Salads & Starters

Mixed green salad   | 8

choice of house made thousand island, blue cheese or creamy Italian vinaigrette

 

caesar salad | 10

romaine lettuce and house made caesar dressing garnished with Sicilian anchovy & croutons

 

butter lettuce salad   | 14

shallot and blue cheese vinaigrette, poached pears, candied pecans & blue cheese crumble

 

avocado salad with bay shrimp   | 16

iceberg lettuce, avocado & house made thousand island dressing

 

burrata alla panna   | 14

kumato tomatoes, basil & quince infused balsamic reduction

escargot   | 12

sauteed with garlic, butter & Italian parsley

 

monterey bay calamari   | 16

pan-fried with gilroy garlic & parsley

 

ahi tuna tartare   | 16

served with avocado & olive oil crostini

 

meatballs over polenta   | 14

homemade meatballs served over polenta with mozzarella & parmesan cheese

Pastas & Entrées

chicken and forest mushroom fettuccini   | 24

house made fettuccini with cream sauce, drizzled with white truffle oil

 

spaghetti and clams bordelaise   | 26

manilla clams, fresh tomatoes, olive oil, garlic & sauvignon blanc

 

house-made cannelloni   | 24

provimi veal, hand-dipped ricotta and parmigiano stuffing, baked with red & white sauce

 

house-made lasagna bolognese   | 22

house made pasta, layered with bolognese, parmigiano reggiano & hand-dipped ricotta

 

short rib ravioli   | 24

house made with parmesan, ricotta & spinach, in a tomato and mushrooms sauce

 

eggplant parmigiana   | 20

layers of fresh eggplant, marinara sauce, béchamel cream & parmigiano reggiano

 

veal scaloppini   | 29

sautéed with button mushrooms, dry marsala & cognac

 

veal piccata   | 28

sautéed with capers, lemon & chardonnay

 

chicken parmigiana   | 24

breaded and topped with sonoma jack cheese, mozzarella & fresh tomato sauce

 

chicken sauté sec   | 24

half chicken with button mushrooms, rosemary, sage, garlic & dry marsala

 

salmon piccata   | 26

sautéed with capers, lemon and chardonnay

 

calamari steak   | 24

abalone style, sauteed with shallots, garlic & sauvignon blanc

 

jumbo prawns dore   | 30

lightly battered and sautéed in butter, lemon & sauvignon blanc

 

local petrale meuniere   | 26

sautéed in sweet butter, lemon & sauvignon blanc

 

ribeye steak   | 46

choice 16oz. cut with button mushrooms in a cabernet reduction