A taste of Sicily.

A selection of Fried Calamari, Lupara and Caprese.

• VG

Four bread slices topped with a fresh medley of diced tomatoes, garlic, red onion, basil and olive oil.

• VG

Lightly battered zucchini, fried until crisp and served with marinara sauce.

• VG
• GF

Roasted eggplant and sweet bell peppers tossed with garlic, fresh mint, olive oil and balsamic vinegar.

• V

Breaded mozzarella, fried until golden and served with marinara sauce.

• GF

Thinly sliced raw beef dressed with olive oil and lemon, finished with capers and shaved provolone.

• V

Layers of sliced eggplant and fresh tomato sauce, finished with melted mozzarella.

Lightly battered calamari, fried until golden and served with marinara sauce.

• GF

Tender octopus carpaccio with lemon, olive oil, capers and diced tomatoes over spring greens.

• GF

Clams and mussels gently sautéed with wine, olive oil and lemon.

• V
• GF

Peppery arugula and cherry tomatoes with shaved Parmesan, lightly dressed with olive oil and lemon.

Crisp romaine and croutons tossed with Parmesan and creamy Caesar dressing.

• GF

Spring greens with citrus, tomatoes, black olives, red onion and anchovies, finished with balsamic dressing.

• V
• GF

Fresh mozzarella and sliced tomatoes layered with basil and black olives, finished with olive oil and balsamic.

• VG
• GF

Seasonal vegetables simmered in a light vegetable broth.

• V

Roman-style pinsa with tomato sauce, mozzarella and fresh basil.

Roman-style pinsa topped with tomato sauce, mozzarella and pepperoni.

Roman-style pinsa topped with tomato sauce, mozzarella, prosciutto, arugula and shaved Parmesan.

• VG

Linguine tossed with onions in a smooth Roma tomato sauce.

• VG

Linguine tossed with garlic and crushed red pepper in a spicy white wine marinara sauce.

• VG

Linguine tossed with garlic, crushed red pepper and olive oil.

Linguine tossed in fresh tomato sauce with tender beef meatballs.

• VG

Linguine tossed with garlic, basil and diced Roma tomatoes in fragrant olive oil.

Linguine tossed with clams and garlic, finished in marinara or white wine sauce.

Linguine tossed with shrimp, sweet bell peppers, capers and garlic in a delicate white wine sauce.

Linguine with tender swordfish and eggplant, finished with garlic, mint and marinara sauce.

Linguine with shrimp, squid and garlic in a delicate blend of white wine and marinara sauce.

Linguine tossed with a generous medley of shrimp, swordfish, salmon, sea bass, calamari and clams, finished in white wine or marinara sauce.

• V

Penne tossed with eggplant and creamy ricotta in tomato sauce, finished with fresh basil.

Penne tossed with anchovies, capers, black olives and garlic in a robust marinara sauce.

Penne with savory Italian sausage and porcini mushrooms, finished in a creamy white sauce.

• V

Fettuccine in a creamy Parmesan and butter sauce with a hint of nutmeg.

Farfalle tossed with Italian sausage and garlic in a savory white wine marinara sauce.

Fettuccine with ground beef cooked with onion, carrot and celery in a rich tomato sauce.

Fettuccine coated in a silky egg and Pecorino sauce with pancetta and a touch of cream.

• V

Ravioli filled with butternut squash and served in a fragrant sage butter sauce.

Delicate crab ravioli with colorful bell peppers, finished in pink or marinara sauce.

• V

Tender potato gnocchi tossed in our tomato sauce.

Tortellini filled with prosciutto and topped with ham, mushrooms and peas, served in pink or creamy white sauce.

Arborio rice simmered with porcini mushrooms and white wine, finished with Parmesan.

Arborio rice simmered with shrimp and mushrooms in tomato sauce.

• GF

Grilled swordfish served with Salmoriglio.

• GF

Grilled Alaskan salmon served with Salmoriglio.

• GF

A generous medley of clams, shrimp, squid, salmon, swordfish and sea bass sautéed with garlic and roasted bell peppers.

Lightly floured sea bass finished in a delicate butter and lemon sauce.

Tender chicken breast, lightly floured and served with mushrooms in a rich Marsala wine and demi-glace sauce.

Breaded chicken breast fried until golden, topped with tomato sauce and melted mozzarella.

Lightly floured chicken breast finished in a bright lemon-butter sauce with capers.

Tender veal, lightly floured and served with mushrooms and Prosciutto di Parma, finished with a rich demi-glace.

Breaded veal fried until golden, topped with tomato sauce and melted mozzarella.

Lightly floured veal finished in a bright lemon-butter sauce with capers.

Tender veal, lightly floured and layered with Prosciutto di Parma and sage, finished with demi-glace.

• GF

Filet mignon coated with whole black pepper and finished with a rich balsamic reduction.

• GF

A 36 oz New York steak, lightly seasoned and pan-seared to your preferred temperature.

• GF

Full rack of New Zealand lamb pan-seared with garlic and rosemary, served with Salmoriglio.

• GF

A 36 oz ribeye, broiled to your preferred temperature and served with mushrooms and demi-glace.

Lightly floured branzino finished in a bright lemon-butter sauce with capers, served with roasted potatoes and sautéed broccoli.

Tender veal osso buco, lightly floured and served with polenta and a savory vegetable sauce.

Farfalle with savory smoked pancetta, finished in a velvety pistachio sauce.

• V

Pear-filled ravioli enveloped in a velvety Gorgonzola sauce, topped with fresh arugula.

Ravioli with a savory rib filling, finished in a creamy demi-glace sauce.

Layers of chocolate cake filled with chocolate and hazelnut creams and a hazelnut crunch, covered with chocolate glaze.

Creamy custard topped with caramelized sugar.

Pistachio gelato with chocolate sauce, topped with praline pistachios.

Fior di latte gelato with rich coffee and a pure cocoa swirl.

Vanilla and amarena cherry gelato, topped with whole amarena cherries.

Chocolate gelato with a zabaglione cream center, caramelized hazelnuts and cocoa powder.

Cappuccino gelato with an espresso center, covered in coffee-flavored meringue.

Lemon gelato with a limoncello center, covered in meringue sprinkles.

• GF

Strawberry, pistachio and chocolate gelato, coated in chocolate and drizzled with white chocolate.

• GF

Chocolate gelato dome, sweetly decorated with a playful bear face.

• VG
• GF

Creamy coconut sorbetto served in its natural fruit shell.

• VG
• GF

Refreshing orange sorbetto served in its natural fruit shell.

• VG
• GF

Refreshing lemon sorbetto served in its natural fruit shell.

• VG
• GF

Refreshing pineapple sorbetto served in its natural fruit shell.

Crisp Sicilian pastry shell filled with sweet ricotta cream and chocolate chips.

Espresso-soaked ladyfingers layered with mascarpone cream and cocoa.

Sicilian lemon-infused sponge cake with Italian mascarpone and white chocolate curls.