Menu

 

 

 

Starters

 

Burrata – Creamy mozzarella cheese, tomato, in a basil pesto sauce 27

Beef Meatballs – In a tomato and Parmesan sauce, Italian polenta, and grilled Ciabatta bread 27

Polpette di Salmone  King salmon croquettes, red cabbage, Italian balsamic, drizzled in blood orange   27

Calamari Fritti –  Fried wild East Coast calamari served with fresh homemade tartare and garlic sauce   29

 

Soups

Tomato-Roasted Garden heirloom tomato velvety soup  21

Cauliflower – Fresh Heirloom cauliflower, spinach, asparagus, sweet peas, and cherry tomato  21

Salads

 

 

Giardino – Wild rucola, avocado, kale, heirloom cherry tomato, Persian cucumber, red onions, jicama in a shallot -red chianti vinegar dressing 22

Caesar- Romaine lettuce, radicchio, home – baked croutons, Parmesan cheese in a Caesar dressing  22

Carciofi – Sliced raw baby artichokes, mixed baby lettuce and shaved parmesan cheese, extra virgin olive oil and fresh squeezed lemon juice  28

Garga – Watercress, avocado, roasted pine nut, Parmesan cheese, hearts of palm, tomato, Italian balsamic lemon dressing  27

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  26

Add:
Grilled (5) wild shrimps  15
Grilled Organic “Mary’s chicken breast, sliced  10

 

Pasta/Risotto

Capellini
Fresh Roma tomato, Italian extra virgin olive oil basil, garlic, and basil  30

Penne Moro
San Marzano tomato sauce, Burrata cheese, basil, and Parmesan  34

Rigatoni Belmondo
Mediterranean pitted olives, roasted cherry tomato, garlic, mushrooms, basil and melted Italian mozzarella cheese  34

Corn Truffle Ravioli
Homemade pasta filled with corn in a truffle butter and sliced truffle sauce  41

Lasagna
Layers of homemade spinach pasta lasagna, meat ragu sauce  34

Spaghetti Lobster e  Gamberi Alla Diavola
Sautéed with wild lobster and shrimp, spicy roasted tomatoes, garlic, rucola and shaved ‘Rocca’ Reggiano cheese   49

Tagliatelle Bolognese
6 hours Bolognese meat ragu sauce  35

Risotto Porcini
Italian organic Carnaroli rice, braised Italian Porcini Mushroom, Amarone wine sauce  and Reggiano cheese  38

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  41

BEEF SHORT RIBS ‘PRIME’ BONELESS
Chianti braised -farmers market vegetables  43

JIDORI GRILLED CHICKEN 
Boneless half Jidory chicken grilled, chicken jus, sauteed spinach and roasted potato, fresh heirloom tomato, grilled onions, jalapenos and cilantro   44

COSCIOTTO – LAMB SHANK 
Braised in a California red blend wine , garlic, served with mushed potatoes and farmers market vegetables   43

SOLE FILET
Sautéed in a lemon caper sauce and served in a bed of sauteed spinach, roasted cherry tomato, sautéed broccolini in ‘Rocca” Reggiano cheese  39

CIOPPINO
Wild shrimps, sea scallop, Manila clams, Mediterranean mussels, Branzino, Santa Barbara sweet prawns, in a lobster light spicy sauce  56

BRANZINO
Branzino filet pan sautéed with cherry tomato, basil, Italian olives, roasted garlic spinach and roasted potato  44

KING SALMON
Grilled ’steak style’ salmon, served with farmer market vegetables  44

 

 

 

 

ACCOMPANIMENTS:

 

FRENCH FRIES   10

BROCCOLINI SAUTEED GARLIC – ITALIAN EXTRA VIRGIN OLIVE OIL  14

SPINACH SAUTEED GARLIC – ITALIAN EXTRA VIRGIN OLIVE OIL  14

BRUSSELS SPROUT ROASTED MODENA BALSAMICO DRIZZLE  14

YUKON GOLD POTATO ROASTED ROSEMARY  14

TUSCAN WHITE CANNELLINI BEANS SAUTEED, FARMER’S VEGETABLES, CHERRY TOMATO  14

CAULIFLOWERS ROASTED CALIFORNIA ALMONDS SERVED WITH A GARLIC SAUCE  14

WILD MUSHROOMS SAUTEED   16 

 

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  29

RED DEVIL
Fior di latte mozzarella, San Marzano tomato, spicy salami  32
                                                        

RUSTICA STYLE

THICK CRUST

 

 

WILD
Fior di latte mozzarella, Alaskan smoked salmon, zucchini, burrata, black sesame seeds  34

PORK-FETTA
Fior di latte mozzarella, slow roasted pork, sliced, cooked crushed potato, buffalo mozzarella cheese green salsa  34

 Add:  Vegan cheese 3
 Add: Parma Prosciutto  8

 

 

 

 

Dolci / Dessert  

 

 

 

Lemon Cheesecake – Fresh strawberry sauce            18

Tenerina – Our dark chocolate ‘Tenerina’cake, served with ‘crema Inglese’       18   

Coconut Flan  – Served with fresh berries       18   

Apple Tart  – Served with balsamic sauce       18   

Tirami su  – Mascarpone cheese, egg, lady fingerers cookies and espesso coffe      18

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

with Vin Santo wine    18

 

Daily Selection of Sorbets and Ice Creams

(Ask your server for today’s selections)

3 Selection of  our seasonal flavors 18

Vegan Ice Cream

3 Selection of  our seasonal flavors 18

 

 

 

 

Call us for Specials of the day