• Bruschetta : Plumb tomatoes with Italian herbs, red onion, and fig balsamic dressing on house-made rosemary bread
  • Arancini di prosciutto : Deep fried Arborio rice sphere with prosciutto, served with chunky marinara sauce


  • Arugula with shaved parmesan and balsamic dressing
  • Mixed leaves with shaved fennel and lemon vinaigrette


  • Involtini di melanzane e ricotta : Roasted eggplant rolled over soft Italian ricotta and covered with parmesan
  • Scaloppini di pollo con peperoni e spinaci : Tender chicken pail-lard grilled and served on a bed of parmesan with sauteed baby spinach and topped with roasted sweet red peppers
  • Spaghetti al Salmone : House-made spaghetti with smoked Atlantic salmon in a light chardonnay cream sauce tossed with diced cherry tomato and Italian herbs
  • Pizza Bianca : Smoked pancetta and stone oven-roasted champignon mushrooms topped with provolone cheese
  • Gnocchi al ragout di vitella : Potato gnocchi with veal ragout cooked in French port wine with Italian tomato, mozzarella, and shaved pecorino romano