Italian Restaurant Menu with Fresh, Seasonal Ingredients

See our Tapas menu
See our Lunch menu

antipasti

Steamed Mussels

with red onion, ginger carrot, flat parsley in a honey vodka sauce
garnished with herbed crostini. $13

Pork Osso Buco
over saffron orzo with a natural reduction sauce served with vegetables. $14

White Bean Ragu
with applewood smoked bacon, scallions, tuscan kale
garnished with grilled hard ricotta, drizzled with a sherry glaze. $12

Maine Crab Cake
with micro greens and roasted red pepper aioli. $15

Mixed Fried Vegetables
cauliflower, baby zucchini, baby carrots, herbed polenta, mâche
drizzled with basil oil. $11

Zuppa del Giorno $7

isalata

Mixed Greens
with tasty tom tomato and balsamic shallot vinaigrette. $7

Red and White Romaine*
with garlic herbed crouton sticks; finished with caesar dressing. $7

Baby Spinach Salad
tossed with pear tomato, avocado, toasted almonds, and goat cheese, with a strawberry vinaigrette. $8

Napa Slaw
tossed with baby shrimp, english cucumber, radish, poppy seed,
finished with a dill crème fraîche. $12

Artisanal Cheese Platter $14

secondi

Roast Half Bell & Evans Chicken
over garlic mashed potato, brie and truffle oil, with asparagus
and baby carrots, finished with an herbed glaze. $25

Grilled Flat Iron Steak
potato napoleon filled with fontina and caramelized onions,
roasted mushrooms and broccolini with a red wine demi glaze. $29

Lamb Loin Chops
roasted purple potato, roasted eggplant, cippolini onion,
oven roasted tomato in a balsamic reduction. $29

Roast Pork Tenderloin
sweet potato cake, sauté of wild mushrooms, parsnips, shallots,
brussel sprouts, with a madiera sauce. $26

Pan Seared Salmon
over mini pasta shells, with baby arugula, endive, capers,
in a triple sec chive cream sauce. $26

Panko Crusted Tilapia
over a tomato cous cous with leeks, turnips, roasted artichoke hearts, topped with fried parsley and basil oil. $25

Caramelized Scallops
beet risotto with pancetta, leeks, and fennel, finished with mint oil. $28

Pan Roasted Moulard Duck Breast
over farro with dried fruit, snap peas, and scallions, finished with a port wine glaze. $27

Lemon Sole
over red lentils with baby zucchini, sauteed greens, kalamata olives, drizzled with tarragon oil with a side of grilled flatbread. $26

Black Pepper Pappardelle
tossed with roasted red onions, zucchini, yellow squash,
bell peppers in a garlic oil and herb sauce, topped with gorgonzola. $20

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