TAKE OUT, DELIVERY & CATERING AVAILABLE   •   LUNCH  TUE – FRI   •   DINNER  TUE – SUN

TODAYS DINNER SPECIALS

Tuesday, May 26

CHICKEN SOUP  14

CHILLED GAZPACHO SOUP  14

ENDIVE AND PEAR SALAD  16
gorgonzola and almonds

BABY ARTICHOKE SALAD 16
shaved raw artichokes, mixed greens, chopped walnuts and asiago shavings

FIG SALAD  16
arugula, radicchio, fennel, oranges and parmesan shavings

ICEBERG WEDGE  16
cherry tomatoes, red onions and blue cheese dressing

ROASTED ASPARAGUS  16
breadcrumbs, parmesan and lemon

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PEAR AND MASCARPONE RAVIOLI  32
  tomato and basil sauce

LINGUINI PUTTANESCA  32
  capers, olives, plum tomatoes and ricotta salta shavings

CAPELLINI SHRIMP  34
shrimp, olives, sun dried tomatoes and lemon zest

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CHICKEN MARTINI  38
  crispy parmesan crusted chicken cutlet with lemon and white wine served with potatoes 

RED SNAPPER  42
  asparagus, cherry tomatoes, lemon and white wine served with mixed vegetables and potatoes

BREAST OF DUCK  48
  cranberries, port wine reduction, mixed vegetables and potatoes 

RACK OF LAMB  56
rosemary and natural jus served with mixed vegetables and potatoes 

FILET MIGNON  56  
red wine reduction served with mixed vegetables and potatoes

VEAL CHOP PARMESAN  56
bone-in veal chop pounded thin, breaded, with marinara sauce and mozzarella served with penne marinara

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DESSERTS – tiramisu, warm molten chocolate cake, ricotta cheesecake, creme brulee, fresh berries, cannoli, warm bread pudding, tartufo, banana ricotta tart, chocolate peanut butter mousse cake, biscotti plate

GELATOS  – vanilla, chocolate, banana, graham cracker, coconut, sea salt caramel pretzel, dubai chocolate

 SORBETS – passion fruit, white peach

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L U N C H   S P E C I A L S

Tuesday, May 26

CHILLED GAZPACHO SOUP  12

CHICKEN SOUP  12

FIG SALAD  13
  arugula, fennel, radicchio, oranges and parmesan

RICOTTA TOAST  14
  honey, thyme, lemon zest on sourdough 

ROASTED ASPARAGUS 14
breadcrumbs, parmesan and lemon

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PEAR AND MASCARPONE RAVIOLI  20
    tomato an basil

CAPELLINI  24
  shrimp, sun dried tomatoes, olives and lemon zest

LINGUINI PUTTANESCA  20
  capers, olives, plum tomatoes and ricotta salata 

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CHICKEN MARTINI   28  
 crispy parmesan crusted chicken breast with lemon and white wine served with potatoes 

CHICKEN PARMESAN  28
  over penne marinara

RED SNAPPER  28
  asparagus, cherry tomatoes, white wine and lemon 

CALF’S LIVER  28
  caramelized onions and mushrooms served with potatoes 

VEAL PICCATA  32
capers, lemon and white wine served with mixed vegetables and potatoes

BRAISED BEEF SHORT RIB  32
natural jus and potatoes

VEAL MILANESE  32
arugula salad, plum tomatoes, red onions and diced mozzarella