Italian sweet sausage with broccoli finished with parmesan
Filets of fresh tomatoes, diced Prosciutto, and basil with a touch of cream
Roasted tomato & asparagus risotto
Thinly pounded scallopini style and marinated in herbs, served with field vegetable salad
Breast of chicken in a lemon white wine butter sauce
Over asparagus risotto and frisee vegetable salad finished with brown butter emulsion
Braised in a Madeira-plum tomato sauce with seasonal young vegetables and sautéed escarole
Dusted in Tuscan spices served with spicy marinara & Lemon caper remoulade
With shaved fennel, arugula and lemon vinaigrette
Imported shaved meats and aged cheeses, Sicilian Caponata, marinated olives, mushrooms, poached eggs
Steeped in virgin olive oil with roasted root vegetables & tender greens in mulled cabernet vinaigrette
With beef steak tomatoes and virgin olive oil
With toasted pecans, soft herbs & arugula
Crumbled sweet sausage with broccoli sautéed in garlic and virgin olive oil topped with fresh ricotta
with caramelized onions, fennel, and chick peas in a basil-walnut pesto
With roasted cauliflower, butternut squash, and tomatoes finish with fresh tarragon
Sautéed with sweet onion, eggplant, pancetta, and fresh basil in a plum tomato marinara sauce
In Madeira wine sauce reduction and finely diced seasonal vegetables
Finished in a brown butter balsamic emulsion with toasted almonds
Filets of fresh tomatoes, diced Prosciutto, and basil with a touch of cream
Gulf jumbo shrimp, scungili, clams, mussels and sea scallop slowly cooked in zesty marinara sauce
In a traditional meat sauce topped with shaved parmesan
With sweet shallots, brussel sprout leaves, and pancetta in four cheese funduta topped with toasted bread crumbs
Penne pasta baked with lamb ragu, eggplant, and peas, and hard boiled eggs topped with fontina cheese
Pasta Fagioli soup, mix green salad, and tuna salad wrap
With smoked creamy polenta, roasted acorn squash and red wine emulsion sauce
In a lemon white wine butter sauce over potato puree and asparagus
Romaine lettuce tossed with Caesar dressing and parmesan cheese and crispy wontons
Chopped iceberg lettuce with grilled chicken, hard boiled eggs, avocados, crispy bacon, and plum tomatoes
Turkey layered with shaved red onions, iceberg lettuce, tomatoes, finished with chilled buffalo sauce
On crispy garlic Ciabatta served with mix green salad
With crispy bacon, fresh mozzarella, arugula and vine ripe tomatoes on a Ciabatta bread
Grilled burger topped with your choice of: sautéed mushrooms, caramelized onion, and cheese on a Brioche bun, served with fries
Marinated seasonal vegetables with arugula, hummus, and shaved aged provolone cheese served with fries
With iceberg and arugula salad with gorgonzola, tomato, cucumbers, red onions and twice cook potatoes
Shaved ham, salami, sopresata and provolone cheese with lettuce and tomato served with house salad
Grilled chicken, crispy pancetta, and roasted red peppers tossed with tender greens and a balsamic emulsion
Breast of chicken seared and sautéed with wild mushrooms in a Marsala wine sauce
Served with arugula, vine ripe tomatoes, and zesty remoulade sauce accompanied with fries
Savory bread stuffed with Prosciutto di Parma and mozzarella, topped with lemon-caper butter sauce
With shaved fennel, arugula and lemon vinaigrette
With arugula, fingerling potatoes and Sicilian olives
With traditional cocktail sauce and Horseradish mustard cream
With Mediterranean pomegranate sauce
Imported shaved meats and aged cheeses, Sicilian Caponata, marinated olives, mushrooms, poached eggs
With beefsteak tomatoes and virgin olive oil
Seared sushi grade tuna, sliced and served over chilled seaweed salad with ginger, chives, & scallion ponzu
Traditional Rice balls filled with mozzarella over a chilled Puttanesca relish
Gulf shrimp, calamari, and scungili, in an extra virgin olive oil and fresh lemon dressing
Dusted in Tuscan spices served with spicy marinara & lemon caper remoulade
Long julienne strands of crispy zucchini seasoned with parmesan cheese and herbs over pomodoro sauce
Topped with traditional tomato bruschetta
With traditional Caesar dressing and crispy croutons
With toasted pecans, soft herbs, in sherry vinaigrette
Roasted spring vegetables, toasted pine nuts in mulled cabernet vinaigrette
Crumbled sweet sausage with broccoli sautéed in garlic and virgin olive oil topped with fresh ricotta
with caramelized onions, fennel, and chick peas in a basil-walnut pesto
With roasted cauliflower, butternut squash, and tomatoes finish with fresh tarragon
Sautéed with sweet onion, eggplant, pancetta, and fresh basil in a plum tomato marinara sauc
in Madeira wine sauce reduction and finely diced seasonal vegetables
Finished in a brown butter balsamic emulsion with toasted almonds
Filets of fresh tomatoes, diced Prosciutto, and basil with a touch of cream
Gulf jumbo shrimp, scungili, clams, mussels and sea scallop slowly cooked in zesty marinara sauce
in a traditional meat sauce topped with shaved parmesan
With sweet shallots, brussel sprout leaves, and pancetta in four cheese funduta topped with toasted bread crumbs
Penne pasta baked with lamb ragu, eggplant, and peas, and hard boiled eggs topped with fontina cheese
Wild mushroom demi sauce
With marinara, topped with melted mozzarella
Lemon butter white wine sauce
Lemon caper white wine butter
With smoked creamy polenta, roasted acorn squash and red wine emulsion sauce
Fennel, baby kale, celery, and fingerling potatoes finished with anise cream
Sword Fish, Scallop, Shrimp, & Halibut Toasted fregola with peas, shallots and fresh herbs with saffron cream broth
With a roasted butternut squash puree, herb risotto and wilted spinach finished with brown butter emulsion
With sautéed broccoli rabe, finished in a lemon-garlic white wine sauce
Fork tender, slow braised veal shanks with vegetable risotto milanese and Barolo wine broth
Rosti herb potato, brussel sprouts, portobello mushroom and red wine reduction
Over wild mushroom risotto finished with a citrus-shallot sauce
Lightly breaded, shallow fried, topped with chopped arugula, onions, tomato and fresh mozzarella
Over sautéed hot cherry peppers, peppers, onions, and potatoes in a zesty sauce
Veal scaloppini layered with prosciutto and fresh Sage, served over sautéed spinach in a sherry reduction sauce
Braised in a Madeira-plum tomato sauce with vegetables and crispy pumpkin gnocchi
With arugula and shaved parmesan cheese
Roasted summer vegetables, toasted pine nuts in mulled cabernet vinaigrette. Wine Pairing: Fume Blanc 2013, Ferrari Carano, Sonoma, CA
Sautéed with sweet onion, eggplant, pancetta, and fresh basil in a plum tomato marinara sauce
In a Madeira wine sauce reduction and finely diced seasonal vegetables. Wine Pairing: Malbec 2012, Graffigna Reserve, Tulum Valley, Argentina
With a roasted butternut squash puree, herb risotto and wilted spinach finished with brown butter emulsion
With smoked creamy polenta, roasted acorn squash and red wine emulsion sauce. Wine Pairing: Chardonnay 2010, Artesa Reserve, Napa Valley, CA
Rosti herb potato, brussel sprouts, portabello mushroom and red wine reduction
Fork Tender, slow braised veal shanks with vegetable risotto milanese and Borolo wine broth. Wine Pairing: Cabernet 2011, Napa Cellars, Napa Valley, CA
Wine Pairing: Reisling 2011, Columbia, Columbia Valley, Washington
Dark chocolate custard in a chocolate tart shell with fresh berries
Mascarpone Amaretto Mousse layered with espresso
Fresh raspberries over a lemon custard finished with crème anglaise
House made Cannoli's, Biscotti, And Affogato with Sambuca
Seasonal fruit and berries
With a trio of dipping sauces- raspberry, anglaise, tropical
With a mascarpone hazelnut napoleon and fresh berries
With seasonal fruit, honey, and olives
Sorbet Trio - Cranberry Orange, Honey-Pear, and Raspberry Or Gelato - Chocolate, Tahitian Vanilla, and Pistachio
Frangelico, Bailey's & Tuaca topped with whipped cream
Chambord & Crème de Cocoa topped with whipped cream
Faretti Liquer, dark roast coffee topped with whipped cream
Jameson Irish Whiskey and Bailey's Irish Cream, dark roast coffee topped with whipped cream
Van Gogh Espresso Vodka, Kaluha, Bailey's, Espresso
Amaretto, Chocolate liquer, Stoli Vanilla and White Chocolate Godiva
Grey Goose, Frangelico, Chambord, Cream
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.