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