Il Postale - Sunnyvale, CA

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

with four cheeses in a tomato cream sauce

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

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

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

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

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

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

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

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

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

pork, spinach, and ricotta cheese in a bolognese sauce

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

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

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

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

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

with a cream-beef reduction

Fresh tomatoes, basil, and buffalo mozzarella

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

sausage, linguiça, ham, and black olives

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

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

Iceberg lettuce with crumbled gorgonzola dressing and pancetta

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

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

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

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

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

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

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

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

with melted mozzarella and marinara. Served with french fries

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

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

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

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

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

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

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

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

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

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

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

with caponata, a scallion aioli, and garlic toast

on a bed of spring mix with a Dijon mustard aioli

with pancetta, mushrooms, and cheese in garlic olive oil

with garlic olive oil

with pancetta, carmelized onions, and a balsamic syrup

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

with melted mozzarella cheese and marinara sauce

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

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

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

peppers, and onions

with sautéed spinach drizzled with a white wine cream sauce

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

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

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

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

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

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

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

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

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

with four cheeses in a tomato cream sauce

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

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

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

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

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

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

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

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

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

pork, spinach, and ricotta cheese in a bolognese sauce

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

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

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

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

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

with a cream-beef reduction

Fresh tomatoes, basil, and buffalo mozzarella

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

sausage, linguiça, ham, and black olives

serves 2 to 4

on a bed of spring mix with a Dijon mustard aioli

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

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

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

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

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

with garlic olive oil

peppers, and onions

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

with peas and mozzarella cheese on a roasted red pepper sauce

with sautéed spinach and drizzled with a white wine cream sauce

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

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

with pancetta, carmelized onions, and a balsamic syrup

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

with melted mozzarella cheese and marinara sauce

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

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

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

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

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

Iceberg lettuce with crumbled gorgonzola dressing and pancetta

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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