Italian Restaurant Menu with Fresh, Seasonal Ingredients

See our Tapas menu
See our Lunch menu


PEI Mussels

with mixed hot peppers, red onions, in a tequila and mango sauce. $13

Chilled lobster and baby shrimp

tossed with celery, carrots, capers, pink grapefruit, with citrus dressing garnished with microgreens $15

Pepper Crusted Tuna

over black lentils with applewood smoked bacon,
bok choy finished with avocado dill crème fraiche. $14

Braised Beef
over baby arugula, with farro, fresh fig and scallions,
drizzled with balsamic glaze. $13

Portobello Napoleon
layered with smoked mozzarella, swiss chard, caramelized onion
over herbed white bean purée and truffle oil. $11

Zuppa del Giorno $7


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 red seedless grapes, toasted walnuts, crisp pancetta,
and gorgonzola, finished with virgin olive oil and port wine glaze. $8

Bibb Lettuce
with grilled baby lamb chop, watermelon, hard ricotta,
finished with a blackberry glaze. $14

Artisanal Cheese Platter $14


Roast Half Bell & Evans Chicken
with roasted red potato, sautéed greens, roasted beets,
cipollini onions, finished with an orange glaze. $25

Grilled Flat Iron Steak
over boursin garlic mashed potatoes, roasted mixed mushroom
and shallots, and broccolini with a red wine demi glaze. $29

Pork Rib Chop
over israeli cous cous with corn relish and baby zucchini,
fried squash blossom filled with brie, and a balsamic demi glaze. $26

Veal Loin Chop
over basil risotto, asparagus, baby carrots, and wild mushroom
with a marsala reduction sauce. $32

Pan Seared Salmon
with roasted fingerling potatoes and pea tendrils, tossed with
melon and chives, grilled prosciutto garnish, drizzled with a midori syrup. $26

Panko Crusted Tilapia
herbed roasted russet potatoes, napa slaw with poppy seed,
haricot verts, finished with mint oil. $25

Zuppa de Pesce
cod, shrimp, mussels, and calamari, stewed with onion, carrot, and fennel,
in a tomato pernod broth, with herbed crostini. $27

Pan Roasted Monkfish
over endive, watercress, english cucumber, olives, and scallions,
in a sundried tomato dressing, with fried herbed polenta. $26

Lemon Linguini
caramelized scallops with leeks, stone fruit, tuscan kale,
finished with tarragon oil. $28

Rosemary Pappardelle
tossed with grilled vegetables, goat cheese, and finished with chili oil. $20

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