Our Menu
NOTE: This menu respects the Mediterranean diet method as we use the best products imported from Italy, each of our dishes is seasoned with natural salt imported from the famous Sicilian salt pans of Trapani, and extra virgin olive oil from Italian frantoi.
Antipasti
Eggplant, red bell pepper, carrot, raisins, agrodolce sauce with homemade focaccia bread. Caponata is a traditional Sicilian appetizer.
Beef and pork homemade meatballs, with tomato sauce and parmigiano cheese.
Ciabatta bread, lightly toasted with pesto garlic, mozzarella cheese, Italian extra virgin olive oil.
Tender sautéed calamari with light tomato sauce, spicy, garlic, Italian parsley.
In-house-made focaccia bread, with fresh-cut tomato and oregano tossed with Italian extra virgin olive oil.
Insalate
Burrata cheese, on a bed of rucola, served with half grilled tomato with red and gold beets, oregano, Italian virgin olive oil, house balsamic.
Fresh (fior di latte ovoline) mozzarella, tomato, house balsamic, fresh basil, Italian extra virgin olive oil.
Organic mixed greens, with a caramelized pear, walnuts, homemade creamy gorgonzola cheese, finished with grated gorgonzola cheese.
Freshly chopped Romaine lettuce, house-made croutons tossed with our own Caesar dressing, anchovies filets, shaved parmigiano cheese.
Primi
Slowly braised beef in chianti wine sofrito sauce tossed with pappardelle pasta. An authentic classic dish from Piemonte cuisine.
In-house-made ragú consists of beef and pork tossed with tagliatelle pasta. Ragù is a classic traditional recipe from Teresa's family passed down from generation.
Sautéed shrimps, in-house made cream and pesto sauce, tossed with linguini pasta and finished with pistachio crumbles.
A family secret recipe of Teresa’s grandmother’s consists of ricotta-filled in house-made ravioli, with our choice of ragú or marinara sauce.
Homemade sausage, white mushrooms, tossed together with penne pasta, house cream sauce, and grana padano.
Our classic fresh lasagna prepared with several layers of homemade sheet pasta, house ragù with ground beef, ground pork, mozzarella, parmigiano reggiano.
Italian pancetta affumicata tossed with pecorino romano cheese, egg, black pepper, and bucatini pasta.
Oven-baking Florentine cannelloni, thinly rolled homemade sheet pasta filled with ground beef and pork, spinach, ricotta, mozzarella, tomato sauce.
Secondi
Oven-roasted whole Mediterranean whole sea bass served with homemade lemon dressing, and a side of herb vegetables and rooster red skin potatoes with lemon dressing as (salmoriglio).
Thinly powded chicken breast, sautéed in a mushroom marsala cream with a side of angel hair pasta.
Skirt steak in a homemade salsa verde mixed with vegetables and roasted potatoes.
New Zealand lamb chops, fresh herbs, chianti wine reduction, vegetables, and roasted potatoes.
Oven-baked Atlantic salmon filet in parchment pouch, thyme lemon served with homemade lemon dressing (salmoriglio) and herbed side potatoes and vegetables.
Sautéed shrimps in a spicy pink tomato sauce, served with 4 cheese-filled tortellini.
Thinly pounder veal scaloppine sautéed in butter, fresh lemon, capers, white wine, side spaghetti al pomodoro sauce.