Penne

with asparagus, sun-dried tomatoes, feta cheese, black olives, and roasted eggplant in garlic, olive oil, and basil pesto

Rigatoni Baked

with four cheeses in a tomato cream sauce

Spaghetti

with fresh tomatoes, fresh basil, garlic, and olive oil

Gnocchi

tossed with artichoke hearts, domestic mushrooms, roasted red peppers, and kalamata olives, in garlic-basil pesto

Tortelloni Filled

with potatoes and romano, ricotta, mozzarella, and Parmesan cheeses in a roasted-garlic pesto cream sauce, with a dollop of sun-dried tomato pesto

Meat Lasagna

with onions, carrots, celery, mozzarella cheese, and marinara sauce

Penne Baked

with wild boar sausage and homemade Italian sausage, topped with asiago and mozzarella cheese with a light marinara sauce

Penne Bolognese

Braised beef, meatballs, and sausage in a rich tomato sauce

Linguine Tossed

with diced chicken, Italian sausage, wild boar sausage, linguiça, and domestic mushrooms in a pomodoro sauce with pecorino romano, red pepper flakes, and a touch of basil pesto

Linguine

with roasted chicken, prosciutto, domestic mushrooms, peas, and Parmesan cheese, tossed in a cracked black pepper cream sauce

Penne

with chicken, broccoli, garlic, red pepper flakes, olive oil, and white wine

Homemade Ravioli of Beef

pork, spinach, and ricotta cheese in a bolognese sauce

Angel Hair Pasta

with grilled prawns, snow peas, roasted red peppers, and bean sprouts in a garlic-ginger-Thai chili oil sauce

Linguine

with eastern clams in a lemon-white wine-garlic olive oil sauce

Fettuccine

tossed with prawns, mussels, clams, and diced scampi in a marinara sauce with red pepper flakes and a touch of basil pesto

Capellini

tossed with diced scampi in a spicy tomato cream sauce topped with grilled prawns, sea scallops, and sun-dried tomato pesto

Seafood Risotto

Clams, mussels, prawns, baby shrimp, scallops, and peas. Topped with grilled salmon in a light saffron cream sauce

Wild Mushroom Risotto

with a cream-beef reduction

Pizza Margherita

Fresh tomatoes, basil, and buffalo mozzarella

Grilled Portabella Mushrooms

yellow tomatoes, roasted red peppers, fontina, and basil pesto

Pepperoni

sausage, linguiça, ham, and black olives

Cheese Only

One Topping

Two Toppings

Three Toppings

Four Or More Toppings

Soup of the Day Or Vegetable Minestrone

House Salad

Mixed greens with marinated diced tomatoes, cucumber, and red onion in a balsamic vinaigrette

Caesar Salad Or Grilled Romaine Lettuce Caesar

Caprese Salad

Fresh buffalo mozzarella, roma and yellow tomatoes drizzled with balsamic vinegar syrup and topped with basil pesto and extra virgin olive oil

Italian Wedge

Iceberg lettuce with crumbled gorgonzola dressing and pancetta

Chopped Salad

Romaine lettuce, salami, sun-dried tomatoes, avocado, roasted red peppers, kalamata olives, and croutons in a roasted-tomato vinaigrette

Fresh Blackened Salmon Salad

with hearts of palm, water chestnuts, roasted red peppers, kalamata olives, and fresh mozzarella balls on a bed of spring mix with a lemon-olive oil vinaigrette

Sesame Chicken

with shredded iceberg lettuce, almonds, green onions, cilantro, and rice noodles, tossed with an oriental dressing

Shellfish Spinach Salad

with prawns, diced scampi, and mussels in a citrus vinaigrette, with dollops of sun-dried tomato pesto

Roasted Beet Salad

with gorgonzola, candied walnuts, mandarin oranges, shredded lettuce, and spring mix, with an Italian vinaigrette

Grilled Italian Sub

Cured ham, peppered salami, capocollo, mortadella, provolone, roma tomatoes, and marinated red onion. Served with pasta salad

Eggplant Parmesan Sandwich

Lightly breaded sliced eggplant with mozzarella, Parmesan, and marinara sauce. Served with Caesar salad

Italian Sausage Sandwich

with roasted red peppers, sautéed onions, and Dijon mustard aioli. Served with french fries

Meatball Sandwich

with melted mozzarella and marinara. Served with french fries

Tri-tip Sandwich

french-dip style (au jus). Served with french fries

Blackened Chicken Breast Sandwich

with guacamole, lettuce, and tomatoes. Served with house salad

Chicken Parmigiana Sandwich

Lightly breaded chicken breast topped with mozzarella, Parmesan, and marinara sauce. Served with Caesar salad

Crab Cake Sandwich

with lettuce, tomato, and tartar sauce. Served with pasta salad

Portabella Mushroom Sandwich

with roasted red peppers, spinach, and mozzarella cheese with Italian vinaigrette. Served on focaccia bread with house salad

Grilled Chicken Sandwich

with brie, artichoke hearts, lettuce, and tomatoes, with a garlic aioli. Served with house salad

Vegetable Calzone

Garlic, spinach, mushrooms, roasted red peppers, red onion, fontina and ricotta cheese, and marinara sauce. Served with pasta salad

Italian Calzone

Mortadella, pepperoni, salami, mozzarella, roasted red peppers, basil pesto, and marinara sauce. Served with french fries

Tuscan Beans

with onions, cilantro, scallions, and extra virgin olive oil

Arancini (Fried Rice Balls)

with peas, mozzarella cheese, and a roasted red pepper sauce

Assorted Bruschetta

(1) Diced roma tomatoes, pesto, and garlic olive oil; (2) olive tapenade; and (3) avocado salsa and black beans

Portabella Mushroom

with caponata, a scallion aioli, and garlic toast

Grilled Marinated Artichoke

on a bed of spring mix with a Dijon mustard aioli

Gnocchi

with pancetta, mushrooms, and cheese in garlic olive oil

Roasted Asparagus

with garlic olive oil

Sautéed Brussels Sprouts

with pancetta, carmelized onions, and a balsamic syrup

Assorted Marinated Olives

Eggplant Rolled and Stuffed

with ricotta cheese over wilted spinach and radicchio topped with melted mozzarella and basil vinaigrette

Polenta

with melted mozzarella cheese and marinara sauce

Baked Polenta

with spinach and mozzarella cheese. Topped with Parmesan cheese and fresh tomatoes

Roasted Chicken in Filo Dough

with brie, pine nuts, scallions, and sun-dried tomato pesto. Served on a pool of garlic cream sauce with almonds

Chicken Skewers

Grilled chicken, red bell peppers, red onions, and mushrooms with a scallion-aioli vinaigrette on a bed of black beans

Sautéed Sausage

peppers, and onions

Pancetta-wrapped Prawns

with sautéed spinach drizzled with a white wine cream sauce

Fried Calamari and Diced Prawns

Cioppino (Seafood Stew)

Prawns, salmon, scallops, mussels, and clams in a spicy marinara sauce

Grilled Pork Chop

with pancetta, capers, pine nuts, and domestic mushrooms in a Cabernet beef reduction. Served with roasted red potatoes and vegetables

Beef Braciola

Thin beef steak rolled and stuffed with prosciutto, provolone cheese, spinach, Italian herbs, and a red sauce. Served with garlic-olive oil fettuccine and vegetables

Chicken Picatta

Mushrooms, capers, and pine nuts in a garlic olive oil sauce with a touch of cream. Served with risotto and vegetables

Pancetta-wrapped Prawns

topped with a lemon-white wine cream sauce. Served on a bed of spinach sautéed with garlic and olive oil. Garnished with roasted red potatoes

Pan-fried Fresh Halibut

topped with a fresh avocado salsa fresca on a pool of lemon-white wine cream sauce. Served with risotto and vegetables

Blackened Fresh Salmon

topped with diced scallops in a lemon-dill cream sauce. Served with risotto and vegetables

Eggplant Parmesan

Lightly breaded sliced eggplant with mozzarella, Parmesan, and marinara sauce. Served with garlic-olive oil fettuccine and vegetables

Givich Vineyards Proprietary Red (Napa Valley) '07

Coppola Rosso Red (California) '09

Cinnabar Mercury Rising Red (California) '09

Pavi Dolcetto (Napa Valley) '07

Cambria Julia's Vineyard Pinot Noir (Santa Maria Valley) '09

Picket Fence Pinot Noir ((Russian River Valley) '10

Hob Nob Pinot Noir (California) '10

Greg Norman Pinot Noir (Santa Barbara) '10

Seghesio Zinfandel (Sonoma County) '10

Kendall-Jackson Vintner 's Reserve Merlot (Sonoma) '09

Raymond Reserve Merlot (Napa Valley) '08

Rutherford Hill Merlot (Napa Valley) '07

Firestone Merlot (Sonoma) '08

Stags' Leap Merlot (Napa Valley) '09

Domenico Barbera (Amador County) '07

Bogle Vineyards Petite Sirah (California) '09

Givich Vineyards Syrah (Yountville) '07

Treana "Mystery Blend" (Paso Robles) '09

Callaway Cabernet Sauvignon (California) '10

Givich Cabernet Sauvignon (Eldorado County) '04

Silver Oak Cabernet Sauvignon (Alexander Valley) '07

Robert Mondavi Cabernet Sauvignon (Napa Valley) '09

Geyser Peak Cabernet Sauvignon (Alexander Valley) '08

Project Paso Cabernet Sauvignon (Paso Robles) '09 Domenico

Primitivo (Amador County) '07

Chalk Hill Estate Red (Chalk Hill Appellation) '08

Opus One Red Wine (Napa Valley) '07

Castello Del Poggio Barbera D'Asti DOCG (Italy) '08

Bolla Sangiovese Di Romagna (Italy) '10

Perazzeta Sara Sangiovese (Tuscany) '10

Filus Reserve Malbec (Uco Valley, Argentina) '09

Santa Carolina Reserva Carmenere (Chile) '10

Contemassi Super Tuscan (Italy) '07

La Quercia Montepulciano (Abruzzo) '10

Castello D 'Albola Chianti Classico DOCG (Italy) '08

Contemassi Chianti DOCG (Italy) '09

Machiavelli Chianti Classico Reserva DOCG '06

Cesar' Amarone (Della Valpolicella Classico) '07

Beringer White Zinfandel (California) '10

Bonny Doon Vineyard Le Cigare Blanc (Santa Cruz) '10

Hannah Nicole Grenache Rose (Contra Costa County) '11

Robert Hall Viognier (Paso Robles) '10

Ventana Pinot Gris (Monterey) '10

Hess Sauvignon Blanc (North Coast) '11

Grath Sauvignon Blanc (Napa Valley) '11

Raymond Reserve Sauvignon Blanc (Nap Valley) '11

Hannah Nicole Sauvignon Blanc (Contra Costa County) '10

Clos La Chance Chardonnay (Monterey County) '11

Kemvood Yulupa Chardonnay (Sonoma) '10

Chateau St. Jean Chardonnay (Sonoma) '10

Geyser Peak Chardonnay (Sonoma County) '10

Storrs Chardonnay (Santa Cruz Mountains) '10

Artesa Chardonnay (Carneros) '10

Mezzacorona Pinot Grigio (Vignetti Della Dolomiti) '11

Ruffino Lumina Pinot Grigio (Italy) '11

St. Michael-Eppan Pinot Grigio (Alto Adige) '09

Santa Matgherita Pinot Grigio (Alto Adige) '10

Santa Cristina Orvietto (Orvietto) '10

Centine Rose' (Toscana) '10

Bianco del Nago Garganega (Veneto) '09

Runnymede Sauvignon Blanc (Marlborough, N.Z.) '11

Branton Sauvignon Blanc Reserve (Marlborough, N.Z.) '11

Chateau Ste Michelle Riesling (Columbia Valley) '10

Astoria Lounge Prosecco (Italy) 187ml

Carpene Ma!void Prosecco DOC Brut (Italy)

Mumm Napa Brut Prestige Champagne (187 ml)

Kenivood Yulupa Cuvee Brut (Sonoma)

Piper-Sonoma Brut (Sonoma County)

Perrier Joliet Grand Brut Champagne

Dom Perignom Champagne '02

Penne

with asparagus, sun-dried tomatoes, feta cheese, black olives, and roasted eggplant in garlic, olive oil, and basil pesto

Rigatoni Baked

with four cheeses in a tomato cream sauce

Spaghetti

with fresh tomatoes, fresh basil, garlic, and olive oil

Gnocchi

tossed with artichoke hearts, domestic mushrooms, roasted red peppers, and kalamata olives, in garlic-basil pesto

Tortelloni

filled with potatoes and romano, ricotta, mozzarella, and Parmesan cheeses in a roasted-garlic pesto cream sauce, with a dollop of sun-dried tomato pesto

Meat Lasagna

with onions, carrots, celery, mozzarella cheese, and marinara sauce

Penne Baked

with wild boar sausage and homemade Italian sausage, topped with asiago and mozzarella cheese with a light marinara sauce

Penne Bolognese

Braised beef, meatballs, and sausage in a rich tomato sauce

Linguine

tossed with diced chicken, Italian sausage, wild boar sausage, linguiça, and domestic mushrooms in a pomodoro sauce with pecorino romano cheese, red pepper flakes, and a touch of basil pesto

Linguine

with roasted chicken, prosciutto, domestic mushrooms, peas, and Parmesan cheese, tossed in a cracked black pepper cream sauce

Penne

with chicken, broccoli, garlic, red pepper flakes, olive oil, and white wine

Homemade Ravioli of Beef

pork, spinach, and ricotta cheese in a bolognese sauce

Angel Hair Pasta

with grilled prawns, snow peas, roasted red peppers, and bean sprouts in a garlicgingerThai chili oil sauce

Linguine

with eastern clams in a lemon-white wine-garlic olive oil sauce

Fettuccine

tossed with prawns, mussels, clams, and diced scampi in a marinara sauce with red pepper flakes and a touch of basil pesto

Capellini

tossed with diced scampi, in a spicy tomato cream sauce topped with grilled prawns and sea scallops, and sun-dried tomato pesto

Seafood Risotto

Clams, mussels, prawns, baby shrimp, scallops, and peas. Topped with grilled salmon in a light saffron cream sauce

Wild Mushroom Risotto

with a cream-beef reduction

Pizza Margherita

Fresh tomatoes, basil, and buffalo mozzarella

Grilled Portabella Mushrooms

yellow tomatoes, roasted red peppers, fontina, and basil pesto

Pepperoni

sausage, linguiça, ham, and black olives

Cheese Only

One Topping

Two Toppings

Three Toppings

Four Or More Toppings

Antipasto Platter

serves 2 to 4

Oysters on the half shell

Grilled Marinated Artichoke

on a bed of spring mix with a Dijon mustard aioli

Steamed Clams

with garlic, butter, white wine, scallions, and lemon juice

Seared Blackened Ahi Tuna

on a bed of black beans with wasabi, soy sauce, capers, olive oil, lemon juice, and Parmesan

Crab Cakes

on a roasted red pepper sauce and topped with a dollop of tartar aioli

Sautéed Spinach Surrounded

with mussels, scallops, and prawns with a creamy lemon-garlic-olive oil sauce

Carpaccio

Raw filet mignon with capers, marinated red onion, shredded lettuce, Parmesan, and lemon Dijon mustard aioli, drizzled with extra virgin olive oil

Roasted Asparagus

with garlic olive oil

Sautéed Sausage

peppers, and onions

Tuscan Beans

with onions, cilantro, scallions, and extra virgin olive oil

Arancini (Fried Rice Balls)

with peas and mozzarella cheese on a roasted red pepper sauce

Pancetta-wrapped Prawns

with sautéed spinach and drizzled with a white wine cream sauce

Assorted Bruschetta

(1) Diced roma tomatoes, pesto, and garlic olive oil; (2) olive tapenade; (3) avocado salsa and black beans

Fried Calamari and Diced Prawns

Cioppino (Seafood Stew)

Prawns, salmon, scallops, mussels, and clams in a spicy marinara sauce

Sautéed Brussels Sprouts

with pancetta, carmelized onions, and a balsamic syrup

Roasted Chicken in Filo Dough

with brie, sun-dried tomatoes, pine nuts, and scallions. Served on a pool of garlic cream sauce with almonds

Polenta

with melted mozzarella cheese and marinara sauce

Baked Polenta

with spinach and mozzarella cheese. Topped with Parmesan cheese and fresh tomatoes

Marinated Assorted Olives

Eggplant Rolled and Stuffed

with ricotta cheese over wilted spinach and radicchio, topped with melted mozzarella and basil vinaigrette

Garlic Bread

Vegetable Calzone

Garlic, spinach, mushrooms, roasted red peppers, red onion, fontina, ricotta cheese, and marinara sauce. Served with pasta salad

Italian Calzone

Mortadella, pepperoni, salami, mozzarella, roasted red peppers, basil pesto, and marinara sauce. Served with french fries

Soup of the Day Or Vegetable Minestrone

House Salad

Mixed greens with marinated diced tomatoes, cucumber, and red onion in a balsamic vinaigrette

Caesar Salad Or Grilled Romaine Lettuce Caesar

Italian Wedge

Iceberg lettuce with crumbled gorgonzola dressing and pancetta

Chopped Salad

Romaine lettuce, salami, sun-dried tomatoes, avocado, roasted red peppers, kalamata olives, and croutons in a roasted tomato vinaigrette

Caprese Salad

Fresh buffalo mozzarella, roma and yellow tomatoes drizzled with balsamic vinegar syrup and topped with basil pesto and extra virgin olive oil

Shellfish Spinach Salad

with prawns, diced scampi, mussels, and sun-dried tomato pesto in a citrus vinaigrette

Roasted Beet Salad

with gorgonzola, candied walnuts, mandarin oranges, shredded lettuce, and spring mix, with an Italian vinaigrette dressing

Beef Braciola

Thin beef steak rolled and stuffed with prosciutto, provolone cheese, spinach, Italian herbs, and a red sauce. Served with soft herb polenta and vegetables

Grilled Filet Mignon

topped with fried onions on a Dijon mustard sauce. Served with mashed potatoes and vegetables

Grilled Pork Chop

with pancetta, capers, pine nuts, and domestic mushrooms in a Cabernet beef reduction. Served with roasted red potatoes and vegetables

Braised Lamb Shank

with diced onions, celery, and carrots. Topped with a sun-dried tomato-wild mushroom sauce. Served with soft herb polenta and vegetables

Grilled New York Steak

with a mushroom-green peppercorn-Cabernet reduction. Served with mashed potatoes and vegetables

Chicken Saltimbocca

with prosciutto, olive tapenade, and mozzarella with a lemon white wine sauce and a touch of cream. Served with risotto and vegetables

Grilled Lamb Chop Rubbed

with olive oil and spices. Served with roasted red potatoes and vegetables

Grilled Fresh Salmon

topped with diced scallops in a lemon-dill cream sauce. Served with risotto and vegetables

Eggplant Parmesan

Lightly breaded sliced eggplant with mozzarella, Parmesan, and marinara sauce. Served with garlic-olive oil fettuccine and vegetables

Blackened Fresh Halibut

topped with a fresh avocado shrimp salsa on a pool of lemon-white wine cream sauce. Served with risotto and vegetables

Veal Casablanca

Veal with prawns, scallops, diced scampi, mushrooms, artichoke hearts, and diced roma tomatoes in a veal fumé sauce. Served with risotto and vegetables

Seared Duck Breast

with wild boar sausage in a pear grappa sauce. Served with roasted red potatoes and vegetables