Our Menu

Fried creamy polenta over top of gorgonzola cream sauce and topped with Tuscan ragu.

Fried or Sautéed calamari & shrimp served with a side of spicy tomato sauce.

Selections of cold Tuscan cuts, salame, Tuscan capocollo, mortadella, Italian prosciutto DOP, aged grana padano cheese DOP, fresh Italian burrata, seasonal jam.

Toasted Tuscan bread: pomodoro tomatoes, basil/red pepper & goat cheese/prosciutto & shaved parmigiano/pears & gorgonzola.

Mussels and clams sautéed with lemon, white wine, garlic sauce.

Four homemade meatballs with marinara sauce topped with mozzarella cheese.

7 oz of pan seared octopus served with aromatic oil, lemon sauce over sliced marinated potatoes.

Crispy fried burrata melted inside, comes over mixed greens.

Fresh minced salmon over avocado and mango topped with chives and a drizzle of lime. Served with crostini.

Thin slices of prosciutto wrapped around slices of melon, topped with parmesan shavings and a drizzle of balsamic reduction.

Mixed greens, cherry tomatoes, red onion, gorgonzola cheese and balsamic dressing.

Arugula salad served with lemon white vinaigrette dressing topped with goat cheese.

Fresh burrata and prosciutto over arugula, with cherry tomatoes and topped with breadcrumbs.

Fettuccini pasta served with mushroom gorgonzola cream sauce.

House made lasagna, bechamel parmesan cream, Tuscan meat ragu sauce.

Cheese tortellini with smokey cream red pepper sauce, saute with prosciutto, topped with goat cheese.

House made noodles, creme tomato sauce with pancetta and cheese.

Linguine pasta with fresh clams in a white wine garlic sauce.

Gnocchi pasta served with gorgonzola cream sauce and mushrooms.

Pici pasta served with a slow simmered combination of veal, beef and pork ragu sauce.

Linguine with shrimp in a white wine garlic sauce, cherry tomatoes and fresh parsley.

Homemade spaghetti with vodka pink sauce topped with goat cheese.

Gnocchi pasta with mushrooms, cannellini beans, spinach, caramelized cherry tomatoes.

Short rib stuffed ravioli with a browned butter truffle oil sauce.

Bugatini pasta with pan-seared octopus in a white wine, cherry tomato and garlic sauce.

Lobster stuffed ravioli with shrimp in a vodka sauce with lemon zest.

U 10 fresh scallops, pan seared in Amarillo tomato sauce with mushrooms and spinach.

Our 100 pound Italian cheese wheel is lit on fire with Hanson 100% organic vodka made from grapes. melted down tossed in pasta for a creamy parmesan delight!

Veal scaloppine marsala topped with mortadella and fontina cheese. Comes over rosemary, roasted potatoes and sauteed zucchini.

Chicken scaloppine with marsala, mortadella, mushrooms and fontina cheese, comes with roasted rosemary potatoes and sauteed zucchini.

7 oz. Tuscan filet mignon served with au gratin potatoes and asparagus finished with a brandy gorgonzola sauce.

15 oz. Frenched pork chop stuffed with provolone cheese topped with a truffle oil sauce finished with truffle oil. Served with au gratin potatoes and sauteed zucchini.

Fresh salmon filet, asparagus and roasted potatoes topped with a basil butter sauce and blistered tomatoes.

Tuscan seafood stew, calamari, cod, octopus, shrimp and clams.

Fresh cod pan seared with black olives, in a fresh tomato oregano sauce over sliced fried potatoes.

Ribeye pan seared then sliced served over a bed of arugula, topped with shaved grana padana parmesan cheese, rosemary and roasted red peppers. Served with a side of roasted potatoes.

Layers of chocolate cake filled with our cannoli filling.