Pomodoro sauce, mozzarella, basil, and extra virgin olive oil.

Pomodoro sauce, mozzarella, soppressata, and calabrian peppers.

Mozzarella, house made fennel sausage, and rapini.

Burrata, mozzarella, artichokes, cherry tomato, and basil.

Pomodoro sauce, mozzarella, grilled zucchini, artichoke, and roasted pepper.

Mozzarella, shrimp, asparagus, and gorgonzola.

Pomodoro sauce and mozzarella house fennel sausage with mixed mushrooms.

Cherry tomato, pancetta, provola affumicata, arugula, and parmigiano.

Pomodoro sauce, vegan mozzarella, basil, and extra virgin olive oil.

Ricotta, mozzarella, salame, and parmigiano.

Pomodoro sauce, mozzarella, basil, and extra virgin olive oil.

Pomodoro sauce, mozzarella, soppressata, and calabrian peppers.

Breaded double breasted chicken, eggplant, pomodoro sauce, mozzarella, and side of penne pasta.

Mozzarella, house made fennel sausage, and rapini.

Burrata, mozzarella, artichokes, cherry tomato, and basil.

Prosciutto e Mozzarella Bar: Selection of cured meats including capicollo, prosciutto di Parma, and salame with cheeses like burrata, gorgonzola.

Yukon potato croquette and Neapolitan risotto ball.

Lightly fried calamari and castelvetrano olives.

Organic heirloom tomato and imported burrata.

Manila clams, cold pressed extra virgin olive oil oil, smoked garlic, and crostini.

Squash blossom, ricotta, provola, salame, and IPA tempura.

Steamed Carlsbad mussels, black pepper, and local farm lemon.

Chef's daily choice.

Octopus, calamari, shrimp, fennel, and frisee.

Garden greens, strawberries, and house dressing.

Classic Caesar salad.

Cucumber, tomato, tuna conserva, olives, croutons, provolone, and vinaigrette.

Orange, fennel, goat cheese, dates, and citrus dressing.

Yellow beets, watercress, avocado, gorgonzola, walnuts, and balsamic.

Sauteed shishito peppers and cherry tomatoes.

Mushroom and pancetta tesa.

Artichoke with extra virgin olive oil, garlic, and parsley.

Roasted Yukon potato.

Two traditional Sunday meatballs in marinara sauce.

Handmade ravioli filled with eggplant parmigiana, cherry tomato, and parmigiano fondue.

Beef ragu, ricotta, mozzarella, and parmigiano.

Artisan rings pasta, calamari, clams, mussels, and shrimp in light tomato.

Cabernet infused pasta with slow braised lamb ragout.

Potato dumpling, tomato sauce, and smoked provola.

Handmade thick cut pasta, yellow cherry tomato, manila clams, and tiger shrimp.

Carnaroli rice, roasted butternut squash, fennel sausage, and gorgonzola.

Artisan pasta shell, house made fennel sausage, rapini, and chili pepper.

Breaded double breasted chicken, eggplant, pomodoro sauce, mozzarella, and side of penne pasta.

Branzino, scallop, shrimp, mussels, clams, and calamari in guazzetto with black garlic crostini.

Double breasted chicken, mushroom, cherry tomato, and chardonnay.

Ten ounces rib eye steak, mushroom sauce, roasted potato, and broccoli rabe.

Branzino, Sicilian olives, lemon Meyer preserve, fingerling potato, and artichoke.