Juliet Italian Kitchen at The Arboretum

romaine, pecorino, focaccia croutons with caesar dressing, pepperoncini

avocado, red onion, candied pecans with champagne vinaigrette

spring mix, arugula, prosciutto di parma, goat cheese, candied pecans, and mission figs with cabernet vinaigrette

spring mix, romaine, red onions, heirloom cherry tomatoes, sweet peppers, gorgonzola cheese tossed in calabrese, candied pecans, Italian herb dressing

shaved tomato, mozzarella, basil, roasted garlic and extra virgin olive oil

Mozzarella, pecorino, romano and cracked black pepper

pepperoni, mushroom ragù, sliced Italian sausage, mozzarella, herbed tomato sauce

house-made sausage, spinach, red onion, parmesan cream, chili flakes

pizza sauce, mozzarella

pappardelle with meat sauce, parmesan and pecorino

roasted garlic-ricotta stuffed ravioli, almond-basil pesto cream sauce, house-made Italian sausage, parmesan

lamb braised in tomato sauce, pappardelle, parmesan cream sauce, fried leeks

clams cooked in white wine, garlic, shallots, pesto cream sauce, chili flakes

redfish, shrimp, clams, tomatoes, spinach, white wine cream sauce, herbed bread crumbs

sauteed shrimp, garlic, shallots, tomatoes, basil, parsley, white wine lemon butter sauce, angel hair

rigatoni in a spicy rosé tomato sauce with bacon

fettuccine, parmesan mushroom cream sauce, spinach

mushroom and ricotta-stuffed pasta topped with a pesto cream sauce, baked with mozzarella (3)

17 layers of Italian sausage, bolognese, ricotta, roasted garlic, marinara, besciamella

slow-braised wild boar-stuffed ravioli, savory red pan sauce, goat cheese drizzle

seared 8 oz beef filet, garlic mashed potatoes, charred broccolini, demi-glace

14 oz bone-in pork chop, garlic mashed potatoes, baby tri-color carrots, honey bourbon mushroom sauce

lightly pan-fried redfish filet, blackened risotto, grilled asparagus, fennel caper tapenade

Pan fried chicken scallopine, melted mozzarella, fresh tomato sauce and basil with spaghetti marinara

airline chicken breast in a white wine caper sauce over sautéed spinach, polenta

Chicken scallopine with prosciutto, sage, mozzarella and provolone over parmesan muchroom cream fettuccine

with calabrese agrodolce

roasted with garlic and shallots, tossed in lemon juice, shaved parmesan, red pepper flakes

Fettuccine with parmesan cream or rigatoni marinara

Tomato basil soup with foccacia croutons and garlic oil

creamy cheesecake with a graham cracker crust finished with raspberry sauce and mint

three fried shells filled with hand dipped sweetened ricotta, cinnamon and lemon zest finished with semi sweet chocolate chips and powdered sugar

traditional lady fingers dipped in coffee and brandy layered with sweetened mascarpone finished with cocoa powder