tender fried calamari served with a spicy tomato sauce
cockle clams steamed with white wine and garlic broth
thin slices of rare tuna served over arugula salad with capers and onions in a lemon vinaigrette
carciofi modo nostro steamed artichoke with garlic, mint, parsley and italian dry sausage
mediterranean mussels sauteed with cannellini and cranberry beans, celery and herbs in a vernaccia wine sauce served with italian crostini bread
thinly sliced air-dry beef with arugula, shaved parmigiano reggiano and lemon vinaigrette
zucchini blossom filled with imported ricotta romana and spinach, pan fried and served with a touch of tomato sauce and a sprinkle of parmigiano reggiano
combination of 24 months aged prosciutto di parma and parmigiano reggiano finished with a drizzle of 30 years barrel aged balsamic vinegar
thin slices of smoked wild king salmon marinated with dill served with chopped pineapple and strawberries fruit salad with a touch of wasabi mayonnaise
traditional short tube pasta with cannellini and cranberry beans
sweet italian sausage, escarole and cannellini beans
chicken soup and stracciatella with spinach and meat tortellini
frisee salad tossed with fresh grapefruit, oranges , cranberries, and toasted walnuts in a delicate orange dressing, served with shaved parmigiano reggiano
garden fresh baby greens, carrots, gaeta black olives and cherry tomatoes with italian dressing
endive, arugula and radicchio with italian dressing
baby spinach with sliced pears, goat cheese and toasted pistachio nuts, seasoned with raspberry vinaigrette
vine ripened tomatoes, imported buffalo mozzarella, thinly sliced 24 months aged prosciutto di parma and fresh basil
crisp romaine, imported gorgonzola cheese and parmigiano reggiano with italian dressing
black linguine pasta sauteed marinated smoked wild king salmon, organic green peas, dill and shallots in a light pink sauce
fresh homemade four cheese ravioli tossed with butter and sage sauce and finished with a sprinkle of crushed amaretto cookies
fresh made potato gnocchi tossed with crab meat, eggplant, cherry tomatoes and fresh arugula in a light garlic and extra virgin olive oil sauce
simmered vialone nano rice with saffron, fresh lobster meat and asparagus in a refined prosecco wine sauce
homemade classic lasagna bolognese
homemade crespelle filled with ricotta romana, baby spinach puree and parmigiano reggiano, topped with mozzarella cheese and baked with tomato sauce
sandras homemade twisted fettuccine pasta tossed with italian sweet sausage and goat cheese in romaine tomato sauce finished with a sprinkle of chopped radicchio and basil
sandras homemade odd shape pasta tossed with mediterranean sea scallops, maya jumbo shrimp (head on), roasted sweet peppers and freshly picked wild mushrooms in a light garlic and oil sauce
hand made cavatelli tossed with cherry tomatoes, trentino speck, fresh porcini mushrooms and black truffle paste, finished with shaved parmigiano reggiano in a garlic and tuscan extra virgin olive oil sauce
fresh combination of tender calamari, maya jumbo shrimp (head on) and mediterranean sea scallops grilled to perfection, coated with homemade spicy tarragon sauce
pan seared fresh filet of chilean sea bass with capers, cherry tomatoes, artichoke hearts and gaeta black olives in a chardonnay wine sauce
fresh filet of sole coated with dijon mustard, seasoned bread crumbs and crab meat, pan seared with touch of vernaccia wine and shallots in a refined cranberry glaze
pan seared fresh filet of halibut with cockle clams, mediterranean mussels, touch of saffron and chardonnay wine in a delicate tomato broth
tender veal shank braised with nebbiolo wine, carrots, celery and onions, infused with fresh herbs and served with risotto milanese style
tender center cut filet mignon pan roasted with mushrooms trifolata in a chianti sauce finished with a sprinkle of lemon zest
pan roasted new zealand lamb chops with rosemary, garlic and tuscan extra virgin olive oil
extra thick french cut veal chop, stuffed with truffle cheese and fresh pear in a delicate madeira wine sauce and finished with a touch of truffle oil
tender veal scaloppini sauteed with freshly picked wild mushrooms, asparagus and cranberry in a delicate gin sauce
tender veal scaloppini topped with smoked mozzarella and grilled marinated eggplant in a 30 year barrel aged balsamic sauce
pan roasted chicken breast with trentino speck and touch of chardonnay wine served over a bed of homemade basil pesto genovese style
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.