First Courses
Zuppa del Giorno
Soup of the day
Rollatine di Melanzane
Rolled eggplant stuffed with imported cheeses baked in a plum tomato sauce
Caprese
Homemade mozzarella, tomato, and basil
Stagione Insalata
Mix baby greens with tomato in a honey balsamic vinaigrette dressing
Main Courses
Ravioli di la mia Nonna
Home made lobster Ravioli in a light cream sauce
Pollo con Salsiccia e Funghi
Premium breast of chicken sauté with Italian sausages, shiitake mushrooms, and red pepper simmered in a California chardonnay wine sauce
Stinco di Agnello alla Notaro
Braised lamb shank with fresh herbs casserole style cooked with its own juice and served on a bed of risotto
Costoletta di Vitello con erbe Fresche
Pan seared Veal chop crusted with fresh herbs and sauté Portobello mushroom served over roasted potatoes
Filetto Mignon alla Hennessy VSOP salsa
Pan seared filet Mignon finished in a cognac sauce served roasted potatoes
Sogliola con fiocchi di Patate
Filet of sole carefully crusted with organic potato flakes over an elegant Pinot Noir sauce
