Dinner Menu


ANTIPASTI

ANTIPASTO – COPPA, SALAMI, BRESAOLA, PANCETTA, PROSCIUTTO, OLIVES – 14
FRITTO MISTO ALL’ ITALIANA – FRIED CALAMARI, PRAWN, ZUCCHINI, SPICY MARINARA -14
VONGOLE ALLA MARINARA – CLAMS, GARLIC, WHITE WINE, TOMATO, PARSLEY – 13
CARPACCIO – THIN SLICED RAW FILLET MIGNON, LEMON, SHAVED PARMESAN, CAPERS – 14
CAPRESE – FRESH MOZZARELLA, BASIL, SLICED TOMATO, EVOO – 11
POLENTA E FUNGHI – SOFT POLENTA, PORCINI MUSHROOM SAUCE – 14
STRUDELINO DI VERDURE – FLAKY PASTRY, FRESH VEGETABLES, GORGONZOLA, PARMESAN, CREAM – 11
GAMBERONI AL PROSCIUTTO – SAUTEED TIGER PRAWNS, PROSCIUTTO WRAPPED, ITALIAN HERBS – 15

INSALATA

INSALATA MISTA – ORGANIC MIXED GREENS, ROMA TOMATO, BALSAMIC VINAIGRETTE – 8
INSALATA DI SPINACI – BABY SPINACH, CRISPY PANCETTA, PARMESAN AND GORGONZOLA CHEESE – 9
INSALATA DI POMODORI – SLICED TOMATO, BASIL, ONIONS, GORGONZOLA CHEESE – 9
INSALATA DI MARE – PRAWNS, SALMON, CALAMARI, SCALLOPS, BABY SPINACH, LEMON, EVOO – 14

ZUPPA

VERDURE – FRESH VEGETABLE SOUP – 8
RAVIOLI IN BRODO – VEAL RAVIOLI IN A SAVORY BEEF BROTH – 8

PRIMI

FETTUCCINE VERDI BOLOGNESE – FRESH SPINACH PASTA, MEAT SAUCE – 18
SPAGHETTI CARBONARA – SAUTEED PANCETTA, EGG YOLKS, PARMESAN CHEESE, BLACK PEPPER -18
SPAGHETTI ALLO SCOGLIO – MUSSELS, CLAMS, PRAWNS, CALAMARI, GARLIC, WHITE WINE, MARINARA – 26
LINGUINE ALLE VONGOLE – CLAMS, ROMA TOMATO, GARLIC, WHITE WINE – 23
BIGOLI E CODA – BIGOLI, NEBBIOLO BRAISED PIEDMONTESE BEEF OXTAIL, ASPARAGUS – 21
BUCATINI BELLAGIO – BUCATINI, PARMA HAM, EGG YOLK, PARMESAN CHEESE, MARINARA, CREAM – 20
TAGLIATELLE DI FUNGHI – TAGLIATELLE, EXOTIC WILD MUSHROOMS, SPICY CALABRIA PEPPERS, EVOO – 21
PENNE ALLA SALSICCIA – ITALIAN SAUSAGE, SUNDRIED TOMATO, MUSHROOM, SPINACH, PARMESAN CHEESE, WHITE WINE, TRUFFLE OIL – 18
PENNE AL SALMONE – SMOKED SALMON, ONION, BRANDY CREAM SAUCE – 20
SPAGHETTI AL NERO DI SEPPIA E BOTTARGA – SPAGHETTI, SQUID INK, CALAMARI, SPICY CALABRIA PEPPERS, “BOTTARGA” – 23
PANZARROTI AL FORNO – FRESH CREPES FILLED WITH RICOTTA CHEESE, SPINACH, PARMESAN,
BAKED IN A TOMATO CREAM SAUCE – 21
PAPPARDELLE ALL’ ARAGOSTA – LOBSTER MEAT, GARLIC, TOMATO CREAM SAUCE, CALABRIA PEPPERS – 31
RISOTTO DEL LAGO – SKUNA BAY FRESH AND SMOKED SALMON, FRESH VEGETABLES, WHITE WINE – 25
GNOCCHI GORGONZOLA – HOMEMADE POTATO GNOCCHI, GORGONZOLA CREAM SAUCE – 22

SECONDI

POLLO AI CARCIOFI – WAYNE’S RANCH CHICKEN BREAST, TOMATO, BASIL, ARTICHOKE, WHITE WINE – 24
COSTOLETTE DI AGNELLO ALLE ERBE – RACK OF LAMB ENCRUSTED IN HERBS, SOFT POLENTA – 37
COSCIA D’ AGNELLO – LAMB SHANK, ONIONS, CARROTS, CELERY, MARINARA, POLENTA – 34
SCALOPPINE AI FUNGHI – VEAL CUTLETS, MUSHROOM DEMI GLACE SAUCE – 25
SALTIMBOCA ALLA ROMANA – VEAL CUTLETS, PARMA HAM, FONTINA CHEESE, WHITE WINE DEMI GLACE – 25
OSSOBUCO – VEAL SHANK, ONIONS, CARROTS, CELERY, MARINARA, POLENTA – 34
BISTECCA AL ROSMARINO – PIEDMONTESE BEEF, FRESH ROSEMARY, GARLIC, EVOO – 36
FILETTO ALLA MOSTARDA – ANGUS FILLET MIGNON ENCRUSTED IN MUSTARD, BALSAMIC REDUCTION – 38
SALMONE ALL’OSCHERITANA – SKUNA BAY SALMON FILLET, TOMATO, CAPERS, WHITE WINE, LEMON – 28
GAMBERI AL VINO BIANCO – PRAWNS, TOMATO, WHITE WINE – 27
CAPESANTE ALLA LIGURE – DAY BOAT SEA SCALLOPS, PARMA HAM, MUSHROOM, TOMATO, WHITE WINE – 32
CACCIUCCO ALLA LIVORNESE – CLAMS, MUSSELS, PRAWNS, CALAMARI, SCALLOPS, MARINARA – 29

 

CALIFORNIA LAW ADVISES PATRONS “CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGG MAY INCREASE YOUR RISK OF FOOD BOURNE ILLNESS”

DINNER | AUGUST | 2017