DINNER & DESSERT MENU

Per Cominciare

Small plates to share

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BRUSCHETTA
13
Tomato, Red Onion, Stracciatella, Fresh Herbs
TOMATO SALAD
16
Heirloom Tomato, Meredith, Goat Cheese, Pistachio, Asparagus
CAESAR
14
Romaine Heart, Croutons, Parmigiano Reggiano

CALAMARI FRITTI
18
Cherry Pepper, Aioli, Marinara
SICILIAN CAPONATA
15
Sicilian Eggplant, Olives, Capers, Roasted Pepper Sauce
SCALLOP
23
Pan Seared, Prosciutto Foam, Fennel, Onion Puree

Entrées

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RISOTTO
36
Lobster, Scallops, Mussels, Saffron, Tarragon
PAPARDELLE
27
Bolognese, Whipped Ricotta, Parmigiano Reggiano
CHICKEN PARM
28
3 Cheese Blend, Homemade Marinara, Basil
TAGLIATELLE
28
Trumpet, Shiitake, Cremini, Shallot
SQUID INK SPAGHETTI
27
Smoked Clams, Cayenne Glaze, Corn, Garlic

RIBEYE
44
16 oz Prime Ribeye, Broccolini, Onion, Shrimp Fingerling Potato, Au Jus
EGGPLANT LASAGNE (Vegan Option)
24
Cauliflower, Bolognese, English Peas, Muenster, Fresh Mozzarella
HALIBUT
38
Zucchini, Squash, Mascarpone, Clam Chowder Foam
SQUID INK SPAGHETTI
27
Smoked Clams, Cayenne Glaze, Corn, Garlic

In Fine

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NONNA TIRAMISU
12
Dulce De Leche, Mascarpone, Lady Fingers, Strawberries
DEEP FRIED NUTELLA OREOS
14
Oreo Cookies, Nutella Filling, Rice Crispy, Mascarpone Cream

CHEESECAKE
14
Zio Russel's Special, Gram Cracker, Berry Compote
LIME TART
12
Whipped Cream, Chamomile

Executive Chef Tahiz González