the menu
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PRIMA
BURRATA
fresh burrata mozzarella and heirloom tomato with arugula in orange-tarragon vinaigrette, finished with roasted garlic-pesto oil 13.95
ADRIATICA
citrus-ginger marinated calamari steak strips in spiced polenta breading served with lemon and spicy aioli dipping sauces 10.95
BRUSCHETTA
bread from the grill drizzled with olive oil and served with Mediterranean tomato-caper salsa 9.95
POLPETTA
beef and fennel sausage meatballs with Tuscan herbs finished with spiced tomato jam 10.95
ARANCINI
risotto balls with smokey bacon and egg in crisp panko crust, stuffed with aged sharp white cheddar and finished with tomato jam for two 9.95 for four 11.95
SMOKED SALMON CAKES
house smoked salmon with herbed wild honey and orange sriracha, sweet pepper, shallot, and a hint of jalapeno finished with lemon-garlic aioli 10.95
FUNGHI
fresh mushrooms sauteed in champagne and butter, finished with gremolata 9.95
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INSALATA
CAESAR
hearts of romaine, croutons, and asiago with the house caesar dressing (made with pasteurized egg) 4.50 / 9.95
with grilled citrus-herb marinated chicken 11.95
HOUSE
mixed greens, red onion, tomato, cucumber, and asiago with our creamy Italian dressing 4.50 / 8.95
MEDITERRANEAN
mixed greens, artichoke hearts, roasted sweet pepper, tomato, crumbled feta, and kalamata olives with our sundried tomato vinaigrette 6.95 / 10.95
SPECIALE
marinated shaved brussels sprout with peppery arugula, dried calimyrna fig, and toasted pecan in fresh tarragon-orange balsamic vinaigrette. served over roasted beet carpaccio, finished with herb-pecan crusted goat cheese 12.95
TAGLIATA
smoked bistro filet medallions over tomato jam, finished with crispy rosemary leaf. served with fresh arugula-marinated grape salad, aged asiago and jalapeno-asiago crouton 23.95
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SECONDO
we make our pasta every day with semolina flour, pasteurized egg, and water – all pastas are prepared with no trans-fat oils and served with table bread, olive oil, and asiago (egg-free and gluten-free pasta available upon request, please ask your server)
PIACERE!
large prawns and clams sauteed with garlic in a spicy white wine-clam sauce tossed with fresh linguine and scallions 17.95
FETTUCCINE ALLA BOLOGNESE
a slow simmered red wine and fresh herb Tuscan wild boar ragu with house made fettuccine 19.95
AGNOLOTTI ALLA BOLOGNESE
housemade semolina ravioli stuffed with with lemon zested-rosemary ricotta, finished with slow simmered red wine and fresh herb Tuscan wild boar ragu 24.95
BOLZANO
zucchini, broccoli, sweet pepper, and red onion sauteed with garlic and red chile in olive oil, tossed with fresh basil, tomato, and linguine. spicy!
also available with our tomato pesto marinara OR creamy garlic sauce 12.95 with chicken 3- with spicy Italian sausage or shrimp 4-
CHICKEN ASIAGO
herb brined chicken tenderloin in crispy asiago-lemon zested crust finished with our slow simmered ragu, over fettuccine in asiago-garlic cream sauce 17.95
VESUVIO
fresh chopped garlic sauteed in olive oil and tossed with red chile, fresh tomato, basil, and house-made linguine. spicy! 12.95 with chicken 3-
with spicy Italian sausage or shrimp 4- with vegan, gluten-free spicy Italian sausage 5- with prawns 5-
GORZEGNO
house-made gnocchi pasta in a house smoked gorgonzola OR sundried tomato-pesto cream sauce 13.95
GENOA
basil cream sauce with fresh tomato, toasted pine nuts, and a hint of garlic over spinach fettuccine 12.95 with chicken 3- shrimp or bay scallops 4-
FETTUCCINE ALLA SALMON
house-smoked salmon cream sauce with pecorino romano and dijon-dill accents over our fresh fettuccine 15.95 with shrimp or bay scallops 4-
MEDITERRANEO
house-made spinach fettuccine with fresh tomato, artichoke hearts, capers, garlic, red chili and basil tossed in olive tapenade, finished with crumbled feta 13.95 with spicy Italian sausage, bay scallops or shrimp 4- chicken 3- slow-braised sun dried tomato-roasted garlic lamb 5- VGN/GF spicy Italian sausage 5-
ASIAGO PICCATA
herb marinated chicken breast finished with lemon zested-garlic, served over fresh fettuccine in a lemon-vermouth caper butter sauce with grape tomato 19.95
CINQUE FORMAGGI
a cream sauce with a blend of romano, fontina, gorgonzola, asiago, and aged provolone over fettuccine 12.95
with shrimp or bay scallops 4- chicken 3-
LASAGNE BOLOGNESE
herbed house ground angus beef and Italian sausage bolognese layered with Italian cheeses and fresh sheet pasta 14.95
TOSCANA RAGU
our slow simmered Toscana tomato ragu-pesto sauce over fresh spaghettini with Tuscan herb meatballs 15.95
TRIOFANTE (vgn/gf)
a “triumphant” pasta for our vegan and gluten free guests – grilled spicy Italian sausage link served over a primavera of sautéed mushroom, zucchini and broccoli with gluten-free linguine in an earthy roasted shallot-balsamic vegan cream sauce 19.95
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SPECIALE
BISTECCA
pepper-fennel dry rub angus beef tenderloin from the grill finished with bacon-balsamic onion jam, gorgonzola, and whiskey-horseradish demi reduction. served with roasted herbed potato and chef’s vegetable 31.95
BISTRO FILET
house-smoked dry rub beef medallions finished with jalapeno-chimichurri, served with roasted herb potato and chef’s vegetable 25.95
PESCE
chili spiced Coho salmon fillet with herbed honey glaze, served with grilled jalapeno-asiago polenta and chef’s vegetables 22.95
POLENTA WITH MUSHROOM AND LAMB
creamy roasted jalapeno-asiago polenta finished with fresh herb mushroom ragu and pulled boneless lamb shank slow braised in red wine and herbs, sun-dried tomato and roasted garlic 21.95
LEMON RISOTTO & WILD SCALLOP
white wine-lemon dill risotto with grape tomato and seared wild sea scallop 23.95
EGGPLANT CAPRESE
crisped gremolata eggplant filets finished with fresh burrata, tomato, and basil over herbed tomato sauce with grilled jalapeno-asiago polenta 18.95
MEDITERRANEAN RISOTTO
risotto with black olive tapenade, artichoke hearts, rosemary marinated tomatoes, balsamic red onions, and capers, finished with feta 17.95
DOLCI
sour cream-rum cake with spiced pecans, finished with salted caramel sauce and pecan praline
tiramisu – lady fingers infused with cold brew coffee layered with mascarpone cream, finished with espresso bean dust
chocolate-espresso flourless torte with raspberry coulis (GF)
cheesecake – “turtle” style, raspberry, or “naked”
cannoli dipped in dark chocolate and crushed pistachio stuffed with cherry infused mascarpone
housemade triple dark chocolate or vanilla bean gelato (GF)
7.95