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
Wine Pairing:  Prosecco Brut DOC Veneto – Indigenous

Pasta Specialty

Gemelli Pasta in Truffle Sauce, & Black Truffle Shavings
Gemelli pasta in Alfredo-truffle sauce, butter, Parmigiano Reggiano, & black truffle shavings
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

Individual Neapolitan Pizza

Burrata, Fontina, & Truffle Pizza
Fresh burrata mozzarella, fontina cheese, Parmigiano Reggiano, and shaved black truffle
Wine Pairing:  Brut “La Française” Reims – Taittinger