake with a molten lava center, accompanied by house-made vanilla bean gelato.

Two crisp pastry shells stuffed with sweet impastata ricotta cream, candied orange peel, and miniature chocolate chips.

Silky smooth chilled Madagascar vanilla cream topped with wild mountain berry coulis and fresh mint leaves.