fried calamari hand breaded, served with a lightly spicy marsala-tomato sauce.
topped with a prosciutto-orange butter & black peppercorn-orange sauce.
campagnia meatballs, beef and veal meatballs with a buffalo mozzarella center served in a cast iron pot with plenty of san marzano tomato sauce.
a selection of artisanal italian cheeses; fontina vald aosta, taleggio, parmigiano reggiano & gorgonzola are served with grapes and apples. (plenty for two)
fried tender zucchini, served with a basil aioli.
roasted portobello mushrooms served with a creamy gorgonzola and hearts of palm sauce.
grilled italian sausage, caramelized onions and slices of grilled polenta.
sauteed mushrooms in extra virgin olive oil, served in a cast iron pot with spicy peppers.
beef carpaccio, fresh arugula, parmesan shavings drizzled with modena balsamic reduction.
sautee jumbo shrimp with a garlic & lemon butter sauce and parsley.
layers of roasted tomatoes, caramelized onions and black olives topped with melted basil goat cheese. served with toasted foccacia crostinis.
campagnia buffala mozzarella, tomatoes & fresh basil. extra-virgin olive oil and modena balsamic reduction.
spinach salad with tomato, onions, artichokes, roasted garlic & honey balsamic vinaigrette.
a creamy blend of asparagus and crab, topped with fresh lump crab meat.
mixed field greens with diced mango, apple, pecans, cashews, and goat cheese. tossed with a creamy honey-yogurt dressing.
mixed field greens salad, carrot curls, cherry tomato and our spicy italian vinaigrette.
tomato bisque crafted in the old fashion way- topped with goat cheese croutons.
our own caesar salad, garlic croutons & parmigiano reggiano shavings on fresh romaine lettuce
house-made ravioli filled with veal, spinach, ricotta & parmesan cheeses, served on a creamy alfredo sauce, sauteed spinach, slow-roasted tomatoes and veal reduction.
chicken breast with capers, artichokes, roasted italian sweet peppers and a lemon butter sauce. served atop thin lemon-scented taglionlini pasta.
fettuccine tossed with butter and parsley, served with porcini mushrooms and lightly breaded chicken breast on a marsala cream sauce.
ziti pasta, baked with a bolognese sauce and topped with buffala mozzarella.
penne rigatte pasta, tossed with garlic & asparagus and topped with a creamy gorgonzola cheese sauce and walnuts.
wide egg pasta with a traditional tuscan ragu, meat, sausage & porcini mushrooms on a hearty tomato base.
sauteed jumbo shrimp with garlic & steamed broccoli, tossed with fettuccine and our fresh alfredo sauce..
a combination of fresh clams, shrimp and scallops plus grated tomatoes and roasted italian sweet peppers makes our seafood risotto a true delicacy.
thin slices of chicken breast involtini, filled with spinach and prosciutto atop parmesan risotto then drizzled with a modena balsamic reduction.
fresh lemon risotto with mascarpone cheese and a zesty lemon garnish.
pan-seared fresh salmon infused with rosemary and garlic, served on a bed of mashed potatoes and sautee vegetables.
seared rare and served with a black peppercorn-orange sauce, served atop sauteed spinach and drizzled with a balsamic reduction.
mediterranean sea bass steamed in extra-virgin olive oil with parsley, lemon, shallots & capers.
spicy scampi shrimp sauteed over shallots and garlic with a zesty beer sauce, cherry tomatoes and fresh basil.
sautee jumbo shrimp with a garlic & lemon butter sauce and parsley. served with an eggplant, zucchini, squash and tomato "torta".
8 oz. tenderloin filet, broiled to perfection served with poblano scalloped potatoes and sauteed vegetables.
half lobster tail broiled paired with a 6 oz angus tenderloin filet on with a mustard and white wine sauce accompanied by herb-roasted potatoes, and asparagus.
roasted chicken breast with a balsamic and raspberry glaze, herb-roasted potatoes and sauteed vegetables.
16 oz. angus rib eye steak topped with diced mushrooms and a morel mushroom & brandy sauce served with mashed potatoes, sauteed vegetables.
14 oz. veal chop, lightly filled with fontina val d'aosta chesse and fresh sage. served with mash potatoes valdostana and grilled asparagus.
half chicken roasted in a cast iron pot then steamed in its own juices with potatoes, garlic & rosemary.
a generous 20 oz. rich sangiovese wine sauce, served with poblano scalloped potatoes and crispy leeks.
dry rubbed rack of lamb in the style of my basque friend. served with poblano scalloped potatoes and grilled asparagus.
(house speciality)
with garlic, shallots & white wine.
house made chocolate and hazelnut cake with nutella sauce & topped with gianduja gelato.
served on a martini glass, layers of chocolate flavored mascarpone, espresso mascarpone and a house made lady finger cake soaked in marsala & kaluha. plus liquid espresso caramel.
vanilla & pecan sponge cake filled with pecan-vanilla cream, covered with coffee butter-cream and rolled onto a crunchy short-bread crumble.
artisanal, authentic italian gelati, dark chocolate, gianduja, vanilla & tiramisu.
our trio of panna cotta made with fresh vanilla bean, one topped with strawberry glaze, one with caramel and one with espresso glaze.
raspberry, lemon-lime, mango.
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.