The Spring season menu

Balsamica mixed greens tossed with olive oil and balsamic vinegar (add chicken)
Spinaci baby spinach tossed with shaved aged ricotta cheese on roasted sliced red beets, herbs oil.
Pera julienne pear tossed with Pecorino Toscano, arrugola, pistachio oil on a balsamic poached Bosc pear.

Focacietta Porco with sliced roasted pork loin, and fresh fennel and Italian cabbage cold slaw.
Focacietta Pollo grilled chicken, with mushrooms, Italian ham and Italian fontina cheese.
Focacietta Caprese housemade fresh mozzarella, tomato and basil.

Margherita tomato sauce, basil, oregano and mozzarella cheese.
Pepperoni tomato sauce, mozzarella cheese and Pepperoni.
Capricciosa tomato sauce, milk mozzarella cheese, Italian ham, mushrooms, artichokes and black olives.

Rigatoni tossed with eggplant,fresh milk mozzarella cheese in a basil marinara sauce.
Gnocchi Piccanti sauteed garlic,scallops, shrimp and red crushed pepper marinara sauce.
Lasagna green zucchini and spring baby artichokes baked with aged shaved ricotta and red wine sauce.
Pici with Italian sausage and dry porcini mushrooms ragout
Tagliatelle spinach pasta with our slow braised beef ragout.
Bavettine folded in garlic butter, parmesan cheese, baby artichokes and diced breast of chicken.
Ravioli hand-made crab ravioli in a butter lemon zest sauce topped with garlic shrimp.

Petto grilled breast of chicken on garlic spinach and roasted turnips.
Arista authentic rosemary roasted pork loin with sliced baked potatoes and sauteed Italian rapini.
Pesce pan fried orange roughy with lemon and black olives in a white wine sauce.
Tagliata grilled and sliced beef tenderloin on marinated Portobello mushrooms and tomatoes.
View our weekly dish special