Chef's Menu

Antipasti

• CALAMARI FRITTI 12 Fried Domestic Squid served with Pomodoro Sauce
• BURRATA MANGIAFICO 16 Crostini topped with Shaved Prosciutto, Arugula, Creamy Mozzarella, Imported Fig Jam, Olive Oil & Fig Balsamic Glaze
• CALAMARI AGRO DOLCE 14 Fried Domestic Squid tossed with a Cherry Pepper Garlic Sauce served over Arugula
• BRUSCHETTA 12 Combination of Chopped Tomatoes with Fresh Mozzarella & Eggplant, Roasted Peppers, Pesto & Goat Cheese
• CARPACCIO DI MANZO 14 Shaved Rare Filet Mignon served with Arugula Salad, Shaved Parmigiano Cheese, Lemon, Capers, Diced Onions, Balsamic Glaze & Olive Oil
• ANTIPASTO MISTO 16 Artistically arranged Thinly Sliced Imported Cured Meats, Cheeses, Olives, Crostini & Marinated Vegeta
• COZZE IN BIANCO OR POSSILIPO14 Sautéed Mussels with a choice of White Wine Garlic Butter Sauce or White Wine Tomato Broth served with Crostini
• ARANCINE SICILIANE 12 Rice Balls filled with Meat Sauce, Peas & Mozzarella fried & served with Pomodoro Sauce
• PROSCIUTTO E' MELONE 12 Prosciutto wrapped Cantaloupe served with Arugula Salad, Olive Oil & Fig Balsamic Glaze (GF)
• MAMMA'S POLPETTE 12 Family recipe Meatballs simmered with Pomodoro Sauce, topped with Sopraffina Ricotta, Basil & Parmigiano Cheese

Entrées

Proudly Serving Chairman's Reserve Beef and Harvestland All Natural Fresh Chicken.

All served with House Salad. Add Caesar Salad $3.

Split Charge is $4 which includes an additional salad.

MP: Market Price.

• CARMELOS 8 OZ GRILLED FILET MIGNON 39 Gorgonzola Crust, Montepulciano Demi Glaze, & Crispy Onions Straws accompanied with Vegetable and Choice of Vesuvio Potatoes or Truffle Parmesan Mashed Potatoes (GF)
• SALMON TOMMASO 26 Baked Oregonata Style & topped with Cherry Tomatoes, Capers & Lemon Butter Sauce accompanied with Vegetable & choice of Vesuvio Potatoes or Truffle Parmesan Mashed Potatoes
• CHICKEN PARMIGIANA 22 Pan fried Chicken Cutlet baked with Pomodoro Sauce & Mozzarella served with Spaghetti Add Eggplant 4
• CHICKEN PICCATA 22 Sautéed with Lemon Butter & Capers
• VEAL MARSALA 25 Sautéed with Prosciutto, Mushrooms & Sweet Marsala Sauce
• LOBSTER RAVIOLI 24 With Shrimp, Cherry Tomatoes & Spinach in a Vodka Sauce Add Lobster Tail MP
• SACCHETTINI 22 Imported Pasta Purses filled with Pear & Cheeses served with Prosciutto, Spinach, Walnuts & Gorgonzola Cream Sauce
• FETTUCINE ALLA MARISSA 18 Wilted Spinach, Pine Nuts, Eggplant, Roasted Tomatoes, Mushrooms tossed with Pesto Cream Sauce
• SHRIMP & SCALLOPS LIMONCELLO 32 Sautéed with Artichokes, Capers, Sun Dried Tomatoes & Garlic finished with a Sweet Basil Limoncello infused Cream Sauce tossed with Pappardelle Pasta
• STUFFED RIGATONI ANTONIO 16 Tossed with Pomodoro Sauce, & Meatball baked with Fresh Mozzarella