Freshly crafted soups by our chefs using local ingredients

Four grilled baguette slices topped with fresh tomato, basil, ricotta, topped with olive oil, balsamic reduction

Deep-fried calamari, lightly seasoned with sea salt and Parmesan cheese, finished with banana peppers and lemon

Four creamy saffron risotto balls, filled with fontina cheese and herbs, rolled in Italian bread crumbs and deep fried to perfection and served over our house gravy

Served on a bed of arugula and basil with with house gravy dip, balsamic reduction and bruschetta

Chef's selection of two cheese

Chef’s selection of two meats

Chef's selection of two cheeses and two meats

Romaine, shaved cheese blend, croûtons, and our house-made Caesar dressing

Mixed greens, grape tomatoes, cucumbers, red onions, carrots, shaved cheese blend, balsamic drizzle, with house-made Italian

Cucumber, cherry tomatoes, mozzarella, olives, salami, and red onions, balsamic drizzle over romaine heart lettuce with house-made Italian dressing

Romaine, shaved cheese blend, croûtons, and our house-made Caesar dressing

Cucumber, cherry tomatoes, mozzarella, olives, salami, red onions, and balsamic drizzle over romaine heart lettuce with house-made Italian dressing

Mixed greens, fresh pomegranate seeds, pickled fennel, goat cheese, topped with a mix of fried mint and spiced walnuts with garlic-honey vinaigrette

Mixed greens, grape tomatoes, cucumbers, red onions, carrots, shaved cheese blend, balsamic drizzle, with Italian dressing

Parmesan-breaded chicken cutlet and shredded mozzarella served over spaghetti and gravy

Mascarpone, ricotta, Parmesan, mozzarella, local ground beef and pancetta Bolognese

House-ground local beef meatballs served with house-made semolina spaghetti and gravy *Contains Gluten*

House-made semolina spaghetti and gravy

Thinly sliced breaded eggplant baked with gravy and finished with Parmesan

Grilled chicken and broccolini over tagliatelle pasta in a creamy basil Alfredo sauce

Tagliatelle pasta in a creamy basil Alfredo sauce

Grilled steak topped with roasted garlic cream sauce, paired with roasted rosemary fingerling potatoes and a spring mixed greens, cucumber, tomato, red onion salad, with merlot cheese and a red wine vinaigrette dressing.

Golden fried chicken breast cutlets, paired with a fresh arugula, red onion, shaved parmesan cheese and cherry tomato salad, drizzled with olive oil and balsamic vinegar.

Thinly sliced tagliatelle with beef and pancetta Bolognese and ricotta

Potato gnocchi, local mixed mushrooms, roasted red peppers, leek butter sauce, finished with truffle oil drizzle.

House-made spaghetti, pancetta, local mushrooms, shallots, peas, and white wine tossed in a creamy parmesan and egg sauce topped with our pepper blend

Arborio rice with Fox Farm and Forage mushrooms, red peppers, and spinach in a creamy white sauce topped with grilled portobello and scallops

Grilled chicken breast with sautéed capers, garlic, cherry tomatoes, and shallot served over spaghetti tossed in a white wine lemon butter sauce, topped with grated Parmesan and fresh parsley

Pan-seared salmon filet atop a bed of sauteed fresh spinach, garlic, local mushrooms, scratch-made spaghetti and a creamy Florentine sauce.

Two cannoli shells filled with ricotta, mascarpone, and dark chocolate

Chef’s current cheesecake creation

Amaretto-vanilla mascarpone cream, chocolate shavings, espresso-dipped ladyfingers, chocolate covered espresso beans

With choice of sauce: Gravy, Alfredo or Butter

Served with fries

Gravy, melted mozzarella cheese

House-made beef meatballs served with spaghetti and gravy