Lunch Menu

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Italian meatballs, served with marinara sauce and ricotta cheese.

Fresh vine ripe tomato slices with Mozzarella cheese and Basil leaves, doused with balsamic vinegar and extra virgin olive oil.

Thick slices of Italian bread grilled, rubbed with garlic, drizzled with extra virgin olive oil, topped with tomatoes and herbs.

Buttermilk Mozzarella served with balsamic tomatoes and crostini.

Romaine hearts, Parmagiano Reggiano, garlic, croutons, & Ceasar dressing.

Butter lettuce, roasted candied walnuts, goat cheese, shallots, garden herbs, & balsamic vinaigrette.

Romaine, tomatoes, cucumbers, onions, Kalamata olives, pepperoncini, chickpeas, Feta cheese & red wine vinaigrette.

 Tomatoes, cucumbers, onions, croutons, and basil, dressed with olive oil and vinegar. 

Mozzarella, Pecorino Romano, San Marzano tomato sauce, basil & extra virgin olive oil.

Mozzarella, Ricotta, Grana Padano, Parmigiano Reggiano, garlic, and extra virgin olive oil.

Mozzarella, Pecorino Romano, Pepperoni, San Marzano tomato sauce & Oregano Siciliano.

 An Italian favorite, mushrooms with truffle paste, fresh chives, olive oil, garlic, Grana Padano cheese, and Mozzarella. 

 Mortadella, Capicola, genoa Salami, provolone cheese, Romaine, tomatoes, onions and Italian dressing on Ciabatta. 

 Grilled chicken, topped with fresh Mozzarella, roasted peppers, pesto sauce, and tomatoes on Ciabatta roll. 

 Mortadella, Capicola, Genoa Salami, Provolone cheese, topped with tomatoes and olive tapenade on Italian bread. 

  Fresh Mozzarella, tomatoes, basil, Topped with olive oil and balsamic glaze, on an Italian bread. 

Simple and delicious, with house-made tomato-basil marinara, drizzled with Tuscan olive oil.

 This dish is a celebration of pasta, Pecorino Romano cheese, and freshly ground black pepper. 

 Fettuccine tossed with butter, cream, and Reggiano Parmesan. 

Spaghetti topped with tomato sauce and homemade meatballs. 

 Penne pasta is tossed with Guanciale in a rich and delicious sauce made from vodka, heavy cream, and crushed tomatoes. 

Pappardelle, braised beef & Guanciale in a red wine, tomato ragu, Italian parsley, extra virgin olive oil & Parmigiano Reggiano.

Pan sautéed breaded organic chicken breast, house made marinara sauce, Grana Padano, mozzarella & fresh basil.

 Sauteed chicken escalopes with mushrooms in a Marsala wine sauce. 

 Eggplant sliced thin, fried, layered with grated fresh mozzarella and grated Parmesan, tomato sauce, then baked. 

 Atlantic salmon grilled medium rare with olive oil, pesto, and lemon.