Starters

Balsamic Grilled Chicken Salad
Marinated grilled chicken, romaine and Spring Mix, balsamic basil dressing,
gorgonzola cheese crumble, toasted walnuts
Wine Pairing:  Moscato d’Asti DOCG “Cascinetta”– Vietti

Baked Clams
Baked fresh clams stuffed with breadcrumb, garlic, white wine, fresh herbs and extra virgin olive oil
Wine Pairing:  Chardonnay – Ferrari-Carano Napa Valley Carneros “Reserve”

Arugula Caesar Salad with Truffle Oil
Baby arugula, house Caesar dressing, garlic croutons, cherry tomatoes,
anchovies, & shaved Parmigiano Reggiano
Prosecco Brut DOC Veneto – Indigenous

Pasta Specialty

Gemelli Pasta in Black Truffle Sauce
Gemelli pasta in light Alfredo sauce, butter, imported black truffle sauce, and Parmigiano Reggiano
Wine Pairing:  Chianti Classico DOCG “Riserva Ducale” Tuscany – Ruffino

Cavatelli Pasta with Sweet Italian Sausage & Broccoli Rabe
Cavatelli pasta with tender broccoli rabe sautéed with sweet Italian sausage,
olive oil, garlic, red pepper flakes and a touch of butter
Wine Pairing:  Tenor Red IGT – Cabernet Sauvignon•Sangiovese•Merlot Blend– Bocelli

Entrées

Swordfish Steak Livornese Style
Grilled swordfish steak topped with Kalamata olives, capers, garlic and onions,
sautéed in a light marinara sauce, served with Spring vegetables
Wine Pairing:  Chardonnay IGT di Toscana “Lamelle” – Il Borro

Filet of Sole Meunière
Classic filet of sole sautéed in butter, lemon and parsley.  Served with Spring vegetables
Wine Pairing:  Gavi di Gavi DOCG  “La Meirana” Piemonte – Broglia

 

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