Lunch Menu


ANTIPASTI

ANTIPASTO – COPPA, SALAMI, BRESAOLA, PANCETTA, PROSCIUTTO, OLIVES 12
STRUDELINO DI VERDURE – PUFF PASTRY, FRESH VEGETABLES, GORGONZOLA PARMESAN SAUCE 8
FRITTO MISTO ITALIANO – CALAMARI, PRAWN, ZUCCHINI, SPICY MARINARA 12
CAPRESE – FRESH MOZZARELLA, BASIL, SLICED TOMATO, EVOO 8
VERDURA ALLA GRIGLIA – GRILLED SEASONAL VEGETABLES, EVOO 8

INSALATA

INSALATA MISTA – ORGANIC MIXED GREENS, TOMATO, BALSAMIC VINAIGRETTE 7
INSALATA DI SPINACI – BABY SPINACH, PANCETTA, PARMESAN, GORGONZOLA, HOUSE-DRESSING 8
INSALATA DI BARBABIETOLE – SLICED RED BEETS, ORANGES, STRAWBERRIES, PARMESAN 9
INSALATA DI MARE – PRAWNS, SALMON, CALAMARI, SCALLOPS, BABY SPINACH, LEMON 13
INSALATA DI POMODORI – SLICED TOMATOES, BASIL, ONIONS, GORGONZOLA CHEESE 8
TAGLIATA ALLA RUCOLA – ANGUS NEW YORK SLICED ON A BED OF ARUGULA & PARMESAN 15
INSALATA DI GAMBERETTI – BABY SHRIMP AND AVOCADO SALAD 12

ZUPPA

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

PANINI WITH ORGANIC MIXED GREEN SALAD

PANINO AL PROSCIUTTO – PARMA HAM, FRESH MOZZARELLA, AIOLI 11
PANINO VEGETERIANO – GRILLED EGGPLANT, ZUCCHINI, FRESH MOZZERELLA, BELL PEPPERS 10
PANINO AL POLLO – GRILLED WAYNE’S RANCH CHICKEN BREAST, PESTO, AIOLI 12
PANINO ALLA SALSICCIA – HOMEMADE ITALIAN SAUSAGE, SAUTEED BELL PEPPERS & ONIONS 12
PANINO CON GAMBERETTI – BAY SHRIMP, ROMAINE, TOMATO, SAN MARZANO AIOLI 12

PASTA & RISOTTO

SPAGHETTI CARBONARA – SAUTEED PANCETTA, EGG YOLK, PARMESAN CHEESE, BLACK PEPPER 12
SPAGHETTI BOLOGNESE – TRADITIONAL MARINARA MEAT SAUCE FROM BOLOGNA 13
SPAGHETTI ALLO SCOGLIO – MUSSELS, CLAMS, PRAWNS, CALAMARI, GARLIC, WHITE WINE, MARINARA 17
SPAGHETTI AL NERO – SPAGHETTI, SQUID INK, CALAMARI, SPICY CALABRIA PEPPERS, “BOTTARGA” 15
PENNE AL SALMONE – SMOKED SALMON, BRANDY CREAM SAUCE 14
GNOCCHI GORGONZOLA – HOMEMADE POTATO DUMPLING, GORGONZOLA CREAM SAUCE 13
RAVIOLI DEL GIORNO – ASK YOUR SERVER ABOUT THE RAVIOLI OF THE DAY 14
RISOTTO DEL LAGO – SKUNA BAY FRESH AND SMOKED SALMON, FRESH VEGETABLES, WHITE WINE 14
BIGOLI E CODA – BIGOLI, NEBBIOLO BRAISED PIEDMONTESE BEEF OXTAIL, ASPARAGUS 15

MAIN COURSES

POLLO AI CARCIOFI – WAYNE’S RANCH CHICKEN BREAST, TOMATO, ARTICHOKE, WHITE WINE 15
SCALOPPINE AL LIMONE – VEAL CUTLETS, WHITE WINE LEMON SAUCE 16
BISTECCA DI MANZO AI FERRI – ANGUS NEW YORK STEAK, ORGANIC MIXED GREENS 17
BISTECCA DI CALAMARI – CALAMARI STEAK, CHERRY TOMATO, OLIVES, WHITE WINE, MARINARA 14
SALMONE ALL’OSCHERITANA – SKUNA BAY SALMON FILLET, TOMATO, CAPERS, WHITE WINE, LEMON 17

 

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

LUNCH / SEPTEMBER / 2017