WAGYU BEEF RAVIOLI WITH BLACK TRUFFLES 15.00 Crispy ravioli filled with Wagyu beef & black truffles Served with Hollandaise sauce and topped with Fontina Cheese CRAB CAKES 16.00 Served with lemon tarter sauce CALAMARIFRITTI 16.00 Fried calamari with marinara sauce and fresh lemon ASIAGO POTATOES 9.00 Steamed baby new potatoes, hollowed and filled with Italian Asiago cheese and chopped baby chives, then baked golden brown THREE-CHEESE TOMATO TART 14.00 Alternate layers of puff pastry, yellow and red tomatoes, Fontina, Mozzarella, Parmesan, covered in a Champagne cream sauce CAPRESE 13.00 Fresh vine-ripe tomatoes, Mozzarella and basil
CHOICE OF TWO SOUPS PREPARED FRESH DAILY 6.00
OSSO BUCO 38.00 Braised veal shank with carrots, celery, onions, rosemary and sage, in a wine reduction sauce. Served on your choice of fettuccine tossed in white truffle oil with peas, or saffron risotto. GENOVESE 26.00 Slow-cooked Italian pot roast served over fettuccine, accompanied with vegetables These Entrées Served With Vegetable And Potato PRIME DRY-AGED RIB EYE 43.00 16-ounce prime, dry-aged rib eye, served with a Chianti red wine sauce on the side. BEEF WELLINGTON 42.00 Filet mignon topped with exotic mushrooms, and Dungeness crab cakes wrapped in a puff pastry with a red wine reduction sauce served on the side. RISOTTO FRUTTI DI MARE 26.00 Saffron Risotto served with mussels, clams, calamari, baby lobster tail, shrimp, scallops and salmon in a delicate tomato sauce. CHILEAN SEA BASS 39.00 Topped with sun-dried tomatoes, porcini mushrooms and caramelized Maui onions in a red wine and balsamic vinegar reduction sauce
These Entrées Served With Vegetable And Potato
PETTO DI POLLO CON MARSALA 18.50 Chicken breast with garlic, shallots and sautéed mushrooms in a Marsala wine sauce PETTO DI POLLO AL DORO 24.00 Chicken breast sautéed with garlic, shallots, extra-virgin olive oil, and sliced mushrooms in a white wine sauce with shrimp, topped with sliced avocado. PETTO DI POLLO CON ASPARAGI & CARCIOFI 19.00 Chicken breast with white wine, artichokes and asparagus PETTO DI POLLO FIORENTINO 20.00 Chicken breast topped with spinach, prosciutto and Mozzarella cheese in a garlic and shallot white wine sauce
SPAGHETTINI ALFRUTTI DI MAR 28.00 Thin round pasta sautéed with garlic and extra-virgin olive oil, with clams, New Zealand mussels, shrimp, scallops, calamari, and a slipper lobster tail, in a light tomato sauce. RAVIOLI DI ARAGOSTA 19.00 Lobster-filled ravioli with ricotta cheese and Italian parsley, shallots and garlic in a refreshing Champagne lemon cream sauce. LASAGOA DI CARNE 18.00 Layers of pasta with Mozzarella, ricotta, and Parmesan cheese in a tomato meat cream sauce. SPAGHETTINI AL BOLOGNESE 17.50 Thin round pasta in a rich tomato meat sauce. SPAGHETTINI AL SPAGGI'S 16.50 Thin round pasta with extra-virgin olive oil and garlic in a fresh tomato basil sauce SPINACH RAVIOLI 17.75 Spinach & Ricotta filled ravioli with a porcini mushroom cream sauce RIGATONI RIPIENI & GRATINATI 17.75 Short pasta tubes stuffed with veal, spinach and Parmesan cheese, in a tomato cream sauce LINGUINI PESTO POMODORO 17.50 Thin pasta with fresh pesto sauce of puréed basil, imported Parmesan and Pecorino cheese, toasted pine nuts, extra-virgin olive oil and a touch of cream, topped with fresh tomato basil sauce. PENNE DALLE VIGNE DIFILIPPI 17.50 Pasta tubes with garlic, extra-virgin olive oil, shallots, artichokes, sun-dried tomatoes, and asparagus in a delicate white wine cream sauce.
All Entrées Served With Vegetable And Potato
1651 W Foothill Blvd, Ste. H, Upland, CA 91786 909-579-0497