Our Menu

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.

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.

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.

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.

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.

Roasted eggplant, red pepper, zucchini, onion, tomato, fresh arugula, homemade lemon dressing.

Mix green, cantaloupe melon, Italian prosciutto crudo of parma balsamic, extra virgin olive oil.

Baked lasagna, layered with eggplant, mozzarella, parmigiano cheese, tomato sauce, fresh basil, and rich besciamella.

Tender Sicilian-style beef rolls filled with seasoned breadcrumbs, cheese, parsley, and prosciutto, braised slowly in rich sugo tomato sauce and served with Italian semini pasta.

Petral soil, flouring fish in butter with lemon and cappers side sautéed spinach.