Appetizers:

Gorgonzola-stuffed figs, wrapped with basil & prosciutto, drizzled with local honey 6.00

Bruschetta with grilled artichoke tapenade & diced tomatoes with basil 7.50

Flatbread topped with chef's choice of seasonal ingredients 10.75

Seared sea scallop on mashed sweet potato with spicy cilantro pesto 4.00 each

Pesto-coated calamari with lemon-black pepper aioli 10.00

Oven-roasted fresh mozzarella layered with tomatoes, garlic, basil & balsamic, served with sliced baguette 7.50

Clams steamed in Peroni with garlic & chili flakes 10.75

Grilled shrimp on risotto cakes with basil cream sauce 11.00

Mixed imported olives tossed with rosemary & lemon zest 5.00

Roasted fingerling potatoes with gorgonzola soufflé 6.00

Soups & Salads:

Tomato basil soup     cup 4.00     bowl 6.50

Soup of the Day     cup 4.00     bowl 6.50

House salad: mixed lettuces in creamy green olive dressing & feta 6.50

Caesar salad: hearts of romaine, anchovies, parmesan & fennel-dusted croutons 7.00

Fresh beets with chevre, mixed greens & orange vinaigrette 7.75

Pasta:

Grilled eggplant stuffed with ricotta & parmesan cheese served over handmade tagliatelle in a rich tomato-basil sauce 14.00

Fettuccine tossed with roasted chicken, artichoke hearts & roasted peppers in Parmesan cream sauce 14.50

Clams, pancetta & pepperoncini in white wine sauce on linguine 15.00

House-smoked salmon, spring vegetables, dill & penne in white wine sauce topped with orange crème fraiche 13.50

Pasta sheets rolled cannelloni-style with ricotta, sausage & spinach 14.75

Tomatoes, spinach, Kalamata olives & feta on whole wheat fusilli 14.00

Linguine tossed in a light tomato-herb sauce 13.00

Cheese-filled ravioli topped with choice of pesto cream, Bolognese or brown butter sage 14.00

Entrée:

(All entrees served with seasonal vegetables where appropriate)

Cioppino of clams, shrimp, fish, & calamari in a fennel-infused tomato sauce, with roasted garlic croutons 23.00

Double R Ranch New York steak with a gorgonzola soufflé & fingerling potatoes 29.00

Braised veal osso bucco with a medley of mushrooms on polenta 28.00

Fresh Alaskan halibut pan-roasted with cherry tomato-caper brown butter sauce on three cheese ravioli 27.00

Prosciutto-wrapped Draper Valley Farms chicken breast on crispy polenta with a golden raisin-Grappa sauce 22.00

Hawaiian swordfish fillet on mixed greens with asparagus, roasted tomatoes, olives, grilled artichokes, potatoes, hard cooked egg & stone ground mustard vinaigrette 22.00

Quail stuffed with zucchini, orzo, basil, lemon & mascarpone on sautéed kale & potatoes with roasted red pepper coulis 24.00

Sides:

Sauteed spinach 4.00

Fried polenta (3) 3.00

Risotto cakes (2) 2.00

Seasonal vegetables 4.00