Evo - Tequesta, FL

Imported long stem roman artichokes, pan sautéed in lemon, butter, white wine & garlic, then baked with our famous toasted oreganata breadcrumbs, finished with shaved parmiggiano reggiano & a drizzle of Tuscanella Villa E.V.O.O.Fresh picked farmer's market zucchini blossoms stuffed with ricotta cheese, pecorino romano & fresh herbs, lightly battered, and flash fried, and served atop our famous D.O.P. San Marzano tomatoes then finished with garden picked basil.

Fresh picked farmer's market zucchini blossoms stuffed with ricotta cheese, pecorino romano & fresh herbs, lightly battered, and flash fried, and served atop our famous D.O.P. San Marzano tomatoes then finished with garden picked basil.

Fresh Prince Edward Island Mussels pan sautéed with white wine, roasted garlic, pecorino romano & tossed with a touch cream, finished with garden picked basil & a toasted parmiggiano crostini.

(Flash fried or sautéed) Amazingly tender, imported calamari lightly dusted in seasoned semolina flour, perfectly fried or pan sautéed, tossed in a tangy Italian cherry pepper-­ plum tomato sauce & served over toasted crostini.

Buffalo mozzarella, thinly sliced prosciutto, & fresh picked basil leaves, sandwiched between two slices of our fresh baked Italian loaf, encrusted in panko breadcrumbs then pan seared & finished in the oven, accompanied by fresh ricotta & chiffonade of basil, served over our homemade pomadoro sauce.

"Begger Purse" ravioli stuffed with poached pear, imported Tallegio & whipped ricotta cheese then finished in an amaretto cream sauce, topped with toasted pignoli nuts & fresh Italian parsley.

My mother's secret combination of superior meats, pecorino romano, fresh herbs, garlic, sweet shallots braised in a D.O.P. San Marzano plum tomato sauce topped with garden picked basil & whipped ricotta cheese, accompanied by a parmiggiano toasted crostini.

Egg battered & gently fried eggplant filled with fresh basil, herbs, whipped ricotta & pecorino romano, baked & topped with fresh mozzarella, nestled in our D.O.P. San Marzano plum tomato sauce.

Delicate little neck clams pan sautéed with Tuscanella Villa E.V.O.O. fresh garlic, white wine, campari tomatoes & topped with market garden picked basil & a parmiggiano toasted crostini.

Our famous imported bufala buratta mozzarella, served with on-­the-­vine campari tomatoes, roasted baby bell peppers, garden picked basil then finished aged Modena balsamic and Tuscanella Villa E.V.O.O.

Roasted black mission figs stuffed with imported Montrachet goat cheese, accompanied by a garden fresh tri color salad, fire roasted peppers, dusted with crushed pistachios and finished with a fig reduction glaze.

Delicate field greens tossed in our homemade port wine vinaigrette, complimented by seasonal berries, red onion, cucumber, hearts of palm, campari tomatoes and topped with imported gorgonzola cheese.

Imported buffalo mozzarella accompanied by ripe campari tomatoes, garden picked basil and baby arugula finished with Tuscanella Villa E.V.O.O. and Modena aged balsamic.

Crisp leaves of hearts of romaine lettuce tossed in our homemade caesar dressing, accompanied by a parmiggiano toasted crostini and topped with imported white anchovies.

Fresh picked baby arugula, fresh watermelon, campari tomatoes, marinated caramelized onions, toasted pignoli nuts, aged D.O.P. Parmigiano Reggiano and finished with our house made port wine vinaigrette.

Thin ribbons of market fresh zucchini, accompanied by ripe seedless watermelon, shavings of D.O.P. Parmiggiano Reggiano, capers, sea salt, and cracked black pepper, then drizzled with Tuscanella Villa E.V.O.O., served with fresh lemon twists.

Garden picked, oven roasted red and golden beets accompanied by a trio of baby arugula, Belgian endive and Italian radicchio garnished with pistachio nuts, Montrachet goat cheese and drizzled with a blood orange reduction.

(Sunday gravy) A combination of all natural braised, tender pork and sausage simmered all day in D.O.P. San Marzano plum tomatoes, garlic and onion, topped with fresh whipped ricotta cheese and garden picked basil, served over Mezza rigatoni.

Homemade Tagliatelle pasta tossed with imported Prosciutto di Parma, caramelized onion, a touch of white wine and finished in a D.O.P. San Marzano plum tomato sauce, topped with fresh whipped ricotta and fresh basil pesto.

Chunks of market fresh cold water Maine lobster meat mixed with whipped ricotta and fresh herbs, then nestled in homemade semolina pasta sheets, served in a lobster cognac cream sauce and topped with a nest of crispy sweet red beet strings and fresh parsley.

Linguine pasta accompanied by tender, market fresh little neck clams, pan sautéed with fresh garlic, white wine and Tuscanella Villa E.V.O.O., simmered in natural juices and then topped with fresh Italian parsley.

Ground veal, pork and beef ragout simmered to perfection in D.O.P. San Marzano tomatoes, sweet carrots, celery, and Chianti then finished with a touch of cream and garnished with fresh ricotta and garden picked basil.

Perciatelli pasta tossed with caramelized onion, imported Italian pancetta and sweet green peas, with a touch of cream then sprinkled with pecorino romano and topped with an organic egg yolk and fresh Italian parsley.

Tender chunks of braised veal mixed with whipped ricotta, fresh herbs pecorino romano then nestled in homemade semolina pasta sheets, served in a cabernet demi-­glaze and diced mirepoix.

Market fresh organic baby arugula, campari tomatoes, imported roman artichokes, and roasted garlic, pan sautéed in Tuscanella Villa E.VO.O., then tossed with egg nested capellini pasta and topped with shavings of aged D.O.P. Parmiggiano Reggiano and fresh herbs.

Chunks of market fresh cold water Maine lobster served in a roasted garlic cream sauce with organic baby arugula, campari tomatoes, tossed with homemade fettuccine, topped with toasted oreganata breadcrumbs.

Fresh cuts of all natural and free range bone in chicken, pan seared then oven roasted, flavor infused with fresh rosemary, homemade sweet Italian sausage, red and yellow baby bell peppers, roasted garlic, potatoes, wild mushrooms and finished with mild cherry peppers and aged white balsamic glaze.

Natural, boneless chicken breast scaloppini pan seared and accompanied by imported pancetta, wild mushrooms, campari tomatoes, sweet shallots and finished in a Madeira cream sauce, served over sweet pea risotto.

Fresh cuts of all natural and free range bone in chicken, pan seared with sweet shallots, roasted garlic, baby bell peppers , wild mushrooms white wine and gaeta olives, then simmered in D.O.P. San Marzano plum tomatoes.

Boneless, skin on, French cut chicken breast, all natural and free range, herb encrusted, pan seared then oven roasted served on a bed of multi colored asparagus and accompanied by cherry and calabrese peppers, white balsamic sauce, finished with a wild flower Tuscan honey.

8 ounce center-­cut, prime all natural Creekstone Farm filet mignon pan seared and crowned with imported gorgonzola cheese, finished with our wild mushroom Barolo sauce.

8 ounce cut of all natural, marble score 6, Wagu skirt steak, encrusted with pink Himalayan sea salt, cracked black pepper, fresh herbs, and Tuscanella Villa E.V.O.O., seared to perfection.

Our famous 16 ounce veal rib chop, all natural and center cut, seasoned with pink Himalayan sea salt and cracked black pepper, pan seared then oven roasted, finished with Marsala and a trio of wild mushrooms.

Milk fed, all natural veal scaloppini, pan seared and accompanied by a trio of wild mushrooms, sweet shallots, oven roasted chestnut, blonde raisins, shaved prosciutto di Parma and finished in a Sicilian Marsala wine sauce.

Our famous, traditional meat platter combines our homemade meatball, sweet Italian sausage, and all natural, milk fed tender veal braciole, seared and then braised in D.O.P San Marzano tomatoes, white wine, roasted garlic and sweet onion, topped with whipped ricotta and basil, served with your choice of pasta.

Hand caught, Scottish Loch Duart salmon encrusted in pink Himalayan sea salt and garden herbs, pan seared then oven roasted and set a top a bed of pancetta, sweet shallots and a three bean ragout, finished with a local citrus beurre blanc.

Amazing 10 ounce lobster tail, lightly egg battered then pan seared, accompanied by fresh garlic, white wine, lemon, and butter, served a top a bed of our sweet pea and parmesan rissotto.

A combination of fresh fish of the day, littleneck clams, P.E.I. mussels, chunks of cold water Maine lobster meat, and tender jumbo shrimp pan sautéed and then delicately simmered with Tuscanella Villa E.V.O.O., roasted garlic, shallots, a touch of prosecco and D.O.P. San Marzano tomatoes topped with garden picked basil.

Split

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Ear shaped pasta tossed with homemade sausage, broccoli rabe and white beans served in a white wine garlic-butter sauce topped with shavings of Reggiano Parmigiano cheese

Braised short ribs and pork tenderloin simmered all day in a filetto di pomodoro plum tomato sauce to a bliss-inducing flavor, topped with fresh ricotta cheese and basil, lovingly served over rigatoni pasta

(Ropes) pasta tossed with imported pancetta, caramelized onion, white wine and finished in a filetto di pomodoro tomato sauce topped with ricotta and fresh basil

Linguine pasta accompanied by tender market fresh little neck clams sautéed in garlic, white wine and olive oil-topped with fresh parsley

Rigatoni pasta tossed with caramelized onion, prosciutto di parma and sweet peas-served in a filetto di pomodoro tomato sauce finished with a touch of cream and topped with fresh ricotta and basil

Served with ground veal, pork, beef ragu, simmered to perfection accompanied by wild mushrooms, sweet carrots and celery, finished with a touch of cream garnished with fresh ricotta and basil

Wide egg noodle pasta accompanied by imported porcini mushrooms, pancetta, fresh plum tomatoes and finished in a Madeira wine brown sauce

Bucatini pasta tossed with Filetto di pomodoro plum tomato, white anchovies, Gaeta olives, garlic, red chili flakes and imported capers finished with Pecorino Romano and basil

Market fresh little neck clams, PEI mussels, tender calamari and jumbo shrimp simmered in a light chardonnay- filetto do pomodoro tomato sauce served over a bed of linguine

Semolina pasta twist accompanied by grilled chicken, Prosciutto di Parma, sun dried tomatoes, mushrooms and asparagus tossed in a chardonnay pink cream sauce

Homemade pasta sheets layered with ground meats, ricotta, Pecorino Romano and a top layer of handmade fresh mozzarella- immersed in our fabulous filetto di pomodoro sauce

Egg battered and gently fried eggplant filled with fresh basil and herbs, ricotta and Pecorino Romano cheeses, baked and topped with fresh mozzarella, nestled in our San Marzano plum tomato sauce

Delicately fried garden fresh eggplant accompanied by filetto di pomodoro sauce, handmade fresh mozzarella, Pecorino Romano and topped with fresh basil

Thinly sliced fried eggplant stuffed with prosciutto di parma, handmade mozzarella, and baby spinach served in a filetto di pomodoro sauce

Braised baby eggplant complimented by Gaeta olives, imported capers, roasted garlic, pignoli nuts and golden raisins- served over a garlic rubbed crostini

Garden fresh eggplant rounds stuffed with delicately ground meats, fresh herbs, Pecorino Romano and topped with fresh mozzarella- surrounded by our filetto di pomodoro sauce

Tender, double-cut pork chop grilled and cooked to perfection, served with fresh garlic, onion, red and yellow vinegar peppers, basil and imported capers

Thin cuts of lean pork filled with golden raisins, prosciutto di parma, Pecorino Romano, oreganata bread crumbs hand rolled and pan seared- braised in a filetto di pomodoro sauce

Beautiful medallions of pork tenderloin pan seared with sea salt, fresh herbs, sweet shallots and Portobello mushrooms finished in a port wine reduction

Market picked broccoli rabe pan sautéed with garlic, extra virgin olive oil and sea salt

Garden fresh escarole tossed with white cannellini beans, fresh garlic and extra virgin olive oil

Hand picked baby spinach pan sautéed with fresh galic, sea salt and extra virgin olive oil

Rosemary dusted red bliss oven roasted potatoes

Choice of Sweet pea & Parmesan, Mushroom Trio, Pecorino Truffle or Classic Milanese

Fresh Garlic, white pepper creamy mashed potatoes

Delicious sweet potatoes infused with brown sugar

Peppers, eggplant, zucchini, squash, red onion, portabella mushrooms, root vegetables (*Choice of 4)

Extra virgin olio verde, fresh garlic, light dusting of parsley OR filetto di pomodoro sauce with fresh basil and homestyle ricotta

Free range natural chicken rolled w/prosciutto di parma, imported bufala mozzarella and baby spinachthen lightly battered in egg and pan seared - finished in a Madeira wine mushroom sauce

Tender chunks of chicken, on the bone pan seared and simmered with red & yellow sweet peppers, wild mushrooms, fresh basil, white wine and imported plum tomatoes

Pieced free range chicken, on the bone, pan fried ~ it's flavor infused with homemade sausage, wild mushrooms, red and yellow bell peppers, fried potatoes and finished with sliced cherry peppers and white balsamic

All natural chicken scallopine pan seared with sweet shallots, prosciutto di parma, wild mushrooms and finished in a Sicilian marsala wine sauce

Boneless breast of all natural chicken lightly pan fried- topped with Pecorino Romano, buffalo mozzarella and finished with a filetto di pomodoro sauce

Boneless breast of all natural chicken lightly egg battered, pan fried and finished with a lemon, garlic and white wine sauce

Natural chicken breast scallopine pan seared, sautéed with imported pancetta, wild mushrooms, sweet shallots and finished in a madeira wine cream sauce

Scallopine of veal sautéed with a trio of wild mushrooms, sweet shallots, fresh herbs and finished with a Sicilian marsala wine

Tender veal scallopine pan seared and sautéed with fresh garlic, baby artichoke hearts, imported capers and finished with a white wine butter sauce

Fork tender veal scallopine lightly egg battered, pan fried and served with a lemon garlic white wine butter sauce

Tender scallopine of veal lightly breaded and pan fried, paired with a filetto di pomodoro sauce- finished with buffalo mozzarella, Pecorino Romano and fresh basil

Tender veal- pan seared and sautéed with Proscuitto di Parma, roasted garlic, sweet peas, white wine and fresh plum tomatoes - finished with shavings of aged provolone

Market fresh little neck clams PEI mussels, tender calamari and delicious shrimp simmered in a light chardonnay-filetto di pomodoro sauce served over a bed of linguine

Extraordinary jumbo shrimp lightly pan fried- dusted with Pecorino Romano cheese, served in a filetto di pomodoro sauce- finished with melted handmade mozzarella and fresh basil

Beautiful market fresh Maine lobsters simmered in filetto di pomodoro sauce, fresh garlic, onions, spicy red pepper, white wine and Italian cherry peppers

Delicate little neck clams topped with seasoned breadcrumbs; garlic, fresh oregano, lemon and extra virgin olio verde in a white wine butter sauce

Imported, amazingly tender calamari lightly dusted in seasoned semolina flour, perfectly fried, tossed in a zippy Italian cherry pepper-plum tomato sauce and served over toasted crostinis

Chunks of delicious Maine lobster fill these wonderful fresh pasta ravioli, enhanced with a lobster sherry cream sauce

Tender littleneck clams sautéed with extra virgin olive oil, fresh garlic, basil, a splash of white wine and finished with imported plum tomatoes