Menu

 

 

 

Starters

 

Burrata – Creamy mozzarella cheese, tomato, in a basil pesto sauce 22

Beef Meatballs – In a tomato and Parmesan sauce, Italian polenta, and grilled Ciabatta bread 20

Calamari Fritti –  Fried wild East Coast calamari served with fresh homemade tartare and garlic sauce   26

 

Soups

Tomato-Roasted Garden heirloom tomato velvety soup  16

Cauliflower – Fresh Heirloom cauliflower, spinach, asparagus, sweet peas, and cherry tomato  16

Salads

 

 

Giardino – Wild rucola, kale, heirloom cherry tomato, Persian cucumber, red onions, jicama in a shallot -red chianti vinegar dressing 18

Caesar- Romaine lettuce, radicchio, home – baked croutons, Parmesan cheese in a Caesar dressing  18

Carciofi – Sliced raw baby artichokes, mixed baby lettuce and shaved parmesan cheese, extra virgin olive oil and fresh squeezed lemon juice  22

Garga – Watercress, avocado, roasted pine nuts, Parmesan cheese, hearts of palm, tomato, Italian balsamic lemon dressing  22

Beet – Oven cooked yellow and red baby beets, baby frisee lettuce, California goat cheese and walnuts, Hawaiian grilled papaya in a fresh orange Italian extra virgin olive oil dressing  20

Add:
Grilled (5) wild shrimps  14
Grilled Organic “Mary’s chicken breast, sliced  9

 

Pasta/Risotto

Capellini
Fresh Roma tomato, Italian extra virgin olive oil basil, garlic, and basil  25

Penne Moro
San Marzano tomato sauce, Burrata cheese, basil, and Parmesan  28

Rigatoni Belmondo
Mediterranean pitted olives, roasted cherry tomato, garlic, basil and melted Italian mozzarella cheese  28

Corn Truffle Ravioli
Homemade pasta filled with corn in a truffle butter and truffle slice sauce  34

Lasagna
Layers of homemade spinach pasta lasagna, meat ragu sauce  28

Spaghetti Al Gamberi Alla Diavola
Sautéed with wild shrimps, spicy roasted tomatoes, garlic, rucola and shaved ‘Rocca’ Reggiano cheese   34

Tagliatelle Bolognese
6 hours Bolognese meat ragu sauce  30

Risotto Radicchio
Italian organic Carnaroli rice, braised Italian Radicchio endive in Amarone wine and Taleggio cheese  28

Gluten free pasta and whole wheat pasta available for additional 3   

 

 

Main

 

“MARY’S” ORGANIC CHICKEN LEMON PICCATA
Breast of chicken sautéed with a lemon caper sauce, served with zucchini noodles with garlic, cherry tomato, and spinach  34

BEEF SHORT RIBS ‘PRIME’ BONELESS
Chianti braised -farmers market vegetables  36

TOMAHAWK PORK CHOP
Pan seared, apple compote, squash, and asparagus  38

SOLE FILET
Sautéed in a lemon caper sauce and served with sautéed asparagus in ‘Rocca” Reggiano cheese  36

CIOPPINO
Wild shrimps, sea scallops, Manila clams, Mediterranean mussels, Branzino, Santa Barbara sweet prawns, in a lobster light spicy sauce  52

BRANZINO
Branzino filet pan sautéed with cherry tomato, basil, Italian olives, roasted garlic spinach and roasted potato  42

KING SALMON
Grilled ’steak style’ salmon, served with farmer market vegetables  40 

 

 

 

ACCOMPANIMENTS:

 

FRENCH FRIES   9
SPINACH SAUTEED GARLIC – ITALIAN EXTRA VIRGIN OLIVE OIL  12
BRUSSELS SPROUT ROASTED MODENA BALSAMICO DRIZZLE  12
YUKON GOLD POTATO ROASTED ROSEMARY  12
TUSCAN WHITE CANNELLINI BEANS SAUTEED, FARMER’S VEGETABLES, CHERRY TOMATO  12
CAULIFLOWERS ROASTED CALIFORNIA ALMONDS SERVED WITH A GARLIC SAUCE  12
ASPARAGUS GRILLED  12

Eating raw or undercooked fish, shellfish, eggs, or meat, increases the risk of foodborne illnesses.
PLEASE INFORM US OF ANY ALLERGIES

Not all ingredients are listed on the menu, and as it is a working commercial kitchen, we cannot guarantee the total absence of allergens.

Chef: Vincent

 

 

 

Pizza

 

EMILIANA STYLE

THIN CRUST

THE QUEEN “MARGHERITA”
Fior di latte mozzarella – San Marzano tomato –basil  24

RED DEVIL
Fior di latte mozzarella, San Marzano tomato, spicy salami  26
                                                        

RUSTICA STYLE

THICK CRUST

 

 

EVERGREEN
Fior di latte mozzarella – basil sauce, pine nuts, cherry tomato – parmesan cheese  27 

VEGGIE FARM
Fior di latte mozzarella – farmer’s market seasonal vegetables  26

WILD
Fior di latte mozzarella, Alaskan smoked salmon, zucchini, burrata, black sesame seeds  30

PORK-FETTA
Fior di latte mozzarella, slow roasted pork, sliced, cooked crushed potato, buffalo mozzarella cheese green salsa  30

 Add:  Vegan ‘cheese’ 3
 Add: Parma Prosciutto  6

 

 

 

 

Dolci / Dessert  

 

 

 

Lemon Cheesecake – Fresh strawberry sauce            15

Tenerina – Our dark chocolate ‘Tenerina’cake, served with ‘crema Inglese’       12   

Coconut Flan  – Served with fresh berries       14   

Apple Tart  – Served with balsamic sauce       15   

Queen’s Birthday Custard Tart  – With butter-caramel Maldon salt      14

Cantucci and Vin Santo – ‘’The flavors of Tuscany ‘’, Chocolate and almonds Cantucci served

with Vin Santo wine    16

 

Daily Selection of Sorbets and Ice Creams

(Ask your server for today’s selections)

3 Selection of  our seasonal flavors 11

Vegan Ice Cream

3 Selection of  our seasonal flavors 11

 

 

 

 

Call us for Specials of the day