Fresh Burrata Cheese
Drizzled with olive oil and garnished with parsley. Served with arugula and toasted ciabatta bread with garlic and olive oil.
Fresh shrimp sauteed in a garlic, olive oil and chili flake.
Crispy Zucchini Cakes
Served with marinated cucumber and mint yogurt.
Fried calamari served with lemon wedges, cocktail sauce and creamy serrano aioli.
Toasted slices of bread topped with Roma tomato cubes, marinate with olive oil, garlic and basil.
Served with garlic bread.
Italian herbed meatballs, topped with cheese and marinara sauce then wrapped pizza crust and baked to perfection.
Venti Garden Salad
Butter lettuce with organic mixed greens, shaved funnel, red onions, cherry tomatoes and toasted pecans with champagne vinaigrette dressing.
Grilled chopped octopus on a bed of frisee lettuce, roasted red peppers and kalamata olives with a lemon vinaigrette dressing.
Blackened Ahi Tuna Salad
Seared rare - sashimi grade ahi tuna, gari (pickled ginger), cherry tomatoes, red onion and a sesame dressing over organic mix greens.
Organic spring mix greens, artichoke hearts, onion, feta cheese, mandarin oranges and cherry tomatoes topped with grilled prawns and a savory cilantro dressing.
Organic mix greens, red onion, cherry tomatoes and homemade croutons with champagne vinaigrette dressing.
Made with cucumbers, Roma tomatoes, kalamata olives, red onions, topped with crumbled feta cheese and bell peppers. Served with a lemon vinaigrette.
Greens and Apple Salad
Organic mix greens, topped with gorgonzola cheese crumbles, walnuts, cranberries, granny smith apples and poppy seed dressing.
Classic Ceasar Salad
Crisp romaine lettuce, parmesan and toasted croutons with our homemade caesar dressing.
Linguine al Portofino
Bay scallops, black mussels, prawns, tomatoes and green onions in an alfredo cream sauce.
Pancetta (Italian bacon), mushrooms, green peas, and tomatoes in creamy Alfredo sauce.
Grilled chicken breast, onions, and tomatoes sauteed in a chipollini cream sauce. Substitute prawns $2.
Angel Hair Pasta
Tossed with Roma tomato, fresh basil and garlic.
With mushrooms, young zucchini strips in Alfredo sauce.
Tagliolini with Prawns and Zucchini
Prawns, young zucchini strips, and garlic sauteed in olive oil and white wine.
With Roma tomatoes and fresh spinach, in a light marsala cream sauce.
Spaghetti with Clams
Tossed with olive oil, garlic, chopped parsley, white wine, and lemon juice.
Fresh salmon, snapper, clams, mussels and prawns in a spicy tomato sauce.
Prawns, fresh asparagus tips and sliced mushrooms in a garlic lemon butter sauce served over a bed of penne pasta.
Grilled chicken breast and fresh spinach in a luscious caper sauce.
Scallops and Fettucini
Seared jumbo scallops with lemon, thyme, white wine, butter sauce over fettuccini pasta.
Grilled Ribeye Steak Sandwich
Topped with provolone cheese, onions, lettuce, and tomato with pesto mayo, on toasted ciabatta with a side of French fries.
Spinach and red onion with caper aioli on toasted ciabatta served with our specialty salad.
Venti Meatball Sandwich
Covered with venti sauce, melted provolone cheese, pesto mayo on toasted ciabatta, served with our specialty salad.
California Fresh Sandwich
Roasted turkey breast, provolone cheese, avocado, red onion, lettuce, tomato, pesto mayo on toasted ciabatta served with our specialty salad.
Pollo E Mozzarella con Prosciutto Sandwich
Italian Salami and Black Forest Ham Sandwich
Provolone, baby greens, tomato, red onion, and pesto mayo drizzled with vinaigrette on toasted ciabatta served with our specialty salad.
The Vegetarian Sandwich
Avocado, cucumber, provolone cheese, red onion, lettuce, tomato, and pesto mayo on toasted ciabatta, served with our specialty salad.
Cream cheese, vanilla, and chocolate chips inside of a cinnamon cannoli shell.
Chocolate Duet Cake
Mascarpone cheese, cocoa powder, milk, coffee and brandy.
Pan Roasted Duck Breast and Winter Squash Risotto
Chanterelle mushrooms, pumpkin seed in a red wine reduction sauce.
Pan seared halibut served over puree cauliflower mixed with asparagus, bok choy, cherry tomatoes and grilled corn, drizzled with asparagus puree.
Mediterranean Salad with Sea Bass
Pan seared sea bass, faro, spinach, arugula, light pesto sauce, roasted pine nuts, roasted peppers, dry black olives, meyer lemon vinaigrette, and cherry tomato, garnished with sweet potato shavings.
Filet mignon in a red wine reduction served with broccolini and a risotto cake filled with blue cheese.
Grilled Lamb Chops
Served in a lemon vinaigrette sauce with Swiss chard, and roasted potatoes.
Served with sauteed spinach wild rice and vegetables.
Braised Short Rib
In a light wine sauce. Served with polenta and seasonal fresh cut vegetables.
Succulent Seared Scallops
Served on a bed of roasted corn, mushroom, basil, bacon, and spinach topped with grilled asparagus and roasted potatoes.
Chicken breast sauteed in marsala wine over mashed potatoes with grilled vegetables.
A take on spanish style paella. Arborio with saffron, prawns, clams, mussels, sausage, scallion and parsley.
Chicken and Sausage Paella
A take on spanish style paella. Arborio with saffron, chicken, sausage, bell peppers and cilantro.
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