LUNCH MENU

Antipasto

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

Zuppe

CHOICE OF TWO SOUPS PREPARED FRESH DAILY  6.00

Signature Dishes

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

Pollo

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

Pasta

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.

Carne

All Entrées Served With Vegetable And Potato