Fried squash blossom filled with ricotta cheese, with vegetables, served on spicy Pomodoro saucp
Lightly battered baby squid topped with julienne carrots and zucchini
Baked bite-sized beef meatballs served with tomato sauce, buffalo mozzarella, and grilled ciabatta
Sicilian deep-fried rice balls with mozzarella cheese, saffron, peas, and short ribs ragout
A mixed selection of cold cuts and cheeses served on a wooden board with gnooco fritto
A mixed selection of cold cuts and cheeses served on a wooden board with gnooco fritto
Imported hand-stretched buffalo mozzarella, heirloom tomatoes, extra virgin olive oil, black salt, basil, and pesto
Baked eggplant with ricotta cheese, mozzarella, tomato sauce, basil, and Parmigiano Reggiano
Sliced filet mignon over an arugula salad, with artichokes, romaine, red radicchio, farro, sweet corn, and cherry tomatoes, topped with Parmigiano Reggiano in a balsamic dressing
Calamari over baby greens, cherry tomatoes, and heirloom carrots in a lemon dressing
Baby mixed greens, with roasted red and golden beets, blue cheese, candied pecans, and green apples in a balsamic vinaigrette
Salad with romaine, arugola, radicchio, hard boiled eggs, garbanzo beans, provolone cheese, pepperoncini, and salame in a lemon dressing
Raw sliced and marinated baby artichokes, hearts of palms, arugula, toasted walnuts, and shaved Parmigiano Reggiano in a lemon dressing.
Baby mixed greens salad in a balsamic vinaigrette topped with crumbled goat cheese
Classic Caesar salad with homemade garlic croutons and shaved Parmigiano Reggiano.
Red and white quinoa, mixed baby greens, farro, sugar snap peas, asparagus tips, corn, dried cranberry, and cherry tomatoes in a lemon dressing
Pureed broccoli soup topped with crumbled goat cheese
Fresh vegetable soup
Artichoke hearts, topped with mascarpone cheese, served with Parmigiano Reggiano dumplings
Italian crumbled sausage and mushrooms in a cream sauce and drizzled with truffle oil
Black ink lobster ravioli with a cherry heirloom tomato and fresh basil sauce
Risotto with shrimp and basil pesto, drizzled with a roasted red bell pepper sauce
Lasagna with beef ragout
Spaghetti, egg emulsion, bacon, and pecorino cheese
Egg tagliolini, sautéed shrimp, shaved Brussel sprouts tomato, basil, mint, and cherry tomatoes in extra virgin olive oil
Linguine pasta in lightly spicy garlic oil, broccolini, heirloom carrots, and cherry tomato
Chicken breast and broccoli in a light pink sauce
Linguine with fresh seafood in a light tomato sauce
Rigtatoni pasta in a rich tomato sauce with pancetta, onions, and pecorino cheese
Homemade soft potato dumplings with fresh tomato sauce, basil, and melted buffalo mozzarella
Ravioli filled with mascarpone and prosciutto di parma served in a creamy walnut and marsala wine sauce
Homemade ravioli stuffed with spinach and ricotta cheese in a light tomato sauce
Egg pappardelle pasta with meat sauce
Fettucine in a white fresh salmon with cherry tomatoes and broccolini in a pink sauce sauce
Fettucine in a white cream sauce
Gemelli pasta in a light tomato sauce
Five hours braised boneless Angus beef short ribs in red wine reduction served over Italian Arborio rice prepared alla parmigiana
Sea bass filet grilled and served with sautéed broccolini and chopped tomatoes
Fresh sole filet lightly breaded and grilled, with sautéed spinach, and grilled vine tomatoes
Lightly breaded and pan-seared Saku tuna fillet, served on a bed of a blend of Sardinian pasta with seasonal grilled vegetables and basil
Traditional Italian seafood soup with calamari, shrimp, mussels, clams, and string beans in a light tomato broth
Sole baked bone-in and served deboned with sautéed green beans and chopped tomatoes.
Lightly breaded chicken breast topped with melted mozzarella and tomato sauce served with rosemary roasted potatoes and sautéed broccoli
Roasted Australian rack of lamb with dijon mustard sauce, served with mashed potatoes
Chicken breast pounded and grilled, topped with arugula and heirloom cherry tomatoes, served with rosemary roasted potatoes
Angus beef tenderloin grilled and topped with a wild mushroom sauce, served with mashed potatoes
Alaskan salmon filet served over a medley of white and red quinoa with heirloom cherry tomatoes
Valrhona chocolate and whipped cream
Ricotta, Valrhona chocolate, and pistachios
Your choice of pasta sauce and drink
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.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.