Clams, mussels, shrimp, mushrooms, spinach, and lobster base in a lemon chardonnay butter sauce.
Shrimp, clams, mussels, salmon, and in a spicy tomato sauce.
Sautéed jumbo prawns with linguini and mixed vegetables. In a garlic butter chardonnay sauce.
With Dijon-dill sour cream sauce, lemon risotto, diced red and yellow peppers, tomatoes, and zucchini.
With chardonnay cream sauce, lemon risotto with peas, spinach, and sundried tomatoes.
Salmon, halibut, shrimp with fettuccine in cream sauce and sautéed spinach and diced tomatoes
Baby spinach, roasted red peppers, macadamia nuts, sesame seeds, wasabi-pesto, and balsamic reduction.
Hearts of romaine, rosemary croutons, shaved parmesan, and Caesar dressing.
peppery arugula, citrus vinaigrette, shaved parmesan
Point Reyes Bleu cheese, walnuts, and balsamic vinaigrette.
Mixed greens, walnuts, Point Reyes bleu cheese, and raspberry vinaigrette.
Mixed greens, feta cheese, dried cranberries, macadamia nuts, and cherry hazelnut vinaigrette.
Feta, pine nuts, smoked bacon, and caramelized onion dressing.
Iceberg, blue cheese, pancetta, tarragon aioli, balsamic reduction, and roasted pumpkin seeds.
with caper aioli, arugula salad, citrus vinaigrette, shaved parmesan
Mixed greens with vine ripened tomatoes, balsamic reduction, basil, extra virgin olive oil, and pane fritti.
Mixed greens, crispy onion strings, Point Reyes bleu cheese, heirloom tomatoes, balsamic vinaigrette*
Housemade. Rich and moist, layered with vanilla butter cream and chocolate ganache, and surrounded by raspberry melba sauce.
Housemade. Ladyfingers soaked in Myers rum and espresso, layered between sweetened mascarpone, and sprinkled with cocoa powder.
Housemade. Prepared in the classic tradition with caramel and toffee boutique crunch.
With compound butter, fried polenta, and garlic green beans.
With sautéed mushrooms, fried polenta, sautéed shaved brussels sprouts with shallots, and crispy bacon.
Ground chuck with cheddar cheese, Roma tomatoes, red onion, mixed greens, and honey mustard dressing. Served with steak fries. Served on house made focaccia.
Panko crusted chicken breast with marinara sauce, parmesan, and mozzarella. Served with Caesar salad. Served on house made focaccia.
Zucchini, peeled tomatoes, mushrooms, red and yellow peppers, and artichoke hearts sautéed in extra virgin olive oil, with garlic, chili flakes, spices, and herbs.
Sausage, prosciutto, ground beef, ricotta, mozzarella, parmesan, spinach, mushrooms, and topped with marinara.
Lemon, capers, marinated artichoke hearts, and flamed chardonnay. Served over fettuccine, and garlic green beans.
Lightly breaded and baked with marinara and mozzarella. Served over spaghetti.
Garlic, bacon, mushrooms, and flamed marsala wine. Served over fettuccine and garlic green beans.
Lightly breaded and baked with marinara and mozzarella. Served over spaghetti.
Crispy polenta, grilled zucchini with a tarragon cream sauce
Thin crust with spicy sauce.
Thin crust, prosciutto, sausage, salami, basil, mozzarella, red pepper flakes, and spicy tomato sauce.
Hand tossed crust, fresh mozzarella, diced heirloom tomato, basil, and olive oil. Spicy sauce by request.
Hand-tossed crust, Italian sausage, pepperoni, salami, and mushrooms.
Mushrooms, red onion, red and yellow peppers, diced tomato, mozzarella, and spicy tomato sauce.
Hand-tossed crust, Italian sausage, pepperoni, red and yellow peppers, onions, mushrooms, mozzarella, and spicy tomato sauce.
Zucchini, peeled tomatoes, mushrooms, red and yellow peppers, artichoke hearts sautéed in extra virgin olive oil, with garlic, chili flakes, spices, and herbs.
With herb garlic butter and over sautéed spinach.
Bleu cheese, walnuts, and balsamic vinaigrette.
Hearts of romaine, grated parmesan, and Caesar dressing.
Mixed greens, feta cheese, dried cranberries, macadamia nuts, and cherry hazelnut vinaigrette.
Mixed greens with vine ripe tomatoes, balsamic reduction, basil, and extra virgin olive oil.
With herb compound butter, lemon risotto, diced red and yellow peppers, tomato, and zucchini.
Baked with marinara sauce, parmesan and mozzarella, and scribbled with pesto aioli.
A thin crust baked with garlic butter and mozzarella.
Pizza dough with pesto sauce and mozzarella
Burrata is a fresh Italian cheese made from mozzarella and cream, extra virgin olive oil, basil, fleur de del, and grissini.
Two meatballs. Served with meat sauce, basil, parmesan, and two crispy grissini.
Stuffed with mozzarella. Served with marinara sauce.
8 crispy, not saucy, with just the right amount of heat. Served with a side of Frank's sauce
Sour cream pesto aioli and roasted lemon.
Mixed greens with vine ripened tomatoes, balsamic reduction, basil, extra virgin olive oil, and pane fritti.
Crispy calamari rings with lemon wedges and roasted red pepper aioli.
In a Chardonnay garlic butter. Served with toasted garlic bread.
Pizza crust with Yukon Gold mashed potatoes, smoked bacon, mozzarella, Cheddar, chives, and ranch dip.
With chardonnay cream sauce over fettuccine.
Flash fried and sliced. Served with wasabi-pesto aioli, balsamic reduction, and field greens.
With herb garlic butter, over sautéed spinach, and linguini.
with caper aioli, arugula salad, citrus vinaigrette, shaved parmesan
Fresh spaghetti with meat sauce and two meatballs on top.
Fresh fettuccine, chicken breast, marinated artichoke hearts, and sundried tomatoes in a cream sauce.
Red and yellow peppers, zucchini, tomatoes, peas, shallots, garlic, and basil in a creamy tomato sauce.
Pureed tomato sauce, garlic, olive oil, pancetta, red pepper flakes, and basil.
Spicy chianti tomato sauce, red onions, and garlic.
With browned butter sauce, balsamic reduction, pine nuts, dried cranberries, and candied pecans.
Pureed tomato sauce, garlic, basil, and olive oil.
Mushrooms and bacon in a cream sauce.
Basil, olive oil, garlic, parmesan and romano cheese. Topped with pine nuts and fresh tomatoes.
Parmesan risotto tossed with salmon, snapper, shrimp, spinach, chardonnay lobster sauce, and fresh tomatoes.
6 oz With shitake mushroom Chardonnay sauce, fried polenta, and sautéed green beans.
With Cabernet peppercorn sauce, steak fries, and sautéed shaved brussel sprouts with shallots and crispy bacon.
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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